* I recommend using fresh pasta, but no boil or boiled store bought pasta will work great to. *If you can not find Mascarpone Cheese you can sub more mozzarella or parmesan, but if you have it around a nice creamy provolone would be great. *TO MAKE AHEAD: Fully assemble the Lasagna and cover with foil. Place in the fridge until ready to bake. Well the oven is pre-heating remove the lasagna and allow to come to room temperature. Bake as directed. *TO FREEZE: Assemble the lasagna and cover with plastic wrap and then cover with foil. Make sure to cover as tightly as you can and if your Pyrex dish a top put this on as well. Place in the freezer up to six months. When ready to bake remove from the freezer to defrost either in the fridge over night or on the counter for a few hours. Remove plastic wrap and cover with foil. Bake as directed.