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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)

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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.

2. Add beer, bacon and Cheddar cheese to ricotta mixture and blend until combined and fluffy.

3. Continue to follow basic recipe.

 

SMOKED BBQ LASAGNA

Follow the basic recipe adding these ingredients:

  • 2 pounds of leftover BBQ meat, such as pork or brisket

  • Add 6 oz of preferred BBQ Sauce to marinara sauce

  • Replace Parmesan with Pecorino Cheese

1. Follow basic recipe.

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

3. Fire up smoker fired up to 225-250 degrees F; use Hickory wood to flavor the lasagna.

4. Smoke lasagna on high rack for one hour.

5. Remove from smoker and let sit for 15 minutes to cool.

 

KETO LOW CARB MUG LASAGNA

Follow the basic recipe adding these ingredients:

  • ⅓ medium zucchini

  • 3 TBSN low carb marinara

  • 2 TBSN whole milk ricotta cheese

  • 3 ounces whole milk mozzarella cheese

1. Follow basic recipe, In the bottom of your dish add a tablespoon of the marinara.

2. Slice the zucchini into paper thin rounds. You can use a really sharp knife

3. Build lasagna in large microwave bowl or with layer of zucchini, ricotta, and then the last tablespoon of marinara.

4. Add layer of mozzarella, then add second layer of zucchini, another tablespoon of ricotta, any leftover zucchini, and then the last tablespoon of marinara.

5. Add another tablespoon of marinara and top with the mozzarella.

6. Microwave for 3-4 minutes, depending on the strength of your microwave.

7. Sprinkle oregano and Parmesan cheese.

 

CHICKEN PARMESAN LASAGNA

Follow the basic recipe adding these ingredients:

  • 4 cups baked chicken tenderloins, chopped into bite-sized chunks

  • 2/3 cup shredded Parmesan cheese divided

  • 1/2 cup Panko breadcrumbs

1. Follow basic recipe.

2. Add half of the chopped chicken to each layer, top with marinara, Parmesan cheese, and sprinkle with breadcrumbs.

3. Continue to follow basic recipe.

 

LASAGNA ROLLS

1. Pour sauce over the bottom of the prepared dish.

2. Lay out 4 lasagna noodles on the prepared dish, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle.

3. Sprinkle mozzarella and Parmesan on top the ricotta layer.

4. Starting at 1 end, roll each noodle like a jelly roll.

5. Lay the lasagna rolls seam side down, without touching, atop the sauce in the dish.

6. Repeat with the remaining noodles and ricotta mixture.

7. Spoon 1 cup of marinara sauce over the lasagna rolls.

8. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.

9. Cover with foil.

10. Bake until heated through and the sauce bubbles, about 20 minutes.

11. Uncover and bake until the cheese on top becomes golden, about 15 minutes.

12. Let sit for 10 minutes.

 

SPINACH ALFREDO LASAGNA

Follow the basic recipe adding these ingredients:

  • One 10 oz package frozen chopped spinach, drained

  • 3 cooked, boneless chicken breast halves, diced

  • Replace marinara with Alfredo pasta sauce


1. Follow basic recipe using Alfredo sauce at the bottom of baking dish.

2. Add spinach and chicken to ricotta mixture and blend until combined.

3. Continue to follow basic recipe.

 

TEX MEX LASAGNA

Follow the basic recipe adding these ingredients:

  • Replace Ricotta cheese with Monterrey Jack cheese

  • Replace Mozzarella cheese with shredded Cheddar cheese

  • 1 pound lean ground beef (90% lean)

  • 1 can (16 ounces) refried black beans

  • 1 can (15 ounces) black beans, rinsed and drained

  • 1/2 cup frozen corn, thawed

  • 1 jalapeno pepper, seeded and chopped

  • 1 envelope taco seasoning

  • 2-1/2 cups salsa

  • 1 cup sour cream

  • 1 medium ripe avocado, peeled and cubed

  • 4 green onions, thinly sliced

1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain.

2. Stir in the beans, corn, jalapeno, and taco seasoning and marinara sauce.

3. Combine salsa and remaining marinara sauce. Spread 1/4 cup into a 13x9-in. baking dish coated with cooking spray.

4. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterrey Jack cheese and 1/2 cup cheddar cheese. Repeat layers.

5. Top with the remaining noodles, salsa mixture and cheeses.

6. Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted.

7. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.

 

SEAFOOD LASAGNA

Follow the basic recipe adding these ingredients:

  • Omit the Ricotta Cheese

  • 1 green onion, finely chopped

  • 2 TBSN plus 1/2 cup butter, divided

  • 1/2 cup chicken broth

  • 1 bottle (8 ounces) clam juice

  • 1 pound bay scallops

  • 1 pound uncooked small shrimp, peeled and deveined

  • 1 package (8 ounces) imitation crab meat, chopped

  • 1/4 teaspoon white pepper, divided

  • 1/2 cup all-purpose flour

  • 1-1/2 cups 2% milk

  • 1/2 teaspoon salt

  • 1 cup heavy whipping cream

1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender.

2. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil.

3. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

4. In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan.

5. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

6. Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.

7. Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture, Mozzerella cheese, and 1-1/4 cups sauce.

8. Repeat layers. Top with remaining noodles, sauce and cheese.

9. Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

 

Pasta provides beneficial carbohydrates. A cup of white spaghetti contains 43 grams of total carbohydrates, while an equivalent serving of whole-wheat spaghetti offers 37 grams of total carbs. Carbs serve as a primary source of fuel for your body. Whole-wheat pasta also provides a considerable amount of dietary fiber, a particularly beneficial type of carbohydrate. Fiber helps fight chronic diseases -- including obesity and type 2 diabetes -- and promotes digestive health. A 1-cup serving of whole-wheat pasta contains 6.3 grams of dietary fiber, providing 17 percent of the recommended daily intake for men and 24 percent for women, set by the Institute of Medicine. White pasta is lower in fiber, at 2.5 grams per serving. Both white and whole-wheat pastas serve as excellent sources of selenium, a mineral that activates antioxidant enzymes tasked with protecting your cells from molecular damage. A 1-cup serving of either type of pasta provides roughly two-thirds of your recommended daily intake, determined by the Institute of Medicine. Pasta also contains manganese, a mineral that helps you metabolize carbohydrates and regulate your blood sugar. A serving of whole-wheat pasta boasts 1.9 milligrams of manganese -- more than 100 percent of the daily intake for women and 83 percent for men -- while an equivalent serving of white pasta offers 0.5 milligram. Eat white pasta as a source of folate -- or vitamin B-9 -- or opt for whole-wheat pasta as a source of the carotenoids lutein and zeaxanthin. Folate plays a role in red blood cell development and supports rapid cell growth, while lutein and zeaxanthin support healthy vision. A diet rich in carotenoids, including lutein and zeaxanthin, also reduces the risk of lung cancer, explains the Linus Pauling Institute. A serving of white pasta provides 167 micrograms of vitamin B-9, or 42 percent of the daily recommended folate intake established by the Institute of Medicine. A serving of whole-wheat pasta contains 113 micrograms of lutein and zeaxanthin. Use pasta as a base for healthful dishes rich in veggies, lean proteins and healthy fats.


A wine that best complements the sauce, not the type of pasta.

Tomato-based sauces

Because of the acidity in tomatoes, a relatively tart red with middle-weight body is your best option. Here are a few examples:

Primitivo (aka Zinfandel), Montepulciano d’Abruzzo, Sangiovese (Chianti, etc), Cannonau (Grenache), Negroamaro, Nero d’Avola, and Rhône Blends.

Cheese-based sauces

It’s hard to find a wine that won’t pair fairly well with cheese, so instead, think of this pasta style as an opportunity to try some of the more texture-based pairings. For example, a white wine with some creaminess to it, like an oak-aged Italian Trebbiano or Chardonnay, is going to create a congruent pairing and highlight the creaminess in the cheese. Also, lighter more floral red wines are another awesome pairing partner with tart, intense hard-cheese pasta, especially if there are mushrooms or vegetables involved in the sauce. Here are a few options:

White: Trebbiano di Lugana, Sicilian Chardonnay, Ribolla Gialla,

Red: Langhe Nebbiolo, Nerello Mascalese, Pinot Noir (or Italian Pinot Nero from Oltrepo Pavese) and Sangiovese.

Seafood-based sauces

Lean to middle-weight white wines are the way to go for most seafood based pastas unless there is tomato as well, and then you’ll want to look into a rosato (Italian rosé). Here are a few:

Pinot Grigio, Verdicchio, Vernaccia, Picpoul de Pinet (from France), Grenache Blanc, and Muscadet.

Vegetable-based sauces

Spring onions, garlic ramps, artichoke and broccolini often create the backbone of a great primavera, although anything fresh and seasonal will do. The goal of this dish is to really highlight the springy freshness of all the veggies, which is why a light-bodied white wine with lemony and floral notes is a great choice. A well-prepared primavera and major vegetable intensity, so it will need an equally savory white wine. Here are a few examples:

Soave (aka Grecanico), Vermentino, Trebbiano di Lugana, Greco di Tufo, Sauvignon Blanc and Gros Manseng

 


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