I made a spinach layer by using 10 oz of chopped baby portabella mushrooms, sauteed till well browned, browned the onion and then added the spinach and simmered till the spinach was cooked. Divide into 2 and use as part of the first and second layer. For the cheese I always follow a few tips I got from a friend who lived in Italy for a few years: add a few slight grates of fresh nutmeg to your Ricotta cheese along with a little basil, fresh pressed garlic and salt and pepper to taste. I used 2 eggs, not 3 and added a little water so it spreads easier and skipped parsley which I don't think adds anything to lasagna.