I thought this lasagna was amazing! I made it with goat cheese instead of gorgonzola as I don't care for blue cheese. I did accidentally use honey goat, but that didn't seem to negatively alter the flavor. I also added 3 cloves of garlic to the white sauce and added a small amount of parmigiano reggiano on top of the second layer of ricotta and another sprinkle on top of the final white sauce layer, maybe 1/4 of a cup total. I don't think it really added anything, so I likely won't use it next time. I used organic whole wheat no boil noodles, and was a little worried since I don't normally like whole wheat noodles, but I didn't even notice them in this recipe! As far as lasagnas go, this one is pretty simple, especially if you make the onions and ricotta mix a day ahead like I did. I assembled the lasagna early in the day and let it sit in the refrigerator for a few hours just to be sure the noodles would absorb enough liquid to cook properly in 30 minutes. Pictures don't do this justice either, the ricotta layer is a beautiful bright green from the spinach and basil, and the onions and mushrooms are a lovely shade of purple. The only thing I'd change is to put the walnuts and chopped basil under the final white sauce layer, because the basil kind of dried out, and the walnuts might be nice if they absorb some of the sauce! If you don't want to buy a bottle of red wine for this, I would think vermouth would work well too, but you won't get the pretty purple color. I used a nice cabernet, and thought it added great flavor.
If you have kids that won't eat their veggies, this is a great way to get spinach into them! While the spinach added great color to the ricotta, I didn't even notice it as far as flavor.