I'm planning on making a vegetarian lasagna for some vegetarian friends on Saturday evening. I was thinking of doing a combination of roasted delicata squash, sauted mushrooms (crimini, and anything else that looks good at the farmer's market), and braised greens. I'll buy some fresh pasta sheets too. (Do I need to cook the fresh pasta ahead?)
What I'm not sure about is whether to do a bechamel or stick with ricotta and mozzarella. And if I do a bechamel, then do I also add cheese (ricotta, mozzarella and/or parmesan)? And finally, will fresh mozzarella work, or do I have to use the drier shreddable stuff?
I've read a bunch of recipes on epicurious and done some searching here, but haven't found exactly what I'm looking for yet.
Also, if you have any suggestions for other fillings, or particular types of mushrooms to use, please let me know.
Thanks in advance for your help.