This SAUCE for this recipe is wonderful (hence, the 5 star rating); I use it often for various pasta preparations (for example, when I make Ravioli, Rigatoni, or Fettucine). I usually add just a dash of Nutmeg to it -- just to make it a tad more "interesting". For my Vegetable Lasagnas, I use "regular" Lasagna (not pre-cooked) noodles (remember to transfer them to a pot or bowl of cold water once you drain them -- they stick to one another if you don't), a 4-Italian Cheese blend, and I make 1/3rd more Sauce than this recipe calls for. I use fresh Spinach and I include sliced (with a vegetable peeler, then chopped into 3 parts) Carrots and sliced (ditto) Zucchini. Sometimes I also include Mushrooms, sometimes I don't; sometimes I include Chicken (and when I do, sometimes I use pre-cooked boneless thighs instead of breasts and sometimes I use leftovers from a whole roasted chicken), but sometimes I don't. I'm never particular about how I layer (except for the Sauce); I pretty much mix all of my "filling" ingredients together in one large bowl and then I proceed as follows: (a) Sauce, Noodles, Filling, (b) Noodles, Filling, Sauce, (c) Noodles, Sauce, CHEESE. I let it sit for about 10 minutes (giving the ingredients a chance to "get used to one another"), and then I bake it, covered with aluminum foil, for 30-40 minutes at 350 F. After the 30-40 minutes, I remove the foil and bake for another 10-15 minutes. I let it "rest" for at least 20 minutes before attempting to slice.
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This SAUCE for this recipe is wonderful (hence, the 5 star rating); I use it often for various...