These are just suggestions for an 8 or 9 inch spring form pan with removable bottom
Have a pot of sauce ready to go like marinara or a bechamel, plus extra for spooning on top of each cut wedge..
½ lb or more depending on what size pan you have of boil your own pasta sheets, cooked al'dente.
Ingredients of your choice for layering, if using veggies cut them on the flat side instead of diced and have them pre-roasted and ready to go, or stick with a more classic version.
roughly 1½ lbs of ricotta cheese mixed with generous amounts of romano or parmesan, 2 eggs, salt, pepper and fresh herbs like basil or parsley.
A nice shredded melting cheese like fontina or mozzarella.
Instructions
Cover the bottom of a baking sheet that has sides with tin foil, you'll thank me for this because there might be some leakage of juices.
Brush or spray olive oil on the inside and bottom of your spring form pan.
Start layering. Sauce first, then pasta sheets, cutting to form around the pan, more sauce, ricotta cheese mixture, other ingredients like veggies,sprinkle the shredded cheese and more romano on top.
Repeat for three layers total, ending with sauce and some cheese on top.
Place filled pan on the foil lined baking sheet and bake at 375 F. for 45 minutes.
Cool on a rack so air gets on the bottom and let it rest for ½ hour, take a knife and go around the sides of the pan before you release it.
Release clasp and place the whole lasagna on a nice platter.
Make sure it's not steaming hot when you cut into it.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2014/02/round-veggie-lasagna.html