We had lasagna made sort of like an old Macaroni Grill dish. Theirs had 2 layers each of the following but I just did 1 layer each because A) we don't have a really deep lasagna pan, except a HUGE one, and B) we made two 9x9 dishes and froze one. I used about a pound each of the loose meats.
There was a layer of provolone and pepperoni slices, another layer of Italian sausage (squeezed out of casings and cooked) plus mozzarella, a layer of seasoned ricotta (my idea/addition), and a layer of ground beef cooked with onion, garlic, basil, and a bit of the tomato sauce plus parm and moz, topped with a layer of lasagna noodles plus some sauce and parm. You use minimal sauce on each layer (none on the g. beef layer) and then serve with extra sauce.
I always make a good bit of sauce so there will be extra for when it's served.
I use the Barilla no-bake noodles, but I pre-soak them in some just boiled water for a few minutes before I use them (enough for a layer at a time), plus I usually sprinkle a little water on them once they are in the pan.
This works out great for us because I don't like a lot of sauce, but Dogboa does, with the added benefit that it cuts and serves beautifully (especially if you make all 9 layers in 1 pan) because there is a minimal amount of T. sauce. This is another of his favorite dishes.
We didn't get a picture because we were just too hungry after smelling it cooking for so long and forgot.
For dessert, we had a pound cake made with the leftover ricotta. I'm making that again, it was delicious.