Nothing says comfort like a mouthful of marinara and melty cheese. Our eggplant rollatini features tender grilled slices of eggplant spread with herby ricotta, rolled to perfection, and baked until bubbly. Read more to reveal how this glorious dish comes together, and you’ll be serving up an Italian feast in no time.
Mini vegetarian lasagna cups are the perfect way to get big lasagna flavor without all the work. Line a muffin tin with wonton wrappers, and fill them with a hearty mixture of sauteed mushrooms and onions, cheese, and marinara or pesto sauce. Have dinner on the table in under 40 minutes. Get the recipe now on Foodal.
Need a simple solution for dinner when you’re the only one at home? Maybe you’re going out of town and the freezer’s full? You won’t have any leftovers – or worries – when you make lasagna for one in a skillet on the stovetop. You don’t even need to turn on the oven or boil water. Get the recipe now, on Foodal.
Lasagna is something of a Christmas tradition in Tim’s family, and meaty tomato sauce is one in mine, so last weekend we combined the two for a meaty, cheesy lasagna good enough for a festive family gathering on Christmas Day. We spent most of the afternoon making it—first the sauce and then assembling the lasagna …