A light, but cheesy, lasagna! Adapted from Michael Natkin's recipe in "Herbivoracious". Adapt it to use whatever veggies you have, eggplant, roasted peppers, Swiss chard, even partially cooked winter squash. The lemon zest is a nice bright note in the sauce. Don't skimp on the browning of the squash, the caramelization adds a lot of flavor and it gets rid of excess moisture that can make the finished product watery. It's the most fiddly and time-consuming part of the recipe, but well worth the effort. You could roast the vegetables in the oven or under the broiler to cut some fat, but you'll have to watch them very carefully. It can also be done ahead of time and held until needed, along with the ricotta mixture and the sauce. It seems like an awful lot of sauce, but the noodles soak it up. Barilla recommends freezing lasagnas made with their no-boil noodles after baking, not before.