Lasagna w/no Ricotta

If ever I eat lasagna, it's usually courtesy of Stouffer's from the freezer section. The main reason being is that ricotta (a predominant ingredient in lasagna) can be pricey. It can cost upwards of around $4.00. When you add that in with the cost of the other ingredients (like beef, sauce, pasta, and cheese) your grocery bill could easily be somewhere around $20. However, I recently saw a recipe where no ricotta was included (not to mention no mozzarella was included either), thus saving myself the expense I simply refuse to pay. So, there I was with no excuse to not make a lasagna. So... I made one.

Ingredients:
Spaghetti Sauce w/Ground Beef (Click HERE for the recipe)
2C Béchamel Sauce (Click HERE for the recipe)
Ready to Cook Lasagna Noodles
3Tbl. Parm
EVOO

Directions:
Preheat oven to 425'F. Cook meat sauce and bechamel.  EVOO & parm a baking dish. In the dish, scoop one ladle full meat sauce on bottom. Layer sheets of pasta (trying not to overlap), 2 scoops meat sauce, and 1 ladle full bechamel. Repeat as many times as pasta allows. Pour remaining meat sauce on top. Cover with remaining bechamel. Add 2 Tbl. parm. Bake covered for 20min. Bake uncovered for 15-20min.

Spread EVOO in a baking dish. Dust with 1Tbl. parmesan. Tilt dish to coat evenly.

Line up the meat sauce, bechamel, lasagna noodles, and baking dish.

Coat bottom of dish with a ladle full of meat sauce.

Layer noodles w/minimal overlapping. *see note

Top noodles with 2 ladles of meat sauce.

Drizzle 1 ladle full of béchamel onto the meat sauce.

Repeat these steps until all of the noods have been used. (rhyme time)
After the lasagna sheets have all been used, press all of the layers down.

Top with the remaining sauce and bechamel.

Sprinkle with 2Tbl. parmesan.

Cover and bake at 425'F for 20min.
(Sorry for the fuzzy picture, but it's the only one I had of the covered baking dish)

After 20min. remove and squish the edges down with a fork.

Return to the 425'F oven.
Bake uncovered for 15-20min.

Remove and cool for a few minutes.

Plate up.

Cook's Notes:
The dish I used was a little bit smaller than the length of each noodle. In the beginning, I had a lot of breakage with the lasagna sheets. As I progressed with each layer (for whatever reason) there was less breaking of the noods. Either way (breakage or no breakage), the end result wasn't compromised. All I'm saying, if this happens to you too, don't worry.