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Veggie Lasagna

I've lost the original posting, but a few days ago someone asked for ideas on
how to firm up a veggie lasagna.  I usually pre-cook the veggie filling in a
non-stick pan, and at the end when everything is mostly cooked, add a mixture
of 2 tbsp cornstarch and 1 tbsp water.  This seems to help hold the filling in
just about everything.  I use it for savoury pies, calzones, layered
casseroles, etc.  Potato starch works too, but without quite as much holding