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Best Lasagna Recipes

Best Lasagna Recipes

Top Rated Lasagna Recipes

Lasagna has long been considered one of those Sunday suppers reserved for Italian grandmothers with nothing but time on their hands. Ragu is about change all of that for you with this No-Boil Lasagna recipe that takes just 10 minutes to prep and 1 hour of cook time. The recipe, printed on the back of a jar of Meat Creations Sweet Italian Sausage & Cheese sauce, calls for just six ingredients and — wait for it — three of them are cheese. Combine those with noodles and the sauce and you've got yourself a meal that has that “cooked-all–day” flavor in practically no time. Somewhere, Nonna is nodding in approval. Click here for more great back-of-the-box recipes.

Dina Deleasa-Gonsar of the blog Dish It Girl often uses this recipe for Sunday dinner with her family. She likes to make sure her daughter gets a daily dose of veggies, so she decided to add spinach to every layer of the dish for a healthy and colorful twist.This recipe is courtesy of Dish it Girl.

Try this easy homemade lasagna recipe—it's practically perfect in every way.Recipe courtesy of Karrie Truman, Happy Money Saver.

Be forewarned: This lasagna is properly hot. If you "don't do spicy food," feel free to cut down the amount of chipotles en adobo, or to omit them entirely. But, if you're a fellow fire-breather like me, you'll notice that contrary to what a lot of people say about spicy food, the flavors don't get drowned out in this dish. That's because there are plenty of robust flavors to stand up to all the heat — freshly ground cumin, rich freshly grated Monterey Jack cheese, and poblano peppers charred over an open flame. It's all in the details on this one.Click here to see 6 Irresistible Lasagna Recipes.

Calories 261, fat 12 g, carbs 16 g, fiber 3 g, protein 24 g

The sweetness of butternut squash and roasted onions and garlic are the perfect complement to ground beef and fresh herbs, so why not give your lasagna a seasonal twist? This recipe calls for roasted butternut squash, but if you have leftover baked sweet potatoes on hand, you can use them instead.Click here for more of our best lasagna recipes.

Lasagna is a family dinner staple, so why not add a healthy twist? This recipe is dairy-free, gluten-free, and uses fresh organic spices to deliver a kid-pleasing taste. Making healthy alternatives for your favorite dishes will not only satisfy your taste buds, but also make you feel fuller longer.

From the author of Robicelli's: A Love Story with Cupcakes. "Nothing says Christmas to me quite like lasagna. I know it doesn't sound super traditional to most people, but for Italians from Brooklyn, every meal starts with pasta, and every major holiday starts with one that normally too much of a pain in the butt to make every Sunday. For us, lasagna started two days ahead when my grandmother would start the gravy — a tomato sauce full of pork shoulder, braciole, sausage, and meatballs that simmers for a minimum of eight hours. The next day, the lasagna would be assembled, baked, and then chilled, as with lasagna a 24-hour rest period is essential so the flavors and textures meld. Then finally, the day of, we'd finish cooking in a hot oven, preferably burning the corners just enough to my liking. No one would ever eat the ham, or turkey, or whatever — we were always too full from the lasagna."

Sometimes the perfect cure for winter gloom is a steaming plate of melty lasagna. Unfortunately, for those who choose a dairy-free diet, its main ingredient is cheese. There's a way around that, though. Cheese substitutes are readily available and are just as good as the real thing. Make this recipe and you'll please vegans, vegetarians, and even meat-eaters. Take it from my roommates, who said, “I don't miss the meat!” The empty dish says it all.Click here to see The Slow Cooker Challenge.

If you’re skeptical about cooking lasagna in a slow cooker, have no fear — it’s as easy as layering the ingredients and walking away. This recipe will have your lasagna pan gathering dust. The Italian purist in me was happy to find that traditional lasagna noodles bake up beautifully without boiling them first, and my boys were delighted to eat this for dinner and again as tasty leftovers.

A good, creamy lasagna is important to have in your cooking repertoire. This lasagna is simple and easy to make, and the ricotta adds a creaminess that other lasagnas may use béchamel sauce to achieve. The layer of basil adds extra freshness, so be sure to use basil leaves, not dried.Click here to see 10 Things You Didn’t Know You Could Make in a Microwave

My grandma, Terry Menyes, got this recipe out of a magazine when she was first married almost 60 years ago. It's become a family favorite since then, and now everyone makes this lasagna.


The Lady and Sons Lasagna

To make the sauce, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions. (If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.

To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times, ending with sauce. This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.


Chicken Sausage Lasagna

Mitch Mandel and Thomas MacDonald

Swapping out typical ground beef for a leaner option like chicken sausage makes this recipe a whole lot healthier. The addition of basil leaves and red pepper flakes hidden inside the layers of pasta and cheesy goodness take this Chicken Sausage Lasagna to the next level.

Get our recipe for Chicken Sausage Lasagna.


Recipe Summary

  • 1 (16 ounce) package lasagna noodles
  • 1 pound ground beef
  • 1 onion, chopped
  • salt and pepper to taste
  • 1 tablespoon Italian seasoning
  • 4 cups ricotta cheese
  • 1 cup grated Romano cheese
  • 2 ½ cups spaghetti sauce
  • 1 ½ cups shredded mozzarella cheese
  • 2 medium zucchini, sliced
  • 1 cup fresh basil leaves

Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.

In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.

In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.

Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.


23 Tasty Twists on Lasagna Recipes the Whole Family will Love

Because it is such a universally-loved food, new and exciting lasagna recipe ideas can be hard to find. Everyone has a favorite version that has been passed down through generations and contains gooey cheese, hearty meat, comforting pasta, and zesty tomato sauce in the perfect tasty ratio. But if you are feeling adventurous and want to spice up lasagna night, the list below has lots of new recipe ideas. Lasagna lovers will find unique and delicious new dinners including classic lasagnas and dishes that put delicious twists on this old favorite.

Spice Up Lasagna Night with these Unique Ideas

One of the most fun ways to play with classic dishes is to make them in new formats. This list features tons of interesting twists on lasagna that do not involve a heavy casserole dish. Try the lasagna roll-ups or lasagna stuffed shells to make serving portions easier. Soup lovers can rejoice at the many recipes that take traditional lasagna recipes and put them into a less messy soup form. If you are looking to make your lasagna a little healthier, check out the recipe that stuffs the ingredients into zucchini boats. There are even lasagna recipes for a tasty party dip and tricked out grilled cheese sandwiches!

Do you have a box of lasagna noodles but are tired of making the same old dish? The list below has you covered! These lasagna meals feature non-traditional ingredients to spice up your lasagna game. The recipes with chicken and white sauce instead of red sauce are great for people who want a creamier, less spicy dinner. Some of the recipes give lasagna a completely different flavor profile like chicken cordon bleu and Cajun or Mexican flavors. You will even find recipes that highlight unique ingredients not usually found in lasagna like seafood and bacon.


Why this is the best lasagna recipe

Authentic Italian recipes for lasagna use white sauce instead of ricotta or cottage cheese. That is because it gives the dish a creamier and saucier texture.

Plus, layering the sauce with the shredded cheese helps it to melt smoother and get into all of the nooks and crannies.

Combine that with a spicy bolognese and tender noodles for an intense flavor you can only get when it’s homemade!

INGREDIENT NOTES AND SUBSTITUTIONS

Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

  • Tomato paste – This is great for when you’re short on time because it helps thicken the sauce. If you’ll be simmering the marinara low and slow, leave it out altogether.
  • Crushed tomatoes – San Marzano tomatoes have a sweeter flavor and lower acidity, but you can easily substitute your favorite brand instead.
  • Fresh basil – I highly recommend using fresh leaves if you can, but you can use about 2 teaspoons of dried basil in a pinch. Rub it between your palms before adding to the pot to make the flavor and fragrance bolder.
  • Hot Italian sausage – Feel free to use Mild or Sweet instead to make the sauce less spicy. You can also use bulk sausage if you don’t want to deal with removing the casings.

Lasagna sauces

    – Homemade spaghetti sauce is better than anything from a jar, and you can adjust the spices to suit your taste preferences. This will then be used to make the meat sauce. for lasagna (white sauce) – Considered one of the five “mother sauces” in Italian cooking, this sauce can be used as a base for dozens of recipes.
  • Sausage and beef bolognese sauce – For this recipe, I like to make the sauce on the stove while I work on everything else. You can also make bolognese in the slow cooker ahead of time, or do a big batch and save the rest for other dishes.

How to make lasagna step by step

Start by prepping all of your ingredients and making the three sauces needed for your beef and sausage lasagna.

Then, place the dry lasagna noodles in a baking dish and cover with hot water to soften them. Drain well and assemble as follows:

  1. Grease a 9吉 baking dish or lasagna pan and spread a thin layer of bolognese on the bottom. Make a single layer of noodles, then add more meat sauce.
  2. Next, spread some of the bechamel over the top.
  3. Then, add a couple handfuls of mozzarella and parmesan, making sure to sprinkle it to the edges.
  4. Add another layer of noodles on top of the cheese.

  1. Continue until you have used up all of the ingredients to make 3 or 4 complete layers, ending with the shredded cheese on top.
  2. Bake until warmed all the way through. The cheese should be browned and bubbly, but if it starts to burn you can put some foil on top.
  3. Let the lasagna rest so it can firm up before slicing.

Recipe notes

  • Shred cheese by hand: Because pre-bagged shreds contain a preservative to prevent clumping, the cheese has a waxy texture and doesn’t melt properly. Always use freshly grated cheese for a smoother recipe.
  • Make ahead: All three lasagna sauces can be made in advance and refrigerated until you are ready to assemble. However, I would recommend putting the lasagna together just before baking for best results.
  • Adjust servings: You can easily halve this recipe if needed. Or, double it so you have one for dinner and one to freeze for later!
  • Storage and freezing: Keep leftover beef and sausage lasagna covered in the refrigerator for 3 to 4 days. Or, wrap tightly in foil or transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheating: Heat in the oven or microwave until warmed through. If it was frozen, leave the foil on while baking and remove just at the end so the cheese can get brown and bubbly.

Homemade Italian Lasagna recipe video

To see how easy this is to make, watch this quick video!



Try Al Roker's original vegetarian lasagna recipe: It's so good!

To note, B+B backed its ability to accurately foresee the foodie future by saying it guessed doughnuts would be the new cupcake back in 2012 (on the heels ofthe "cronut" sensation) and that the '90s Cosmopolitan popularized by "Sex and the City" would also make a comeback.

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Food Making lasagna is easier than you think with this 1 trick

The firm attributed the rising popularity of lasagna, in part, to Anna Hezel, the editors of TASTE and their cookbook, "Lasagna," which shows how to make lasagna in 30 minutes using just one pan and includes innovative recipes like Fried Lasagna Bites, Carbonara Lasagna and Nutellasagna (that's lasagna made with Nutella, of course). Aside from the hot cookbook, B+B said hip restaurants, from Don Angie in New York City to Nightshade in Los Angeles, helped to repopularize the classic for epicures — and their Instagrams (cheese pulls for days!).

Speedy Skillet Ravioli Lasagna

Thanks to a little help from a package of frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour in this ingenious one-pan supper.

Don Angie's Lasagna Pinwheels

Lasagna from trendsetter Don Angie in New York City has a perfect textural balance. Every slice has a crispy top layer and is soft and delicate beneath. The lasagna is lighter than most traditional lasagnas because we use robiola cheese instead of ricotta cheese. The pinwheels are easy to share, and they are fun to make.

Giada's Short Rib Lasagna

Giada's rich baked pasta is made with layers of tender short ribs, creamy basil-flecked cheese and sweet tomato sauce.

Alison Roman's Very Good Lasagna

For Alison Roman, the ideal lasagna isn't overly cheesy or too saucy or insanely indulgent. Instead, it has a "civilized ratio" of pasta to sauce to cheese, so that each slice feels satisfying but also balanced. Roman's version masters that ratio.

Ree Drummond's Shrimp Scampi Lasagna Roll-Ups

Ree Drummond's roll-ups are great for shrimp, pasta and cheese lovers. You can make it all the way through if you have the time, or you can refrigerate or freeze the unbaked casserole for less fuss at dinnertime.

Slow-Cooker Spinach Lasagna

Slow-cooker lasagna works wonderfully start with uncooked regular lasagna noodles, which will hold their shape well, and cook on low for less than 4 hours to prevent overcooking. It also has a few cups of spinach for a little extra iron.

Chicken Parmesan Lasagna

This two-in-one recipe combines the crispy deliciousness of chicken Parmesan with the cheesy, saucy goodness of lasagna.

Eggplant Lasagna

Add flavor, bulk, texture and nutrients (and reduce the amount of carbs, if you care about that kind of thing) to lasagna by layering eggplant into the classic Italian dish.

Pumpkin and Sausage Lasagna

Sweet pumpkin puree and spiced, earthy sausage compliment the sharp, creamy flavors of the melted cheese and noodles in Katie Lee's interesting variation of the classic.

Al Roker's Vegetable Lasagna

Al's vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner.

Giada De Laurentiis' Spicy 1-Skillet Lasagna

We're fans of lasagna — not doing dishes. Giada's spicy version comes together in one skillet so you can spend more time enjoying and less time cleaning.

Erica Chayes Wida is an award-winning journalist, food writer and recipe editor who helmed a local newspaper before joining TODAY's freelance team. A mother of two, she loves singing, collecting old vinyl and, of course, cooking. Erica is forever on a worldwide quest to find the best ham and cheese croissant and brainstorms best over a sauce pot of bubbling pasta sauce. Her work has been featured on BBC Travel, Saveur, Martha Stewart Living and PopSugar. Follow along on Instagram.


Lasagna is a labor of love lucky for us, Giada shared her tips for making the best lasagna to ensure all that labor isn’t for nothing.

For Italians, lasagna often graces the holiday dinner table – a tradition so delicious, it’s become a cornerstone of any festive meal. It makes perfect sense: although lasagna inevitably takes some time and labor to prep, you can make it in advance and let it bubble to cheesy perfection as guests arrive. To ensure that first slice is as tasty as it is picture-perfect – we’ve got Giada’s tips for making the best lasagna!

1. Sauce The Bottom

Sauce should always be the very 1st layer of any lasagna before any noodles go down. It saturates the noodles to help them cook, and it also prevents any sticking at the bottom. Pro-tip: you can totally use a large oven-safe skillet if you don’t have a perfect baking dish on hand.

2. Give It Space

When it comes to choosing the right dish to make your lasagna, be sure that it’s large enough – and deep enough! Don’t try and overflow a baking dish that’s too small. You usually need to cover lasagna with foil for the first portion of cooking, and you don’t want the foil sticking to the tippy-top of it. (We love this one!)

3. Don’t Skip The Foil

Make sure you cover up lasagna for that first leg of cooking! If it cooks uncovered throughout the whole process, you run the risk of drying it out, or noodles potentially not cooking all the way through. Once the foil gets lifted, that’s the opportunity for all that golden-brown, crispy-edge deliciousness.

4. Let It Sit

After all that work, you best get the perfect layered slice! Allow your lasagna to sit for at least 15 minutes before attempting to cut into it. This allows it to have the time to set and come together, otherwise you could end up with slipping and sliding layers. There are restaurants in Italy that even make the lasagna a full day ahead of time, cut a slice to order, and char the individual slice in a pizza oven – not a bad option if you happen to have those resources!


World’s Best Lasagna ?

This five star homemade world’s best lasagna recipe will rival a fancy Italian restaurant dish, that’s how good it is. It is absolutely world’s best! It is a little bit labor intensive but that just makes it even more special. I usually make this worlds best lasagna for the holidays or if we are having a party and i really want to impress our guests.

This amazing and simply the best world’s lasagna recipe is pretty traditional with all the best classic Italian cheese lasagna components like noodles, bolognese sauce, ricotta cheese, freshly grated parmesan and mozzarella.

But I believe what makes this world best lasagna stand out is definitely the classic meat sauce made with ground beef and canned or fresh tomato paste. It is not one of the classic ground beef sauce recipes. We are going to transform packages of ground beef and sausage into something magical over here.

Developing those perfect flavors takes a little bit of time. That’s is why I usually premake the meat sauce the day or at least few hours before, because this lasagna dish is already enough work as it is.

I also use no boil noodles for the same reason and also because they soak in the sauce juices and liquids, absorbing some of the excess moisture, creating ideal nice no fall-apart slices.

Fragrant garlic and onion slices, tangy rich tomato paste and aromatic basil, parsley, oregano, nutmeg, Italian seasonings or any combination of herbs all amp up the sauce even more. And cooking it all together for an hour and a half lets all the flavors meld in together for a more complex and luxuriously rich taste. It definitely takes this simple but tasty and flavored sauce to the next level. It is a true show stopper.

Every single bite of this delicious lasagna is cheesy, soul warming, cozy and filling. All the ingredients, flavors and textures work in a perfect balance and harmony to create this truly irresistible noodle dish. It is worth every minute you spend making it.

I absolutely adore this dish. Making it may look like an ambitious resolution but believe me after making it couple times it will start going pretty quick and easy. Rich and cheesy and satisfying.


1. Make the Sauce

Begin by placing the onions, garlic, carrots, and celery in a food processor. You need to give them a rough chop first, otherwise, they won’t chop evenly.

Pulse until minced but not puréed, so that they melt into the sauce.

Heat 2 tablespoons of the olive oil in a large pot over medium-high heat, and add the sausage.

Cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.

Add the remaining tablespoon of olive oil to the pan, reduce the heat to medium, and add the minced vegetables.

Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown reduce the heat if necessary.

Add the wine and continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.

Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves.

Stir and bring to a boil.

Reduce the heat and simmer until the sauce is thickened, about 20 minutes.

Add the sausage back to the pot.

Continue simmering until the sausage is fully cooked and the flavors all meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.

2. Make the Ricotta Filling

Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade.

Process until evenly combined, then add the basil.

Pulse until the basil is finely chopped.

3. Assemble the Lasagna

Spread about 1-1/2 cups of sauce in the bottom of the baking dish.

Arrange 3 noodles over the sauce, and dollop a third of the ricotta filling over the noodles.

Spread the ricotta mixture evenly over the noodles.

Sprinkle with 3/4 cup mozzarella cheese.

Repeat layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella and 1/4 cup Parmigiano-Reggiano.

Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes in a 375°F oven. Carefully uncover and increase the oven temperature to 400°F. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes.

Remove from the oven and let stand for 15 to 20 minutes before serving.