Ok I kinda stole this one from Sonny Anderson, I did make some changes to suit my taste.  We also don’t eat a lot of pasta but this one is easy and tasty.  This one could be made in a small kitchen
6 sheets lasagna noodles
2 quarts boiling water
Two pinches salt added to the water after boiling
1/2 pound Italian sausage optional
1 jar 32 oz spaghetti sauce
1/2 teaspoon Italian herbs (fresh basil never
hurts anything so swap it out if you like)
1/4 cup Romano cheese Parmesan if you prefer

Filling
16 oz ricotta cheese
1/2 cup Romano cheese
1 egg beaten
1/2 teaspoon red pepper flakes
1/2 teaspoon Italian herbs

Place pasta sheets in a deep sheet pan or baking dish or even a foil toaster
Pour salted water over pasta let sit for 30 minutes you want rollable noodles add more hot water if needed

Sauce
Brown Italian sausage drain grease
Add jar sauce to pan to deglaze
Add Italian herds (or that basil idea)
Add Romano cheese

Filling
In a large bowl mix ricotta cheese, Romano cheese, Italian herbs and red pepper flakes.
Add egg and mix

Assembly
In a casserole dish place 1/2of the sauce in the bottom
Take one of lasagna sheets and smear 1/2 of the sheet with the cheese mixture about 2 tablespoons
Roll pasta sheet starting with the cheese side
Place in the casserole dish upright do not lay down you are not making cannelloni
Do the same with rest of the pasta sheets
Top with the remainder of the sauce
Top with Parm
Bake for 25 minutes at 350

Serve with garlic bread since you saved all those carbs by not layering your lasagna