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Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, cheese and vegetable. This recipe is especially fast to make using preroasted or grilled vegetables from the deli counter.
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These shells won't be the only thing stuffed tonight.
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This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.
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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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These delicious four cheese pizzas are bursting with flavor, and ready in under one hour.
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Creamy ricotta cheese sits between layers of roasted eggplant in this cheesy, spicy vegetarian dish for two.
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This lasagna was designed for a deep-dish baking pan. You can use a standard nine-by-thirteen-inch baking pan, but you will have excess sauce; the sauce can be frozen and used over pasta another time. The lasagna can be assembled up to a day ahead and lef
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This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.
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Bell peppers are stuffed and baked with quinoa, vegetables, and tomato sauce. Top with bubbling mozzarella cheese for a hearty and flavorful meal.