Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft. Add the zucchini, bell pepper, and mushrooms, cooking until tender.

This easy lasagna recipe yields classic results in a fraction of the time thanks to a few strategic shortcuts. Here's how to ...

Preparation 1. Preheat the oven to 400 F. Brush a 9-by-13-inch baking dish with butter; set aside. 2. Melt 4 tablespoons butter in a small saucepan over medium heat.

We really do think this is the best vegetable lasagne recipe we've ever tried. Each serving provides 602 kcal, 21g protein, 60g carbohydrate (of which 19g sugars), 29g fat (of which 15g saturates ...

Lasagna doesn’t have to feature tomatoes and meat sauce. For the classic lasagna lovers out there, you’ve got to try Alison Roman’s Very Good Lasagna, 50-Layer Lasagna or Samin Nosrat’s ...

And into the bargain, having a mix of different vegetables gives this lasagna an exquisitely complex flavor. Like most lasagna recipes, it’s a bit of a project.

Roast the vegetables in the oven, in batches if necessary, until tender and golden in spots, 15 to 20 minutes for the zucchini and squash, and 25 to 30 minutes for the eggplant.