10 Best Lasagna Recipes: Classic, Vegetarian, Chicken, Mushroom & More

10 Best Lasagna Recipes: Classic, Vegetarian, Chicken, Mushroom & More

1. Classic Italian Meat Lasagna

Ingredients:

• 1 pound ground beef
• 1 pound Italian sausage, casings removed
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 cans (15 oz each) tomato sauce
• 1 can (6 oz) tomato paste
• 2 cans (14.5 oz each) diced tomatoes
• 2 tablespoons sugar
• 3 tablespoons fresh basil, chopped
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 lasagna noodles
• 4 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 eggs, lightly beaten
• 4 cups shredded mozzarella cheese

Instructions:

1. In a large pot, brown ground beef and sausage with onion and garlic over medium heat until meat is no longer pink. Drain excess fat.
2. Add tomato sauce, tomato paste, diced tomatoes, sugar, basil, Italian seasoning, salt, and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes.
3. Meanwhile, cook lasagna noodles according to package directions. Drain and lay flat on parchment paper.
4. In a bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, and eggs.
5. Preheat oven to 375°F (190°C).
6. In a 13×9-inch baking dish, spread 1 cup of meat sauce. Layer with 3 noodles, 1/3 of the ricotta mixture, 1 cup of meat sauce, and 1 cup of mozzarella. Repeat layers twice.
7. Top with remaining noodles, meat sauce, mozzarella, and Parmesan.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until bubbly and golden.
9. Let stand for 15 minutes before serving.

2. Vegetarian Spinach and Ricotta Lasagna

Ingredients:

• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 packages (10 oz each) frozen spinach, thawed and drained
• 3 cups ricotta cheese
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 4 cups marinara sauce
• 3 cups shredded mozzarella cheese

Instructions:

1. Cook lasagna noodles according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
3. Add spinach and cook for 2-3 minutes. Remove from heat and let cool slightly.
4. In a large bowl, combine ricotta, eggs, Parmesan, salt, pepper, and nutmeg. Add the spinach mixture and stir well.
5. Preheat oven to 375°F (190°C).
6. Spread 1 cup of marinara sauce in a 13×9-inch baking dish. Layer with 3 noodles, 1/3 of the ricotta-spinach mixture, 1/2 cup of sauce, and 3/4 cup of mozzarella. Repeat layers twice.
7. Top with remaining noodles, sauce, and mozzarella.
8. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 25 minutes until bubbly.
9. Let stand for 10 minutes before serving.

3. Chicken and Mushroom Lasagna

Ingredients:

• 12 lasagna noodles
• 3 tablespoons butter
• 1 pound mushrooms, sliced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 3 cups cooked chicken, shredded
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups milk
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups ricotta cheese
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese

Instructions:

1. Cook lasagna noodles according to package directions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add mushrooms, onion, and garlic, sauté until mushrooms are browned and liquid has evaporated.
3. Add chicken and cook for 2 minutes. Sprinkle flour over the mixture and stir for 1 minute.
4. Gradually add chicken broth and milk, stirring constantly. Add thyme, salt, and pepper. Simmer until sauce thickens, about 5-7 minutes.
5. In a bowl, combine ricotta cheese, eggs, and Parmesan cheese.
6. Preheat oven to 375°F (190°C).
7. Spread 1 cup of chicken sauce in a 13×9-inch baking dish. Layer with 3 noodles, 1/3 of the ricotta mixture, 1/3 of the remaining sauce, and 3/4 cup of mozzarella. Repeat layers twice.
8. Top with remaining noodles, sauce, and mozzarella.
9. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes until golden and bubbly.
10. Let stand for 10 minutes before serving.

4. Seafood Lasagna

Ingredients:

• 12 lasagna noodles
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1/2 cup white wine
• 3 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound shrimp, peeled, deveined, and roughly chopped
• 1 pound crab meat
• 3 cups ricotta cheese
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Cook lasagna noodles according to package directions. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Stir in flour until smooth and cook for 1 minute.
3. Gradually whisk in milk, chicken broth, and wine. Add garlic, basil, salt, and pepper. Bring to a boil, stirring constantly until thickened.
4. Add shrimp and crab meat, cook for 3-4 minutes until shrimp turns pink. Remove from heat.
5. In a bowl, combine ricotta cheese, eggs, and Parmesan cheese.
6. Preheat oven to 375°F (190°C).
7. Spread 1 cup of seafood sauce in a 13×9-inch baking dish. Layer with 3 noodles, 1/3 of the ricotta mixture, 1/3 of the remaining sauce, and 3/4 cup of mozzarella. Repeat layers twice.
8. Top with remaining noodles, sauce, mozzarella, and sprinkle with parsley.
9. Cover with foil and bake for 35 minutes. Uncover and bake for an additional 15 minutes.
10. Let stand for 15 minutes before serving.

5. Roasted Vegetable Lasagna

Ingredients:

• 1 eggplant, cut into 1/2-inch cubes
• 2 zucchini, cut into 1/2-inch cubes
• 2 bell peppers (red and yellow), cut into 1/2-inch pieces
• 1 large onion, chopped
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 lasagna noodles
• 4 cups marinara sauce
• 3 cups ricotta cheese
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• 3 cups shredded mozzarella cheese

Instructions:

1. Preheat oven to 425°F (220°C). Place eggplant, zucchini, bell peppers, onion, and garlic on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat.
2. Roast vegetables for 25-30 minutes, stirring occasionally, until tender and lightly browned. Reduce oven temperature to 375°F (190°C).
3. Meanwhile, cook lasagna noodles according to package directions. Drain and set aside.
4. In a bowl, combine ricotta cheese, eggs, Parmesan cheese, and basil.
5. Spread 1 cup of marinara sauce in a 13×9-inch baking dish. Layer with 3 noodles, 1/3 of the ricotta mixture, 1/3 of the roasted vegetables, 1/2 cup of sauce, and 3/4 cup of mozzarella. Repeat layers twice.
6. Top with remaining noodles, sauce, and mozzarella.
7. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 25 minutes until bubbly.
8. Let stand for 10 minutes before serving.

6. Mexican-Style Lasagna

Ingredients:

• 12 corn tortillas
• 1 pound ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (4 oz) diced green chilies
• 2 cups salsa
• 3 cups shredded Mexican cheese blend
• 2 cups sour cream
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced (for serving)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground beef, onion, and garlic over medium heat until meat is no longer pink. Drain excess fat.
3. Stir in taco seasoning, black beans, corn, and green chilies. Cook for 3-4 minutes.
4. Spread 1/2 cup of salsa in a 13×9-inch baking dish. Layer with 4 tortillas (overlapping as needed), 1/3 of the meat mixture, 1/3 of the remaining salsa, 1/3 of the sour cream, and 1 cup of cheese. Repeat layers twice.
5. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10-15 minutes until cheese is bubbly.
6. Let stand for 10 minutes. Sprinkle with cilantro and serve with avocado slices.

7. Butternut Squash and Sage Lasagna

Ingredients:

• 12 lasagna noodles
• 2 butternut squash (about 4 pounds total), peeled, seeded, and cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons butter
• 3 tablespoons fresh sage leaves, chopped
• 1/4 cup all-purpose flour
• 4 cups milk
• 1/8 teaspoon nutmeg
• 3 cups ricotta cheese
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese

Instructions:

1. Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast for 25-30 minutes until tender. Reduce oven temperature to 375°F (190°C).
2. Meanwhile, cook lasagna noodles according to package directions. Drain and set aside.
3. In a food processor, puree the roasted squash until smooth.
4. In a saucepan, melt butter over medium heat. Add sage and cook for 1 minute. Stir in flour and cook for 1 minute more.
5. Gradually whisk in milk. Add remaining salt, pepper, and nutmeg. Bring to a boil, stirring constantly until thickened. Remove from heat.
6. Mix 2 cups of the sauce with the pureed squash.
7. In a bowl, combine ricotta cheese, eggs, and Parmesan cheese.
8. Spread 1 cup of the plain sauce in a 13×9-inch baking dish. Layer with 3 noodles, 1/3 of the ricotta mixture, 1/3 of the squash mixture, and 3/4 cup of mozzarella. Repeat layers twice.
9. Top with remaining noodles, sauce, and mozzarella.
10. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 25 minutes until bubbly.
11. Let stand for 10 minutes before serving.

8. White Chicken Alfredo Lasagna

Ingredients:

• 12 lasagna noodles
• 4 tablespoons butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 cup chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups cooked chicken, shredded
• 10 oz package frozen spinach, thawed and drained
• 3 cups ricotta cheese
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese

Instructions:

1. Cook lasagna noodles according to package directions. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add onion and garlic, sauté until translucent.
3. Stir in flour and cook for 1 minute. Gradually whisk in milk and chicken broth.
4. Add basil, oregano, salt, and pepper. Bring to a boil, stirring constantly until thickened. Remove from heat.
5. In a bowl, combine 1 cup of the sauce with the chicken and spinach.
6. In another bowl, combine ricotta cheese, eggs, and Parmesan cheese.
7. Preheat oven to 375°F (190°C).
8. Spread 1 cup of sauce in a 13×9-inch baking dish. Layer with 3 noodles, 1/3 of the ricotta mixture, 1/3 of the chicken mixture, and 3/4 cup of mozzarella. Repeat layers twice.
9. Top with remaining noodles, sauce, and mozzarella.
10. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes until bubbly.
11. Let stand for 10 minutes before serving.

9. Pesto Lasagna with Sun-Dried Tomatoes

Ingredients:

• 12 lasagna noodles
• 2 cups basil pesto
• 1 cup sun-dried tomatoes in oil, drained and chopped
• 3 cups ricotta cheese
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 4 cups shredded mozzarella cheese
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Cook lasagna noodles according to package directions. Drain and set aside.
2. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
3. Gradually whisk in milk, salt, and pepper. Bring to a boil, stirring constantly until thickened. Remove from heat.
4. In a bowl, combine ricotta cheese, eggs, Parmesan cheese, and 1 cup of pesto.
5. Preheat oven to 375°F (190°C).
6. Spread 1 cup of the white sauce in a 13×9-inch baking dish. Layer with 3 noodles, 1/3 of the ricotta mixture, 1/3 of the sun-dried tomatoes, 1/3 of the remaining pesto, and 1 cup of mozzarella. Repeat layers twice.
7. Top with remaining noodles, white sauce, and mozzarella.
8. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 25 minutes until bubbly.
9. Let stand for 10 minutes before serving.

10. Mushroom and Truffle Lasagna

Ingredients:

• 12 lasagna noodles
• 3 tablespoons olive oil
• 2 pounds mixed mushrooms (cremini, shiitake, portobello), sliced
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1/4 cup white wine
• 2 tablespoons truffle oil (plus more for drizzling)
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups ricotta cheese
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Cook lasagna noodles according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until browned and liquid has evaporated, about 8-10 minutes.
3. Add onion and garlic, sauté until translucent. Add white wine and cook until mostly evaporated.
4. Stir in 1 tablespoon truffle oil. Remove half of the mushroom mixture and set aside.
5. To the skillet with the remaining mushrooms, add flour and cook for 1 minute. Gradually whisk in milk and vegetable broth.
6. Add thyme, salt, and pepper. Bring to a boil, stirring constantly until thickened. Remove from heat.
7. In a bowl, combine ricotta cheese, eggs, Parmesan cheese, and the reserved mushroom mixture.
8. Preheat oven to 375°F (190°C).
9. Spread 1 cup of mushroom sauce in a 13×9-inch baking dish. Layer with 3 noodles, 1/3 of the ricotta mixture, and 1 cup of mozzarella. Repeat layers twice.
10. Top with remaining noodles, sauce, and mozzarella.
11. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 25 minutes until bubbly.
12. Drizzle with remaining tablespoon of truffle oil and sprinkle with parsley before serving.
13. Let stand for 10 minutes before serving.