Tomato-based pasta sauce (bought or made)
Cheese - eg, Feta, Parmesan, Cheddar
Several Mediterranean vegetables, eg:
Zucchini or other squash
I pre-cook the
vegetables to be sure that the whole thing won't turn to mush if
more liquid comes out of the veges than you expect. You can pan-fry,
grill or bake them, but try to keep the slices intact to help the
"layer" look of the finished dish.
You then alternate
vegetables, sauce and lasagne sheets. I group together the veges
with either of the sauces - eg, tomatoes, zucchini and eggplant
with the tomato sauce, spinach, mushrooms and onion with the white
sauce. Starting with a tomato layer, you cover with lasagne sheets,
then add a white-sauce layer. You must finish with a thin sauce
layer completely covering the lasagne sheets, as they need to absorb
liquid from the sauces to soften in baking.
Top with grated
cheese and breadcrumbs if desired and bake on the bottom shelf of
a moderate oven for about half an hour (or much longer if you didn't
pre-cook the veges). Stick a knife through to test that all layers
of pasta are cooked.
Note: If you
want to use feta, add it to the white-sauce layers as it doesn't
melt very well and isn't good as a topping. If it's difficult for
you to get hold of Mediterranean veges like the ones I've listed,
you can use just about anything. Thinly sliced pumpkin, potato or
sweet potato, grated carrot, cauliflower or broccoli florets - use
your imagination and experiment!