Veggie Lasagna 

(with no-boil noodles)

Ingredients for this veggie lasagna were: no-boil noodles; paneer (Indian cheese) seasoned with salt and dried Italian herbs and basil; frozen "spring blend" veggies (carrots, broccoli, cauliflower, zucchini, and yellow squash), defrosted and par-cooked in the microwave; mozzarella cheese; and jarred pasta sauce from the store. After I bought the jar of sauce, I found myself thinking about making lasagna. Once I had made the paneer, it was a done deal! 

I made this similar to the style of my mom's lasagna, but vegetarian, and with the kind of no-boil noodles I discovered several years ago, as well as paneer in place of cottage cheese. It's very simple: oil the pan, place a layer of sauce so nothing sticks/burns, place noodles to cover the pan, then a layer of paneer and some veggies, more noodles and sauce, and continue layering until it's as you like. Finish off with a layer of noodles, more sauce, and then some cheese. Cover with foil -- I like to put the dish on a baking sheet -- and bake in a preheated 350 F oven for about an hour or until bubbly. Remove from oven, and let sit for 15 minutes. Then enjoy!

You can use cottage cheese or ricotta or paneer (or maybe even tofu?), any kind of veggies and sauce, and more mozzarella cheese than I did.