The beauty of a baked pasta like this is that you can really use any vegetables you want, as long as you cut them all to the same size. This version uses a lot of them, because I like the variety in textures and flavors. But if you’re not a huge fan of any one of these vegetables, just omit it, and use the same quantity of another. If you prefer a simpler dish with fewer vegetables, you can do that too. It’s really up to you. You can also feel free to assemble one large lasagna in a 13 X 9-inch pan from these ingredients.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.