Reporting back on the lasagna made with Barilla no-boil noodles. It was very good and a hit with everyone, vegetarians or otherwise. I forgot to take photos but there are some with the original recipe link. Mine looked similar but not quite as nice! I did not presoak the noodles, added 1/4 cup water after assembling, used 2 cups milk (recipe calls for 1 cup) and needed to cook it for an additional 15 minutes because the noodles were not done. I needed to use about 2 cups of milk to get the squash to the correct consistency. I roasted the squash a couple of days before assembly...maybe that made it drier. Even with that there was barely enough to cover each layer. But more might have made the flavor overpowering. The chard was almost non-existent in the end. I probably cooked it too much before assembling. I don't think I would add more of the squash, veggies or cheese as the flavor balance seemed just right for me. Thanks all for your very helpful suggestions! Here is a link that might be useful: Veggie Lasagna with Butternut Bechamel

the infamous butternut squash lasagne... Not really "different" but still, different... 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 425°F. 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 (not Bizzo's)  Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling. Makes 6 servings

Me, too, I never cook lasagna noodles. I use regular noodles, not the box labeled "no boil." I also cover the pan with foil while it bakes. It works best if I make the lasagna ahead, let is sit for a couple hours in the frig, then bake it. I have let the noodles sit in hot water (I have an instant hot tap at the sink). But honestly, I don't think it mattered at all. I just saw it done on a cooking show and thought I'd see if it did matter.

Elba, that recipe was posted here a while ago...i bet i can find it. It is really 'farm-to-table' using what that season brings. Never the same but basics re-peat. No formal recipe. We make our own pasta often though with a crazy work schedule, not often enough. I find many purchased pastas really good. And someone worked out a difficult gluten-free noodle that i have no time to experiment. I've made my own rice noodles for KoreanNoodlBowl but wow, such a simple dish gets lengthy with all the prep i rarely have the time to make it as is. Fresh noodles work best in more traditional Italian lasagna recipes, not the mile high American styles. What i had often in Italy was a very thin noodle and maybe just two in individual servings, an oblong baking dish with low sides. Prepared fresh, baked quick with a short minute or two under a commercial broiler. They also don't hold up as well for day-ahead prep. I also prefer ravioli very thin and the care taken for the ingredients instead of the big fat thick cheese squares ItalianAmericans make. I have probably said the same thing a thousand times....how easy it is to make at home. Yet when i've harvested the farm in the Fall, i'm processing so much veg i can't spare the time and actually prefer the thin rice noodle sheets for that. Or the simple thin non-ruffled no-bake. They hold up in all those layers. I use my turkey roaster and it fills up. Only two-3 pasta layers. Mostly veg. Just answering the op, not all lasagnas have to have a heavy tomato base. Or that much noodle.