Wow, this was absolutely fabulous and so easy and quick (compared to other lasagne recipes). I served it to a bunch of anti-veggie carnivorous males, and my vegetarian sister, and it got raves all around. Meat eaters even went for seconds and the entire pan was devoured. I did make a couple changes though. Didn't put in the carrots, and instead I added sauteed zucchini and garlic which I sauteed with the mushrooms. I was kind of wary of putting in raw mushrooms because A) I wasn't sure they would cook and B) if they did cook, I was afraid they would give off too much liquid and make the dish soggy. In addition, per the advice of another cook, I used the roasted red pepper alfredo which was great. Oh, and I added tons more mozzarella. Probably about 2 cups total! It would not have been as good with just a half cup.
I will definitely make this again as a great dish to bring to an event where there are vegetarians and meat eaters but you only want to make one thing and please everyone.
The way I made it, I would give it 5 stars but as-is, only 4.
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Wow, this was absolutely fabulous and so easy and quick (compared to other lasagne recipes). ...