Here's one for the vegetarian in your life. This lasagna is made with two types of squash, mozzarella and a simple tomato cream sauce. (Yes, there is no ricotta.) I use the cream to make up for the "no ricotta effect," and to keep things simple we just mix it into a prepared tomato sauce. Then again, you could always substitute a cup of ricotta cheese for the cup of cream. As for the mozzarella cheese, I personally don't like a lot of cheese in my veggie lasagna, but that's just me and it's certainly fine to add more to suit your tastes.
2 small zucchini
2 small summer squash
3 cups of your favorite tomato sauce
1 cup cream or ricotta
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
2 cups mozzarella cheese, or more to taste
9 boiled lasagna noodles
Salt and pepper, to taste
1. Preheat an oven to 375F.
2. Thinly slice the zucchini and squash with a mandoline or knife.
3. Mix the sauce, cream, dried basil, and oregano together to make the cream sauce.
4. In a 9-inch by 13-inch baking dish, spread 3/4 cup of the sauce on the bottom and layer it with three of the noodles.
5. Add a layer of zucchini and a layer of squash, then sprinkle 3/4 cup of mozzarella on top and spread 3/4 cup of sauce on top as well.
6. Make another layer of lasagna in the same fashion and finish the top of the lasagna with the rest of the sauce and cheese. Finish with the top with salt and pepper and then bake for 35 to 45 minutes, or until the top is brown and bubbly.