Ohhhhhhh is this a good one for you! I am all about this lasagna. We have made it a couple times and it is the perfect thing to have hiding in your freezer for a rainy day or a quick dinner. You may look at the amount of time it takes to make it and hesitate, but never fear friends: those couple hours are very well worth the multiple dinners you can pull out of the freezer and reheat in a pinch. As you may have noticed in a recent post, Will has left me for the next three weeks, to gallivant around England. However, being the thoughtful man he is, he wanted to prep me a bunch of dinners before he left, so I could focus my time on working on training with Otis instead of stressing about how it takes me a painfully long time to make dinner. This casserole was one of the things he made, after we had a huge success with it a couple weeks prior. It hits the spot on the “warm, comfy homemade meal” front, but is loaded up with veggies so you don’t feel *too* bad about the entire bag of mozzarella being strewn across the noodles. The eggplant and mushrooms give it that classic lasagna feel, with the addition of bell pepper and zucchini, if you choose, to add a little more texture. It’s a great recipe to have in your arsenal and it’s worth taking a couple hours on a weekend to prep and stock up on!