What's cooking, good-looking?

[Little lunch]

Isn't lasagna without lasagna noodles an oxymoron? 

I've had a "lasagna" with thinly sliced zucchini as a pasta substitute.  Not quite the same, but still good.

In Italy there is the Parmagiana which uses zucchini or eggplant instead of pasta (but no mince, only sauce) and then there's the Moussaka from Greece which is similar.
Anyway, my secret for an amazing Lasagne is to add Radicchio and make your pasta and Napoli fresh. :-)
Also, less layers is better, in my opinion.

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Almost forgot, use good virgin olive oil with a low acidity and a high rating for organoleptic qualities.
If your acidity is three or four percent, it's voo, not evoo. :-)