Prepare a warm dish of veggie-packed lasagna to make your kitchen extra cozy this winter. Whether you’re cooking to serve a crowd or want to add some meatless meals in your dinner rotation, we’ve got ...

Originally featured in Garten’s 2006 cookbook Barefoot Contessa at Home her Portobello Mushroom Lasagna is a vegetarian take on the classic beef lasagna. It takes a while to prepare — nearly two hours ...

Vegetable lasagnas promise a colorful, flavorful comfort food in a healthier package, but they almost never deliver. While you could argue that the healthfulness of a veggie lasagna makes up for it's ...

From correspondent Seth Doane's Italian mother-in-law comes this recipe for vegetarian lasagna. "This lasagna is light and quite delicate with the homemade béchamel," he writes. "I've made this with ...

Preheat the oven to 400 degrees. Have ready 2 large sided baking sheets, such as a jelly roll pan. On one baking sheet place the zucchini, mushrooms, eggplant and red peppers. Drizzle with 3 ...

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. In a small bowl, combine 2 egg whites and egg, stirring with a whisk. Dredge 1 eggplant slice in flour. Dip in egg mixture; dredge ...

One thing that hasn’t changed during the COVID-19 pandemic is the need to eat. Staying home has encouraged some to perfect their culinary skills while others have cracked open cookbooks for the first ...

The rich tomato sauce, velvety cheese, and savory meats are what make the dish, and zucchini serves as the perfect foundation ...

‘Barefoot Contessa’ star Ina Garten has both sweet and savory options when it comes to some of her best vegetarian recipes. Plus, she has options for breakfast, lunch, and dinner — including two ...

Heat oven to 350 degrees. Over medium heat, saute in olive oil, red pepper, green pepper and onion until tender, about 5 minutes. Mix goat cheese, olives, thyme, basil, oregano and garlic in a bowl, ...