I wanted to make something like it at home today and I decided to go all out. I made the ricotta. You can find the recipe here.
"Menus from an Orchard Table" by Heidi Noble out of the Okanagan in British Columbia. She and her husband have a vineyard. She is a chef and began by offering cooking classes at the farm. Now she is full time into the winery.
This is my version of vegetarian lasagna.
1 lb mushrooms
1 red bell pepper
1 large yellow onion
8 asparagus spears
2 cups tomato sauce
beet greens or kale
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup ricotta
6 ounces smoked gruyere cheese
2 tablespoons grated parmesan
freshly ground black pepper
Sauté the mushrooms in butter and olive oil until soft. Cool. Cut the onion into a medium dice and saute in butter and olive oil until carmelized. Roast the red pepper, peel and slice into strips. Steam the beet tops and the asparagus. Cool.
Layer in a casserole or loaf pan starting with a sheet of fresh pasta or dried pasta cooked al dente. Then add some of the carmelized onions, sautéed mushrooms, sea salt, freshly ground black pepper and a layer of beet leaves. Top with 1/2 cup of ricotta and then another sheet of pasta. Top with about 1 cup of tomato sauce.
Build another layer beginning with onions and mushrooms and a layer of asparagus spears. Top with more ricotta cheese, pasta sheet and a cup of tomato sauce. Top with 1 cup of grated smoked gruyere, 2 tablespoons of grated parmesan and strips of fire roasted red peppers.