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Here's a link to a wonderful veg lasagna recipe. Throw in whatever veggies are in season; that's what I do. And the recipe is for individual portions, but I've done it in a regular 9 x 13 pan and it's perfect. I have never tried freezing it, though.
Have fun at the reunion!

This deluxe recipe is sure to please even non-vegetarians!
I adapted it from tv once.

* 1 pound box Spinach lasagna noodles
* 6 cups marinara sauce (see basic recipe below)
* 24 ounces low-fat cottage cheese (for a richer texture, use ricotta cheese)
- if this is vegan you might be able to find a soy cheese with a similar texture
* 32 ounces shredded mozzarella cheese
* 1/2 cup chopped fresh herbs (basil and oregano I guess)
* 2 eggplants , cut into circular slices 1/4–1/8-inch thick
* 6 to 8 zucchini , cut lengthwise into slices 1/4–1/8-inch thick
* 5 to 6 portobello mushrooms , thinly sliced
(sometimes I pre-grill the eggplant, zucchini and mush ahead for char flave!)
* 2 red onions , thinly sliced
* 4 tablespoons olive oil
* 4 cloves garlic
* 3/4 cup chopped onions
* 2 cans (28 ounces) diced tomatoes
* 1/3 cup chopped spinach
* 1/3 cup chopped swiss charde

Sauté or oven-roast (or grill) the veg until they are cooked through.
Set aside to cool.

Standard marinara sauce: heat the olive oil in a pan over medium heat. Add the chopped onions and stir until golden brown. Add the garlic and tomatoes and simmer for 25 minutes. Stir in the herb-age and add salt and pepper to taste, then simmer for about 10 minutes.

Preheat the oven to 350°. In the bottom of a 16" x 12" pan (a disposable foil type pan is best in your travelling situation), place a layer of dry noodles. On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese. Sprinkle herb-age over the top, and add a layer of vegetables. Repeat the process. Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.

Cover the pan with plastic wrap, then wrap tightly with aluminum foil. Bake for 35 minutes, or until a knife pokes easily through the lasagna. Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned.

Remove lasagna from the oven and let sit for 20 minutes. Garnish with fresh basil leaves or other fresh herbs.

(You can double the recipe to make 2 lasagnas and freeze an uncooked one. Bake the frozen lasagna for 50 minutes instead of 35.)

mmmm veggie licious

I'm a purist. I make my sauce from lots of EVOO, sweated garlic, fresh basil and roma tomatoes and seasoned with salt, sugar, a little dried oregano and nutmeg. I combine ricotta, cottage, shredded mozzarella and parmesan cheese with some chopped fresh parsley and an egg. Then I layer sauce, noodles and cheese finishing with sauce on top and bake at 350 for 45 minutes covered with aluminum foil, then remove the foil, top with more shredded mozzarella and continue baking until the cheese is ooey gooey and delicious. Let it sit for about 20 or 30 minutes before you dig in.

I'm a "thrower", so I couldn't tell you exact amounts, but I keep mine simple, obviously--sauce, cheese and pasta, and nothing else! A good marinara speaks for itself.

Hey--I don't know if you're already 'cookin' with the 2 lasagnas, but if you're bringing 2 casseroles, you might want to consider 1 lasagna and another baked veggie dish for the second. If you're thinking Italian, America's Test Kitchen has a great light Eggplant Parmesan which is great for the summer because the eggplants are breaded and baked, not fried, which they said made the dish less oily. I've done that for myself without the cheese, because I'm more of a veggie and tomato sauce person than a cheese person, but either way it's a good summer casserole dish!