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Lasagna

Explore 30 recipes, 4 articles, 14 galleries, 26 videos, and more

Chef Casella's Lasagna with Bean Ragu

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Lasagna by Keb' Mo'

Ingredients
  • 2 thirty-five-ounce cans plum tomatoes (about 6 cups)
  • 3 tablespoons extra-virgin olive oil, plus more for the baking sheet
  • 2 finely chopped medium garlic cloves
  • 1 tablespoon coarse salt
  • 1 1/2 tablespoons freshly ground black pepper
  • 20 fresh basil leaves, 8 torn, 12 whole
  • 3 pounds fresh ricotta cheese
  • 3/4 grated cup (2 1/2 ounces) Parmigiano-Reggiano cheese
  • 8 tablespoons unsalted butter, softened
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 pound grated mozzarella cheese
  • Spinach Pasta
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Freeze-Ahead Lasagna Primavera

Time:1 hour 45 mins
Ingredients
  • 1/4 cup olive oil, plus more for foil
  • 1/2 cup all-purpose flour
  • 2 garlic cloves, minced
  • 6 cups whole milk
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 package (10 ounces) frozen peas
  • 1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
  • Coarse salt and ground pepper
  • 1 container (15 ounces) part-skim ricotta (about 2 cups)
  • 1 large egg
  • 1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
  • 1 pound part-skim mozzarella, shredded
  • 1 cup grated Parmesan
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No-Bake Summer Lasagna

Time:25 mins
Ingredients
  • 1/2 cup ricotta
  • 3 tablespoons grated Parmesan
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 8 lasagna noodles, broken in half crosswise
  • 1 small garlic clove, minced
  • 2 pints grape tomatoes, halved
  • 2 zucchini (about 1 pound total), halved if large and thinly sliced
  • 1 tablespoon torn fresh basil leaves, plus more for serving
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Slow-Cooker Sausage Lasagna

Time:25 mins
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Spinach and Prosciutto Lasagna

Time:55 mins
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Healthier Meat Lasagna

Time:1 hour 20 mins
Ingredients
  • 6 whole-wheat lasagna noodles (about 4 ounces total), broken in half
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 small eggplant (1 pound), peeled and cut into 1/2-inch pieces
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/2 pound ground sirloin
  • 1 can (10.75 ounces) tomato puree
  • 1 pint (1 percent) cottage cheese (2 cups)
  • 1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces)
  • 1/2 cup shredded part-skim mozzarella (2 ounces)
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Tomato-Sausage Lasagna

Time:2 hours 30 mins
Ingredients
  • 12 dried lasagna noodles (about 10 ounces), uncooked
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/4 teaspoon red-pepper flakes
  • 1 pound sweet Italian sausage, casings removed
  • 2 cans (28 ounces each) whole peeled tomatoes in puree
  • Coarse salt and ground pepper
  • 6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
  • 3/4 cup shredded Parmesan cheese (about 3 ounces)
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Individual Swiss Chard and Italian Sausage Lasagna

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 pounds sweet Italian sausage, casings removed, meat crumbled into small pieces
  • 3 shallots, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
  • 3 pounds Swiss chard, stems removed, leaves cut crosswise into 1/4-inch strips
  • 3 large garlic cloves, thinly sliced crosswise
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons unsalted butter
  • 1/2 onion, cut into 1/4-inch dice
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon red-pepper flakes
  • 1/3 cup all-purpose flour
  • 4 1/2 cups whole milk
  • Fresh Lasagna Noodles, (cut into 4-inch squares and cooked, or store-bought dried noodles, cooked and cut to size)
  • 8 ounces fontina cheese, grated (1 cup)
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Le Marche Lasagna

Ingredients
  • 1 1/2 cups dried porcini mushrooms (about 1 1/2 ounces)
  • 1 bay leaf, preferably fresh
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 1/2 cups (3 sticks) plus 2 tablespoons unsalted butter
  • 9 ounces prosciutto, cut into 1/4-inch pieces
  • 4 1/2 cups very finely chopped onions
  • 1 1/2 cups very finely chopped celery
  • 1 1/2 cups very finely chopped carrots
  • 1 tablespoon plus 1 1/2 teaspoons tomato paste
  • 1/4 cup extra-virgin olive oil
  • 3 3/4 pounds boneless pork shoulder, trimmed and cut into 1/4-inch pieces
  • 6 cups dry Marsala wine
  • 6 cups Fabio Trabocchi's Chicken Stock
  • 4 whole cloves
  • Coarse salt and freshly ground black pepper
  • 7 1/2 cups finely chopped white mushrooms
  • 4 cups freshly grated Parmigiano-Reggiano cheese, plus more for topping
  • 4 pounds Homemade Lasagna Noodles, cooked
  • Bechamel Sauce
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