11 Homemade Lasagnas

Volume I

Classic Bolognese Beef Lasagna

This lasagna is the ultimate comfort food, featuring a rich and hearty meat sauce that simmers for hours to develop deep flavors. Every layer is packed with a blend of creamy ricotta and gooey mozzarella, creating a perfect balance of textures. It is an ideal dish for family gatherings or meal prepping for a busy week ahead.

Ingredients

◆1 lb ground beef
◆1 onion, diced
◆2 cloves garlic, minced
◆28 oz crushed tomatoes
◆12 lasagna noodles
◆15 oz ricotta cheese
◆1 egg
◆2 cups shredded mozzarella
◆1/2 cup grated parmesan
◆1 tsp dried oregano

Instructions

Step 1
1. Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9x13 inch baking dish with oil or butter.
Step 2
2. Bring a large pot of salted water to a boil and cook the lasagna noodles for 8 to 10 minutes until they are al dente.
Step 3
3. Drain the noodles and lay them flat on a piece of parchment paper to prevent them from sticking together.
Step 4
4. In a large skillet over medium heat, brown the ground beef until it is fully cooked and no longer pink.
Step 5
5. Add the diced onion and minced garlic to the beef, sautéing for about 5 minutes until the onion is soft and translucent.
Step 6
6. Stir in the crushed tomatoes and dried oregano, then reduce the heat to low and let the sauce simmer for 20 minutes.
Step 7
7. In a separate small bowl, whisk the ricotta cheese and the egg together until the mixture is smooth and creamy.
Step 8
8. Spread a thin layer of the meat sauce on the bottom of the baking dish to provide a base for the first layer of noodles.
Step 9
9. Place a layer of noodles over the sauce, followed by a layer of the ricotta mixture and a sprinkle of mozzarella cheese.
Step 10
10. Repeat the layers until all ingredients are used, finishing with a thick layer of mozzarella and parmesan on top.
Step 11
11. Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for another 10 to 15 minutes.
Step 12
12. Allow the lasagna to rest for at least 15 minutes before slicing so the layers stay intact when served.

Spinach and Ricotta White Lasagna

This vegetarian-friendly lasagna offers a refreshing and light alternative to the traditional meat-heavy versions. Fresh baby spinach is wilted and folded into a smooth ricotta base, seasoned with a hint of nutmeg for warmth. The layers are held together by a velvety béchamel sauce that adds a touch of elegance to every slice.

Ingredients

◆10 oz fresh baby spinach
◆15 oz ricotta cheese
◆2 cups milk
◆4 tbsp butter
◆1/4 cup flour
◆12 lasagna noodles
◆2 cups mozzarella cheese
◆1/2 tsp ground nutmeg
◆1/2 cup grated parmesan
◆Salt and pepper to taste

Instructions

Step 1
1. Preheat your oven to 350 degrees Fahrenheit and prepare a baking dish with cooking spray.
Step 2
2. In a large pot of boiling water, cook the lasagna noodles according to the package directions, then drain and set aside.
Step 3
3. Sauté the fresh baby spinach in a pan with a splash of water until wilted, then squeeze out all excess moisture and chop finely.
Step 4
4. In a medium saucepan, melt the butter over medium heat and whisk in the flour to create a thick paste called a roux.
Step 5
5. Gradually pour in the milk while whisking constantly to prevent lumps, cooking until the sauce thickens into a creamy béchamel.
Step 6
6. Remove the sauce from heat and season it with salt, pepper, and ground nutmeg for a classic savory flavor.
Step 7
7. In a mixing bowl, combine the chopped spinach with the ricotta cheese and half of the parmesan cheese.
Step 8
8. Spread a small amount of the béchamel sauce on the bottom of the baking dish to keep the noodles from sticking.
Step 9
9. Layer the noodles, the spinach-ricotta mixture, more béchamel sauce, and mozzarella cheese in the dish.
Step 10
10. Continue layering until you reach the top, ending with a generous coating of béchamel and the remaining cheeses.
Step 11
11. Bake the lasagna for 30 to 35 minutes until the top is golden brown and the edges are bubbling.
Step 12
12. Let the dish cool for 10 minutes before serving to help the creamy layers set.

Creamy Garlic Chicken Alfredo Lasagna

For those who prefer a creamy white sauce, this chicken alfredo lasagna is a luxurious and decadent choice. It combines tender shredded chicken breast with a homemade garlic-infused alfredo sauce and plenty of melted parmesan. This dish is perfect for special occasions where you want to impress your guests with a rich, savory meal.

Ingredients

◆2 cups shredded cooked chicken
◆16 oz alfredo sauce
◆12 lasagna noodles
◆15 oz ricotta cheese
◆2 cups shredded mozzarella
◆1/2 cup grated parmesan
◆2 cloves garlic, minced
◆1 tsp dried parsley
◆1/2 cup frozen peas (optional)
◆1 tbsp olive oil

Instructions

Step 1
1. Preheat your oven to 375 degrees Fahrenheit and grease a standard 9x13 inch casserole dish.
Step 2
2. Cook the lasagna noodles in a large pot of boiling water until tender, then drain and set aside on a non-stick surface.
Step 3
3. Heat olive oil in a small pan and sauté the minced garlic for about 1 minute until fragrant but not browned.
Step 4
4. In a bowl, mix the shredded chicken with the sautéed garlic, dried parsley, and the frozen peas if you are using them.
Step 5
5. In a separate bowl, stir the ricotta cheese until it is smooth and easy to spread.
Step 6
6. Spread about 1/2 cup of the alfredo sauce on the bottom of the prepared baking dish.
Step 7
7. Place a layer of noodles over the sauce, followed by a layer of the chicken mixture and a layer of ricotta.
Step 8
8. Drizzle more alfredo sauce over the chicken and top with a handful of shredded mozzarella cheese.
Step 9
9. Repeat these steps for two more layers, ensuring the final layer is well-covered with sauce and plenty of cheese.
Step 10
10. Cover the pan with foil and bake for 20 minutes, then uncover and bake for 15 more minutes until the cheese is bubbly.
Step 11
11. For a crispy top, you can broil the lasagna for the last 2 minutes of cooking time.
Step 12
12. Let the lasagna rest for 15 minutes so that the alfredo sauce can thicken before you slice into it.

Italian Sausage and Roasted Pepper Lasagna

This lasagna features bold Italian sausages and sweet roasted red peppers for a flavor profile that is both savory and slightly smoky. The peppers provide a colorful contrast to the golden cheese and robust tomato sauce used throughout the layers. It is a hearty option for those who enjoy a little bit of texture and spice in their pasta dishes.

Ingredients

◆1 lb Italian sausage, casings removed
◆1 jar (12 oz) roasted red peppers, drained and sliced
◆24 oz marinara sauce
◆12 lasagna noodles
◆15 oz ricotta cheese
◆2 cups mozzarella cheese
◆1/2 cup grated parmesan
◆1 tsp dried basil
◆1/2 tsp red pepper flakes
◆1 egg

Instructions

Step 1
1. Preheat your oven to 375 degrees Fahrenheit and lightly oil a large rectangular baking pan.
Step 2
2. Cook the lasagna noodles in boiling salted water according to package instructions, then drain them.
Step 3
3. In a large skillet, brown the Italian sausage over medium heat, breaking it into small crumbles as it cooks.
Step 4
4. Once the sausage is cooked through, stir in the marinara sauce and red pepper flakes, letting it simmer for 10 minutes.
Step 5
5. In a medium bowl, combine the ricotta cheese, egg, and dried basil, mixing until the egg is fully incorporated.
Step 6
6. Spread a layer of the sausage meat sauce onto the bottom of the baking pan.
Step 7
7. Place a layer of noodles on the sauce, then add a layer of the ricotta mixture and a scattering of roasted red pepper slices.
Step 8
8. Top with mozzarella cheese and repeat the layers until all the ingredients have been used up.
Step 9
9. Make sure the top layer is finished with a generous amount of meat sauce, mozzarella, and parmesan cheese.
Step 10
10. Bake the lasagna covered with foil for 25 minutes, then uncovered for another 15 minutes until the edges are sizzling.
Step 11
11. Check that the cheese has turned a beautiful golden brown color before removing the dish from the oven.
Step 12
12. Allow the lasagna to sit for 15 minutes before serving to ensure the red peppers and sausage settle into the cheese.

Luxury Seafood Lasagna with Lemon Cream

Seafood lovers will appreciate this sophisticated lasagna filled with succulent shrimp, bay scallops, and a creamy lemon-herb sauce. The delicate flavors of the seafood are complemented by a light layer of mozzarella and fresh dill. This is a unique take on a classic dish that feels light enough for a summer dinner party.

Ingredients

◆1/2 lb small shrimp, peeled and deveined
◆1/2 lb bay scallops
◆12 lasagna noodles
◆2 cups heavy cream
◆1/2 cup white wine
◆1 tbsp lemon juice
◆2 tbsp butter
◆2 cloves garlic, minced
◆2 cups mozzarella cheese
◆2 tbsp fresh dill, chopped

Instructions

Step 1
1. Preheat your oven to 350 degrees Fahrenheit and grease a 9x13 inch baking dish.
Step 2
2. Cook the lasagna noodles in boiling water until al dente, drain, and set them aside.
Step 3
3. Melt butter in a large skillet over medium heat and sauté the garlic for 1 minute.
Step 4
4. Add the shrimp and scallops to the skillet and cook for about 3 to 4 minutes until they are opaque.
Step 5
5. Remove the seafood from the pan and set aside, then pour the white wine into the same pan to deglaze it.
Step 6
6. Add the heavy cream and lemon juice to the pan, simmering until the sauce has thickened slightly.
Step 7
7. Stir the fresh dill into the cream sauce and season with a pinch of salt and pepper.
Step 8
8. Spread a small amount of the lemon cream sauce on the bottom of the baking dish.
Step 9
9. Layer the noodles, the cooked seafood, more cream sauce, and a layer of mozzarella cheese.
Step 10
10. Continue layering until all components are used, making sure the top layer of noodles is well-covered with sauce.
Step 11
11. Bake for 25 to 30 minutes until the sauce is bubbling and the cheese is melted and slightly golden.
Step 12
12. Let the seafood lasagna rest for 10 minutes to allow the delicate cream sauce to set before serving.

Wild Mushroom and Fontina Lasagna

Earthy mushrooms and fresh thyme come together in this deeply savory lasagna that highlights the best of forest flavors. A variety of mushrooms like cremini and shiitake are sautéed in butter until golden before being layered with a nutty fontina cheese. It is a sophisticated vegetarian option that pairs beautifully with a glass of crisp white wine.

Ingredients

◆1 lb mixed mushrooms (cremini, shiitake, oyster)
◆3 tbsp butter
◆2 tsp fresh thyme leaves
◆12 lasagna noodles
◆2 cups fontina cheese, shredded
◆1 cup grated parmesan
◆3 cups whole milk
◆1/4 cup flour
◆2 cloves garlic, minced

Instructions

Step 1
1. Preheat your oven to 375 degrees Fahrenheit and butter a large baking dish.
Step 2
2. Boil the lasagna noodles in salted water until they are just tender, then drain and set aside.
Step 3
3. In a large skillet, melt 1 tablespoon of butter and sauté the mushrooms and garlic until the mushrooms are browned and moisture has evaporated.
Step 4
4. Stir the fresh thyme into the mushrooms and season with salt and pepper, then set the mixture aside.
Step 5
5. In a saucepan, melt the remaining butter and whisk in the flour to create a roux for the white sauce.
Step 6
6. Slowly whisk in the milk and cook over medium heat until the sauce is thick and smooth.
Step 7
7. Spread a layer of the white sauce on the bottom of the baking dish and top with a layer of noodles.
Step 8
8. Spread a portion of the sautéed mushrooms over the noodles and top with a generous amount of fontina cheese.
Step 9
9. Repeat the layers of sauce, noodles, mushrooms, and cheese until the dish is full.
Step 10
10. Finish with a final layer of white sauce, fontina, and a heavy sprinkle of parmesan cheese.
Step 11
11. Bake for 30 to 35 minutes until the cheese is bubbly and the top is a deep golden brown.
Step 12
12. Let the lasagna rest for 15 minutes to allow the earthy mushroom flavors to concentrate and the sauce to firm up.

Roasted Eggplant and Fresh Basil Lasagna

This recipe replaces some of the heavy pasta layers with thin slices of roasted eggplant for a lighter, more vegetable-forward meal. The eggplant slices are seasoned and baked until tender, then layered with a classic marinara sauce and fresh basil leaves. It provides all the satisfaction of a traditional lasagna with a boost of fiber and nutrients.

Ingredients

◆2 large eggplants, sliced into 1/4 inch rounds
◆1/4 cup olive oil
◆24 oz marinara sauce
◆9 lasagna noodles
◆15 oz ricotta cheese
◆2 cups mozzarella cheese
◆1/2 cup fresh basil leaves
◆1/2 cup grated parmesan
◆Salt and pepper to taste

Instructions

Step 1
1. Preheat your oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
Step 2
2. Brush the eggplant slices with olive oil and season them with salt and pepper.
Step 3
3. Roast the eggplant for 15 to 20 minutes until they are tender and slightly browned, then remove from the oven.
Step 4
4. Lower the oven temperature to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
Step 5
5. Cook the lasagna noodles in boiling water until al dente, then drain them carefully.
Step 6
6. Spread a layer of marinara sauce on the bottom of the dish, followed by a layer of noodles.
Step 7
7. Place a layer of roasted eggplant over the noodles, then spread a layer of ricotta and top with fresh basil leaves.
Step 8
8. Add a layer of mozzarella cheese and repeat the process until the dish is filled.
Step 9
9. Ensure the final layer of noodles is covered with marinara sauce and a thick coating of mozzarella and parmesan.
Step 10
10. Bake the lasagna for 30 minutes until the cheese is melted and the sauce is bubbling around the edges.
Step 11
11. If you like a crispy crust, bake for an extra 5 minutes or broil briefly at the end.
Step 12
12. Allow the lasagna to rest for 15 minutes before cutting to ensure the eggplant layers stay in place.

Summer Pesto and Zucchini Lasagna

Vibrant basil pesto and thinly sliced zucchini make this lasagna a bright and colorful addition to any meal rotation. The pesto adds a punch of herbaceous flavor that cuts through the richness of the cheese and pasta. It is a wonderful way to use up garden-fresh vegetables during the peak of the growing season.

Ingredients

◆2 medium zucchinis, sliced thinly into rounds
◆1 cup basil pesto
◆12 lasagna noodles
◆15 oz ricotta cheese
◆2 cups mozzarella cheese
◆1/2 cup grated parmesan
◆1 egg
◆1 tbsp olive oil
◆1/2 cup pine nuts (optional)

Instructions

Step 1
1. Preheat your oven to 375 degrees Fahrenheit and lightly grease your baking pan with olive oil.
Step 2
2. Boil the lasagna noodles in salted water until they are al dente, then drain and set them aside.
Step 3
3. Sauté the zucchini slices in a pan with a little olive oil for 2 to 3 minutes just until they start to soften.
Step 4
4. In a medium bowl, mix the ricotta cheese with the egg and 1/4 cup of the basil pesto until well combined.
Step 5
5. Spread a small amount of pesto on the bottom of the baking dish to start your base.
Step 6
6. Layer the noodles, followed by the pesto-ricotta mixture, a layer of zucchini slices, and mozzarella cheese.
Step 7
7. Add a drizzle of pure pesto over each zucchini layer for extra flavor and color.
Step 8
8. Repeat the layers until all ingredients are used, finishing with a layer of noodles, the remaining pesto, and cheese.
Step 9
9. If using pine nuts, sprinkle them over the top layer of cheese for a crunchy texture.
Step 10
10. Bake the lasagna for 25 to 30 minutes until the cheese is golden and the pesto is fragrant.
Step 11
11. Let the dish cool for 10 to 15 minutes to allow the pesto and cheese to settle.
Step 12
12. Serve with a fresh green salad to complement the summer flavors of the zucchini and basil.

Spicy Arrabbiata and Mini Meatball Lasagna

If you enjoy a bit of heat, this spicy arrabbiata lasagna with mini meatballs is sure to satisfy your cravings. The sauce is infused with crushed red pepper flakes and garlic, providing a zesty kick that lingers on the palate. The small, seasoned meatballs add a playful and satisfying protein element to every bite.

Ingredients

◆1 lb frozen mini meatballs, thawed
◆24 oz arrabbiata sauce (spicy marinara)
◆12 lasagna noodles
◆15 oz ricotta cheese
◆2 cups mozzarella cheese
◆1/2 cup grated parmesan
◆1 tsp crushed red pepper flakes
◆1 egg
◆2 tbsp chopped fresh parsley

Instructions

Step 1
1. Preheat your oven to 375 degrees Fahrenheit and grease a deep 9x13 inch baking dish.
Step 2
2. Cook the lasagna noodles in boiling water until al dente, then drain and lay them out flat.
Step 3
3. In a large saucepan, heat the arrabbiata sauce and add the mini meatballs, simmering for 10 minutes.
Step 4
4. If the sauce isn't spicy enough for your taste, stir in the additional crushed red pepper flakes.
Step 5
5. In a small bowl, combine the ricotta cheese, egg, and half of the fresh parsley.
Step 6
6. Spread a thin layer of the spicy meatball sauce on the bottom of the baking dish.
Step 7
7. Place a layer of noodles over the sauce, then add a layer of the ricotta mixture and some mozzarella cheese.
Step 8
8. Evenly distribute the mini meatballs across the layer before adding the next set of noodles.
Step 9
9. Repeat the layers until all ingredients are used, finishing with a generous amount of sauce and cheese on top.
Step 10
10. Bake the lasagna covered with foil for 20 minutes, then uncover and bake for another 15 minutes.
Step 11
11. The cheese should be bubbling and the meatballs should be heated through completely.
Step 12
12. Garnish with the remaining fresh parsley and let it rest for 15 minutes before serving to your guests.

Butternut Squash and Fried Sage Lasagna

Perfect for the autumn months, this lasagna features sweet roasted butternut squash and aromatic fried sage leaves. A creamy goat cheese and ricotta mixture adds a tangy contrast to the sweetness of the squash and the earthiness of the herbs. It is a cozy and warming dish that captures the essence of the fall harvest.

Ingredients

◆2 lbs butternut squash, peeled and cubed
◆15 oz ricotta cheese
◆4 oz goat cheese
◆12 lasagna noodles
◆2 cups mozzarella cheese
◆10-12 fresh sage leaves
◆4 tbsp butter
◆1/2 cup vegetable broth
◆1/4 tsp ground nutmeg

Instructions

Step 1
1. Preheat your oven to 400 degrees Fahrenheit and roast the cubed butternut squash with a little oil for 25 minutes until soft.
Step 2
2. Transfer the roasted squash to a blender with the vegetable broth and nutmeg, blending until smooth.
Step 3
3. In a bowl, mix the ricotta cheese and goat cheese together until they are well combined and creamy.
Step 4
4. In a small skillet, melt the butter and fry the fresh sage leaves until they are crisp, then set them aside.
Step 5
5. Lower the oven temperature to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
Step 6
6. Cook the lasagna noodles in boiling water until al dente, then drain and set aside.
Step 7
7. Spread a layer of the butternut squash puree on the bottom of the baking dish.
Step 8
8. Layer the noodles, the goat cheese-ricotta mixture, more squash puree, and mozzarella cheese.
Step 9
9. Repeat the layers until the dish is full, finishing with a final layer of squash puree and cheese.
Step 10
10. Bake for 30 minutes until the cheese is golden and the squash mixture is bubbling.
Step 11
11. Top the finished lasagna with the crispy fried sage leaves for a beautiful and aromatic presentation.
Step 12
12. Let the lasagna rest for 15 minutes before serving so the sweet and savory layers can fully merge.

Ultimate Four-Cheese Medley Lasagna

This four-cheese lasagna is a cheese lover's dream, featuring a decadent blend of mozzarella, ricotta, parmesan, and sharp provolone. Each layer is generously filled with the cheese mixture, ensuring a gooey and stretchy texture in every single forkful. A simple tomato sauce serves as the backdrop to let the complex cheese flavors shine through.

Ingredients

◆15 oz ricotta cheese
◆2 cups shredded mozzarella
◆1 cup shredded provolone
◆1 cup grated parmesan
◆24 oz marinara sauce
◆12 lasagna noodles
◆1 egg
◆1 tsp dried Italian seasoning
◆1/2 tsp garlic powder

Instructions

Step 1
1. Preheat your oven to 375 degrees Fahrenheit and grease a large rectangular baking dish.
Step 2
2. Cook the lasagna noodles in a pot of boiling water according to the box instructions, then drain them.
Step 3
3. In a large bowl, combine the ricotta cheese, egg, Italian seasoning, and garlic powder, mixing well.
Step 4
4. Create a cheese blend by mixing the shredded mozzarella, provolone, and half of the parmesan in a separate bowl.
Step 5
5. Spread 1 cup of marinara sauce on the bottom of the baking dish to prevent the noodles from sticking.
Step 6
6. Place a layer of noodles on top of the sauce, followed by a layer of the ricotta mixture.
Step 7
7. Sprinkle a generous amount of the three-cheese blend over the ricotta and top with more marinara sauce.
Step 8
8. Repeat the layers until you have used all the noodles, finishing with a thick layer of the cheese blend and the remaining parmesan.
Step 9
9. Cover the dish with foil and bake for 25 minutes to melt the inner layers of cheese.
Step 10
10. Remove the foil and bake for another 10 to 15 minutes until the top is brown and bubbly.
Step 11
11. Let the lasagna rest for at least 15 minutes to allow the four different cheeses to set properly.
Step 12
12. Serve each slice with an extra sprinkle of parmesan if desired for maximum cheesiness.

Healthy Turkey and Kale Lasagna

Ground turkey and chopped kale provide a lean and nutrient-dense twist on the classic lasagna recipe. The turkey is seasoned with Italian herbs, while the kale adds a slightly bitter crunch that balances the richness of the cheese. This is a great option for those looking for a healthier alternative without sacrificing the comfort of a baked pasta dish.

Ingredients

◆1 lb ground turkey
◆2 cups chopped fresh kale
◆24 oz marinara sauce
◆12 whole wheat lasagna noodles
◆15 oz low-fat ricotta cheese
◆2 cups shredded part-skim mozzarella
◆1/2 cup grated parmesan
◆1 onion, diced
◆2 cloves garlic, minced

Instructions

Step 1
1. Preheat your oven to 375 degrees Fahrenheit and lightly grease a baking dish with olive oil.
Step 2
2. Cook the whole wheat lasagna noodles in boiling water until they are al dente, then drain them.
Step 3
3. In a large skillet, cook the ground turkey with the diced onion and garlic until the turkey is no longer pink.
Step 4
4. Add the chopped kale to the skillet and sauté for 3 to 5 minutes until the kale has wilted down.
Step 5
5. Stir in the marinara sauce and let the mixture simmer on low heat for 10 minutes.
Step 6
6. In a small bowl, stir the low-fat ricotta cheese until it is smooth and easy to spread.
Step 7
7. Spread a thin layer of the turkey and kale sauce on the bottom of the baking dish.
Step 8
8. Layer the noodles, the ricotta cheese, and the turkey-kale sauce, followed by a sprinkle of mozzarella.
Step 9
9. Repeat the layers until all the ingredients are used, ending with a layer of sauce and cheese on top.
Step 10
10. Bake the lasagna for 30 to 35 minutes until the cheese is melted and the edges are bubbling.
Step 11
11. Let the dish rest for 15 minutes so that the juices from the turkey and kale can be absorbed by the noodles.
Step 12
12. Slice the lasagna into squares and serve hot, enjoying a guilt-free version of this classic Italian meal.

11 Homemade Lasagnas