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Lasagna

Explore 30 recipes, 4 articles, 15 galleries, 25 videos, and more

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Acorn Squash Lasagna

Time:1 hour 25 mins
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Light Artichoke and Mushroom Lasagna

Time:1 hour 15 mins
Ingredients
  • 1 1/2 pounds cremini or button mushrooms
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 3 cups drained canned artichoke hearts (two 13.75-ounce cans)
  • 1/4 teaspoon finely grated lemon zest
  • 1/3 cup chopped fresh chives
  • 1 1/2 teaspoon dried thyme
  • 5 cups prepared pasta sauce
  • 8 no-boil lasagna noodles
  • 1 3/4 cups grated Parmesan (3 1/4 ounces)
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Light Chicken and Squash Lasagna

Time:1 hour 15 mins
Ingredients
  • 1 1/2 pounds yellow squash or zucchini, sliced into 1/4-inch-thick rounds
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 1 pound ground white-meat chicken
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup packed fresh basil leaves, torn
  • 1 1/2 teaspoons chopped fresh marjoram or oregano
  • 5 cups prepared pasta sauce
  • 8 no-boil lasagna noodles
  • 1 1/4 cups grated Parmesan (3 1/4 ounces)
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Three-Cheese Skillet Lasagna

Time:1 hour
Ingredients
  • 43 ounces canned whole peeled plum tomatoes (from a 28-ounce can and a 15-ounce can)
  • 3 garlic cloves, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 large egg yolk
  • 1 1/2 cups part-skim ricotta cheese, room temperature
  • 1 box (12 ounces) no-boil lasagna noodles
  • 1/2 pound fresh mozzarella, shredded
  • 1/4 cup grated pecorino or Parmesan cheese
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Roasted Vegetable Lasagna

Time:1 hour 40 mins
Ingredients
  • 14 plum tomatoes (about 3 pounds total), halved lengthwise
  • 1/4 cup extra-virgin olive oil, plus more for baking dish
  • 1 teaspoon dried oregano
  • 3 garlic cloves, thinly sliced
  • Coarse salt and ground pepper
  • 1 medium butternut squash, peeled, seeded, and sliced inch thick
  • 3 bunches (about 2 1/2 pounds total) spinach, trimmed and washed
  • 1 container (15 ounces) whole-milk ricotta
  • 1/2 cup grated Parmesan
  • 1 egg
  • 1/4 teaspoon ground or freshly grated nutmeg
  • 9 to 12 no-boil lasagna noodles (from a 9-ounce package)
  • 1 pound fresh mozzarella, cut into pieces
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