TIP #1: The olive oil in the water is not for flavor. It is to help prevent the noodles from sticking together as much when you take them out of the water and drain. You can cover the noodles with cold water so they are not so hot to the touch when you are ready to assemble.
TIP #2: I have actually made this recipe without mozzarella cheese, using Romano and Ricotta only.
TIP #3: If you have remaining unused lasagna noodles and filling, create lasagna rolls by using the broken noodles to wrap around the filling. Kind of like manicotti. Bake in a smaller baking dish.