One of the coolest cooking tricks I’ve learned this year is how easily yellow dumpling/wonton wrappers (used for Cantonese or Hong Kong style wontons, the ones with egg in them!) can sub in for flat pasta sheets. I don’t own a pasta roller, imo making fresh pasta is always more trouble than it’s worth, and lasagna sheets are just not something I keep in my pantry on the reg. But I always have dumpling/wonton wrappers of some form handy in my freezer! I’ve used them for ravioli and recently found that they also work really well for lasagna. And they fit perfectly in my loaf pan for a 4-portion lasagna dinner (2 dinners + 2 lunches for my household). This lasagna was layered with homemade end-of-the-season tomato sauce, ricotta, eggplant, and mozzarella slices, topped with parm and basil. Didn’t have Italian basil, only Thai basil, and that worked just fine!