20 Delicious Lasagna Recipes for Every Occasion

Are you looking for a dish that’s sure to please a crowd? Look no further than lasagna! This classic Italian recipe has been a staple at family gatherings, holiday meals, and cozy night-ins for generations. And with its versatility and endless flavor combinations, it’s easy to see why.

Whether you’re in the mood for something hearty and comforting or light and fresh, there’s a lasagna recipe out there that’s sure to hit the spot. From classic beef and ricotta to veggie-packed variations and even vegan options, we’ve got 20 delicious lasagna recipes to spice up your dinner routine. In this article, we’ll take you on a culinary journey through Italy (and beyond!) with these mouthwatering dishes that are sure to satisfy any lasagna lover’s cravings.

Classic Beef Lasagna with Ricotta and Mozzarella

Classic Beef Lasagna with Ricotta and Mozzarella
A hearty, satisfying dish that combines tender beef ragù, creamy ricotta cheese, and melted mozzarella in layers of pasta.

Ingredients:
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 12 lasagna noodles
– 1 cup whole milk ricotta cheese
– 8 oz mozzarella cheese, shredded
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks. Drain excess fat.
4. Add chopped onion and minced garlic to the skillet and cook until onion is translucent.
5. Stir in tomato sauce and bring to a simmer. Season with salt and pepper to taste.
6. In a large bowl, combine ricotta cheese, beaten egg, and a pinch of salt. Mix well to combine.
7. Assemble lasagna by spreading a layer of the beef ragù on the bottom of a 9×13-inch baking dish, followed by a layer of noodles, then a layer of ricotta mixture. Top with mozzarella cheese. Repeat for 3-4 layers.
8. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Cooking Time: 40-45 minutes

Vegetable Lasagna with Spinach and Zucchini

Vegetable Lasagna with Spinach and Zucchini
This hearty vegetarian lasagna is packed with sautéed spinach, zucchini, and ricotta cheese, all wrapped up in a rich tomato sauce. Perfect for a weeknight dinner or a special occasion.

Ingredients:

– 8-10 lasagna noodles
– 2 medium zucchinis, sliced
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté zucchini slices and spinach until tender. Season with salt and pepper.
4. In a separate bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
5. Assemble the lasagna by spreading tomato sauce on the bottom of a 9×13-inch baking dish. Layer noodles, zucchini mixture, and cheese mixture. Repeat two more times.
6. Top with mozzarella cheese and bake for 35-40 minutes or until golden brown.

Cooking Time: 35-40 minutes

Creamy Chicken Alfredo Lasagna

Creamy Chicken Alfredo Lasagna
Elevate your lasagna game with this creamy, cheesy twist on a classic Italian dish.

Ingredients:

– 1 pound cooked chicken breast, diced
– 8 lasagna noodles
– 2 cups cream cheese mixture (see below)
– 1 cup frozen spinach, thawed and drained
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste

Cream Cheese Mixture:

– 8 ounces cream cheese, softened
– 1/2 cup heavy cream
– 1 tablespoon butter
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a separate bowl, combine chicken, spinach, Parmesan cheese, and parsley. Season with salt and pepper.
4. Spread cream cheese mixture on the bottom of a 9×13-inch baking dish. Arrange lasagna noodles on top.
5. Create layers by spreading half the chicken mixture, followed by half the remaining cream cheese mixture, and finally half the shredded mozzarella cheese (not included in ingredients list). Repeat for a total of three layers.
6. Top with remaining cream cheese mixture and sprinkle with Parmesan cheese.
7. Bake for 35-40 minutes or until golden brown.

Cooking Time: 35-40 minutes

Spicy Sausage and Pepper Lasagna

Spicy Sausage and Pepper Lasagna
A twist on the classic Italian dish, this Spicy Sausage and Pepper Lasagna combines the flavors of spicy sausage, sweet peppers, and rich lasagna noodles for a deliciously bold meal.

Ingredients:

– 1 lb sweet Italian sausage, casings removed
– 2 large bell peppers, sliced
– 2 medium onions, chopped
– 3 garlic cloves, minced
– 8 lasagna noodles
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook sausage in a large skillet over medium-high heat, breaking up with spoon, until browned and cooked through, about 5-7 minutes.
3. Add peppers, onions, and garlic to the skillet; cook until tender, about 5 minutes.
4. In a separate pot, boil lasagna noodles according to package instructions. Drain and set aside.
5. Assemble lasagna by layering cooked noodles, sausage-pepper mixture, marinara sauce, mozzarella cheese, and Parmesan cheese in a 9×13-inch baking dish.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.

Cook Time: 25-30 minutes

Four-Cheese White Lasagna with Béchamel Sauce

Four-Cheese White Lasagna with Béchamel Sauce
This rich and creamy lasagna is a twist on the classic Italian dish, featuring four distinct cheeses and a velvety Béchamel sauce.

Ingredients:

– 8 lasagna noodles
– 2 cups grated cheddar cheese
– 1 cup grated Parmesan cheese
– 1 cup grated Gruyère cheese
– 1/2 cup ricotta cheese
– 1/4 cup unsalted butter, softened
– 1 cup whole milk
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a medium saucepan, melt the butter over medium heat. Add flour and whisk to combine; cook for 1 minute.
4. Gradually add milk, whisking constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5 minutes.
5. In a large skillet, combine cheddar, Parmesan, Gruyère, and ricotta cheese. Stir until smooth and well combined.
6. Assemble the lasagna by spreading a layer of Béchamel sauce in the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top, followed by half of the cheese mixture, and repeat.
7. Top with remaining cheese mixture and cover with aluminum foil.
8. Bake for 45 minutes, then remove foil and bake an additional 15 minutes, or until golden brown.

Cooking Time: 1 hour

Mushroom and Truffle Oil Lasagna

Mushroom and Truffle Oil Lasagna
Rich and earthy mushrooms paired with the luxurious flavor of truffle oil create a decadent lasagna that’s sure to impress.

Ingredients:

– 8-10 lasagna noodles
– 1 lb mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1 tsp dried thyme
– Salt and pepper to taste
– Truffle oil (about 1-2 tbsp)

Instructions:

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
4. Add mushrooms and cook until tender, about 5 minutes.
5. Stir in Parmesan cheese, thyme, salt, and pepper.
6. In a separate bowl, combine mozzarella cheese and truffle oil. Mix well to combine.
7. Assemble lasagna by spreading a layer of mushroom mixture, followed by a layer of mozzarella-truffle mixture, and finally a layer of cooked noodles. Repeat process two more times, finishing with a layer of mozzarella-truffle on top.
8. Bake for 25-30 minutes or until cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Seafood Lasagna with Shrimp and Scallops

Seafood Lasagna with Shrimp and Scallops
Elevate your pasta game with this rich and flavorful seafood lasagna, packed with succulent shrimp and scallops.

Ingredients:
– 8 lasagna noodles
– 1 lb large shrimp, peeled and deveined
– 12 jumbo scallops, rinsed and patted dry
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. In a separate pan, sauté shrimp and scallops with garlic until pink and cooked through.
4. In a large skillet, combine marinara sauce and ricotta cheese. Stir until smooth.
5. Assemble the lasagna by layering noodles, seafood mixture, and cheese (mozzarella and Parmesan). Top with chopped parsley if desired.
6. Bake for 25-30 minutes or until hot and bubbly.

Cooking Time: 30-35 minutes

Eggplant and Ricotta Lasagna

Eggplant and Ricotta Lasagna
A creative twist on traditional lasagna, this recipe combines the richness of ricotta cheese with the tender flavor of eggplant.

Ingredients:

– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 12 lasagna noodles
– 16 oz ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Cook the eggplant slices until tender and lightly browned, about 3-4 minutes per side.
3. In a separate bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese. Season with salt and pepper to taste.
4. Assemble the lasagna by spreading a layer of ricotta mixture on the bottom of a 9×13-inch baking dish. Arrange 4 eggplant slices on top, followed by 3 lasagna noodles, and repeat the layers two more times.
5. Top the final layer with mozzarella cheese and bake for 25-30 minutes or until golden brown.
6. Sprinkle chopped basil leaves on top (if using) and serve hot.

Cooking Time: 25-30 minutes

Lasagna Bolognese with Homemade Pasta Sheets

Lasagna Bolognese with Homemade Pasta Sheets
This iconic Italian dish is a staple of comfort food, featuring tender homemade pasta sheets layered with rich ragù and melted mozzarella. Savor the flavors of Italy with this easy-to-make recipe.

Ingredients:

– 2 cups all-purpose flour
– 2 eggs
– Salt, to taste
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1 cup bechamel sauce (white sauce)
– 8 oz mozzarella cheese, shredded
– Fresh parsley, chopped (optional)

Instructions:

1. Make homemade pasta sheets according to package instructions or a recipe of your choice.
2. Cook the ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the onion and garlic; cook until the onion is translucent.
4. Stir in tomato sauce and bechamel sauce; bring to a simmer.
5. Preheat oven to 375°F (190°C).
6. Assemble lasagna by layering cooked pasta, meat sauce, and mozzarella cheese.
7. Top with additional mozzarella cheese and bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 45-50 minutes

Mexican-Inspired Lasagna with Ground Beef and Corn

Mexican-Inspired Lasagna with Ground Beef and Corn
Mexican-Inspired Lasagna with Ground Beef and Corn Recipe

Get ready to spice up your lasagna game with this flavorful and easy-to-make recipe that combines the comfort of a classic lasagna with the bold flavors of Mexico.

Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 can (14.5 oz) diced tomatoes, drained
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 8-10 lasagna noodles
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro (optional)

Instructions:
1. Preheat oven to 375°F.
2. Cook ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5-7 minutes.
3. Add onion, garlic, corn, cumin, chili powder, and paprika to the skillet and cook for an additional 2-3 minutes.
4. Stir in diced tomatoes and season with salt and pepper.
5. Cook lasagna noodles according to package instructions.
6. In a large bowl, combine cooked ground beef mixture, shredded cheese, and chopped cilantro (if using).
7. Assemble the lasagna by spreading a layer of the meat mixture on the bottom of a 9×13-inch baking dish, followed by a layer of lasagna noodles, and then a layer of shredded cheese.
8. Repeat the layers two more times, finishing with a layer of cheese on top.
9. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Pesto Lasagna with Sun-Dried Tomatoes and Goat Cheese

Pesto Lasagna with Sun-Dried Tomatoes and Goat Cheese
Elevate your lasagna game with this creamy, flavorful recipe that combines the richness of goat cheese with the bright flavors of pesto and sun-dried tomatoes.

Ingredients:
– 8-10 lasagna noodles
– 1 cup pesto
– 12 oz ricotta cheese
– 6 oz crumbled goat cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup sun-dried tomatoes, chopped
– Salt and pepper to taste

Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large mixing bowl, combine ricotta cheese, goat cheese, pesto, salt, and pepper. Mix until smooth.
4. In a separate bowl, combine mozzarella and Parmesan cheese.
5. Assemble lasagna by spreading the cheese mixture on the bottom of a 9×13-inch baking dish, followed by a layer of cooked noodles, then sun-dried tomatoes, and finally half of the cheese blend (mozzarella-Parmesan).
6. Repeat steps 4-5 for the second layer.
7. Top with remaining mozzarella-Parmesan cheese blend and bake for 30 minutes or until golden brown.

Cooking Time: 35-40 minutes

Gluten-Free Lasagna with Quinoa Noodles

Gluten-Free Lasagna with Quinoa Noodles
A twist on the classic Italian dish, this gluten-free lasagna uses quinoa noodles and a rich meat sauce to create a delicious and satisfying meal.

Ingredients:

– 8-10 quinoa noodles
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook quinoa noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add onion and garlic to the skillet and cook until onion is translucent.
5. Stir in marinara sauce and bring to a simmer. Reduce heat to low and let sauce simmer while you assemble the lasagna.
6. In a large bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese. Season with salt and pepper to taste.
7. Assemble the lasagna by spreading a layer of meat sauce in the bottom of a 9×13-inch baking dish, followed by a layer of quinoa noodles, then a layer of the cheese mixture. Repeat until all ingredients are used, finishing with a layer of cheese on top.
8. Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until cheese is melted and bubbly.

Cooking Time: 40-45 minutes

Butternut Squash and Sage Lasagna

Butternut Squash and Sage Lasagna
A creative twist on traditional lasagna, this recipe combines the sweetness of roasted butternut squash with the earthy flavor of sage. A perfect autumnal dish for a cozy dinner party.

Ingredients:

– 1 large butternut squash
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1/4 cup chopped fresh sage
– 1 pound lasagna noodles
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender. Scoop out the flesh and set aside.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a large skillet, sauté garlic and sage in olive oil until fragrant. Add roasted squash and cook for an additional 2-3 minutes.
5. Assemble the lasagna by spreading marinara sauce on the bottom of a 9×13-inch baking dish, followed by layers of noodles, squash mixture, and cheese (mozzarella and Parmesan).
6. Top with remaining mozzarella cheese and bake at 375°F (190°C) for 25-30 minutes or until golden brown.
7. Let it rest for 10-15 minutes before serving.

Cooking Time: 1 hour 20 minutes

Lasagna Carbonara with Pancetta and Peas

Lasagna Carbonara with Pancetta and Peas
Elevate your pasta game with this creative take on the classic carbonara, featuring pancetta, peas, and a rich egg sauce.

Ingredients:

– 8 oz spaghetti
– 6 slices of pancetta, diced
– 1 cup frozen peas
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add frozen peas and cook until thawed and tender.
5. In a large bowl, whisk together eggs, Parmesan cheese, salt, and black pepper.
6. Add cooked spaghetti to the egg mixture and toss until well combined.
7. Add pancetta and peas to the pasta mixture and stir until distributed evenly.
8. Transfer the mixture to a 9×13 inch baking dish and bake for 20-25 minutes or until eggs are set.
9. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Greek-Style Lasagna with Lamb and Feta

Greek-Style Lasagna with Lamb and Feta
Greek-Style Lasagna with Lamb and Feta Recipe

Summary: A flavorful twist on traditional lasagna, this Greek-inspired dish combines rich lamb ragù with tangy feta cheese and layers of pasta.

Ingredients:
– 8 lasagna noodles
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup grated Parmesan cheese
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook lamb, onion, and garlic over medium-high heat until browned, breaking up meat with spoon as it cooks.
4. Add beef broth, Parmesan cheese, salt, and pepper. Stir to combine. Simmer for 10 minutes.
5. In a separate bowl, combine feta cheese and chopped parsley (if using).
6. To assemble lasagna: Spread lamb ragù on bottom of 9×13-inch baking dish. Arrange 4 cooked lasagna noodles on top. Sprinkle with half the feta mixture and half the Parmesan cheese. Repeat layers.
7. Top with remaining feta and Parmesan cheese. Drizzle with olive oil.
8. Bake for 35-40 minutes or until hot and bubbly.

Serve warm, garnished with additional parsley if desired.

Vegan Lasagna with Lentils and Cashew Cheese

Vegan Lasagna with Lentils and Cashew Cheese
This recipe combines the comfort of traditional lasagna with the nutritional benefits of lentils and a creamy cashew cheese sauce. Perfect for a cozy night in or a special occasion.

Ingredients:

– 1 cup cooked lentils
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 8-10 lasagna noodles
– 1/2 cup cashew cheese (see recipe below)
– 1 cup vegan ricotta alternative (such as tofu or soy yogurt)
– 1 tsp dried basil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Cashew Cheese:

– 1 cup cashews
– 1/2 cup water
– 1 tbsp lemon juice
– 1/2 tsp salt

Instructions:

1. Preheat oven to 375°F.
2. Cook lentils and set aside.
3. In a large skillet, sauté onion and garlic until softened. Add marinara sauce and simmer.
4. Cook lasagna noodles according to package instructions.
5. In a blender or food processor, blend cashews with water, lemon juice, and salt until smooth and creamy.
6. Assemble lasagna by layering cooked lentils, marinara sauce, lasagna noodles, vegan ricotta alternative, and cashew cheese.
7. Top with chopped parsley (if using) and cover with aluminum foil.
8. Bake for 30-40 minutes or until hot and bubbly.

Cooking Time: 45-50 minutes

Lasagna Rolls Stuffed with Spinach and Prosciutto

Lasagna Rolls Stuffed with Spinach and Prosciutto
Elevate your lasagna game with this creative twist! Instead of layering the pasta, cook lasagna noodles into rolls, stuffed with a flavorful spinach and prosciutto filling.

Ingredients:

– 8 lasagna noodles
– 1 package frozen chopped spinach, thawed and drained
– 6 slices prosciutto, finely chopped
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for greasing

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and let cool.
3. In a bowl, combine spinach, prosciutto, ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Lay a cooked lasagna noodle flat and spread about 1/4 cup of the filling mixture onto the center of the noodle.
5. Roll the noodle into a tight cylinder, starting from one end. Repeat with remaining noodles and filling.
6. Place the rolls seam-side down on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 20-25 minutes or until the cheese is melted and the noodles are cooked through.

Cooking Time: 20-25 minutes

BBQ Pulled Pork Lasagna

BBQ Pulled Pork Lasagna
BBQ Pulled Pork Lasagna: A Twist on a Classic

Transform your favorite BBQ pulled pork into a mouthwatering lasagna, perfect for a unique dinner or gathering.

Ingredients:

– 1 lb cooked BBQ pulled pork
– 8-10 lasagna noodles
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh cilantro
– 1 cup marinara sauce
– 1 tbsp olive oil

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cook lasagna noodles according to package instructions; set aside.
3. In a large bowl, combine pulled pork, mozzarella cheese, and Parmesan cheese. Mix well.
4. Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Spread half of the pulled pork mixture over the noodles, followed by half of the remaining marinara sauce.
6. Repeat layers: noodles, pulled pork mixture, and marinara sauce.
7. Top with mozzarella cheese and sprinkle with cilantro.
8. Drizzle olive oil around the edges and cover with aluminum foil.
9. Bake for 30 minutes; remove foil and continue baking for an additional 15-20 minutes or until golden brown.

Cooking Time: 45-50 minutes

Sweet Potato and Black Bean Lasagna

Sweet Potato and Black Bean Lasagna
Sweet Potato and Black Bean Lasagna Recipe

This unique lasagna recipe combines the natural sweetness of sweet potatoes with the rich flavor of black beans, creating a deliciously savory and satisfying dish.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 can black beans, drained and rinsed
– 8 lasagna noodles
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and garlic until softened. Add the black beans and cook until heated through.
3. In a separate bowl, combine the mashed sweet potatoes, marinara sauce, mozzarella cheese, Parmesan cheese, and oregano. Mix well.
4. Cook lasagna noodles according to package instructions. Drain and set aside.
5. Assemble the lasagna by spreading a layer of the sweet potato mixture on the bottom, followed by a layer of noodles, then the black bean mixture, and finally a sprinkle of mozzarella cheese. Repeat this process until all ingredients are used, finishing with a layer of mozzarella cheese on top.
6. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.

Cooking Time: Approximately 45 minutes

One-Pot Skillet Lasagna for Quick Weeknights

One-Pot Skillet Lasagna for Quick Weeknights
Elevate your weeknight dinner routine with this creative twist on traditional lasagna, all cooked in one pot and ready in under 30 minutes.

Ingredients:

– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 8 oz lasagna noodles, broken into pieces
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– Salt and pepper, to taste

Instructions:

1. Heat a large oven-safe skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Stir in the marinara sauce, broken lasagna noodles, shredded mozzarella cheese, grated Parmesan cheese, and dried oregano. Season with salt and pepper to taste.
4. Cover the skillet and bring the mixture to a simmer. Reduce heat to low and let cook for 20-25 minutes or until the noodles are tender.
5. Remove from heat and sprinkle with additional mozzarella cheese (if desired). Serve hot, garnished with fresh parsley if desired.

Cooking Time: 20-25 minutes

Summary

Get ready to elevate your lasagna game with these 20 mouthwatering recipes! From classic beef and ricotta to vegan lentil and cashew cheese, there’s a lasagna for every occasion. Savor the flavors of Italy with traditional bolognese or try something new like BBQ pulled pork or Mexican-inspired ground beef and corn. Impress your guests with decadent four-cheese white lasagna or go meatless with eggplant and ricotta. Whether you’re looking for a quick weeknight meal or a show-stopping dinner party, these recipes are sure to satisfy.

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