True, there's no meat in this veggie lasagna, but thanks to mushrooms and four different cheeses, there's plenty of heartiness. Thanks to the use of both frozen and fresh vegetables, it's also a quick vegetarian lasagna recipe. We've also got a tip for using no-boil noodles by adding extra milk to your white sauce to have dinner ready even faster.
Quick Vegetable Lasagna:
Substitute 6 ounces no-boil lasagna noodles (12) for the dried lasagna noodles. Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as directed above.
Prepare as above through Step 4. Cover the unbaked lasagna with foil and chill for up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake for 30 to 35 minutes more or until heated through. Let stand for 10 minutes before serving.