Title: Beef lasagne ala pasta and co (part 2)
 Categories: Cookbook, Italian, Pasta
      Yield: 10 Servings
 
           See part 1
 
  TO ASSEMBLE AND BAKE: Preheat oven to 400 F.  Spread 2 tablespoons of
  the tomato juices left in the can of tomatoes on the bottom of a
  shallow baking dish (9 by 13 inches). Lay in one layer of the
  uncooked lasagne noodles. Spoon on 3 cups of the meat sauce. Spread 1
  cup of bechamel across the sauce in two diagonals (no need to spread
  evenly at this point). Top with 2 cups of cheese mixture. Lay on
  another layer of lasagne noodles and repeat, using the same amounts
  of sauce (be sure to get every dab of the meat sauce ~ there is no
  extra to spare), bechamel, and cheese. Top with last layer of
  noodles, and with fingertips, press lightly to distribute bechamel
  smoothly in the layers. Using a long metal spatula, "frost" top layer
  of noodles with remaining bechamel. Be sure to completely cover
  noodles so that they do not dry out in baking. Sprinkle evenly with
  reserved bread crumb mixture.
  
  Bake lasagne at 400 degrees F for about 60 minutes or until sauce
  bubbles around the edge and top is nicely browned. If top browns too
  quickly, cover with aluminum during last 10 minutes of cooking. If
  baking the lasagne straight from the freezer,add about 20 minutes to
  cooking time.  Once out of the oven, let lasagne set up for about 20
  minutes before serving. (This is critical for ease of serving.)
  SERVES 8 TO 10.