Let’s first prepare the Bolognese sauce and the bechamel sauce. Sprinkle the pan with a generous ladle of Bolognese sauce, and place the lasagna on top. Let’s compose the first layer with other ragù, grated parmesan, abundant spoonfuls of bechamel sauce, sliced ​​mozzarella and other parmesan. We lay down other lasagna and repeat the layers, trying not to skimp the sauces, since the lasagna must cook inside their humidity. We get to the edge of the pan, layer after layer. We finish the last layer with more ragù, abundant bechamel and parmesan to obtain a nice golden crust on the surface. Put in oven, 400° F for 25 minutes.