I’m working on a vegetarian version of my old school lasagna. By ‘old school’ I mean no ricotta, egg or red sauce. By ‘vegetarian’ I mean swapping ground buffalo for minced and roasted eggplant, carrot, onion and celery. The veg mix is layered with pasta, Parmesan and bechamel sauce. It didn’t quite work. I think I will switch the eggplant for zucchini.