Roasted strips of eggplant, zucchini and red peppers alternate with lasagna sheets in this veggie-enhanced family favorite. It's just like lasagna, but lighter and fresher. No worries, though. There's enough gooey melted cheese and tomato sauce rippling through this version that the most ardent veggie haters (we won't point fingers) will be hard-pressed to complain.

When I shop the farmers market, I often purchase with my eyes, which means I purchase too much. Once home, I'll pile some of the prettiest vegetables and fruit in decorative bowls in the kitchen and on the dining table, where they double as edible centerpieces and my vegetable stash. Over the next few days, I dip into the arrangements to prepare meals and snacks. When the vegetables begin to lose their freshness, I think of ways to use a whole bunch of them at once, and mix them into soups and sauces, stews and gratins.

I frequently make this vegetable lasagna, which is a great way to use an abundance of Provencal-style produce, such as eggplants, squash and peppers. First, I roast the vegetables -- either in the oven or on the grill. Then I layer them into a casserole dish with uncooked lasagna sheets. I make a quick tomato sauce to spread between the layers with a generous amount of cheese. In a pinch, you can use jarred, good-quality marinara sauce for the homemade tomato sauce, and for a gluten-free gratin, you can omit the pasta and simply add more vegetables.

Roasted Vegetable Lasagna

Active Time: 30 minutes

Total Time: 2 hours

Yield: 6 servings

Sauce:

1 tablespoon extra-virgin olive oil

1 small yellow onion, finely chopped

2 garlic cloves, minced

1/2 teaspoon crushed red chili flakes

1 (28-ounce) can crushed Italian plum tomatoes

1/4 cup medium-bodied red wine or water

1 teaspoon dried oregano

1 teaspoon sugar, or to taste

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Lasagna:

2 large red bell peppers, halved, stemmed and seeded

1 large globe eggplant, sliced lengthwise, 1/4-inch thick

2 medium zucchini, sliced lengthwise, 1/4-inch thick

Salt and freshly ground black pepper

16 ounces whole-milk ricotta

2 garlic cloves, minced

1/2 cup plus 2 cups finely grated Pecorino Romano cheese

1 (16-ounce) box lasagna sheets (you won't use all of them)

1 (8-ounce) ball fresh mozzarella, shredded

1/3 cup torn fresh basil leaves

Prepare the sauce: Heat the oil in a medium saucepan over medium. Add the onion and saute until softened, 2 to 3 minutes. Add the garlic and red chili flakes and saute until fragrant, about 30 seconds. Add the tomatoes, wine, oregano, sugar, salt and black pepper and simmer, partially covered, 15 to 20 minutes, stirring occasionally.

Heat the oven broiler. Place the peppers, cut-side down, in a single layer in a baking dish. Broil the peppers until the skin is blistered all over, 6 to 8 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel away the skin and cut the peppers into 1/2-inch strips.

While the peppers are steaming, generously oil a rimmed baking sheet. Arrange the eggplant and zucchini slices in a single layer (in batches if necessary) in the pan, turn to coat in the oil, and season with the salt and pepper. Broil until golden and tender, flipping once, 6 to 8 minutes. Remove from the oven and transfer to a plate.

Whisk the ricotta, garlic, the 1/2 cup Pecorino and 1/2 teaspoon black pepper in a medium bowl until smooth.

Heat the oven to 350 degrees.

Assemble the lasagna: Spoon a thin layer of sauce on the bottom of an 8-by-10-inch baking dish or gratin dish. Place a layer of lasagna sheets over the sauce, breaking them to fit to size as necessary. Smear a thin layer, about 1/4-inch thick, of the ricotta over the pasta and arrange the eggplant slices over the ricotta. Spread the sauce over the eggplant, sprinkle with some of the Pecorino and some of the mozzarella.

Place another lasagna sheet over the cheese and repeat the layering process, substituting the zucchini for the eggplant. Repeat the layering process again, substituting the red peppers. Top with a final layer of lasagna sheets. Smear the remaining ricotta over the pasta and arrange any remaining vegetables, if you have any, over the ricotta. Spoon the remaining sauce over and around the vegetables and sprinkle with a final layer of Pecorino and mozzarella.

Cover the dish with foil and bake the lasagna in the oven for 30 minutes. Remove the foil and continue to bake until the top is golden, the cheese is bubbling and the pasta is tender when inserted with a knife, 15 to 20 minutes more. Remove the lasagna from the oven and let stand 5 to 10 minutes before cutting into serving pieces. Serve warm, garnished with the basil.

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood.

There is something infinitely satisfying about presenting a complete dinner heaped on one platter. The arrangement suggests a family-style feast. It's a fun method for casual dining, which allows everyone to dig into a balanced meal combining meat, greens and grains, or in this case, noodles.

This Vietnamese-inspired recipe embraces budget-friendly skirt steak, a flavorful cut of meat that loves a good marinade, piled over a tangle of Asian noodles. A sweet and sour marinade is perfumed with lemongrass, a key ingredient in Vietnamese and Thai cuisine, which infuses the meat with flavor and spice. The longer the beef marinates, the better the flavor, but that's the only time-consuming step in making this dish, which requires little effort -- only advance planning to allow for marinating.

Lemongrass, also known as citronella, is commonly used to flavor stir-fry dishes, marinades and curries. It looks like a woody spring onion and has a uniquely fragrant lemon-floral flavor concentrated in the oils in the center of its stalk. For a marinade, the stalk need only be sliced to release its flavor. For other dishes where the lemongrass is eaten, the outer stalks should be removed and the center stalks minced or pounded to a paste. Lemongrass is sold in the fresh produce section of well-stocked supermarkets or in Asian markets.

If you can't find fresh lemongrass in the produce section, it's also sold as jarred paste. Simply add 1 tablespoon of the paste to the marinade. The other marinade and dressing ingredients are available in the international section of grocery stores and in Asian supermarkets. Once the ingredients are on hand, this dish comes together quickly for a family-friendly weeknight dinner that will have everyone reaching for seconds.

Lemongrass and Garlic Skirt Steak With Sesame Noodles

Active Time: 30 minutes

Total Time: 30 minutes (plus marinating time)

Marinating Time: 2 to 24 hours

Yield: 4 servings

Marinade:

2 garlic cloves, minced

2 tablespoons fresh lime juice

2 tablespoons sweet chili sauce

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon vegetable oil

1 lemongrass stalk, white part only, outer leaves removed, stalk thinly sliced (or 1 tablespoon lemongrass paste)

1 1/2 to 2 pounds skirt steak

8 ounces Vietnamese wheat noodles, Chinese egg noodles or ramen

Dressing:

1 small garlic clove, minced

2 tablespoons fresh lime juice

2 tablespoons sesame oil

2 tablespoons tahini

1 tablespoon soy sauce

2 teaspoons brown sugar

1 teaspoon finely grated and peeled fresh ginger

1/4 teaspoon Sriracha or hot sauce

Vegetable oil for pan frying

Garnishes:

1 to 2 red or green jalapeno chile peppers, seeded and thinly sliced

1/2 cup fresh cilantro leaves and/or torn mint leaves

1 tablespoon toasted sesame seeds

Lime wedges

Combine the marinade ingredients in a large bowl and whisk to blend. Slice the skirt steak on the diagonal against the grain into 1-inch strips. Add to the marinade and toss to coat. Cover the bowl with plastic and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Remove the steak from the refrigerator 30 minutes before proceeding with the recipe.

Cook the noodles until al dente per manufacturer's instructions. Drain and transfer to a bowl. While the noodles are cooking, whisk the dressing ingredients in a small bowl. Pour half of the dressing over the drained noodles and toss to thoroughly coat.

Heat 1 tablespoon vegetable oil in a cast-iron skillet over medium-high. Remove the steak from the marinade and add to the skillet, in batches if necessary, without overcrowding the pan. (The steak may also be grilled over direct medium-high heat.) Discard the marinade. Sear the steak on both sides until cooked to your desired doneness, 6 to 8 minutes for medium-rare. Transfer to a plate and repeat with the remaining meat.

To serve, spread the noodles on a serving platter or in a shallow serving bowl. Arrange the skirt steak strips over the noodles and scatter the chile peppers, cilantro, mint and sesame seeds over and around the steak. Garnish with the lime wedges and drizzle the remaining dressing over the steak and noodles. Serve warm.

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood.

With school back in session, everyone should have a handy granola recipe up their sleeve. Homemade granola is a healthy pantry staple, ideal for quick breakfasts and wholesome snacks. It's also simple to make, so why spend money on boxed granola when you can easily make your own in 30 minutes? Not only is granola easy to prepare, but when you make your own blend you can also choose the ingredients, eliminating excess fat, sugars and additives.

This is the basic recipe I use for my granola. It follows a ratio of 3 cups oats to 2 cups dried fruit to 1 cup shredded unsweetened coconut to 1/2 cup chopped nuts (or seeds). I add a little maple syrup and brown sugar to the mix and rely on a generous shower of raisins to boost the sweetness in every bite. Use this recipe as a template and mix and match your favorite nuts, fruit and seeds to your taste and dietary restrictions. Just remember to add the dried fruit after the granola has baked to prevent the fruit from burning in the oven.

This granola is delicious as a cereal, mixed into yogurt, or sprinkled over fruit and ice cream. It's also a great grab-and-go snack for munching. You can halve the recipe if you like, but I recommend making the full amount, because it's guaranteed to be gobbled up.

Basic Homemade Granola

Active Time: 5 minutes

Total Time: 30 minutes

Yield: makes about 6 cups

3 cups old-fashioned oats

1 cup unsweetened shredded coconut

1/2 cup coarsely chopped or unsalted almonds

1/4 cup maple syrup

1/4 cup light brown sugar

1/4 cup canola oil

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

2 cups raisins

Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment or a Silpat baking mat.

Combine the oats, coconut and almonds in a large bowl. Whisk the syrup, brown sugar, oil, vanilla, cinnamon and salt in a small bowl until emulsified. Pour the liquid over the oats and stir to thoroughly coat.

Spread the granola on a rimmed baking sheet. Bake until light golden, about 25 minutes, stirring once or twice. Remove the granola from the oven, sprinkle the raisins over and gently mix them in. Cool the granola completely. Store at room temperature in an airtight container for up to 1 week.

Variations:

Substitute hazelnuts, walnuts, pecans or pepitas for the almonds.

Substitute dried cranberries and/or chopped dried apricots for all or some of the raisins.

Substitute 1/4 cup oats with 1/4 cup flax seeds or wheat germ.

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood.