I make a spinach mushroom lasagna with no boil noodles that my family really loves. Pretty simple. Make a tomato sauce with 28 - 35 oz. crushed tomatoes some garlic and S&P. For cheese I use a combo of shredded mozarella and fontina along with grated parm. For veggies, saute a pound of sliced mushrooms (creminis are nice) along with an onoin and some seasoning. set aside. Then saute a large bag of stemmed spinach (not baby). Mix with mushrooms. Then just layer: a little sauce on the bottom, noodles, veggies, cheese, sauce; more noodles, veggies, cheese, sauce. Finish with noodles and some parm. Cover in foil and bake for 30 minutes at 375. Remove foil and bake another 15. Can't go wrong with this. You can substitute any veggies you want for the mushrooms and spinach.
This is a riff on vegetable lasagna that we call rollatini. It is very forgiving and can be made with jarred spaghetti sauce but even better with your homemade. Freezes really well and reheats well too. The teens in my house clamor for this.
1 box dried lasagna noodles
1 16 oz tub ricotta cheese (I use low fat)
1 box frozen chopped spinach, defrosted and well drained
8 oz parmesan or romano cheese grated, divided in 2
12 oz grated mozzarella, provolone or fontina cheese
s&p to taste, 1 tsp fresh grated nutmeg
2 quarts spaghetti sauce - homemade or fresh
1 jar black olives sliced
Boil lasagna noodles as per directions. Rinse under cold water, drain well. Grease/oil large 13X9 roasting pan with 2 in sides attractive for table service. Scatter 1/2 - 3/4 cup sauce in bottom of roasting pan.
Make filling - combine ricotta, mozz/fontina/provolone and 1/2 parmesan/romano cheeses, spinach, eggs, olives, seasoning. Use 3-4 T of filling, place on bottom end of 1 lasagna noodle, roll up. Place lasagna rolls, seam side down, in one layer in roasting pan. Cover with remaining sauce, add remaining parmesan/romano cheese. Cover with foil and can freeze at this point. Prheat oven to 375, place covered roaster in oven for 20-25 min, uncover and bake an additional 10-15 min to brown cheese. If frozen, defrost and bring to room temp before baking.
Variation - any kind of veggies can be added - sauteed peppers, mushrooms, zuchinni, yellow squash, eggplant. Can also use different cheese in filling or topping.
I prefer a cream-based veggie lasagna. I make a bechamel/alfredo sauce I saute some minced garlic in the butter before incorporating the flour and milk/cream (I use heavy cream) I add salt and a little freshly grated nutmeg to taste. I saute sliced cremini mushrooms, spinach, and zucchini (about 1/4" thick). Using a glass dish...spread the creamy mixture on the bottom, layer lasagna (I make my own lasagna noodles, essential, imo:)) then zucchini, then sprinkle freshly grated parm-reg....repeat w/ other vegetables and continue layering. You could use other veggies, but I wouldn't leave out the spinach or mushrooms! Sorry if this isn't exact, I don't follow a specific recipe. I do however use Marcella Hazan's pasta recipe:)
I thirdly agree with a creamy sauce for the veggie lasagna. I make a cream sauce using garlic, olive oil, black pepper and ricotta, then thin it out with milk for the sauce. It is my favorite thus far. I've added fresh basil to it for extra punch.
Most of the time mine when I make it, it has the same ingredients others have listed but the one we really love is to use butternut squash or acorn squash, pureed and spread on the layer next to pasta.
My family enjoys roasted veggie lasagna that utilizes tomato sauce that's been infused with pre-prepared pesto (swirled in before added to the layers). We also have been preferring whole wheat lasgna sheets because they have a bit more bite.
The veggies we roast are a combo of portabello mushrooms, cauliflower, red peppers and carrots. The cheese is usually a combo (again, btwn the layers) of ricotta cheese and fresh mozz.
Sometimes instead of the pasta (or with the pasta), I'll finely slice zucchini or eggplant and bake it at 350 for 20-25 minutes until it's dry-ish and use that for layers. If I'm in a hurry I do the standard ricotta, egg, parmesan mix; if I have more time, I'll use bechamel. If I have time, I'll make a sauce (simmer tomatoes, onions, etc.); if not, Trader Joe's marinara sauce.