Preheat oven to 350
Pick any pan you want, the deeper the better (I use aluminum Sheet pans)
Lasagne noodles (cooked)
Ricotta cheese.
Parmesan, romano cheeses (grated)
2 eggs
Mozzerella, provolone cheeses (grated or sliced)
Spaghetti sauce
Shredded carrot
Spinach fresh(cooked) or frozen(you need more) (thawed)
Mushrooms
Meats (italian sausage, pepperoni)[cooked, crumbled, or sliced thin]

While the noodles are cooking, cook meat, shred cheeses.

Mix ricotta, parmesan and romano with eggs, set aside a little sauce--enough to cover bottom of pan.
Add a layer of noodles (I usually need 4/5 to cover)
Layer the rest the way you like it, keeping cheeses together, and meat and veggies together, or meat separately with layers of noodles in between each layer.

Put all the cheeses in this order-make flat with the mix and put provolone slices and top with mozzerella.

Top last layer of noodles with sauce, top with the rest of cheeses.
Cover lightly with foil.
Bake 1 1/2 hours or until cheese is gooey.
Remove foil and bake until lightly golden, turning half way through.
Let sit for 10 minutes to set up.
Serve and Enjoy!

Can you tell I am lactose intolerant at the very least? ;) 
I use the same cheese mixture with spinach added to stuff shells and manicotti, topped with sauce and mozz, bake until golden/fill uncooked.