1 Review

S'kat, this is a terrific vegetarian recipe. You are very lucky to have a MIL who cooks like this!! I made this and froze it (I actually made 2 and froze both--I still have one in the freezer!). I did use the no-boil noodles. I am not usually a huge lasagna fan, but this is really beautiful and smells terrific while baking. I only set it in the refrigerator for about 5 hours to thaw a bit, then baked it at 350 degrees, for maybe 2 hours, since it was so cold and frozen when I put it in the oven. For the last 20 minutes or so, I did remove the foil so it would brown. Thank you for the suggestion, S'kat, I will make this MANY MANY times.

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spatchcock December 08, 2003
Tomato & Cheese Lasagna