I'm the designated lasagna-maker for family Christmas get-together. I do the "meat" version, a couple of the other family members rotate for the vegetable alternate.
I made a few minor revisions this time, compared to typical. Two "batches," I used 2 pounds Italian sausage and 1 ground beef - usually I do only one pound of meat for each.
Also, I prepared it night-before, almost always have done it day-of. I recommend doing in advance, ingredients have more time to "get acquainted."
Most of the sauce/cheese elements remained constant, only notable difference with seasoning, added some sugar to the mixture.
Spousal 500 told me it's the best lasagna I've made. And she doesn't lie about stuff like that.