1. Line bottom of prepared baking dish with a layer of pasta, trimming sheets with a knife so that they fit in 1 even layer (patch if necessary). Spread evenly with about 1 cup of the meat sauce.
2. Sprinkle lightly with some of the parmigiano.
3. Add another layer of pasta.
4. Evenly spread 1 cup of the bechamel sauce on pasta, then sprinkle lightly with parmigiano.
5. Repeat layers (you will have 3 layers of meat sauce and 2 of bechamel), ending with meat sauce and parmigiano. Reserve any extra meat sauce for another use.
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6. Allow lasagne to rest for 8-10 minutes before serving.
