What my husband and I call “Try Hard Lasagna”: we make a double batch of Marcella Hazan’s bolognese sauce (non-NYT link), fresh egg pasta, and bechamel. Then those all get layered with mozzarella and parmigianino cheeses into the best lasagna I’ve ever had.
I actually need to do this soon, because I promised a pregnant friend that I’d make her some in disposable loaf pans for easy post-partum meals.