Whenever I have a lot of leftover herbs I make a cheeseless (vegan) pesto. You don’t need to just use basil you can use any herbs. I usually use a cilantro, parsley, mint, dill, or basil in various combinations. It keeps in the fridge for weeks and I use it on everything. You can toss it with pasta, use as a sandwich spread, a salad dressing, use to marinate chicken (obviously not a vegan use), or my favorite – use it to marinate vegetables and then grill.
I tend to freeze all my leftovers and eventually the freezer gets full and I decide to get creative. I had a jar of tomato sauce, frozen meat sauce my husband made a few weeks ago, a container of tomato sauce and meatballs my neighbor brought me and frozen German sausage. I would have preferred Italian sausage but as my daughter says “you what you get and you don’t get upset” so I dealt. What is great about lasagna is that you only need a few ingredients and it is very versatile. You can use any meat you have – sausage, ground beef, ground chicken, pancetta, etc any any tomato sauce you like.
As far as the homemade pasta goes that does take work. I did not have any ready made lasagna sheets but I did have flour and eggs and some free time so fresh pasta it was. But dried lasagna sheets would work just as well I would suggest the no boil type. With fresh pasta it is so thin and delicate there is no need to boil the sheets first.