Porcini add a touch of indulgence to this creamy vegetarian lasagne packed full of rich, earthy mushrooms. A perfect dish for feeding a hungry family or for easy entertaining, sure to satisfy vegetarians and meat-eaters alike.
A great midweek option, this quick vegetable lasagne can be on the table in an hour and has layer upon layer of flavour with autumnal butternut squash, creamy mascarpone and a handful of toasted pine nuts. A comforting crowd pleaser, this recipe is sure to satisfy the meat eaters too.
Swap a classic lasagne for this meat-free alternative and it could become your new family favourite. Button mushrooms will give you a creamier looking sauce; flat mushrooms a darker sauce and a more robust flavour or try a combination of different seasonal varieties to compliment the aromatic tarragon.
This simple vegetarian take on a family favourite is perfect if you're trying to cut back on meat, and is ready in just 30 minutes, making it quick enough to cook midweek. Subtly spiced with cinnamon and nutmeg, seasonal butternut squash and leafy spinach pair together in this lasagne smothered with melting mozzarella to create comfort food at its best.
Try our vegetarian alternative to the classic meat lasagne with layers of greens and fresh pesto. This kale, ricotta and leek lasagne is low in calories and super easy to whip up, a great midweek meal to feed the family.
This creamy veggie lasagne with crunchy pinenuts is a great meat-free alternative that's so delicious, you won't miss the beef. It's also ideal to make ahead and freeze, taking the stress out of midweek family dinners or weekend entertaining; simply take out, allow to defrost the night before and serve with a simple green salad on the side.
An easy, speedy supper that can be on the table in under 30 minutes, this vegetarian lasagne is delicious enough to rival the classic in half the time. Grated courgettes are elevated with garlic and a hint of chilli, then mixed with creamy ricotta and parmesan to replace the traditional white sauce. Add a shop-bought tomato sauce and fresh lasagne sheets and bake until bubbling and golden...
Watch our quick, step-by-step video to learn how to make this brilliant low-carb, veggie alternative to 'lasagne'. The traditional pasta layers are replaced by strips of courgette for a healthier result but you won't miss the creaminess and rich tomato sauce in this hearty meal for 2.
This recipe for cauliflower and fontina cannelloni comes from the chefs at Cantino Corvino, London. A vegetarian dinner guaranteed to impress; contrasting textures of cauliflower, a medley of cheeses, crispy sage and nutty brown butter wonderfully combine to create a delicious, comforting pasta dish.
Beat shop-bought cannelloni and use fresh lasagne sheets to fill and roll your own with a ricotta-courgette mix before baking in a rich tomato sauce. This substantial vegetarian recipe is easy to make but tastes all the better for being homemade and will be a huge hit with everyone.
A crowd-pleasing recipe to feed a large family or group of friends, this vegetarian cannelloni dish makes a brilliant alternative to lasagne. Packed with roasted butternut squash, rosemary and a garlicky tomato sauce then baked with melting mozzarella, it will prove an irresistible feast when served alongside a fresh mixed salad and hunks of garlic bread.