• In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add lasagna noodles and cook for about 1 to 2 minutes less than package directions Rinse under cold running water and drain well.
• Grease bottom and sides of a large baking dish with nonstick cooking spray. 
• Ladle about 1/2 cup of meat sauce into the lasagna and spread it over the bottom of the dish. 
• Arrange one layer of lasagna noodles lengthwise over the sauce. Cut a piece of lasagna to fit into gaps as needed. 
• Ladle a third of the remaining sauce over the noodles and spread across the surface.
• Ladle bechamel sauce over the meat sauce and gently spread across.
• Repeat with a second layer of noodles, meat sauce, and bechamel.
• Finish with a third layer of noodles, meat sauce, and bechamel.
• Sprinkle shredded cheese over the top and last layer of bechamel sauce.
• Tent the lasagna pan with foil and bake in a 375 oven for about 30 to 40 minutes or until completely heated through and cheese is melted. 
• Remove from heat and allow to rest for about 15 to 20 minutes before cutting.

For the Meat Sauce

• In a large thick-bottomed pot over medium heat, heat oil. Add sliced hotdogs and cook, stirring occasionally, for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from pan and set aside.
• Add onions and garlic and cook until softened. 
• Add bell peppers and cook until softened. 
• Add ground beef and cook, stirring occasionally and breaking into small pieces, for about 7 to 10 minutes until lightly browned. Drain excess fat, if any.
• Add tomato sauce, tomato paste, ketchup, and beef broth. Stir in sugar and Italian seasoning. Bring to a boil. 
• Lower heat, cover and simmer for about 35 to 45 minutes or until meat is fully cooked and sauce is slightly thickened.
• During the last 10 minutes of cooking, add browned hotdogs. Season with salt and pepper to taste.

For the Bechamel Sauce

• In a large saucepan over medium heat, melt butter. 
• Add flour and stir well into a smooth paste. Cook, stirring regularly, for about 1 to 2 minutes or until golden (but NOT browned) and starts to bubble a bit.
• Slowly add milk in a thin stream, whisking vigourously until mixture is very smooth and lump-free. Continue to cook, whisking regularly, for about 4 to 5 minutes or until thick but pourable. The sauce should be thick enough to coat the back of a spoon.
• Season with salt and pepper to taste.