there is an easy way to make lasagna...
which uses basically one step of prep.
and fewer dirty dishes than it takes if
you pre-boil the noodles.

often home-canned (bottled) tomatoe sauce
is not as thick as commercial sauces...
unless you use paste tomatoes (roma, san
marzano, etc.) but, if your sauce is not
thick, that an be an advantage when making
lasagna.

you can saute onions, garlic and herbs with
balsamic vinegar and/or red wine, then add
tomatoe sauce and cook til it thickens a bit.

then build your casserole by putting a layer
of tomato sauce in an oiled pan (9 X 13 or so)
and add in a layer of pasta noodles, then another
layer of tomatoe sauce. the next layer can be
rivotta cheese and/or pesto and/or a mix of saute'ed
mushrooms,peppers and olives (or zucchini or egg plant)
then alternate laters of tom. sauce/ noodles and etc,
top all with parmesan and mozzerella cheese and bake
til the noodles soak up the sauce....yum i am getting
hungry just thinking about it!!