Preheat the oven to 375 F and grate the mozzarella. Divide it into five piles.
Spoon a few ladles of sauce into the bottom of the baking dish and spread it evenly.
Place the lasagna sheets in a layer on the bottom of the pan, slightly overlapping at the edges.
Spoon several ladles of sauce onto the pasta and spread it.
Spoon 1/5 of the bechamel sauce onto the meat sauce.
Sprinkle one of the piles of mozzarella onto the bechamel.
Layer more lasagna sheets onto the cheese.
Continue layering sauce, bechamel, mozzarella and pasta for 3 more layers for a total of 5.
Spread some more sauce onto the top layer of noodles.
Sprinkle the last of the mozzarella onto the lasagna and grate some Parmesan on top.
Bake uncovered for 40 minutes until the lasagna starts to bubble and become golden, then turn the oven to broil and bake until crisp, another 4-6 minutes.