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A Veggie-Forward Lasagna That's Still Cheesy and Hearty
A handful of spinach leaves does not a vegetarian lasagna make—which is why this take, exploding with veggies, is so wonderful. It's made with two eggplants, six zucchini, five portobello mushrooms and two red onions, which, even when cooked, retain their texture. Bonus: The recipe has an additional healthy twist, recommending cottage cheese instead of ricotta (it's lower in fat and calories but still gives the dish that signature creamy filling).

Get the recipe: Vegetarian Lasagna