Saucy Soup

• Other than the liquid, lasagna already contains many of the elements of a creamy beef-noodle soup. That means, of course, that just a bit of processing, along with the cooking liquid, can transform the lasagna into a completely different type of meal. Start by browning onions, garlic, celery and other soup basics in a pot, then half-fill the pot with water or broth, along with optional additions like canned, diced tomatoes. Toss in the lasagna after cutting it into small cubes and stir as it heats up and the cubes break down.

Comforting Casserole

• A cut-up lasagna already contains many of the building blocks of a traditional casserole, such as starch from its noodles, along with a meaty sauce to provide the protein, but you can add canned beans, sausage or cooked shrimp if desired. Toss in one or more vegetables such as corn kernels, sweet peppers, peas or cooked spinach, or rely on the vegetables that already may be in your lasagna. Lasagna's usual creamy ricotta layers may be enough of a binder; if not, blend in some sour cream. Cajun or Mexican spices add new life, as will a breadcrumb topping. Bake in a 350-degree Fahrenheit oven for at least 30 minutes.

Separated Sauce

• To truly deconstruct a lasagna, scrape off the meat or vegetable filling of each layer, putting the scraped noodles in the colander as you go. By the time you're through, you should have a substantial amount of cheesy meat sauce for freezing. Or keep it in the refrigerator for an upcoming meal. The hearty sauce adds substance to chili or stew. A cream-based vegetable filling is less likely to freeze well, but it can flavor tomorrow's quiche, scrambled eggs or omelets.

Nifty Noodles

• Lasagna noodles, once separated from their filling and sauce, can go from Italian to Asian with a bit of rinsing and cutting. Gently wipe, then rinse, any sauce that is still clinging to the noodles. A pizza wheel is perfect for cutting the noodles into thin strips. Add the noodle strips to a pork-vegetable or vegetarian mushroom stir fry in the last few minutes of cooking. Use classic Asian flavorings in the stir-fry, such as julienned ginger, oyster sauce, soy sauce, sesame oil and rice vinegar.