Anonymous wrote:Yes, I have a Cook's Illustrated "Cover and Bake" book with a spinach/mushroom lasagne that is great--no ricotta in it. No white sauce either though.

Not OP, but do you like this cookbook?

You could probably just make a Béchamel sauce.

Anonymous wrote:My chef BIL made an amazing veggie lasagna with layers of cooked chard/garlic, roasted beets, butternut squash puree with white sauce and panko mixed into the parm on top. No real recipe, just making each one of those things and layering them between noodles. It was out of this world.

How did he make the white sauce? Any way you could get him to write a recipe down? This sounds amazing.

My chef BIL made an amazing veggie lasagna with layers of cooked chard/garlic, roasted beets, butternut squash puree with white sauce and panko mixed into the parm on top. No real recipe, just making each one of those things and layering them between noodles. It was out of this world.

I love zucchini lasagna. You can adapt the recipe to suit your own taste.

Yes, I have a Cook's Illustrated "Cover and Bake" book with a spinach/mushroom lasagne that is great--no ricotta in it. No white sauce either though.

I would search America's Test Kitchen recipes. They always go through such laborious efforts to get it right.

I have been on the hunt for some time for a great vegetable lasagna recipe. I have yet to find one that I love. If you are familiar with Stouffer vegetable lasagna I want something similar to that in construction but homemade and with better flavor. I fondly like to think I can do better than a cheap frozen lasagna. Mainly, I like the idea of a white sauce and crunchy topping.

I do not mind complicated recipes and I love all kinds of vegetables. As for cheese, the only kind of cheese I really dislike is smoked ricotta.

So, do any of you have any tried and true recipes for me to try out?

Thanks in advance!