This vegetarian layered beauty is stacked with fresh vegetables, aromatic herbs, three kinds of Italian cheeses, and a rich, hearty tomato-basil sauce. Our Mile-High Meatless Lasagna Pie is ideal for a special-occasion dinner.
I've made this a number of times and always comes out wonderful and our guests rave about it. I've used the no boiling noodles a couple of times, but I haven't found a good way to cut the noodles yet. (maybe a bandsaw?) So, really, the regular Lasagna noodles are the way to go; simply lay out 3 strips set the pan on top and cut with a paring knife. I've also made half-n-half, italian sausage on one side and spinach on the other for our meat-a-tarians. Hope you enjoy it as much as we do.
I've kept a Better Homes and Gardens Italian Special Interest magazine sincne 2007 so I could make this one day. Well today was the day and it was not disappointing. I made as writtne and it was fantastic. I would definitely make again. It is a bit time consuming to make - it took about an hour to put it together but well worth it.
I have a question for those people who have made this recipe. Could you use the lasagna noodles you don't have to boil before layering? I've been able to use them in 3 other lasagna recipes, but wasn't sure when I reviewing the steps, if they could here. Would appreciate feedback? This recipe sounds absolutely delicious.