how to make vegetable lasagna like stoffers??????

I know what you mean. I like it too. It's reminds me of a fettuccine. I hope you get some good answers.

This one is pretty close...(I love that stouffer's lasagna)..This recipe was from the month's issue of Every Day Food by Martha Stewart...(Just put some buttered breadcrumbs on top before popping in the oven)

****Lasagna Primavera****

1/4 cup olive oil, plus more for foil

1/2 cup all-purpose flour

2 garlic cloves, minced

6 cups whole milk

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1 package (10 ounces) frozen peas

1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced

Coarse salt and ground pepper

1 container (15 ounces) part-skim ricotta (about 2 cups)

1 large egg

1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)

1 pound part-skim mozzarella, shredded

1 cup grated Parmesan

Directions

Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.

In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.

In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.

Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.