I made a few alterations but used this as the general guide. I took a few ideas from other posters and this is what I changed. For the sauce: no bell pepper and no mushrooms, instead I used broccoli, zucchini and carrots (3/4 c each) . I also added 1/4c red wine and an extra tsp basil and parsley, and 1/4- 1/2 tsp salt (to make up for the extra veggies). I only use 1 and a half jars of sauce so it is a little thicker. I had used summer squash in the sauce but it was better without it in case you were thinking of trying summer squash. For the ricotta mixture: I added spinach (I use thawed frozen spinach), 1 TB dried parsley and I mixed the 1/2C Parm in with the ricotta. Also, I use whole wheat noodles and only 9 noodles per batch and there isn't any cheese/sauce left over so I don't know how/if people use more than 9 lasagna noodles. People have RAVED about this lasagna and it is even better the 2nd-3rd days, after the flavors have really blended. HIGHLY RECOMMEND!!!!
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I made a few alterations but used this as the general guide. I took a few ideas from other...