I always do the ricotta mixture from the box, maybe an extra egg to keep it together, and one square package of frozen spinach, thawed, ALL the water drained/squeezed out. It's a nice way to get that extra veg in.

Anonymous wrote:ricotta, egg, parm cheese, and italian seasonings. i thin spinach would be a great addition!

+1

This ricotta is super easy and tasted great in lasagna.
http://smittenkitchen.com/blog/2011/06/rich-homemade-ricotta/

Just made this today. I used ricotta, mozzarella, and goat cheese. Delicious.

I do a large container of cottage cheese, one beaten egg, two tbps of parsly, 1/4 cup parmesan and a dash of salt.

ricotta, egg, parm cheese, and italian seasonings. i thin spinach would be a great addition!

Funny you should ask. I currently have an experimental lasagna in the oven. The "cheese" layer is unseasoned refried beans, seasoned with Italian stuff like garlic, basil, oregano, parmesan cheese. It's got no meat in it. So far it looks good and smells good. Keeping my fingers crossed here.

ricotta/egg/parsely mixed together... dollops across the noodles, top with mozzerrella , then sauce

MIL makes an amazing lasagna with a cheesy bechemel sauce (maybe Parmesan)? layer. Rich but such a nice contrast to the meat and sauce.

I know how to do the beef layer, but am experimenting with new recipes for the cheesy layer - any thoughts?

And do you think it would be too heavy to do a spinach/cheese layer?