This one is from Jojoco I'm pretty sure. I added a layer of steamed and drained spinach and used homemade fresh noodles.

Portobella Lasagna

kosher salt
olive oil
3/4 lb dried lasagna noodles
4 cups whole milk
12 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon fresh ground black pepper
1 teaspoon ground nutmeg
1 1/2 lbs portobella mushrooms
1 cup freshly grated Parmesan cheese

1. Preheat oven to 375 degrees.

2. Bring a large pot of water to a boil with 1 T salt and a splash of oil.

3. Add the lasagna noodles and cook for 10 minutes, stirring occasionally; drain and set aside.

4. For the white sauce, bring the milk to a simmer in a saucepan; set aside.

5. Melt 8 T (1 stick) of the butter in large saucepan.

6. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon.

7. Pour the hot milk into the butter-flour mixture all at once.

8. Add 1 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 minutes, until thick.

9. Set aside off the heat.

10. Separate the mushroom stems from the caps and discard the stems.

11. Slice the caps 1/4-inch thick.

12. Heat 2 T of oil and 2 T of the butter in a large (12-inch) saute pan.

13. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices.

14. If they become too dry, add a little more oil.

15. Toss occasionally to make sure the mushrooms cook evenly.

16. Repeat with the remaining mushrooms and set all the mushrooms aside.

17. To assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish.

18. Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese.

19. Repeat two more times, layering noodles, sauce, mushrooms and Parmesan.

20. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

21. Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot.

22. Allow to sit at room temperature for 15 minutes and serve hot.

Butternut Squash Lasagna
From epicurious.com

For squash filling
1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped

For sauce
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper
For assembling lasagne
1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated Parmigiano-Reggiano (3 oz)
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb
preparation

Make filling:
Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.

Make sauce while squash cooks:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

Assemble lasagne:
Preheat oven to 425ðF.
Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

Cooks' note:
Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.
Makes 6 servings

Below is a link for a mushroom/smoked gouda white lasagna that I made a few times for veggie friends.

Also, into any ricotta/egg/cheese mixture for red lasagnas, I also toss a log of goat cheese, herbed if its available. Adds a zing. Be careful as not everyone loves goat cheese.

Here is a link that might be useful: Smoked Gouda and Mushroom lasagna

Here is one of my favorites.

Spinach Lasagne

1/2lb lasagna noodles
2 26oz jars pasta sauce
16oz container ricotta cheese
10oz package frozen spinach (thawed and well drained)
1lb shredded mozzarella
1/2c grated parmesan
2 eggs, beaten
Parsley

Prepare lasagna according to package directions, drain. In medium bowl, combine ricotta, spinach, 1/2c mozzarella, parmesan & eggs, mix well. In 9x13 baking dish, layer 2c sauce, half the lasagna, half the remaining sauce, all of the spinach mixture, half the remaining mozzarella, remaining lasagna and sauce. Cover, bake at 350F about 45 minutes until bubby. Uncover, top with remaining mozzarella and parsley. Bake 15 minutes longer. Let stand 10 minutes vefore serving.

Linda

Here is the one I like (of course subbing veg broth for the chicken broth would change the flavor a little bit).

VEGETABLE LASAGNE

1 pound lasagne noodles, cooked and drained
1 cup (4 oz.) shredded fontina cheese
1 package (10 oz.) chopped spinach, thawed and drained
1 cup shredded carrots
1 cup shredded zucchini
3 cups part skim milk ricotta (divided)
1 egg
1 onion, chopped
2 tablespoons oil
2 tablespoons flour
1/4 teaspoon nutmeg
1 cup chicken broth
1/2 cup grated Parmesan cheese

Mix together fontina, veggies, 2-1/2 cups of the ricotta and the egg.
Place layer of noodles in 13 x 9 pan. Spread half of ricotta mixture. Repeat layers, ending with noodles on top.
Cook and stir onion in oil under tender. Stir in flour and nutmeg. Stir in chicken broth and 1/2 cup ricotta. Cook and stir until mixture comes to a boil. Spoon over lasagna. Sprinkle with Parmesan. Cover and bake at 350 for 45 minutes. Uncover and broil about 2-3 minutes or until lightly browned.

8 servings

These all sound great! Thanks for taking the time to post.

I'll let you know which I make once I finalize the menu. I am planning to serve family style with up to 3 main dishes, two vegetarian and one meat (for those who can't live without meat ).

Thanks again guys.

Sue