I make a classic florentine primavera lasagne ...and I use no boil Italian whole wheat sheats ..Gia Russo brand (but there are others) which I like beacuse they are thin and gentle, not huge hunks of dough. You need three sauces
1) your red sauce with meat, but go lite on the meat, and use a mixture lilke meat loaf mix for taste and texture. season the meat while browning with garlic, salt, pepper, red chili flakes, even some basil.
2) you need a bechamel (2 cups worth) melt 2 tblsp butter, add 2 tblbspn flour and wisk together, slowly add 2 cups whole milk and bring to a simmer to thicken wisking all the time to prevent lumps...season with salt, nutmeg, parmesan cheese after thickening and taking off the heat.
3) you need your ricotta layer 15 oz ricotta, 1 cup grated parmesan, 2 eggs, chopped blanched spinach or kale mixed well
you also need sauteed veggies: sliced mushrooms and zucchini are nice with shallots
then layer: red sauce; pasta; ricotta mixture; red sauce; pasta; bechamel + sauteed veggies+ mozzarella; pasta; repeat layers ... you will know how many by depth of pan, size etc...but end with red sauce cheese ... bake 45 min to hour at 350 till bubbly top with parm cheese last 5 min to help brown top...
let rest 10 min before serving
remember to season gently each layer with a bit of salt and pepper and even finish with a gentle sprinkle
this is a lot of work but it is fantastic ... the depth and layers of flavor! easily feeds 6-8. can also be made veggie by not adding meat to the red sauce.