The best lasagna recipes - 13 recipes
Top rated Lasagna recipes
Crock Pot Lasagna
By shawnanewton
This classic dish is prepared in a slow cooker with layers of ground beef, lasagna noodles, spaghetti sauce, cottag...
- 1 pound ground beef
- Lasagna noodles
- 1 jar spaghetti sauce
- 1 1/2 cups cottage cheese
- 1 1/2 cups shredded Mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Chili Chicken Lasagna
By scratch cook
preheat oven to 375* combine chicken, green chilies, 1 cup salsa verde, and sour cream season generously with pepp...
- 4 cups cooked chicken (shredded or cubed)
- 2 cups Salsa Verde
- 2 cups mozzarella cheese grated
- 2 cups Mexican cheese
- 3/4 cup sour cream
- 10 oz no boil lasagna noodles
- 1 cup crema
- 1 10oz can fire roasted green chilies
- 1 tsp. cumin
- 1 tsp. chili powder
- crema = 1/2 cup sour cream 1/2 cup heavy cream
Classic Lasagna
By á-1481
1.) In small bowl combine ricotta, egg, 1/4 cup Parmesan and 3/4 cup mozzarella
- 1 container (15 oz.) ricotta cheese
- 1 egg, slightly beaten
- 1/2 cup grated Parmesan cheese, divided
- 1 cup (4 oz.) shredded mozzarella cheese, divided
- Meat sauce (recipe follows)
- 8 oz. MUELLER'S lasagna noodles, cooked, drained
Traditional Lasagna
By ChefDrea
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain
- 1 pound ground beef
- 3/4 pound bulk pork sausage
- 3 cans (8 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs
- 3 tablespoons minced fresh parsley
- 3 cups (24 ounces) 4% small-curd cottage cheese
- 1 carton (8 ounces) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 9 lasagna noodles, cooked and drained
- 6 slices provolone cheese
- 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
Lasagna Roll
By á-46353
1. preheat oven to 350'. Coat a 13 X 9 inch baking dish with nonstick cooking spray
- 12 lasagna noodles
- 1 pound ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (26-ounce) jar pasta sauce with herbs
- 1 (15-ounce) container ricotta cheese
- 1 1/4 cup shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese
Chicken Florentine Lasagna with Bacon
By á-4084
Chicken tenderloins, crispy bacon, two cheeses, spinach, and creamy garlic sauce are all layered together with nood...
- CREAMY GARLIC SAUCE:
- 12 lasagna noodles, cooked
- 1 pound chicken tenderloins, cooked and diced, about 8 to 10
- 3 cups Parmesan cheese, grated
- 4 cups mozzarella cheese, shredded
- 1 (6-ounce) bag baby spinach, raw
- 12 strips bacon, cooked crispy
- 1 teaspoon Italian seasoning
- 1 tablespoon flat-leaf parsley, chopped
- 8 cups (1/2 gallon) 1% low-fat milk
- 2 tablespoons natural chicken base (I use “Better Than Bouillon” brand)
- 4 ounces butter, about 8 tablespoons
- 4 cloves garlic, pressed through garlic press
- 4 ounces flour, about 12 tablespoons
- Pinch or two salt
- 1/2 teaspoon black pepper
- Pinch ground nutmeg
- 1 teaspoon Italian seasoning
- 1/4 cup Parmesan cheese, grated
Creamy Chicken Caesar Lasagna
By lisaS
Melt the butter over medium high heat
- For the sauce
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 4 ounces cream cheese
- 1/2 teaspoon salt
- garlic powder
- ground black pepper to taste
- 1/2 cup Marzetti Simply Dressed Caesar Dressing
- 1/2 cup Parmesan cheese
- For the lasagna
- 9 lasagna noodles
- 3 cups cooked, shredded chicken
- 3 cups Mozzarella cheese
- 3 cups chopped spinach or kale
- 1/2 cup sun dried tomatoes packed in oil (optional)
Lasagna (Barilla No Cook)
By Della
1 Preheat oven to 375. 2 In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and par...
- 1 (9 ounce) box of barilla no-boil lasagna noodles
- 2 eggs
- 1 (15 ounce) container ricotta cheese
- 4 cups shredded mozzarella cheese
- 1/2 cup parmesan cheese (optional)
- 1 lb ground beef or 1 lb sausage, browned
- spaghetti or pasta sauce
- parsley (to garnish)
LASAGNA
By Marinel
Yummy, made with left over red sauce from my spaghetti
- 1 pound lean ground beef
- 1 32 ounce jar spaghetti sauce (or left over red sauce equaling the same amount)
- 32 ounces of cottage cheese
- 3 cups of shredded mozzarella cheese
- 2 eggs (lightly whisked)
- 1/2 cup Parmesan cheese
- 2 teaspoons dried parsley (fresh is also nice)
- ground black pepper to taste
- 9 (no boil) lasagna noodles
- 1/2 cup water (more if it seems dry)
Buffalo Chicken Lasagna
By Peggio
All the great flavors of Buffalo chicken wings can be found in this lovely lasagna layered with ground chicken seas...
- 1 tablespoon canola oil
- 1 1/2 pounds ground chicken
- 1 small onion, chopped
- 1 celery rib, finely chopped
- 1 large carrot, grated
- 2 garlic cloves, minced
- 1 (14 1/2-ounce) can diced tomatoes, drained
- 1 (12-ounce) bottle buffalo wing sauce
- 1/2 cup water
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 9 lasagna noodles
- 1 (15-ounce) carton ricotta cheese
- 1 3/4 cups crumbled blue cheese, divided, 7 ounces
- 1/2 cup minced Italian flat leaf parsley
- 1 egg, lightly beaten
- 3 cups part-skim mozzarella cheese, shredded (12-ounces)
- 2 cups white cheddar cheese, shredded (8-ounces)
lasagna recipe collections
More Lasagna recipes
-
Classic (No Boil) Lasagna
- 1 15 oz Ricotta
- 1/2 C Grated Parmesan
- 2 Eggs
- 2 26 oz jars/cans of your favorite pasta sauce
- 1/2 Package of Lasagna Noodles
- 1/2 lb Ground Beef (cooked and drained)
- 1/2 lb Italian Sausage (cooked and drained)
- 8 oz (or so) of shredded Mozzarella
- Chopped Parsley
-
Grammy's Overnight Lasagna
- 1 1/2 pounds ground beef
- 1 (30 ounce) jar marinara sauce
- 3/4 cup water
- 1 teaspoon salt
- 12 lasagna noodles
- 1 (16 ounce) package cottage cheese
- 12 ounces grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
-
Lasagna
- 1 1/2# Ground beef
- 2 T Oil
- 1 C Chopped onion
- 2 Cloves garlic
- 1 Can (16 oz) Tomatoes
- 2 Cans (6 oz) Tomato paste
- 2 1/2 t Salt
- 1/2 t Pepper
- 1 t Basil
- 1 t Oregano
- 1 Bay Leaf
- 8 oz Lasagna noodles
- 1/2 # sliced or grated Mozzarella cheese
- 1/4 C Parmesan cheese
- 2 % Cottage cheese (or Ricotta)
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