Article #36232

Banish all memories of those limp, soggy vegetarian lasagnes of old: these spins on a true classic are simple and seasonal

The words “vegetable lasagne” can strike fear into anyone who’s ever endured a soggy rendition with limp veg, bland tomato sauce and watery bechamel. Many of us still shudder at the memory of early attempts to veggie-fy traditional comfort foods that did a disservice to both the diner and the ingredients. But it doesn’t have to be that way. These recipes show how vegetarian lasagne can be elevated into a true classic, with seasonal variations that right those past wrongs and let great ingredients shine. As the dishes in Feast’s pages prove week after week, we’ve come a long way when it comes to creative meat-free cooking, and baked pasta can pair beautifully with vegetables in every season.