Oh shit. Well, my family rarely ate classical lasagnewhat we did was eggplant-style layered lasagne. Like very thinly sliced eggplant, lightly breaded and fried in olive oil and then instead of pasta it was fried eggplant in layers. That said, once cooked, the refrigerated eggplant lasagne was always better the next day. So are red sauce dishes of any kind, any dish with a red sauce base is always better day 2, that is definitely a rule. For us, red sauce was more of an ingredient than anything so it was sort of a default rule to serve the sauce day 2 because we would make a giant pot of red sauce on a saturday and then use it for dozens of dishes over the coming days.

Day 2 maximalism is peak civilization.