I improvised this recipe to serve as a vegetarian entrée at Thanksgiving. My partner is vegetarian, so we usually have turkey and another entrée for him. For the noodles, I used the noodles from this recipe: 1 recipe lasagne noodles from Food and Wine, December 2014, Creamy White Lasagne with Toppings (http://www.foodandwine.com/recipes/creamy-white-lasagna-with-toppings), but you could also use a box and a half of Ronzoni lasagna cooked according to the recipe on the box. It's a large lasagna, so I used a roasting pan for extra depth.

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