Sauteed mushrooms replace traditional lasagna noodles, and their rich flavor and texture more than make up for the absence of meat. Use 3 T. flax seed meal mixed with 1 T. water for egg-free preparation (as noted in the ingredients). Gluten free pasta is available, but because I'm severely vitamin D deficient as a result of Celiac Disease which went undiagnosed for many years, I came up with this in order to take advantage of the vitamin D in mushrooms. The cheese and pasta sauce are the two critical ingredients that will make or break this dish. We have two sauces created by local restaurants that are available in many Ohio grocery stores: LaRosa's and Annarino's. They tie for first place as the best all-purpose sauce I've ever tasted. You might consider looking in your area for a good locally produced sauce ... but maybe we're just really lucky around here! I use Mario Batali Italian Four Cheese Blend because it's outstanding and loaded with flavor.