Vegetarian Lasagna

This is my own signature recipe, a variant of the basic lasagna recipe my mom taught me when I was a little girl in our small kitchen in Perugia.
I start by separately cooking the zucchini and the mushrooms.
I layer the cooked veggies with béchamel sauce, fresh mozzarella and smoked provolone cheese on my own pasta sheets; I make these with local organic eggs and flour. I finish it with a sprinkle of grated Italian Parmigiano cheese.
This lasagna is hearty and luscious, the flavors are delicate and centered around the zucchini and mushrooms, with only a hint of the smoked cheese.
It's a decadent and luscious gastronomic experience.

This is a white lasagna, with no tomatoes. Did you know that all the oldest regional Italian recipes do not feature tomatoes. These came to Europe from the New World in the 16th century, and were only introduced in Italian cuisine in the 19th century.

Medium tray (about 1.4 lbs.)* = 2/3 servings
Large tray (about 3 lbs)* = 4/5 servings
(*) Actual weight can vary