Blanche Vaughan’s vegetarian lasagne
A vegetarian lasagne recipe by House & Garden’s food editor Blanche Vaughan that is easier to make than its meat alternative
Simon Bajada
A good lasagne recipe has small amounts of filling between numerous layers of pasta, adding to the texture and flavour. This may seem like a faff to make, but it can be done in advance and is easier than a meat lasagne. There is a lot of room for veggie alternatives, too, depending on what is available - you could try kale, beetroot tops or other brassicas. It's a vegetarian lasagne recipe that can be changed to suit what's in season and what you like to eat.
Find more vegetarian recipes by House & Garden.
