Layering Lasagne - quick help!

[whethertheweather]

I'm currently cooking lasagne for tomorrow.

In the past I have always layered in order from the bottom:

1)meat
2)pasta
3) bechamel
4) meat
5) pata
6) bechamel

With parmesan etc sprinkled on the white layer in between

But I looked in a couple of cook books and they do the white sauce as the bottom layer, then pasta then meat. Am I missing a trick? Do you put bechamel on top of the meat for the top layer?

Quick update - success!

Buttered dish
Smear of white sauce
Pasta
Meat
White sauce sprinkled with Parmesan
Pasta
Meat
White sauce sprinkled with Parmesan
Pasta
meat
white sauce sprinkled with Parmesan
Pasta
White sauce topped with Parmesan

Made the day before it was cooked. Used dried pasta. Cut beautifully without my usual collapse. Thanks to all for your advice. DH a happy man.

oil and a little sauce
Pasta
filling
Pasta filling etc

(depends on the kind of lasagne I'm making)

I do

Tomatoes
Pasta
Meat
Pasta
Meat
Cheese sauce

I mix the meat with the bechamel sauce and layer that, pasta, a few times. Ending with layer of pasta then cheese sauce ( so bechame mixed with cheese basically). Never use a recipe now but think it was in a Sainsbury's Italian cookbook from the 70s! My lasagne is delicious. Ooh now I want some

If you don't precook the pasta you need very runny sauces. If you precook, less so

Meat
Bechemel
Pasta
And repeat
Finish with bechemel++
Agree re dry pasta needing extra fluid and imo extra time in oven