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Lasagna

Explore 30 recipes and more

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Very Vegetable Lasagna

Time:1 hour 15 mins
Ingredients
  • 2 pounds zucchini (about 4 medium), cut lengthwise into 1/4-inch slices
  • 15 ounces low-fat ricotta
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup grated Parmesan (2 ounces), divided
  • 1 large egg, lightly beaten
  • Coarse salt and pepper
  • 7 cups marinara sauce, divided
  • 15 no-boil lasagna noodles (3/4 pound total)
  • 1 cup shredded part-skim mozzarella (4 ounces), divided
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Vegetable Lasagna Recipe

Time:1 hour 20 mins
Ingredients
  • 4 cups (32 ounces) whole-milk ricotta cheese
  • 2 large eggs
  • Salt and fresh ground pepper
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
  • 6 cups store-bought or homemade tomato sauce
  • 12 no-boil lasagna noodles (8 ounces)
  • 1 pound fontina cheese (4 cups), shredded
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Spinach Lasagna Recipe

Ingredients
  • 1/4 cup olive oil
  • 1 small yellow onion, finely chopped
  • 2 teaspoons coarse salt
  • 2 pounds baby spinach
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1 quart milk
  • 1 packed cup grated Parmesan (3 ounces)
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground black pepper
  • 2 medium zucchini (about 1 pound), sliced lengthwise into 1/4-inch-thick planks
  • 8 ounces no-boil lasagna noodles
  • 6 ounces mozzarella, shredded
  • 1/3 packed cup (1 ounce) grated Pecorino Romano
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Roasted Butternut Squash Lasagna

Time:4 hours 30 mins
Ingredients
  • Homemade Pasta
  • 2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 6 cups whole milk
  • Coarse salt and freshly ground pepper
  • 1 stick unsalted butter, cut into pieces
  • Coarse salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2 1/4 cups finely grated Parmesan cheese (about 8 ounces), plus more if needed
  • 1/2 cup finely crushed amaretti cookies, plus more if needed
  • 1/4 cup finely chopped fresh sage, plus more if needed
  • 1/4 teaspoon freshly grated nutmeg, plus more if needed
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Wild Mushroom and Spinach Lasagna

Ingredients
  • 5 pounds fresh spinach, stems removed
  • 1 cup (2 sticks) unsalted butter
  • 3 cloves garlic, finely sliced
  • 1 pound ricotta cheese
  • 2 tablespoons coarse salt
  • 1 3/4 teaspoons freshly ground black pepper
  • 3 pounds wild mushrooms, (chanterelles, oyster, and shiitake), trimmed, cut into 1-inch pieces
  • 3/4 cup Madeira wine
  • 1/2 cup chopped fresh flat-leaf parsley
  • 4 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1 cup grated pecorino Romano cheese
  • 1 one-pound package fresh spinach lasagna sheets
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Classic Cheese Lasagna

Ingredients
  • 1 pound whole-milk ricotta cheese
  • 1 large egg
  • 1/8 teaspoon freshly grated nutmeg
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1 pound fresh mozzarella
  • Marinara
  • Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
  • 5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)
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Zucchini Lasagna

Time:1 hour
Ingredients
  • Olive oil, for baking dish
  • 8 ounces reduced-fat cream cheese, room temperature
  • 1 container (15 ounces) part-skim ricotta cheese
  • Coarse salt and ground pepper
  • 2 medium zucchini (8 ounces each), halved lengthwise, then sliced thinly crosswise
  • 1 garlic clove, minced
  • 2 teaspoons dried oregano
  • 6 no-boil lasagna noodles
  • 2 ounces shredded (1/2 cup) part-skim mozzarella cheese
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Butternut Squash and Sage Lasagna

Ingredients
  • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound whole-milk ricotta cheese
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
  • Freshly grated nutmeg
  • 2 tablespoons unsalted butter
  • 1/3 cup loosely packed fresh sage leaves, coarsely chopped
  • 1 1/4 cups homemade or store-bought low-sodium chicken or vegetable stock
  • Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
  • 4 ounces finely grated Parmesan cheese (1 1/4 cups)
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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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