Heat oven to 400 degrees F. Cook lasagna noodles until tender. Drain, rinse, and set aside. Sauté vegetables in butter and a little water until tender. Add herbs and continue to cook for another minute or so. Add vinegar and vegetable stock and cook for 1 minute. Add half-and-half and continue to cook until sauce begins to thicken. Do not overcook as moisture is needed for the lasagna. Season with salt to taste. On the bottom of a 9-inch square baking dish, layer 1/3 of the noodles. Spoon 1/3 of the mushroom mixture on top of noodles. Sprinkle 1/3 of the shredded Gouda and repeat process starting with the lasagna noodles until all ingredients are used up. Bake for 25 minutes until heated through. Serve hot.