I got the idea for this flexible easy lasagna recipe from Food Network. One of their recipes called for called for 1 carrot and 1 zucchini peeled into ribbons and the other for pureed butternut squash. I have used different combinations of eggplant, carrot, arugula, mushrooms, broccoli. I also use jarred sauce mixed with tomato puree (most sauces are too salty). Meat can be added to the tomato sauce layer, but the recipe is hearty enough as a vegetarian dish.
Per 1/8 pan wedge (~180 g): 259 calories, fat 9, sat fat 4, cholesterol 50, sodium 559, potassium 211, total carb 27, fiber 4, sugar 6, protein 16, vitamin A 58%, calcium 35%, vitamin c 6%, Iron 12%.