Some of my edits would include MUSHROOMS!:
My own meatless version!

4 tbsp butter, divided
4 cups thickly sliced mushrooms
3 cups prepared tomato pasta sauce, divided
3 tbsp all-purpose flour
2 cups milk
1/2 tsp salt
2 cups Ricotta cheese
1 tbsp (chopped fresh basil or 2 tsp (10 ml) dried parsley
2 cups grated Mozzarella, divided
1/2 cup grated Parmesan, divided
15 to 18 oven-ready lasagna noodles

Preheat oven to 375°F

In a large fry pan, melt 2 tbsp of the butter. Add mushrooms and cook over medium-high heat until tender. Drain. Stir together mushrooms and 1 cup (250 ml) of the tomato sauce; set aside.

To make the sauce, melt remaining butter in a small saucepan; add flour, stirring to blend well. Add milk, and salt and cook over medium heat, stirring until thickened. Remove from heat; set aside.

In a bowl, stir together Ricotta, basil, 1 cup of the Mozzarella, 1/4 cup of the Parmesan cheese and the sauce.

To assemble, spread 1 cup of the remaining tomato sauce in the bottom of a 13″ x 9″ (33 x 23 cm) lasagna dish. Arrange a layer of 5 or 6 noodles over sauce, overlapping slightly to the pan edges.

Spread the ricotta mixture evenly over noodles and repeat with another layer of noodles. Top with mushroom layer and last layer of lasagna noodles. Spread with remaining tomato sauce, covering the noodles completely, and drizzle with sauce. Top with remaining mozzarella and Parmesan.

Cover with foil and bake for 35 minutes or until noodles are tender. Remove foil and bake for an additional 10 minutes or until golden.