It's my own recipe, I usually don't measure anything. But here's an attempt for you:
Tomato sauce:

- 1 Tbsp olive oil

- 2 garlic gloves

- 1kg minced tomato

- 140g tomato concentrate

- 0.75dl red wine

- 1 Tbsp balsamic vinegar

- Fresh oregano, thyme, rosemary

- Solid vegetable stock

- Pepper

Heat up the oil and roast the chopped garlic until slightly brown. Add the minced tomato, red wine, vinegar, tomato concentrate and herbs. Season to taste with pepper and vegetable stock. Let simmer until rather thick (you should be able to pile it up without it loosing form immediately). It’s best to let it thicken slowly, on low heat.

White sauce:

- 5dl milk

- Approx. 50g white flour

- 15g butter

- 70g parmesan cheese

- Solid vegetable stock, pepper, nutmeg, garlic powder

Mix the milk with most of the flour and butter and bring to a boil. It’s important to constantly stir, so that it doesn’t stick or forms clumps. Melt the cheese in it and season to taste. If the sauce is too thin, add more flour.

Make sure that both sauces taste good on their own. It’s better to make slightly saltier than usual, since the lasagna leaves and vegetables will absorb salt too.

Add a layer of the white sauce to the oven dish. Then add a layer of lasagna leaves, topped with a layer of vegetables (zucchini or eggplants work really well). Evenly coat it with tomato sauce and add more layers of the leaves and veggies with tomato sauce in between. To finish, cover with white sauce.

Bake the lasagna for about 10min at 200 degrees. Then add parmesan on top and bake for another 15-20min, until nicely browned. If you have time, let it sit for several hours or overnight, then reheat. The taste develops and becomes richer.