Vegetable Lasagna with Butternut Béchamel
For a lighter take on this classic, we substitute hearty butternut squash for butter, which becomes velvety and creamy when blended with garlic and milk. Our saucy lasagna packs more than 2 cups of vegetables into each slice, is overflowing with melty cheese, and has half the calories of the original.
Spinach and Feta Quiche with Sweet Potato Crust
The simple, scalloped shell made from thinly sliced rounds of sweet potatoes makes this version of a popular brunch (or supper) dish gluten-free. Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust. A mandoline makes slicing quick and precise, but a sharp chef's knife will work too. You can also slice the potatoes in the food processor using the slicing blade.
Spinach and Parmesan Soufflés
Italian Parmigiano-Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives. It's worth seeking out—be sure to buy a wedge and grate it yourself. If you're entertaining, go ahead and double the recipe for added guests.
Butternut Squash and Swiss Chard Tart with Olive Oil Crust
To speed up prep time, roast the squash and par-bake the crust simultaneously. Our no-roll, no-chill, heart-healthy dough presses right into the pie plate and adds 4 grams of filling fiber to every slice. This easy dish captures all the warm, seasonal flavor of the colder months without being overly heavy or rich.
Creamy Artichoke and Asparagus Lasagna
Lemon rind brightens the sauce, making for a more delicate lasagna. To save on salt, use frozen artichokes, which contain a quarter of the sodium of the canned variety that are usually packed in brine.
Lasagna with Grape Tomatoes and Broccoli Rabe
"Fresh" is a word not often associated with lasagna, yet that's exactly the sensation this one offers. Sweet-as-candy grape tomatoes burst and release their moisture and flavor, while earthy-bitter broccoli rabe and milder Broccolini balance the taste.
Butternut Squash, Caramelized Onion, and Spinach Lasagna
For a complete meal, serve with a fresh salad of grapefruit and fennel, and sip our Pomegranate Fizz.
Fettuccine Alfredo with Asparagus
Cut the heavy cream and save a day's worth of sat fat with this cheesy, veggie-packed pasta.
Mushroom and Root Vegetable Potpie
To make these pot pies ahead, prepare according to the recipe instructions, but wait to bake until you are ready to eat. If you freeze these, allow them to thaw before you pop them in the oven.
Ricotta, parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Store-bought tomato sauce offers convenience and is perked up with a little fresh basil, garlic, and ground red pepper. Kid-approved and easy to make, this is the perfect solution to a crazy weeknight, or a dish to provide for entertaining in a pinch.
Creamy Polenta with Mushrooms, Chickpeas, and Olives
Look for stone-ground polenta or grits for this dish. Admittedly, they take a bit longer to cook, but the results are worth it, adding a creamier texture and hearty, nutty flavor to the dish.
Kale and Mushroom Lasagna
A small amount of pancetta adds richness and depth to the mushroom mixture; feel free to omit it—and swap in vegetable stock for beef—for a vegetarian version.
Vegetable Pot Pie with Parmesan-Black Pepper Biscuits
Some people shy away from vegetarian options under the assumption that there's no way veggies and legumes can satisfy a hungry stomach. These slow-cooker vegetarian dishes prove going meatless can be both filling and delicious.
The first recipe is a Vegetable Pot Pie with Parmesan-Black Pepper Biscuits. Leaving out the chicken doesn’t make this dish any less filling or tasty. The medley of vegetables topped with a fluffy and savory biscuit create phenomenal flavors and will appease every one in your family.
Crisp Cauliflower Fritters
This perfect version of a classic Italian meatless dinner, Parmigiana, will quickly become a family favorite. Add a glass of vino for a Sicilian-style date night or a scoop of gelato for a kid-friendly Italian night.
Penne with Ricotta and Greens
This saucy vegetarian pasta takes on a subtle peppery bite from the arugula and watercress, so feel free to leave out the red pepper if feeding heat-sensitive palates.
Chickpea-Rosemary Crepes with Pepper Relish
Chickpea flour has more protein than wheat flour, a bonus for vegetarians. Make the crepes in advance for speedier prep, and garnish with additional rosemary, if desired.
Perfect for Meatless Mondays, this eggplant parmesan recipes is not only delicious, but it's also lighter than traditional chicken and veal options. Make eggplant Parmesan instead of lasagna, and you'll skip many unnecessary carbs and grams of fat, but you still get to enjoy all the ooey-gooey cheesy goodness. When breading the eggplant, use whole-wheat panko instead of regular panko. The whole-wheat version holds up better during cooking, and it won't become soggy as quickly. Don't skimp on the fresh basil, and be sure to save enough cheese for the final crispy, cheesy layer.
Potato, Turnip, and Spinach Baeckeoffe
Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.
Roasted Winter Fruits and Vegetables with Farro Porridge
This rustic dish serves as a tutorial for both steam- and dry-roasting. Serve the fruit and vegetables with the savory farro porridge and sweet-sour mostarda for brunch, a vegetarian main course, or a festive side dish.
Gruyere-spiked Bechamel drapes over the noodles and squash to give this dish velvety richness. Hearty, earthy kale perfectly balances the sweet squash, and crunchy, toasted pecans crown the top of this luscious lasagna.
Combine the leftover mascarpone cheese from this recipe with a little sugar, vanilla, and lemon for a fresh fruit dip, or swirl into pasta sauce for added richness.
Cheesy Vegetable Moussaka
Broiling the eggplant coaxes out a deeper, more complex flavor. We like to keep the antioxidant-packed skin on, but feel free to peel the eggplant before broiling. You can garnish the dish with extra basil leaves.