Leftover sauce? I wish I had that problem. No matter how much sauce I put in a lasagna, it seems to soak it all up while it’s baking and I wind up with a lasagna that’s meaty and cheesy, but not saucy.
Sounds great to me.
But I want a saucy lasagna. (pout)
I prefer my food to not be dripping sauce on me. Just a personal quirk. 
I know a saucy lasagna. I’ll give them your number. 
Doxxing yourself, Beck? 
You can use it as a dipping sauce for those finger food sort of nights. cheese sticks, good breads or crackers, jalapeño poppers, etc. A lot of restaurants serve a marina as a dipping sauce for all sorts of appetizers.
Aren’t the boats a little too crunchy?
Not for Gojira…
Tortelloni. Err on the side of bigger, make a sage sauce with a butter and reduced white wine emulsion and sprinkle generously with cheese.
If you have too much tortelloni you can freeze them.
GOJIRA!
Are you OK? Your lips aren’t matching your speech.
I got some sign language for you to read.
have a small pot of heated sauce separate from the lasagna and add a ladle full to each piece after you plate it, along with a little extra fresh grated parmigiano reggiano. This is standard practice for us. Doesn’t everyone do this?
Yeah, Hungarian style hot sandwich - any kind of bread, meat sauce, cheese and grill (broil) it.
Nope! I don’t like gloopy food. I’m happy to have most of the sauce soak into the pasta.
Anyway, i freeze leftover sauce all the time. Easy future meal.
The only way it could be any easier is if someone makes it for ya.
(Add extra za toppings at your discretion.)
I agree, and, within reason, I feel somewhat the same way about pizza.
Coincidentally, I’m having leftover lasagna for dinner tonight and I’m going to squirt some pizza sauce on and around it when I nuke it.
I’m picturing you hunting noodles at the local Aldi’s: deerstalker hat, elephant gun, camo shopping cart. Watch out, Sauce aisle, he’s coming for you! 
Oh vey, mistake number 34 million and seven.