Serve in warmed pasta bowls with grated Romano or Parmesan cheese to sprinkle over top.
This is my favorite recipe when company comes. Many of the steps can be done a day or two ahead of time which leaves you more time with your guests.
Lasagna on a weeknight? We've made it possible with this skillet version, layered with cremini mushrooms, baby spinach and a creamy béchamel sauce. For the best texture, make sure to drain the mushrooms fully to get rid of any excess moisture, which will otherwise make the filling runny.
Better than frozen from the grocery store, this lasagna's fresh-tasting vegetables will appeal to vegetarians and meat eaters alike.
Everyone will love these little pillows of fresh pasta filled with a savoury mixture. Toss with any of our sauce options, such as Sun-Dried Tomato and Roasted Red Pepper Cream Sauce. Make a double batch of the ravioli, if desired, and freeze for last-minute dinners. Cooked fresh pasta doesn't like to wait, so make sure you serve it as soon as it's ready.
Check out our "Meat-Free & Tasty" collection of recipes featuring six meatless main dishes that are hearty enough to satisfy any appetite. From the May 2006 issue of Canadian Living magazine.
Fresh oven-ready lasagna sheets vary in size and number in the package, so you may need two packages. Leftover sheets can be frozen.
The ingredient list may look long, but the techniques are straightforward and the results well worth the effort.
