Fresh, High Quality Cheese

• Fat adds richness to food. When you consume it in moderation, it's also a leading contributor to the sense of fullness and satisfaction you feel after eating. Without meat in the lasagna, cheese is the only significant source of fat and protein. Use the freshest, highest quality cheeses available to you, opting for organic cheeses at a specialty shop, or name brand, recently-purchased cheese from the supermarket. Avoid reduced fat cheeses, which melt inconsistently and have less flavor than their full-fat counterparts.

A Blend of Cheeses

• A blend of three or four Italian cheeses gives lasagna a dynamic but unified flavor. Many lasagnas, particularly vegetarian versions, contain layers of soft, crumbly ricotta or cottage cheese. Mix a couple of whole eggs with the ricotta or cottage cheese. Egg binds the lasagna layers, and the added moisture makes it easier to spread the soft cheese filling in the pan. Eggs also contribute protein, fat and flavor. Mild, creamy mozzarella blankets the top of most lasagnas and possibly some of the layers. Grated Parmesan is the standard pasta garnish, and it may also be incorporated into the ricotta layers. You can substitute Romano cheese, if desired, or use a Parmesan-Romano blend.

Fresh Vegetables

• While a cheese lasagna is perfectly satisfying, fresh vegetables offset the cheese and pasta and make the dish more nutritious. Long vertical slices of zucchini, yellow squash or eggplant fit naturally into lasagna's layers. Sautéed or steamed spinach accompanies soft cheese filling well and is likewise easy to layer into the dish. Rather than pack the lasagna with every vegetable you like to compensate for the lack of meat, focus on one to four vegetables that complement each other well. For example, spinach and red bell peppers pair well; zucchini, yellow squash and mushrooms are also a good combination.

Sauce and Seasoning

• Using fresh oregano and basil in your sauce and the soft cheese mixture gives the lasagna an aromatic, fresh taste. Keep in mind that fresh herbs are twice as strong as dried herbs, so you should adjust the amount you add, if necessary. Rather than using a can of plain tomato sauce or jarred marinara, preparing a simple homemade sauce transforms a standard part of the dish into a savory standout. Mix crushed tomatoes -- canned or fresh -- with tomato paste, minced garlic and herbs. You can also add a little red wine, sliced mushrooms, chopped onions or peppers, if desired.

Assembling and Cooking Ahead

• The first layer at the bottom of the lasagna pan should be sauce. Add a layer of pasta followed by layers of vegetables, cheese and sauce. Try to keep all of the layers about 1/8 to 1/4 inch deep until you reach the top, final layer of the dish. The top should feature a generous layer of cheese, which you can garnish with herbs. Most people think that lasagna tastes better a few days they cook it because the layers have had time to meld and develop a unified flavor. For the best flavor, prepare the lasagna a couple of days before you plan to eat it.