Grilled garden vegetable lasagna with puttanesca sauce from Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine (page 201) by Tal Ronnen and Scot Jones and Serafina Magnussen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow bell peppers for red bell peppers. Recipe suggests using the book's "Scoty's marinara sauce."

  • david_fp9jjb on May 17, 2026

    Great recipe. Tons of flavor Although it is a ton of work and takes forever. But everyone wanted to take home some leftovers.

  • bwhip on September 20, 2021

    Exceptional, probably our favorite lasagna ever. We’re not vegan, so we did use regular ricotta and mozzarella, but otherwise stuck to the recipe. Lots of work, especially when combined with making the marinara and puttanesca- but it makes a ton, and the depth of flavor is spectacular. Was a nice project for a rainy weekend.

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