A tip from my 91 year old Italian mother-in-law, who lives in Italy. Mix the ragł and the bechemel together. Don't ever, ever use those disgusting thick, wavy lasagne noodles. Use the very thin, flat ones that don't need to be boiled beforehand (all major pasta brands make them - look for subito in forno on the box). Even Trader Joes' own brand is subito in forno.

1. A bit of sauce on the bottom of the pan
2. Noodles (the dry thin, flat ones and not pre-cooked as above)
3. Sauce (mixed ragł and bechemel)
4. Small amount of parmigiano reggiano
Repeat at least 3 or 4 times.

I am a terrible cook but I have about 5 things that I make very well and my lasagne is killer.

And bechamel is simple and fast. Melt butter, add flour, cook about a minute. Add warm milk, a small amount at a time at first, then faster. Cook 5 minutes or so until thickened. Add a bit of white pepper, a pinch of nutmeg and I like a pinch of cayenne. Done.