Brown the ground beef in a large saute pan over medium high heat. Drain out the grease.
Add the minced garlic, and saute for 2 to 3 minutes.
Add the Italian stewed tomatoes and tomato sauce, stir the sauce every few minutes, breaking up the stewed tomatoes as you stir.
Add the dried basil and garlic salt, and lower the temperature to medium low.
Simmer the sauce for 30 minutes and up to 1 hour - stirring every few minutes, add additional salt if needed (salt to taste)
Preheat the oven to 400 degrees
Spread about 1/4 cup of the red sauce over the bottom of a 9x13 pan.
Layer 3 flat no boil noodles on top of sauce. Break a noodle as needed to cover the whole pan.
Spread 1/5 of the red sauce over noodles, covering all of the noodles.
Spread 1/4 of the bechamel sauce over red sauce
Spread 1/4 of ricotta cheese mixture over the bechamel sauce
Continue for to follow same pattern - noodles, red sauce, bechamel sauce, ricotta cheese mixture - for 3 more layers.
Add a final layer of noodles, spread the last of the red sauce all over the noodles.
Sprinkle 1/2 cup of grated mozzarella over the lasagna.
Sprinkle 1/4 cup of the Parmesan cheese over lasagna
Cover with foil and bake for 25 minutes.
Remove the foil and bake 5 more minutes or until the cheese is nice and melted and golden.
Let sit for 10 minutes before cutting into the lasagna and serving.