Who says you need meat to make a satisfying lasagna? Our vegetarian lasagna recipes are so full of flavour, nobody will even miss the meat.

This really is lasagna in a flash, and relies on the stand-out beauty and flavour of fresh, fully ripened local field tomatoes.

Although no lasagna is going to be really low in calories, this one is calorie-reduced and much lower in fat than most. Furthermore, each serving is packed with green vegetables, whole grains, calcium- and protein-rich dairy foods, and heart-healthy walnuts and tomatoes. 

For a slightly richer texture, use regular ricotta cheese, which will add about 4 g of fat per serving. In place of the escarole, you can use 2 heads of curly endive or 8 cups (2 L) of spinach. 

The flavours of wine, garlic, basil and a tasty tomato sauce turn bland tofu into a spectacular source of delicious protein. 

This richly flavoured lasagna is so hearty and satisfying that no one will notice it's meat-free. 

Israeli sheeps' milk feta cheese is kosher for Passover and is a delicious addition to this layered potato dish, which is inspired by both Italian lasagna and Jewish potato kugel. 

Combining two family favourites in one dish ensures that this easy entree will be a hit with everyone at the dinner table. 

Elegant but easy, this lasagna is as great for entertaining as it is for a family supper. Freeze individual portions of any leftover lasagna for quick microwaveable dinners on busy nights.