One favourite of ours over the last year is a butternut squash and mushroom lasagne, but the squash is pureed and used as the bechamel sauce. I tweak it according to what we have in and like, but it's really tasty...even my veg hating 16yo loves it. The usual tweaks I make are spinach instead of chard and I substitute whatever cheeses we have in, so it may be a mix of ricotta, feta, Mascarpone, cheddar, etc. I always find you need more mushrooms than it says and I generally use chopped nuts rather than pine nuts.
www.myrecipes.com/recipe/vegetable-lasagna-butternut-bechamel
We also like chicken stuffed with whatever needs using up and then wrapped in bacon, so that may be spinach and ricotta, bacon and cheese or pate and mushrooms, etc.
Roasted cauliflower has become another favourite. I separate it into evenly sized florets, sprinkle with whatever spices and herbs we fancy and then bake it at 180°C for around 25mins until it's golden brown and slightly charred around the edges....it is lovely and crisp as long as it's eaten immediately. I usually serve this with a spiced dhal.
Pea and ham soup is another regular and we love roasted gammon, so will always make a soup with the last bit.
Stuffed peppers or marrow/courgette/aubergine also goes down well. What I stuff it with depends on what I have in and what vegetable I'm stuffing.
Last time it was aubergines stuffed with rice, tomatoes, onions, peppers, lamb mince and feta.
We also like Parmesan chicken and another new favourite is a cross between a chilli and a lasagne.
I use a chilli con carne style mince and layer the mince between tortillas and Mascarpone and shredded cheese, starting with the mince, then tortilla then cheeses and repeating for a few layers, finishing with tortilla then extra cheese. It's then baked for around 20-30mins until golden and bubbling. It's very tasty and I sometimes make it with a bean chilli.