Prepare the white sauce and meat sauce a day or so ahead, if you like.

Prepare and have ready:

Preheat the oven to 350°F. Grease a deep 13 × 9-inch baking dish, 13 × 9 × 2-inch baking pan, or lasagne pan. Have ready:

For dried noodles, cook in a large pot of boiling salted water until barely tender. Drain the pasta, rinse under cool water, and blot dry. For fresh lasagna noodles, do not boil. If necessary, warm the Bolognese sauce. Spread 1 cup Bolognese sauce over the bottom of the prepared pan. Cover with a layer of pasta, overlapping the noodles slightly. Reserve ¾ cup of the white sauce for the top of the lasagne, spread ¾ cup of the white sauce over the noodles, and top with 1 cup of the meat sauce. Sprinkle with ¼ cup of the cheese. Top with another layer of pasta. Repeat until you have 4 layers of pasta with 3 layers of filling, and top the final layer of pasta with the reserved white sauce and ¼ cup cheese. Place the pan on a baking sheet to catch any drips, loosely cover the pan with foil, and bake for 30 minutes. Uncover and continue to bake until golden and bubbling, 20 to 25 minutes more. Let stand 15 minutes before serving.