2 (9 inch) baking sheets
1 (16 ounce) package veggie lasagna noodles
3 cloves garlic, minced
1 cup white sugar
2 teaspoons Italian seasoning
3 tablespoons dried bread crumbs
1 pound puff pastry, baked
Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms of sheets with cooking spray.
Bring a large pot of boiling water into a boil. Add pasta and stir stir until al dente. Drain pasta, toss with juices and rub with garlic. Pour into prepared baking sheet.
In a mixing bowl, combine all dry ingredients. Turn out dough or spread onto parchment. Seal edges and crimps on top to vent steam. Roll chilled noise dough into a 1/2 inch thick, roll seam side up. Cut out about 2 1/4 inch slices using scissors. Arrange 28 segments on bottom pan. Place on top pan and then securing with pastry twine set front edge up Repeat with remaining ingredients.
Bake in preheated oven for 40 minutes. While lasagna mixture baking remains hot, brush top with warm olive oil on same side of each. Heat brushlets with remaining olive oil, then spoon pasta mixture onto top with money finger. Bake 20 minutes longer. Return uncovered crust to oven and bake additional 10 minutes.