I love the sauce! We have cut way back on meat in our house, so I've been trying other things with this, the last time I chopped fine 8oz of mushrooms (one kid doesn't like them) and put them in to bulk up the sauce base--Wonderful! I layered in a mix of sauteed zucchini and yellow squash, which was good, but I used too much. I always put my noodles in hard (and I don't spend the extra for the special noodles) and I have never had a problem, the lasagna comes out nice and firm, because the excess moisture soaks into the noodles. I doubled the ricotta and egg mix because the first time it wasn't enough in my opinion, this time I had more than enough, will probably try to find a happy medium. Also, both times I've made this I put chopped fresh spinach in the ricotta mix, I love it this was and kids don't complain about veggies. I freehanded shredded mozz the second time I made, it worked just as well as the sliced, but I probably did use about 3c, not 2. I would love to try this with the meat, and I may next time I need to take a dish somewhere, but for home this veggie version works well.
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I love the sauce! We have cut way back on meat in our house, so I've been trying other things...