I made this for my daughter, who is now a vegetarian, and my son loved it too. WEIRD!
Make your lasagna noodles according to the package instructions. While those are boiling make your filling.
Chopped spring onions
Chopped peppers (I used the little sweet ones that are red and yellow and orange)
Chopped fresh broccoli and cauliflower
Cream of Mushroom soup
Saute in very little olive oil the onions, peppers and the asparagus.
add some basil, oregano, and rosemary for flavor (I didn’t measure)
When they are starting to get a little soft add the broccoli and the cauliflower. Cook just a little then add Cream of Mushroom soup. Mix in some milk to make it into a decent sauce. Then add a good tablespoon of Pesto.
Layer the noodles with the filling and layers of cheese then bake at 350 degrees until the cheese is melted. I turn it to broil just a the end to get the cheese crispy on top.