Lasagna Recipe

Lasagna refers typically to large and flat pasta which is popular across the world, from Europe to America. Lasagna is served with alternating layers of cheese, sauce, ground beef, sausage or spinach.

Lasagna usually incorporates cooked spinach although there are a number of regional variations including alternating it with tomato sauce or Béchamel sauce. The pasta sheet can be flat or rippled. Rippled sheets are more common in the US than in Italy. Although lasagna looks complicated, it is rather simple and involves placing layers into a baking dish.

Making lasagna might appear daunting at first. But follow some time-tested tips for cooking lasagna and you are sure to have a winner on your hands.

• Do not make your sauce too runny. Vegetables will add their own juices during baking. You can use tomato paste to thicken the sauce. Use sun dried tomato paste for added flavor.
  
  
• Adding healthy colored vegetables makes for healthy lasagna.
  
  
• Include fresh garlic and herbs like oregano and basil to infuse flavor.
  
  
• Instead of lasagna noodles, you can use regular egg noodles.
  
  
• You can assemble and prepare your lasagna the day before you want to serve it. Cover with foil and refrigerate. You can bake it just before serving. Ensure that your lasagna is bubbly and nicely browned in spots. Allow it to rest for about 10 minutes before cutting lest you encounter runny fillings.
  

Look up recipes for cheese lasagna, ravioli lasagna, quick and easy lasagna, spinach lasagna and salmon lasagna.

Cheese lasagna recipe

Lasagna noodles 1 package
Bay leaf 1
Onion, chopped 1
Vegetable oil ¼ cup
Garlic chopped 2
Dried oregano 2 teaspoons
Basil, dried 4 teaspoons
Tomatoes crushed 1
Diced tomatoes 1
Cinnamon 1
Ricotta cheese 1 pint part skimmed
Eggs beaten 2
Parmesan cheese grated ½ cup
Mushrooms fresh and sliced 1 pound
Spinach, rinsed and chopped 1 pound
Zucchinis, sliced 1
Mozzarella cheese 1 pound

Preheat oven to 350 degrees F and sauté chopped onions and bay leaf in 2/4 cup oil until the onion is tender. Add garlic, oregano, basil and cook for about 2 minutes. Add tomatoes. Cook for an hour and stir in cinnamon and set pan aside. Bring a large pot of salted water to boil, add lasagna and bring water to boil again. Cook until the noodles are to the desired texture and drain well. Mix together ricotta, eggs, cheese, basil and sauté onion and mushrooms in 1/8 cup of oil until tender. Add spinach and zucchini to the pot. Cover and cook until spinach is wilted.

Spread ½ cup of tomato mixture into a baking pan and place 1 layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles. Place another layer of noodles atop of the ricotta mixture, pour 2 cups of tomato sauce onto the noodles; arrange all of the sautéed vegetables on top of the sauce, arrange another layer of noodles, pour the remaining tomato sauce over the final layer of noodles and top with mozzarella cheese and 1 cup parmesan cheese.

Bake the lasagna for about 45 minutes to an hour and remove the lasagna from the oven and let it cool for about 10 minutes before serving. Cilantro, spinach, tomatoes and tomatillo salsa add extra flavor to the cheese sauce in this delicious layered lasagna.

Chicken lasagna recipe

Lasagna noodles, cooked to the desired texture, drained
Olive oil 1 tablespoon
Boneless chicken breasts 1 pound
Salt and pepper to taste
Chilli powder
Butter 3 tablespoons
Flour 3 tablespoons
Milk 1 ½ cups
Tomatillo salsa 1 cup
Onions 6, thinly sliced
Cilantro 2 tablespoons
Mexican cheese blend 2 cups shredded
Salsa 1 cup
Frozen spinach 10 ounces
Tomatoes large 2 diced

Heat olive oil over medium heat in a large skillet. Wash chicken and pat dry and slice each chicken breast into thinner cutlets and strips. Sprinkle salt and pepper, chilli powder and sauté in hot oil, until cooked for about 10 minutes. Chop the chicken and set aside.

In a medium saucepan, heat butter over medium low heat. Add flour and cook, stirring until bubbly. Add the milk and tomatillo sauce and cook, stirring, until thickened. Stir in green onions cilantro and cheese. Heat oven to 350 degree.

Spread about half the salsa in a baking pan and lay 3 lasagna noodles side by side over the salsa layer. Top the lasagna noodles with half of the spinach and half of the cooked chicken and half of the diced tomatoes. Spread with about 1 cup of cheese sauce mixture. Repeat with 3 more noodles, the remaining spinach, chicken and tomatoes. Top with remaining noodles, and spread chunky salsa and remaining cheese sauce mixture. Cover with foil and bake for about ½ hour. Remove the foil and bake for 10 minutes longer and serve.

Spinach lasagna recipe

Fresh spinach, chopped 6 cups
Italian plum tomatoes 1 large
Ground beef 1 pound ground
Mushrooms, sliced 3 cups
Chopped onion 1 cup
Garlic minced 2 cloves
Tomato paste 2 cans
Water 1 ½ cups
Parsley fresh ¼ cup
Oregano leaves 1 teaspoon dried
Basil leaves 1 teaspoon
Pepper ¼ teaspoon
Sauce 2 drops hot
Ricotta cheese 1 carton
Mozzarella cheese 8 ounces
Eggs, beaten 2
Parmesan cheese 6 tablespoons
Salt and pepper to taste
Nutmeg 1/8 ground
Lasagna noodles 12, cooked and drained

Place spinach in an oven and cover and cook over medium heat for about 3 minutes. Drain spinach in colander, pressing with a spoon to squeeze out as much liquid as possible. Puree tomatoes in blender until smooth. Cook ground chuck, mushrooms, onion and garlic in the same oven for about 10 minutes. Pour off excess fat and stir in tomato puree, tomato paste, water, parsley, oregano, basil, pepper and hot sauce. Cook over high heat until mixture comes to a boil. Reduce heat to low, simmer partially covered for about 45 minutes.

Combine drained spinach, remaining tablespoons of parsley, ricotta cheese, mozzarella cheese, eggs, parmesan cheese, salt and pepper and nutmeg in a bowl and mix well. Spread 1/3 cup of spinach cheese filling on each lasagna noodle and roll up. Pour ½ cup of sauce in a baking dish and arrange roll ups over sauce top with remaining sauce and parmesan cheese. Bake in 350 degree for about ½ hour and let stand for about 10 minutes before serving.

Vegetable lasagna recipe

This dish is best served with Caesar salad and garlic bread.

Olive oil 2 tablespoon
Onion chopped ½ cup
Minced garlic 3 cloves
Green pepper diced ½ cup
Red pepper ½ cup
Zucchini ½ cup diced
Mushrooms sliced 8 oz
Spaghetti sauce 6 cups
Black pepper and salt to taste
Ricotta cheese 15 oz
Eggs 2 large
Asiago cheese 1 cup
Lasagna noodles 12 oven ready
Parmesan cheese 1 cup
Mozzarella cheese 2 cups

In a preheated oven of 375 degrees F, heat olive oil in a large skillet and add onions, garlic and pepper. Sauté for several minutes until vegetables start to soften. Add zucchini and mushrooms and sauté for 3 more minutes until the vegetables have released most of the water. Now stir spaghetti sauce. Bring to a boil, and reduce heat and let the sauce simmer for about 10 minutes. Taste and adjust seasonings.

In a medium bowl, mix ricotta cheese, eggs and asiago cheese together and set aside. Spoon about ¾ cup of the vegetable sauce into the bottom of a 9 x 13 inch pan and top with four lasagna noodles going crosswise. Top it with ½ of the ricotta mixture, the parmesan cheese and 1/3 of sauce. Top with four noodles, remaining ricotta mixture, shredded mozzarella cheese, and 1/3 of sauce. Then top remaining lasagna noodles and spaghetti sauce. Sprinkle the remaining mozzarella over the spaghetti sauce and cover with aluminum foil and bake for ½ hour.

Remove foil and bake for another 20 minutes until golden and let vegetable lasagna rest for 15 minutes before cutting.

Ravioli lasagna recipe

Turkey Italian sausage 4 links
Roasted red pepper 7 oz
Dried basil 1 teaspoon
Marinara sauce 26 oz
Frozen cheese ravioli, thawed 30 oz
Mozzarella cheese 1 cup shredded
Parmesan cheese 2 tablespoons grated

Heat oven to 375 degrees. Heat medium non stick skillet over high heat and add sausages and cook, breaking up chunks with a spoon for about 5 minutes until pink. Remove from heat and stir in roasted red peppers and basil.

Spread 1 cup pasta sauce in baking dish and top with a layer of 12 ravioli, the sausage mixture and the mozzarella cheese. Top with 1 cup sauce, remaining ravioli and sauce. Cover with nonstick foil. Bake on a sheet of foil for an hour and uncover, sprinkle with parmesan cheese and bake for 5 minutes until cheese is golden. Let stand for about 15 minutes before serving.

Zucchini lasagna recipe

Lasagna noodles 12 sheets
Ricotta cheese 1 cup
Eggs 2
Parmesan cheese ½ cup
Salt and pepper to taste
Red pepper, chopped 1 cup
Yellow pepper, chopped 1 cup
Onion, chopped 1
Garlic minced 2 cloves
Olive oil 2 tablespoons
Carrot grated, medium 1
Zucchini grated 1 medium
Spinach chopped 1 cup
Tomatoes 6 medium diced
Tomato sauce 7 ounces
Parsley flakes 2 teaspoons
Sugar 1 teaspoon
Basil 1 teaspoon
Oregano 1 teaspoon
Mozzarella cheese 2 ½ cups grated
Romano cheese ½ cup grated

In a mixing bowl, combine ricotta cheese, eggs, parmesan cheese, salt and pepper and mix and set aside. Sauté peppers, onion, garlic and oil. Set aside to cool, add carrot, zucchini, tomatoes, spinach, parsley, salt, sugar, basil and oregano. Spread about 1 cup of sauce across bottom of pan, cover with three sheets pasta, spread 1 ½ cup of sauce over pasta and spoon and spread 1/3 of ricotta mixture over sauce, then sprinkle ¼ of mozzarella over ricotta mixture and sauce.

Repeat with pasta, sauce, ricotta and mozzarella making two more layers in the same manner. Add a layer of zucchini. End with a layer of pasta. Sprinkle the top layer of pasta with remaining mozzarella. Cover the dish tightly with foil and tent it to prevent from touching the top layer. Bake in preheated 375 degree F for about ½ hour. Remove foil and bake an additional 10 minutes or until golden. Let stand for five minutes before serving. Serve with additional sauce and grated parmesan.

Lasagna salmon patties

Salmon pink 1 can
Seasoned bread crumbs 1 cup
Eggs scrambled 2
Olive oil 4 tablespoon
Mayo 2 tablespoon
Old bay seasoning 2 tablespoon

Mix together all ingredients except olive oil in a bowl. Roll into serving side balls and brown on both sides in olive oil. Continue cooking on medium heat until browned and are in patty consistency for about 15 minutes.

Quick and easy lasagna recipe

Onion, medium chopped 1
Mushrooms 1 box
Ground beef 2 lbs
Tomato sauce 1 can
Lasagna flat sheets 1 box
Mixed vegetables 1 box frozen
Spinach fresh
Mozzarella cheese
Olive oil
Salt, garlic and ginger to taste, all spice powder

Add olive oil into a pan and then add ginger, garlic, salt, all spice powder, chopped onions and ground beef. Cook until the beef is properly browned. Add mushrooms to the pan, stir for a few minutes. Keep the pan aside. Preheat the oven to 375 degree F. Take out the baking dish; spoon out some tomato sauce into the dish. Spread the tomato sauce all over. Lay out the first layer of pasta flat sheet and use the type that does not require pre boiling as it saves time.

Spread the pre cooked beef and add frozen vegetables and fresh spinach over the beef. Spoon out tomato sauce, sprinkle mozzarella cheese all over. Place second layer of pasta flat sheet on top of the cheese. Repeat until the dish is almost full. On the last layer of pasta flat sheet, pour out remaining tomato sauce, sprinkle mozzarella sheet all over. Cover with aluminum foil and place into the oven for about 45 minutes. Serve the lasagna with fresh salad, and crusty bread. Vegetarians can substitute eggplant instead of beef.

Healthy lasagna recipe

Whole wheat lasagna 1 box
Onion chopped 1
Green bell pepper 1
Garlic cloves 1 tablespoon
Olive oil 1 tablespoon
Turkey, ground 1 pound
Spaghetti sauce 1 jar
Mozzarella cheese, shredded 2 cups with low fat

Boil lasagna noodles and sauté the onions and peppers with a teaspoon of low fat butter and a teaspoon of garlic in extra olive oil. Brown the ground turkey with the veggies. Add the spaghetti sauce and bring to a boil. Layer 13 x 9 casserole dish with noodles, sauce mixture, shredded mozzarella cheese and continue to layer until the dish is filled to the top. Bake in oven at 375 degree until cheese is melted and slight brown on top. Eat healthy.