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10 Epic Lasagna Recipes


Lasagna is a classic Italian dish made up of wide, flat pasta in stacked layers with sauce, cheese, meats, and/or vegetables, topped with plenty of gooey melted grated cheese. Follow the Classic Lasagna recipe using the basic ingredients listed below, or if you want to ROCK OUT this recipe with one of our EPIC 10 variations, scroll down for additional recipes to better suit your taste and dietary needs!



  • 12-14 lasagna noodles (Gluten-free diets: I recommend Barilla Gluten Free Oven-Ready Lasagne Noodles)

  • 4 cups preferred marinara pasta sauce (Click here for our Italian Marinara Sauce recipe)

  • 1 TBSN Italian seasoning

  • 1TBSN fresh parsley, chopped

  • 8 oz Ricotta cheese

  • 1 egg

  • 2 TBSN garlic, minced

  • 8 oz Mozzarella cheese, sliced

  • 6 oz Parmesan cheese, grated

  • 3 TBSN salt (to salt boiling water)

LOOKING FOR OTHER INGREDIENT ALTERNATIVES TO USE IN THIS RECIPE?

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Medium mixing bowl, mixing spoon, measuring spoons, aluminum foil, measuring cups, colander, 13 x 9 inch baking dish, large knife and spatula to cut and serve. Prep: 40 minutes prep, 15 minutes rest Cook: 40 minutes Ready: 60 minutes Serves: 6-8



To make Classic Lasagna:

1. Boil about 6-8 cups of water in a large pot on high heat.

2. Once water begins to boil, add salt to the water and stir to dissolve.

3. Place lasagna noodles in pot for 20 to 30 minutes on low heat.

4. Preheat oven to 375 degrees F (190 degrees C).

5. In a mixing bowl, combine ricotta cheese with egg, Parmesan cheese, and parsley.

6. Once noodles are al dente, drain them in a colander and rinse with cold water.

7. To assemble lasagna, spread 1 cup of the sauce in the bottom of a 13 x 9 inch baking dish.

8. Arrange 4 noodles lengthwise over meat sauce, slightly overlapping each other to form bottom layer.

9. Spread 1/2 of the ricotta cheese mixture on the bottom layer and top with 1/3 of the mozzarella cheese slices.

10. Spoon 1 cup of sauce over mozzarella slices.

11. Repeat with another layer of 4 noodles, top with remaining Ricotta mixture and next 1/3 of mozzarella slices.

12. Spoon 1 cup of sauce over mozzarella slices.

13. Add final top layer of remaining noodles on top of sauce. Spoon 1 cup of sauce over noodles and add remaining 1/3 of mozzarella slices.

14. Sprinkle Italian seasonings on top of Mozzarella slices.

15. Cover with foil sprayed with cooking spray to make sure the foil does not stick to the melted cheese while cooking.

16. Bake for 20 minutes covered. Remove foil and bake for an additional 20 minutes.

17. Cool for 10-15 minutes before cutting with large knife and serving with a large spatula.



THREE MEAT LASAGNA

In addition to the ingredients listed above, also include:

  • 1/2 lb sweet Italian sausage, crumbled

  • 1/2 lb ground chuck, crumbled

  • 1⁄2 cup onion, minced


1. Follow basic recipe, but cook sausage, ground beef, onion, and garlic over medium heat until well browned.

2. Drain any excess fat and return meat to the pot and add pasta sauce.

3. Simmer, covered, for about 30 minutes, stirring occasionally.

4. Continue to follow basic recipe.


VEGAN LASAGNA

Follow the basic recipe using these ingredient alternatives:

  • Vegan Marinara

  • Vegan Ricotta

  • Vegan Parmesan

  • Frozen spinach, thawed and drained


LOBSTER LASAGNA

Follow the basic recipe adding these ingredients:

  • Replace marinara sauce with Alfredo pasta sauce

  • 2 pounds cooked and cubed lobster meat

  • 1 (10 ounce) package baby spinach leaves

1. Spread Alfredo sauce in the bottom of the prepared baking dish.

2. Follow basic recipe to build lasagna; Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top.

3. Continue to follow basic recipe.


BEER CHEESE & BACON LASAGNA

Follow the basic recipe adding these ingredients:

  • 6 oz preferred beer

  • 1/4 cup bacon, crumbled

  • Replace Parmesan with 6 oz Cheddar cheese

1. Follow basic recipe.