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1. Prepare the meat sauce one day ahead. Refrigerate. When ready to assemble lasagna, let sit for 30 minutes to warm up a bit.
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2. For the bechamel: Melt butter in medium saucepan over medium heat until foaming; add flour and cook, whisking constantly, until thoroughly blended, about 1 1-2 minutes; mixture should not brown. Gradually whisk in milk; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, reduce heat to medium-low, and simmer 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon, making sure to scrape bottom and corners of saucepan. (You should have about 3 1/3 cups.) Let bechamel cool until just warm to touch, about 30 minutes. (I make this the same day I make the meat sauce and refrigerate it. I then let it sit out about 30 minutes before using.)
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3. Assemble the lasagna: Adjust oven rack to middle position; heat oven to 425 degrees. Spray baking dish with nonstick cooking spray. Sir 3/4 cup of the bechamel into the meat sauce until thoroughly combined.
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4. Distribute 1 cup becheamel-enriched sauce in baking dish. Place noodles (3) in single layer on top of sauce, arranging them close together. Don't overlap. Spread 1 1/4 cup meat sauce evenly over noodles, spreading sauce to edge of noodles but no to edge of dish. Drizzle 1/3 cup bechamel evenly over meat. Sprinkle 1/3 cup Parmesan evenly over bechamel. Repeat layering of noodles, meat sauce, bechamel, and Parmesan 3 more times. Place final noodles on top and cover completely with remaining bechamel, spreading with rubber spatula and allowing it to spill over noodles. Sprinkle evenly with remaining Parmesan.
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5. Spray large sheet of foil with nonstick cooking spray and cover lasagna; bake until bubbling, about 30 minutes. Remove foil, increase heat to 450 degrees, and continue to bake until surface is spotty borwn, about 15 minutes. Cool 15 minutes; cut into pieces and serve.
