This vegetable lasagna recipe is versatile, perfect for any season, and can accommodate various prep times. It features lasagna noodles, with an option for whole grain, and a mix of over six cups of sautéed veggies such as broccoli and spinach. It can be made easier with precooked noodles and pre-shredded cheese, and allows for personal adaptations. The bechamel sauce, traditionally made with butter and milk, can also be plant-based. Tips include using one pot for prep to minimize cleanup.