Note: most important part, make ENOUGH sauce, as you need to make sure that the lasagna pieces, which go in uncooked, right from the box, are pretty much immersed in the sauce . No little edges can stick out or stick to the sides of the pan, or they won’t cook up correctly. These ‘no boil’ lasagna noodles are amazing if you do this right. The benefit of having lots of extra sauce is that it is also good for serving over the leftovers. If you make an abundance, freeze the extra. Depending on how much meat you think you want in the tray of lasagna, you will also have leftover meatballs and sausages. We don’t like our lasagna too heavy, so we go with the lighter approach and use less in the lasagna tray. People who want more sausages and meat can have some served either on top of their slice, or on the side.
Finally, freeze any extra as well, and you will have another meal ready to throw together quickly a few weeks later when you start craving these flavors again. I usually make something different like a soup or just serve over pasta.