making vegetarian lasagna?

Covered. But, if you use foil to cover it with... make very certain that the foil does not touch the food, as the tomato sauce will literally dissolve the foil onto the top.

Make it as thick as you can... just below the top of the pan. It won't bubble up, unless you put too much sauce.

Never use the microwave... oven -- always. Microwaves suck for cooking.

You will know when it's cooked, because you will put the noodles in uncooked, and when the noodles are cooked, your lasagna is done. Remember, you will have to allow it to cool for a long time before it hardens enough to be able to cut and serve. You can add Yves ground-round, that stuff is great in lasagna.

It'll cook better covered,uncovered makes it turn too crusty at the edges and makes it really dry. In a microwave oven it might be faster,but the lasagna just won't taste as good. You'd have to tell me the lasagna recipe for me to know when it'll be ready- it cooks different when it's thicker than the usual,but turns browner when thin. If you leave about an inch to the brim it shouldn't spill over,as it has no liquids in it that would provoke that problem. The lasagna is ready when the inner area is hot,the outsides are always warmed up quicker so don't test it that way. Depends on what ingredients your adding,if you want more layers,it'll be thicker. It doesn't have any designed size.

You are definately going to want to cover it, so the noodles can puff up with the moisture, instead of drying out. I would definately cook it in the oven also, b/c the noodles take time to take in the moisutre. (ever tried to cook rice uncovered? the steam escapes and it doesn't work!)

When it's cooked, you will be able to see the edges of the lasagna turn brown, and it won't spill over if you use an extra deep pan, or make sure the top noodle is like 1/2 inch away from the top.

This might help:

http://www.grouprecipes.com/s/veggie-lasagna/recip...

http://www.recipezaar.com/recipes/lasagna,vegetari...

uncovered makes it cooks faster, the top make become overcooked and hard around the edges.

Cover makes it cook nice slow and even. It cooks better in the oven. i wouldnt microwave that. You will know that it is completely cooked when the top is nice and brown(not dark brown) and the middle is creamy and the veggies are a little soft(not too soft or mushy). It will not spill over at all. As for thickness,its up to you...you can put alot of veggies and chesse to make it thick or you can put average-less amount(not too thick).

Here are a few websites that may help you more.

http://allrecipes.com/Recipe/Very-Veggie-Lasagna/D...

http://www.essence.com/essence/giftguide/recipes/r...

It definitely cooks better in the oven.

I would make it as thick as your pan allows, layering all the good stuff over and over.

It should be covered with foil for most of the cooking. Cook it at approximately 325 degrees for 30 minutes and then Remove the foil the last 15 minutes and cook uncovered- so a total of 45 minutes. You will know it is cooked if the center is hot.

It should not spill over, there is no liquid.

There is no need to cover it. Do not cook it in the microwave, they are only good for reheating things. If you are worried about it spilling over place the baking dish on a cookie sheet.

For the best recipes on the internet go to allrecipes.com

It can make a good cook out of any of us!

my mum says to cook it in the regular over covered for the 1st half hour, then uncover for another 15 minutes to crispen,,, dont microwave

u know its cooked when u put a fork through it easily,, or test a peice out but eating it

do about 3 layers of pasta sheets or 4 for a thicker lasagna

I alway cook it covered until there is about 10 minutes left on the timer. Then i would cook it uncovered for the remaining time if you would like the cheese to be a little crisp.

The microwave will make the consistency of the pasta too hard, use the oven and cover it, i make lasagna about 3 layers. So veg, pasta,veg, pasta with cheese and white sauce on top.

Good Luck and enjoy your meal!

i admire the flavor of spinach lasagna and characteristic made it myself. do not placed the spinach into the tomato sauce nor layer it on the cheese. First layer the noodles then sprinkle the spinach on the noodles then sprinkle the cheese on the spinach, then pour some tomato sauce on actual. I constantly make 3 (3) layers of spinach lasagna. So relying on how many layers you decide on constantly repeat a similar technique for each layer. stable luck and buen urge for nutrition.