Usually I consider lasagna to be a very time consuming recipe: the sauce has to be made, the cheese mixture combined, and the meat cooked before you even think about layering and baking it in the oven. However with a few simple modifications — substitute the meat with lots of veggies, buy premade pasta sauce, and use no boil lasagna noodles — lasagna can be a delicious, quick meal. The oven does most of the work, so after the assembly you can get out of the kitchen and enjoy your evening. To get this vegetarian friendly recipe,

Vegetable Lasagna
From Vegetarian Times magazine

26-oz. jar natural pasta sauce
8-oz. pkg. no-boil lasagna noodles
16-oz. pkg. soft tofu, well drained and mashed with fork until smooth
3 cups cut-up fresh cooked vegetables, such as broccoli, cauliflower, zucchini and/or spinach
8-oz. pkg. part-skim shredded mozzarella cheese or mozzarella-style soy cheese (2 cups)

  1. Preheat oven to 350°F.
  2. Spread thin layer of sauce over bottom of 13 x 9-inch glass or ceramic baking pan. Top with layer of 3 or 4 lasagna noodles. Gently spread one-third of the mashed tofu over noodles, then top with one-third of the remaining sauce.
  3. Sprinkle about one-third of the vegetables over sauce, then top with one-third of the cheese. Repeat layering twice, beginning with noodles and ending with cheese.
  4. Cover with foil and bake until noodles are tender, 35 to 40 minutes. If desired, uncover and continue baking until cheese is golden, about 5 minutes. Remove from oven and let stand 5 minutes before serving.

Serves 8-10.