One of the first recipes I bookmarked and tried was this Make Ahead Lasagna (in which you make the sauce and meat if you want, a day in advance). The main change I made was to use whole-milk ricotta instead of cottage cheese, which I think was a more authentic gesture. Maybe the cottage cheese was a healthy alternative but if you're eating a meat lasagna, I think you're better off not worrying about healthifying it because it's just not meant to be that healthy or light.
I also added 1-2 tsp of red chili pepper flakes to the red sauce to give the dish a very light kick. Overall, this lasagna was simple and rustic and totally hit the spot!
If you're looking for a quick and easy dessert to go with this lasagna, I highly recommend something lighter and fruitier. This berry mascarpone tart ties in with the lasagna well because of of the cooling effect of the masacarpone, the mild sweetness of the berries, and the it's just straight up pretty!
Oh, and did I mention the mascarpone is mixed with lemon curd for an extra tart punch of flavor? Lemon curd is always a good idea in dessert...now I just need to find a lemon curd donut recipe!