14 Lasagna Recipes So Cheesy and Cozy Everyone Will Fight Over the Corner Piece
Is there any dinner more comforting than a bubbling pan of lasagna? The golden cheese, the rich sauce and those soft layers of pasta make the whole house smell amazing. Also, lasagna feeds a crowd and tastes even better the next day. So we rounded up our favorite lasagna recipes, from a classic beef version to lighter veggie ideas and a cozy slow cooker option. Each one has easy steps and simple ingredients. Grab a fork, because things are about to get cheesy..
Classic Beef Lasagna
Every list of lasagna recipes needs the classic. This one has a rich meat sauce, creamy ricotta and plenty of melted mozzarella, all baked until the top is golden and bubbly. It takes a little time, but most of it is hands off. Also, it freezes really well, so you can make two and save one. Tell us: are you team corner piece or team middle piece?
You will need: 1 lb ground beef, 1/2 lb Italian sausage, 1 onion, 3 garlic cloves, 1 jar (24 oz) marinara, 1 can (15 oz) crushed tomatoes, 12 lasagna noodles, 15 oz ricotta, 1 egg, 3 cups mozzarella, 1 cup parmesan, fresh basil
How to make it: First, brown the beef, sausage, onion and garlic, then add the marinara and tomatoes and simmer for 20 minutes. Then cook the noodles until just tender. Next, mix the ricotta, egg and half the parmesan. After that, layer sauce, noodles, ricotta and mozzarella three times in a 9×13 dish. Finally, top with parmesan, cover with foil and bake at 375F for 25 minutes, then uncover for 20 more.
Meatless Lasagna Recipes: Spinach and Ricotta Lasagna
This meatless version is still hearty and filling. Spinach gets mixed into creamy ricotta, so every layer is green, cheesy and soft. Plus, it is a sneaky way to get more veggies on the dinner table. Many families say they do not even miss the meat. Would your crew go for a vegetarian lasagna night?
You will need: 12 lasagna noodles, 1 jar marinara, 15 oz ricotta, 10 oz frozen spinach (thawed and squeezed dry), 1 egg, 2 cups mozzarella, 1/2 cup parmesan, 1 garlic clove, pinch of nutmeg
How to make it: First, heat the oven to 375F. Then mix the ricotta, spinach, egg, garlic, nutmeg and half the parmesan. Next, spread sauce in a baking dish and add a layer of noodles. After that, add the spinach ricotta, mozzarella and more sauce, and repeat. Finally, top with parmesan and bake covered for 30 minutes, then uncovered for 15.
Lasagna Bolognese
In Italy, this is the lasagna many people grew up with. It uses a slow simmered meat sauce called bolognese and a silky white sauce called bechamel. The two sauces melt together into something truly special. It takes time, so it is perfect for a slow Sunday. In fact, it might be the most impressive of all these lasagna recipes.
You will need: 1 lb ground beef, 1/2 lb ground pork, 1 onion, 1 carrot, 1 celery stalk, 1 can tomato puree, 1/2 cup milk, 12 lasagna sheets, 4 tablespoons butter, 1/4 cup flour, 3 cups milk for bechamel, 1 cup parmesan
How to make it: First, cook the onion, carrot and celery, then add the meat and brown it. Then add the tomato puree and 1/2 cup milk and simmer for 1 to 2 hours. Next, melt butter, whisk in flour and slowly add milk until thick for the bechamel. After that, layer pasta, bolognese, bechamel and parmesan. Finally, bake at 375F for 40 minutes.
Low Carb Lasagna Recipes: Eggplant Lasagna
Want a low carb dinner that still feels cozy? Here, thin slices of roasted eggplant take the place of pasta. They turn soft and tender between layers of sauce and cheese. Also, roasting the eggplant first keeps it from getting watery. It is a great choice for gluten free friends too. Also, if you love this, try our homemade pizza night ideas.
You will need: 2 large eggplants, 2 tablespoons olive oil, salt, 1 jar marinara, 15 oz ricotta, 1 egg, 2 cups mozzarella, 1/2 cup parmesan, fresh basil
How to make it: First, slice the eggplant thin, brush with oil, salt it and roast at 425F for 20 minutes. Then mix the ricotta, egg and basil. Next, spread sauce in a baking dish. After that, layer eggplant, ricotta, mozzarella and sauce, and repeat. Finally, top with parmesan and bake at 375F for 35 minutes.
Lasagna Recipes Without Red Sauce: White Chicken Lasagna
Not a fan of tomato sauce? This creamy white lasagna is for you. Tender chicken and spinach are layered with a garlicky cream sauce and lots of cheese. It is rich, cozy and very kid friendly. Moreover, it is a smart way to use leftover or rotisserie chicken. Quick poll: do you prefer (A) red sauce lasagna, (B) white sauce lasagna, or (C) both?
You will need: 3 cups cooked shredded chicken, 12 lasagna noodles, 4 tablespoons butter, 3 garlic cloves, 1/4 cup flour, 2 cups chicken broth, 1 cup milk, 1 cup parmesan, 2 cups spinach, 15 oz ricotta, 3 cups mozzarella
How to make it: First, melt the butter and cook the garlic, then whisk in the flour. Then slowly add the broth and milk and simmer until thick, and stir in parmesan. Next, mix the chicken and spinach with half the sauce. After that, layer noodles, ricotta, chicken mixture and mozzarella. Finally, finish with sauce and cheese and bake at 375F for 40 minutes.
Three Cheese Lasagna
Sometimes simple is best. This lasagna focuses on cheese, so it is extra creamy and gooey. Ricotta, mozzarella and parmesan all work together in every bite. Then a bright tomato sauce keeps it from feeling too heavy. Because it has no meat, it also comes together fast. Who else could eat the cheesy top layer all by itself?
You will need: 12 lasagna noodles, 1 jar marinara, 15 oz ricotta, 1 egg, 3 cups mozzarella, 1 cup parmesan, 1 teaspoon Italian seasoning, fresh tomatoes and basil to garnish
How to make it: First, heat the oven to 375F. Then mix the ricotta, egg, Italian seasoning and half the parmesan. Next, spread sauce in a dish and add noodles. After that, layer the ricotta, mozzarella and sauce three times. Finally, top with the rest of the cheese and bake for 45 minutes until bubbly.
Italian Sausage Lasagna
Italian sausage adds so much flavor to lasagna, because it is already seasoned with fennel and garlic. So you get a rich, savory sauce with very little work. This is one of those lasagna recipes that tastes like a restaurant meal. Plus, you can pick mild or spicy sausage to suit your family. Serve it with garlic bread and a crisp salad.
You will need: 1 1/2 lbs Italian sausage, 1 onion, 2 garlic cloves, 1 jar marinara, 1 can (15 oz) tomato sauce, 12 oven ready noodles, 15 oz ricotta, 1 egg, 3 cups mozzarella, 1/2 cup parmesan
How to make it: First, brown the sausage with the onion and garlic. Then stir in the marinara and tomato sauce and simmer for 15 minutes. Next, mix the ricotta and egg. After that, layer sauce, noodles, ricotta and mozzarella three times. Finally, sprinkle parmesan on top and bake covered at 375F for 30 minutes, then uncovered for 15.
Cheesy Mushroom Lasagna
Mushroom lovers, this one is for you. Golden, garlicky mushrooms give this lasagna a deep, meaty flavor without any meat. Then a creamy sauce and melted cheese tie it all together. It is cozy and perfect for a fall evening. In addition, it is a great way to use a mix of mushrooms from the store.
You will need: 1 1/2 lbs mixed mushrooms (sliced), 2 tablespoons butter, 3 garlic cloves, 1 teaspoon thyme, 12 lasagna noodles, 2 cups white sauce or alfredo, 15 oz ricotta, 2 cups mozzarella, 1/2 cup parmesan
How to make it: First, cook the mushrooms in butter until golden, then add garlic and thyme. Then cook the noodles until just tender. Next, spread a little sauce in a baking dish. After that, layer noodles, ricotta, mushrooms, sauce and mozzarella, and repeat. Finally, top with parmesan and bake at 375F for 35 minutes.
Mini Lasagna for Two
Love lasagna but do not need a giant pan? This small batch version bakes in a loaf pan, so it is perfect for two people. It has all the classic layers, just in a smaller size. Also, it bakes faster than a full pan. Make it for a cozy date night with a green salad on the side. Would you share it, or keep it all to yourself?
You will need: 6 lasagna noodles (broken to fit), 1/2 lb ground beef, 1 1/2 cups marinara, 1 cup ricotta, 1 cup mozzarella, 1/4 cup parmesan, 1/2 teaspoon Italian seasoning
How to make it: First, heat the oven to 375F. Then brown the beef and stir in the marinara. Next, mix the ricotta with Italian seasoning. After that, layer sauce, noodles, ricotta and mozzarella in a loaf pan two or three times. Finally, top with parmesan and bake for 30 minutes.
Fresh Pasta Lasagna With Bechamel
Fresh pasta sheets make lasagna feel extra special. They are thin and tender, so the layers almost melt in your mouth. You can find them in the fridge section of most stores. Then you layer them with a light tomato sauce and creamy bechamel. Honestly, it tastes like something from a small Italian trattoria.
You will need: 1 lb fresh lasagna sheets, 2 cups tomato sauce, 3 tablespoons butter, 3 tablespoons flour, 2 1/2 cups milk, pinch of nutmeg, 1 cup parmesan, 1 1/2 cups mozzarella
How to make it: First, make the bechamel by melting butter, whisking in flour and slowly adding milk until thick, then add nutmeg. Then spread tomato sauce in a dish. Next, add a layer of fresh pasta, more sauce, bechamel and cheese. After that, repeat the layers. Finally, bake at 375F for 30 minutes until golden.
Lasagna Recipes for a Crowd: Make Ahead Lasagna
Hosting a big dinner? Lasagna is the ultimate make ahead meal. You can build it the day before, cover it and keep it in the fridge. Then just bake it when guests arrive. Also, one big pan feeds 10 to 12 people. That means more time with your guests and less time in the kitchen. Is lasagna your go to for hosting?
You will need: 2 lbs ground beef, 2 jars marinara, 18 lasagna noodles, 30 oz ricotta, 2 eggs, 4 cups mozzarella, 1 cup parmesan, 2 teaspoons Italian seasoning
How to make it: First, brown the beef and stir in the marinara. Then mix the ricotta, eggs and seasoning. Next, layer sauce, noodles, ricotta and mozzarella in a deep 10×15 pan. After that, cover tightly and chill for up to 24 hours. Finally, bake covered at 375F for 60 minutes, then uncovered for 15.
Easy Lasagna Recipes: Cheesy Slow Cooker Lasagna
Yes, you can make lasagna in a slow cooker. You simply layer uncooked noodles with sauce and cheese, and then let it cook low and slow. The noodles soften as they soak up the sauce. Best of all, you come home to dinner that is ready. This is one of the easiest lasagna recipes for busy weeknights.
You will need: 1 lb ground beef or sausage, 1 jar (24 oz) marinara, 1 can (15 oz) tomato sauce, 9 uncooked lasagna noodles, 15 oz ricotta, 1 egg, 3 cups mozzarella, 1/2 cup parmesan
How to make it: First, brown the meat and mix it with the marinara and tomato sauce. Then mix the ricotta and egg. Next, spread some sauce in the slow cooker and add broken noodles. After that, layer ricotta, mozzarella and sauce, and repeat. Finally, cook on low for 4 to 5 hours and add parmesan at the end.
Zucchini Lasagna
When gardens are full of zucchini, this lasagna is a smart idea. Thin slices of zucchini replace the noodles, so it is light and fresh. Also, salting the slices first pulls out extra water. The result is tender, cheesy and full of flavor. Quick poll: (A) zucchini lasagna, (B) eggplant lasagna, or (C) classic noodles?
You will need: 3 medium zucchini, 1 teaspoon salt, 2 cups marinara, 1 cup ricotta, 1 egg, 2 cups mozzarella, 1/2 cup parmesan, fresh basil
How to make it: First, slice the zucchini thin, salt it and let it sit for 20 minutes, then pat it dry. Then mix the ricotta, egg and basil. Next, spread sauce in a dish. After that, layer zucchini, ricotta, mozzarella and sauce, and repeat. Finally, top with parmesan and bake at 375F for 40 minutes, then rest for 10 minutes.
Open Vegetable Lasagna Stacks
This is a fun, modern twist on lasagna. Instead of baking a big pan, you stack cooked noodles with roasted vegetables and sauce right on the plate. So it feels fancy, almost like a restaurant dish. It is also quick, because nothing needs to bake for long. Try it for a special dinner at home.
You will need: 8 lasagna sheets, 1 zucchini, 1 red pepper, 1 small eggplant, 2 tablespoons olive oil, 1 1/2 cups marinara, 1 cup ricotta, 1/2 cup parmesan, fresh basil, balsamic glaze
How to make it: First, roast the chopped vegetables with olive oil at 425F for 25 minutes. Then cook the lasagna sheets and warm the marinara. Next, place one sheet on each plate and add sauce, vegetables and ricotta. After that, repeat with a second layer. Finally, top with parmesan, basil and a drizzle of balsamic glaze.
