This is a lasagna we make fairly often, and the recipe is adapted from Giada de Laurentiis by way of my mom. It’s supposed to be a spring vegetable lasagna, but this time we used fall vegetables — cubed butternut squash and an array of different colored carrots we got at the Oak Park Farmers Market, in addition to the zucchini, beans and spinach the recipe mentions. Any vegetable combination we’ve tried has worked well.
Other changes to Giada’s recipe this time were a much simpler but very long-cooked sauce of canned tomatoes and garlic slivers, steamed fresh spinach (and more of it) instead of frozen, and some ready to bake dry lasagna sheets. And, I always eat mine with some of these pepper rings that my sister brings me from Italy whenever she visits.