All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Keep checking here each month for the best of 2010.
Photo: José Picayo
You don't have to spend a lot on truffle oil to make this luxurious meatless lasagna; look for small 2- or 3-ounce bottles, which are less likely to go bad before you use up the oil.
"Hearty and rich enough to satisfy the most die-hard of meat eaters...and the perfect touch of truffle oil to round out the finish," praises Nutrition Editor, Sidney Fry.