cooking for tomorrow's dinner

Trying my hand at my first veggie lasagna, the sauce is still cooking.  I chopped an onion, regular mushrooms, portobello stems and zucchini into little pieces and then sauteed a bit before I put tomato sauce, tomato paste, roasted garlic and parsley into the mix.  That's been cooking for a few hours.  I want to make sure the sauce has enough flavor because I usually rely on meat and the fat it brings to the party to do that.  I think it's almost done.  I cut the portobello caps into chunk and then sauteed them in a little oil; they are set aside.  I sliced zucchini into fairly thin rounds.  First I sauteed them a little and now I added water, covered and I'm steaming them.  When I build my lasagna, it will be sauce, noodles, ricotta cheese, portobellos, zucchini and mozzarella.  I stayed away from some of the usual ingredients such as broccoli, spinach, eggplant,  & peppers, because of restrictions/dislikes of the family.  Keeping my fingers crossed that it tastes okay. 

I'm never any good at deciding if what I make is very good because I very rarely eat much of what I cook when I do a big dinner. Does anyone else not feel very hungry for their own food.  I know I taste a little here and there as I cook, but even when it's something I really like, I'm almost never hungry by the time I get everything on the table.