Craving homemade lasagna? Try these easy to make recipes
Lasagna is one the most beloved comfort food to ever comfort. Layers of cheese, meat sauce, and pasta is a recipe for love. What’s awesome about the dish is that even though it can be labor-intensive, it can feed a lot of people and be frozen and thawed rather easily. Here are some of our favorite recipes.
Nothing hits like a yummy plate of mom’s lasagna. Here’s ours as our gift to you.
12 lasagna noodles, 4 cups shredded mozzarella cheese, ½ cup shredded parmesan cheese, ½ lb lean ground beef, ½ lb Italian sausage, 1 diced onion, 2 minced garlic cloves, 36 oz. of your favorite pasta sauce, 2 tbsp. tomato paste, 1 tsp. Italian seasoning, 2 cups ricotta cheese, ¼ cup fresh chopped parsley, 1 beaten egg
- Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
- Brown beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
- Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
- Combine 1 ½ cups mozzarella, ricotta, ¼ cup parmesan cheese, parsley, and egg.
- Add 1 cup meat sauce to a 9×13 pan. Top with 3 lasagna noodles. Layer with ⅓ of the cheese mixture and 1 cup of meat sauce. Repeat finishing with noodles topped with sauce.
- Cover with foil and bake 45 minutes. Uncover, add cheese and bake an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.
- Rest 10-15 minutes before cutting.
Some things in life don’t need meat. This veggie lasagna is so good, you won’t miss the beef.
14 lasagna noodles, 2 tbsp. extra-virgin olive oil, 1 cup chopped onion, 3 cloves minced garlic, ⅛ tsp. Crushed red pepper flakes, 2 medium zucchini (cut into ½ inch pieces), 2 medium yellow squash (cut into 1/2inch pieces), 12 oz. jar roasted red peppers (drained & chopped) 28 oz. can-crushed tomatoes, 1 handful fresh chopped basil, 15 oz. ricotta cheese, 2 large eggs, 2 oz shredded parmesan, 8 oz. shredded mozzarella
- Bring a large pot of salted water to boil then cook lasagna noodles according to package directions. (We add a couple teaspoons of olive oil to the water so the noodles do not stick together). Drain then lay flat on a sheet of aluminum foil
- Heat the oven to 350 degrees Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
- Heat the olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent, about 5 minutes. Add the garlic, red pepper flakes, zucchini, squash, and a pinch of salt then cook, stirring occasionally until softened but still with some crunch, another 5 to 8 minutes.
- Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, about 5 minutes. Add the basil and season to taste with additional salt and pepper.
- While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
- Spoon just enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).
- Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture.
- Add another layer of four noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.
- Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.
Keto and appearing to be more healthy, this lasagna recipe won’t weigh you down.
2 large zucchini, 1 tbsp. salt, 1 lb ground beef, 1 ½ tsp ground black pepper, 1 small diced green bell pepper, 1 diced onion, 16 oz. of your favorite tomato sauce, ¼ cup red wine, 2 tbsp. chopped fresh basil, 1 tbsp. chopped fresh oregano, hot water as needed, 1 egg, 15 oz. low-fat ricotta cheese, 2 tbsp. chopped fresh parsley, 16 oz. frozen chopped spinach (thawed and drained), 8 oz. shredded mozzarella, 8 oz. shredded parmesan
- Preheat oven to 325 degrees Fahrenheit. Grease a deep 9×13 inch baking pan.
- Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
- To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium-high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if the sauce is too thick. Bring to a boil; reduce heat and simmer the sauce for about 20 minutes, stirring frequently.
- Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
- To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
- Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees fahreinheit, and bake an additional 15 minutes. Let stand for 5 minutes before serving.