The classic lasagna possesses a universal appeal, and I find great pleasure in creating fresh interpretations of this old standby. This presentation includes 15 of my favorite new lasagna recipes—from Classic Italian to Keto Lasagna—that I’m confident you’ll enjoy.
Although my palate judges many of these recipes to be faithful to the essence of lasagna, they each sport considerable flavor and character, making them worthy offshoots of this great dish.
The 15 Best lasagna recipes
1. Classic Italian Lasagna
Hearty lasagna features layers of pasta, seasoned ground beef, and marinara sauce. The cheese mixture is spread in the middle of the dish, and then the top layer is added.
The top layer. Classic Italian lasagna is a heavy meal that serves many.
Ingredients
9 lasagna noodles
1 pound ground beef
2 cups marinara sauce
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
Instructions
1. Prepare the oven by heating it to 375°F (190°C), and boil the lasagna noodles per the package directions. When you are done, drain them and set them aside.
2. In a pan, brown the ground beef over medium heat until it is no longer pink. Drain off the fat. Add the marinara sauce to the meat. Simmer for a few minutes, letting the beef and sauce get to know one another.
3. Combine the egg and ricotta cheese in a bowl and mix until well integrated.
4. In a 9×13 inch baking dish, layer the noodles, meat sauce, ricotta mixture, and mozzarella cheese to form the lasagna. Repeat until you have two completed layers. For the last layer, finish with mozzarella and Parmesan cheese.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly. Let it rest for 10 minutes before serving.
2. Vegetable Lasagna
Layered and hearty, lasagna is probably the Italian dish most appreciated in the United States. It typically consists of layers of pasta, ricotta and mozzarella, and an array of tomato sauces—sometimes meat sauces, sometimes vegetable sauces—that nestles in the noodles and then oozes out when you cut into it.
A forkful reveals a mélange of flavors in a creamy, dreamy mix of cheeses and pasta.
Ingredients
9 lasagna noodles
2 tablespoons olive oil
3 cups ricotta cheese
2 cups shredded mozzarella cheese
1 jar (about 24 oz) marinara sauce
1 zucchini, thinly sliced
1 bell pepper, thinly sliced
1 cup fresh spinach
Instructions
1. The oven should be preheated to 375°F (190°C). The noodles for the lasagna need to be cooked according to the directions on the package. After they have been cooked, they should be drained and set aside.
2. In a frying pan over medium heat, warm the olive oil, and sauté the zucchini and bell pepper until tender, about 5 minutes. Stir in the spinach and cook until wilted. Then, take it off the heat.
3. On the bottom of a 9×13-inch baking dish, spread a thin layer of marinara sauce. Lay down three lasagna noodles over the sauce, and layer them with one-third of the ricotta cheese; the companions sautéed vegetables; the more companionable mozzarella cheese; and another layer of marinara sauce. Repeat the preceding layers two more times.
4. Let it cool for 10 minutes before serving. Bake for 25 minutes while covered with foil. Remove the foil and bake for an additional 10 minutes. The oven temperature should always be 350 F.
3. White Chicken Lasagna
Rich and creamy Italian-inspired White Chicken Lasagna is layered with ricotta, mozzarella, Parmesan cheese, and sautéed garlic, tender chicken, and fresh spinach between the perfectly cooked lasagna noodles.
Ingredients
9 lasagna noodles
3 cups cooked chicken, shredded
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
3 cups spinach, fresh
Instructions
1. Set your oven to 375°F (190°C) to begin the heating process. Carry out the instructions provided with the lasagna noodles, directing you to boil and then prepare the unruly pasta for its soon-to-be enshrined place as a member of the very first layer of the lasagna. When the noodles are ready, set them aside.
2. In a big frying pan, cook the garlic and spinach until the spinach just wilts. In a mixing bowl, combine the ricotta with half of the mozzarella and all of the Parmesan.
3. To put together, spread a layer of the ricotta mixture on the bottom of a greased baking dish, followed by a layer of noodles, shredded chicken, sautéed spinach, and the leftover cheeses. Repeat the layers as needed, finishing with a layer of “mozzarella and Parmesan,” and another layer of your desired cheese on top.
4. The dish should be covered with aluminum foil and baked for 25 minutes. Then, the foil should be removed, and the dish should be baked for an additional 10 minutes. The goal is to have the top be golden and bubbly when you take it out of the oven. After that, of course, you want to let it cool slightly before serving.
4. Spinach and Ricotta Lasagna
Lasagna with Spinach and Ricotta is a cozy dish with the Italian culinary imprint, built around layers of notched noodles, fresh spinach, creamy ricotta, and a sauce with a tomato base, not to mention the mozzarella and Parmesan that make the whole thing a rich, cheesy bake.
Ingredients
Fresh spinach (about 10 oz / 280 g)
Ricotta cheese (1 cup / 250 g)
Lasagna noodles (about 8 sheets)
Marinara sauce (2 cups / 480 ml)
Mozzarella cheese, shredded (1 cup / 100 g)
Parmesan cheese, grated (1/2 cup / 50 g)
Egg (1 large)
Instructions
1. Set the oven to 375°F (190°C) to warm up while you deal with the spinach. Instead of cooking the spinach in the conventional way, which would involve heating oil in a pan, you can get it done with a minimal amount of added fat. For this method, you will need an ordinary wide skillet and a lid. Place the pan over medium heat. Add the spinach along with a splash of water.
2. In a mixing bowl, combine the ricotta cheese, chopped spinach, egg, and half of the Parmesan cheese. Mix well and season with salt and pepper to taste.
3. A thin layer of marinara sauce spreads to the bottom of a baking dish. Above that is placed a layer of lasagna noodles, then a layer of the spinach and ricotta mixture, and then a layer of marinara sauce. That arrangement is repeated, and then in the dish again, we do the same thing for the third round. At the end of this layering sequence, we have a simple, well-stacked pasta dish ready for the oven.
4. Distribute the leftover Parmesan and all of the mozzarella cheese over the upper layer. Enclose everything in foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for another 10 minutes. The cheese should be nice and bubbly and have a little color to it. Let stand 5 minutes before serving.
5. Seafood Lasagna
Lasagna with seafood brings together the delicious ingredients of shrimp, scallops, and pasta. Combine those with layers of ricotta, mozzarella, and Parmesan, and you have a comforting casserole that’s perfect for a seafood lover.
Envelop the whole thing in marinara sauce, and it’s hard to imagine not going for seconds.
Ingredients
Shrimp, peeled and deveined
Scallops, patted dry
Lasagna noodles, cooked
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese, grated
Marinara sauce
Instructions
1. The oven must be preheated to 375°F (190°C). The shrimp and scallops are to be cooked in a skillet until they are just done, which takes about 3-4 minutes. They are to be set aside.
2. In a wide dish, evenly spread marinara sauce. Add a layer of lasagna noodles followed by an even layer of ricotta cheese. Next, layer cooked seafood and top with mozzarella.
3. Continue layering until all components are used, culminating with a top layer of mozzarella and Parmesan cheese.
4. Cover with aluminum foil and bake for 25 minutes. Remove the aluminum foil and bake for an additional 10 minutes, until the cheeses are bubbly and golden brown. Allow it to rest for 10 minutes before serving.
6. Zucchini Lasagna
Zucchini Lasagna is a low-carb stand-in for lasagna that features layers of thinly sliced zucchinis, ground beef or turkey, rich marinara sauce, ricotta, and a blend of mozzarella and Parmesan cheese.
Ingredients
2 large zucchinis, thinly sliced lengthwise
1 pound ground beef or turkey
2 cups marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Instructions
1. Heat the oven to 375°F (190°C). In a skillet over medium heat, cook the ground beef or turkey along with the minced garlic until fully browned; drain any excess fat.
2. Combine the marinara sauce with the cooked meat and simmer for a brief 5 minutes. While that is happening, take the zucchini and cut it into thin rounds. Then sprinkle salt on both sides of each slice. Let the salted slices sit for a few minutes, and then use paper towels to pat them dry. You want to remove as much excess moisture as possible so that the baked “ziti” does not become watery.
3. In a baking dish, layer meat sauce on the bottom, then layer zucchini slices over it. Put half of the ricotta cheese over the top of the zucchini first, then put the chunks of mozzarella and Parmesan. On the second layer of sauce, do exactly the same as the first: put zucchini over the sauce, then the rest of the ricotta. Finish with mozzarella and Parmesan, and either bake right away or cover in the fridge until you are ready to bake.
4. Refrigerate lasagna overnight in covered dish.
1. Preheat oven to 350° F. Prepare a sauce and a filling as in Recipe and FILLING section above.
2. Layer noodles, sauce, and filling in a dish.
3. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
7. Mexican Lasagna
Mexican Lasagna is a delicious fusion dish that combines layers of flour tortillas, well-seasoned ground beef or turkey, black beans, salsa, corn, and cheese to provide a comforting, hearty meal.
Ingredients
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 jar (16 oz) salsa
- 1 cup corn kernels
- 8 flour tortillas (8-inch size)
- 2 cups shredded cheese (cheddar or Mexican blend)
Instructions
1. Set your oven to 375°F (190°C) to preheat.
2. In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat and add the taco seasoning, black beans, and salsa. Stir and simmer for 5 minutes.
3. In a baking dish measuring 9 by 13 inches, place 2 tortillas in the bottom of the dish. Spread 1/3 of the meat mixture over the tortillas, then add 1/3 of the corn, followed by 1/3 of the cheese. Repeat this twice more, and top with the final layer of cheese.
4. In the preheated oven, cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden. Let it rest for a few minutes before serving.
8. Eggplant Lasagna
Eggplant Lasagna is a delightful dish that stacks grilled eggplants with marinara sauce, ricotta mixed with an egg, and mozzarella, finished with a blanket of Parmesan cheese. This is a delicious riff on traditional lasagna.
Ingredients
2 large eggplants
1 cup marinara sauce
2 cups ricotta cheese
1 egg
2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Olive oil
Instructions
1. Set the oven to 375°F (190°C) to warm it up. The eggplants should be sliced lengthwise into 1/4-inch thick slices. Lightly brush the slices with olive oil; then give them a good seasoning of salt and pepper.
2. Broil or grill the eggplant slices until nicely browned and tender. In the meantime, mix the ricotta with an egg until smooth and well combined.
3. Spread a thin layer of marinara sauce in a baking dish, then layer with eggplant slices, a ricotta mixture, and mozzarella cheese. Finish the layers with a sprinkle of Parmesan cheese. Repeat the layers. End with more mozzarella and sprinkle with more Parmesan cheese.
4. Using aluminum foil, cover the dish and place it in the oven for half an hour. Then, take off the foil and let the dish continue to bake for another 10-15 minutes. You’ll know it’s done when the top looks golden and slightly bubbly. Wait a few minutes to serve; it’ll be more enjoyable after it’s had a minute to cool.
9. Gluten-Free Lasagna
Lasagna without gluten may offer those who seek to avoid the substance a dish that is bold and full of flavor. While I am not gluten-sensitive, my experiences in cooking full-flavored, gluten-free dishes have served me well in creating this lasagna.
My lasagna relies on gluten-free noodles (that I sometimes make), a sauce of gluten-free marinara, beef, and cheese. To my mind, the composition of ingredients makes for an inviting, hearty result.
Ingredients
Gluten-free lasagna noodles
1 lb ground beef or turkey
2 cups gluten-free marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
Instructions
1. Set your oven to 375°F (190°C). Prepare the gluten-free lasagna noodles following the package instructions; drain and set aside.
2. In a wide skillet, sauté the ground beef or turkey over medium heat until completely browned, then mix in the marinara sauce and let it simmer for 5 minutes.
3. In a bowl, combine the ricotta cheese and egg, mixing them thoroughly until they’re integrated well.
4. In a baking dish, layer the elements: a thin layer of meat sauce, then noodles, ricotta mixture, and mozzarella. Repeat layers, ending with a layer of mozzarella and Parmesan on top.
5. Reel in the foil and bake it for 25 minutes; take off the foil and bake for another 15 minutes, until the top is all golden and bubbly. Let it stand for a few minutes before serving.
10. Vegan Lasagna
Vegan Lasagna takes a plant-based approach to the classic Italian dish. It has layers of noodles, marinara sauce, and a creamy mixture of blended raw cashews and tofu.
In place of the traditional ricotta, I use spinach and zucchini to add color and flavor to the dish. Nutritional yeast gives the dish a flavor reminiscent of classic Italian comfort food.
Ingredients
9 lasagna noodles
2 cups marinara sauce
1 cup cashews, soaked and drained
1 cup spinach, chopped
1 zucchini, sliced
1 block (14 oz) firm tofu, drained and crumbled
2 tablespoons nutritional yeast
Instructions
1. Set your oven to 375°F (190°C) and prepare the lasagna noodles per the directives provided in the package. Once they have been cooked, and they should be cooked just shy of al dente, set the noodles aside until you are ready to layer them in the dish.
2. In a blender, combine the cashews that have been soaked, the tofu that has been crumbled, and the nutritional yeast to create a mixture that is similar in consistency to ricotta cheese.
3. On the bottom of a baking dish, spread a layer of marinara sauce. Then, lay down three noodles and follow them with a layer of the cashew-tofu mixture, spinach, and sliced zucchini. Repeat the layering until you exhaust your ingredients. Finish with a layer of marinara on top.
4. Cook the lasagna for 30 to 35 minutes, or until heated straight through and the top is browning. Let it cool for a few minutes before serving.
11. Lasagna Roll-Ups
Lasagna Roll-Ups take the classic lasagna and give it a twist by using lasagna noodles to encapsulate the filling of ricotta cheese, egg, and Parmesan. When rolled and baked, the ingredients come together in a dish that’s pools of marinara sauce on the bottom and melted mozzarella plus more Parmesan on top.
Ingredients
- 8 lasagna noodles
- 1 cup ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh basil (optional)
Instructions
1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare the lasagna noodles as directed on the package. When they are done, and while they are still warm, lay the noodles flat in a single layer on a clean, dry surface.
2. In a bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese. Season with salt and pepper to taste. The mixture is then spread in a thin layer over each noodle.
3. Each noodle should be rolled up tightly from one end and placed in a baking dish with not only the top but the bottom as well laced with marinara sauce. Remember that there is an art to this. If you don’t get it right, the top will get crusty. Get it right.
4. The marinara sauce that is left over should be poured onto the roll-ups. Cover with mozzarella cheese, and sprinkle the remaining Parmesan over the top. Place in a 350-degree oven for 20-25 minutes, or until the cheese is bubbly and golden. Remove from the oven, and garnish with fresh basil, if desired.
12. Slow Cooker Lasagna
Lasagna that you prepare in a slow cooker is delicious and simple. You lay down the first layer of ingredients, which can include ground beef or Italian sausage, marinara sauce, and uncooked lasagna noodles.
You follow that with another layer of cheese—ricotta, mozzarella, or Parmesan. You put the lid on and let it cook.
Ingredients
1 pound ground beef or Italian sausage
24 ounces marinara sauce
9 uncooked lasagna noodles
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
Instructions
1. In a frying pan over medium heat, brown the ground beef or sausage until done. Drain excess fat, if any, and stir in the marinara sauce.
2. In a mixing bowl, combine the ricotta cheese with the egg, blending them until they are thoroughly integrated.
3. Distribute a slim layer of the meat sauce at the bottom of the slow cooker. Layer 3 uncooked lasagna noodles on top, breaking them if necessary to fit. Layer half of the ricotta mixture over the noodles, then sprinkle with a third of the mozzarella cheese. Repeat the layers, reversing the order of the ingredients so that the ricotta appears next to the meat sauce. Top with a layer of meat sauce. Finish with a layer of sauce topped with chunks of mozzarella cheese and grated Parmesan.
4. Cook on low for 4-6 hours, covering the dish, until the noodles have reached the tender point and the cheese has reached the melted point. Stand it up for a few minutes, then serve.
13. Ravioli Lasagna
Lasagna Ravioli is a simple twist on traditional lasagna, featuring layers of cheese ravioli, rich marinara sauce, and a blend of mozzarella, ricotta, and Parmesan cheeses, brought together with Italian seasoning.
Ingredients
1 package of refrigerated or frozen cheese ravioli (about 20-25 ounces)
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon Italian seasoning
Instructions
1. Set your oven to 375°F (190°C). Using olive oil, prepare a 9×13-inch baking dish.
2. Put a fine layer of marinara sauce on the bottom of the baking dish. Place a layer of ravioli over the sauce.
3. Half of the ricotta cheese is to be spread over the ravioli. Following this, half of the mozzarella and Parmesan cheeses is to be sprinkled over the ricotta cheese.
4. Layer the rest of the sauce, the remaining ravioli, the remaining ricotta, and the rest of the cheese. My mom’s recipe doesn’t have this step, but I still do it every time because it’s delicious and totally worth it: after the last layer of cheese, sprinkle the Italian seasoning on top.
5. Use a baking dish of appropriate size. Cover it tightly with foil. The dish bakes for 25 minutes. Remove the foil after 25 minutes. Bake for 10 more minutes. The cheese is bubbly and brown. The dish is served warm, as soon as possible.
14. Skillet Lasagna
One quick, one-pan dish is Skillet Lasagna, which mixes ground beef, broken lasagna noodles, and marinara sauce. Topped with ricotta, mozzarella, and Parmesan cheeses, this comforting meal comes together in a jiffy and leaves you with minimal cleanup.
Ingredients
1 pound ground beef
1 jar (24 ounces) marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
6 lasagna noodles, broken into pieces
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Instructions
1. In a big skillet over medium heat, warm the olive oil, then add the ground beef and brown it until completely cooked. Drain any excess fat.
2. Add the marinara sauce and broken lasagna noodles, making sure they are all beneath the surface. Then cover the pot and let it simmer for 15 minutes, giving it a stir now and then.
3. Spoon dollops of ricotta cheese over the mixture, sprinkle with mozzarella and Parmesan cheeses, cover, and cook for another 5 minutes until the cheeses are melted.
4. Serve hot, with fresh basil to garnish if that’s your desire.
15. Keto Lasagna
Keto Lasagna is a delectable, low-carb take on a timeless meal. Instead of using pasta, it layers zucchini slices with ground beef, sugar-free marinara sauce, ricotta, and mozzarella cheeses.
Ingredients
Ground beef (1 pound)
Marinara sauce, preferably sugar-free (1 cup)
Zucchini, thinly sliced into lengthwise strips (2 medium)
Ricotta cheese (1 cup)
Grated Parmesan cheese (½ cup)
Shredded mozzarella cheese (1½ cups)
Olive oil (1 tablespoon)
Instructions
1. Your oven should be heated to 375°F (190°C) before you attempt to cook anything. It takes an oven a while to reach that temperature, and if you’re using an oven that has no digital readout, you’ll want to wait until your oven has been on for about 20 minutes before trusting that it’s really at 375°F.
2. In the meantime, using a mandoline or a sharp knife, slice the zucchini into thin, lengthwise strips. Set aside.
3. In a baking dish, place half of the meat sauce in the bottom, then add a layer of zucchini slices, half of the ricotta cheese, and half of the mozzarella cheese. Add the next layer, using the other half of the meat sauce, then zucchini, then the other half of the ricotta cheese, and the other half of the mozzarella cheese. Top with more mozzarella and add Parmesan to the top layer to crisp it up.
4. Put foil over the baking dish, and bake it for 20 minutes. After 20 minutes, uncover the dish and bake it for an additional 15 minutes. You want to check the cheese to see that it is not only bubbly but also nice and golden brown. After pulling the dish out of the oven, let it cool for a few minutes. Don’t be too hasty. You don’t want to singe the tongues of those you love.
