For an all-beef version, replace the Italian sausage with an equal amount of additional ground beef and add a little extra Italian seasoning.

Mushrooms, zucchini, spinach, or bell peppers can be added to the sauce. Cook moisture-rich vegetables before assembling to prevent watery lasagna.

For extra heat, use hot Italian sausage or add crushed red pepper flakes to the meat sauce.

For a cheesier lasagna, add extra mozzarella, Parmesan, or shredded provolone between the layers.

Oven-ready noodles may be used instead of boiled noodles. Make sure they are surrounded by plenty of sauce and follow package baking instructions as needed.

The lasagna can be assembled ahead, covered, and refrigerated before baking. A chilled lasagna may require additional baking time.

Store leftovers covered or in an airtight container in the refrigerator for up to 3–4 days.

Freeze the lasagna whole or in individual portions in well-sealed freezer-safe containers.

Reheat individual servings in the microwave until hot throughout, adding a spoonful of sauce if desired to keep the pasta moist. Reheat larger portions covered with foil at about 350°F (175°C).

Let the lasagna rest for 15 minutes after baking to help the layers set and produce cleaner slices.

Serve with a green salad, roasted vegetables, steamed broccoli, or garlic bread.