The Ultimate Lasagna Recipe Book

Delicious Lasagna Recipes That You’ll Love!

BY: Allie Allen

Copyright 2019 Allie Allen

Copyright Notes

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The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing.

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Table of Contents

Introduction

1. Eggplant Lasagna Casserole

2. Classic Meat Sauce & Ricotta Lasagna

3. Turkey Lasagna

4. Creamy Mushroom Lasagna

5. Ethiopian Lasagna

6. Summer Veggie Lasagna

7. Classic Bolognese & Béchamel Lasagna

8. Lasagna with Kale Pesto

9. Italian Sub Lasagna

10. Sweet Pea Lasagna with Mint Pesto

11. Roasted Squash Lasagna with Leeks & Sage

12. Leftover Lasagna Parm Sandwich

13. Moroccan-Spiced Lamb Lasagna

14. Spinach Artichoke Dip Lasagna

15. Sweet Corn & Scallion Lasagna

16. Beet–Ricotta Lasagna with Brown Butter & Poppy Seeds

17. Puttanesca Lasagna

18. Pastitsio

19. Roast Beef “Lasagna”

20. Lasagna with Pesto & Potatoes

21. Lasagna with Meat Sauce

22. Zucchini Lasagna

23. Festive Lasagna

24. Lasagnette with Creamy Tomato Sauce, Toasted Almonds, and Pecorino Cheese

25. Lasagne Rice with Fresh Sausages

26. Fresh Cod and Zucchini Lasagna

27. Pumpkin Lasagna

28. Pesto Lasagna

29. Lasagna with Turnips

30. Roasted Pumpkin Lasagna with Leeks & Sage

Conclusion

About the Author

Author's Afterthoughts

Introduction

If you’re looking for recipes to change up your usual dinner, look no further than this recipe book. Filled with 30 lasagna recipes that range from relatively classic to unusual, this book has something for everybody.

All the recipes are detailed, easy-to-follow and versatile in nature and can be made by even the most beginner cook. So, grab your lasagna dish and let’s get cooking!

1. Eggplant Lasagna Casserole

Eggplant lasagna with a delicious red pepper and mushroom meat sauce.

Makes: 4-6 servings

Prep: 15 mins

Cook: 1 hr. 15 mins

Ingredients:

- 2 eggplants, peeled and sliced lengthwise into strips

- Coconut oil

- Salt and pepper

For the meat sauce:

- 1 1/2 lbs. ground sirloin or 1 1/2 lbs. turkey breast

- 2 tbsp. coconut oil

- 2 onions, chopped

- 3 cloves chopped garlic

- 1 red pepper, chopped

- 1 (16 ounce) package sliced mushrooms

- 1 tbsp. of oregano, basil and thyme each

- 1 tsp. fennel seed (optional)

- Salt and pepper

- 1 tsp. red pepper flakes (optional)

- 1 cup chopped spinach

- 2 cups tomato sauce

- 1 cup diced tomatoes

For the cheese mixture:

- 2 cups low-fat farmers’ cheese

- 2 eggs

- 3 green onions, chopped

- 1 cup shredded low-fat mozzarella cheese (optional)

Directions:

Preheat oven to 425F. Oil cookie sheet with coconut oil and arrange the eggplant slices on top. Sprinkle with salt and pepper. Bake for 5 minutes on each side. Remove and set aside. Lower oven temperature to 375F.

Brown onion, meat, and garlic in coconut oil for 5 minutes. Add mushrooms and red pepper and cook for 5 minutes. Add tomatoes, spinach, and spices and simmer for 5-10 minutes.

Combine the farmers’ cheese, egg, and onion mixture in a medium-sized bowl. Spread 1/3rd of the sauce in the bottom of a casserole dish. Layer one half of the eggplant slices and one half of the farmers’ cheese. Repeat. Add the last layer of sauce and then mozzarella on top.

Cover with foil and bake for 1 hour. Remove foil & bake for a few more minutes or until cheese is browned. Let it rest 10 minutes before serving.

2. Classic Meat Sauce & Ricotta Lasagna

This is the most essential, classic lasagna in this book.

Makes: 12 servings

Prep: 30 mins

Cook: 45 mins

Ingredients:

Meat Sauce:

- 2 tablespoons extra-virgin olive oil

- 1 small yellow onion, finely chopped

- 2 large garlic cloves, minced

- 12 ounces (¾ pound) extra-lean ground beef (96% lean)

- 4 tablespoons tomato paste

- 1 (28-ounce) can tomato puree

- 1 teaspoon sugar

- ½ teaspoon dried thyme

- 1 dried bay leaf

- ½ teaspoon dried oregano, crumbled

- Coarse salt & freshly ground black pepper

Lasagna

- 2 pounds ricotta cheese

- 2 tablespoons finely chopped flat-leaf parsley

- 2 ounces freshly grated Parmesan cheese (about ½ cup)

- 1 lb. low-moisture mozzarella cheese (not fresh), shredded

- 2 teaspoons coarse kosher salt

- ¼ teaspoon freshly ground black pepper

- 1 large egg, beaten

- 15 dry lasagna noodles, cooked and cooled

Directions:

Meat sauce: Heat the 2 tbsp olive oil in a medium pot over med. heat until shimmering, about 2 minutes. Add the onion & garlic and cook over medium-high heat, stirring occasionally, until lightly browned, 5 to 6 minutes. Add the ground beef & cook, breaking up the meat with a wooden spoon, about 10 mins. Add the tomato paste & cook, stirring gently, until the paste darkens slightly, 1 to 2 minutes. Add the tomato puree, sugar, oregano, thyme, bay leaf, and 3 cups water. Season with 1 teaspoon salt and ¼ teaspoon pepper and bring to a boil. Cover partially, reduce the heat to low, and simmer until the sauce is thick and has reduced, about 45 mins. Season with salt and pepper. Reserve 4 cups of the sauce for the lasagna and keep the rest warm for serving. Discard the bay leaf.

Cheese mixture: Preheat oven to 375°F and position a rack in the center. In a bowl, combine together the ricotta, parsley, 4 tbsp of the Parmesan, two thirds (about 2⅔ cups) of the mozzarella (reserve the remaining cheese for the top), the salt, and the pepper. Add the egg and stir to combine.

Make the lasagna: Spread 1 cup of the meat sauce in the bottom of a 9 x 13-inch glass/baking dish. Arrange 5 of the noodles in the dish. Spoon 1/2 of the ricotta mixture onto the noodles, then use the back of the spoon or a butter knife to spread in an even layer. Top with 1 cup of the sauce, spreading evenly. Arrange another 5 on top, followed by the remaining ricotta mixture and another 1 cup sauce. Arrange the remaining noodles on top and spread with an even layer of 1 cup sauce.

Bake the lasagna: Sprinkle the remaining mozzarella & Parmesan on top and bake until the top is browned, the noodles are crusty around the edges, and the sauce is bubbling, about 45 minutes. Remove from the oven & set it aside to rest for 20 minutes before cutting into squares and serving. Serve the remaining sauce on the side.

3. Turkey Lasagna

Turkey lasagna with basil pesto, cheese and mushrooms.

Makes: 8 servings

Prep: 25 mins

Cook: 1 ½ hrs.

Ingredients:

- 12 dried whole-wheat or regular lasagna noodles

- 1⁄2 cup basil pesto

- 1 teaspoon grated lemon peel

- 1 large egg, beaten

- 1 (15-ounce) carton ricotta cheese

- 2 cups grated mozzarella cheese, divided

- 1⁄4 teaspoon salt

- 1⁄4 teaspoon freshly ground black pepper

- Nonstick cooking spray

- 2 cups chopped fresh spinach

- 1⁄2 cup chopped walnuts, divided, toasted if desired

- 2 cups chopped cooked turkey

- 1 (24-ounce) bottle marinara or pasta sauce

- 8 ounces button mushrooms, thinly sliced

- Fresh Italian flat-leaf parsley leaves (optional)

Directions:

Preheat oven to 375°F.

Cook the lasagna noodles in a large Dutch oven according to the package directions until almost tender. Drain the noodles & rinse in cold water to stop the cooking. Drain well and set aside. Wipe out the Dutch oven.

In a bowl, combine together the pesto and lemon peel; set aside.

Add the egg, ricotta, 1 cup mozzarella, and the salt and pepper to a medium bowl and mix well.

Lightly coat the Dutch oven with nonstick cooking spray. Arrange 4 cooked noodles in the bottom of the pan, trimming and overlapping them to cover the bottom of pan.

Top with the spinach. Sprinkle with half of the walnuts. Spread half of the ricotta cheese mixture evenly over walnuts. Spread half of the pesto mixture evenly over the ricotta, then sprinkle half of the turkey over the pesto. Pour 1/2 of the pasta sauce evenly over the turkey. Top with another layer of noodles. Top with the mushrooms and remaining walnuts. Spread the remaining ricotta cheese mixture over mushrooms and walnuts. Spread the remaining pesto mixture over the ricotta. Sprinkle the remaining turkey over the pesto, and then pour the rest of the pasta sauce over the turkey. Top with another layer of noodles.

Cover the pan and bake 45 minutes.

Remove the top. Sprinkle the remaining cheese over the top. Bake an extra 15–30 mins or until the cheese is melted and bubbly and the lasagna is hot in the center. Remove & let sit 10 minutes and then garnish with parsley if desired. To serve, cut the lasagna into pizza slice–style wedges.

4. Creamy Mushroom Lasagna

This simplified lasagna is built around a few handfuls of mushrooms that require only about fifteen minutes to caramelize on the stovetop.

Makes: 8 servings

Prep: 25 mins

Cook: 1 ½ hrs.

Ingredients:

Lasagna

- 2 pounds mushrooms, cleaned and sliced (oyster, cremini, and chanterelle varieties are all great)

- 1 large shallot, halved and thinly sliced (about ¾ cup)

- 1½ teaspoons chopped fresh rosemary

- 1½ teaspoons chopped fresh sage

- 1½ teaspoons chopped fresh thyme

- 3 tablespoons unsalted butter

- ¼ cup extra-virgin olive oil

- Coarse kosher salt & freshly ground black pepper

- 2 pounds ricotta cheese (4 cups)

- 2 oz Parmesan cheese, freshly grated (about ½ cup)

- 1 pound Fontina cheese, grated

- 15 dry lasagna noodles, cooked and cooled

Béchamel

- 3 tablespoons unsalted butter

- Pinch of freshly grated nutmeg

- 4 tbsp all-purpose flour

- 3 cups whole milk

- Coarse salt & freshly ground black pepper

Directions:

Cook the mushrooms: Preheat the oven to 375°F and position the oven rack in the center. In a bowl, combine the mushrooms, shallot, and herbs. In a very large skillet set over medium heat, melt 3 tbsp of the butter with the olive oil. Add the mushroom mixture and cook over moderately high heat, stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about 12 minutes. Season with ½ teaspoon salt and a pinch of pepper, and transfer to a bowl. Set aside.

Make the cheese mixtures: In a medium bowl, combine the ricotta with half of the Parmesan and season with ½ tsp salt & ¼ tsp pepper. In another bowl, combine the Fontina and remaining Parmesan.

Make the béchamel: In a saucepan, melt the remaining 3 tbsp of butter over medium heat. Whisk in the flour & cook over moderately high heat, whisking constantly (be sure to get into the edges of the pan—a flat whisk works best), until lightly golden and fragrant, about 3 minutes. Whisk in the milk all at once & bring to a boil. Reduce the heat to very low, and whisk until the sauce is thick, about 8 minutes. Add the nutmeg and season with 1 teaspoon salt and ¼ teaspoon pepper.

Assemble the lasagna: Spread a thin layer of béchamel (about ½ cup) on the bottom of a 9 x 13-inch (3-quart) glass/ceramic baking dish. Arrange 5 of the noodles, in the dish. Add half of the ricotta mixture, spreading it to an even layer, and top with half of the mushrooms. Top with one third of the Fontina mixture. Drizzle with one third of the remaining béchamel sauce. Repeat with 5 more noodles, the remaining ricotta and mushrooms, half of the remaining Fontina mixture, and half of the remaining béchamel. Top with the remaining 5 noodles, Fontina mixture, and béchamel.

Bake the lasagna: Cover the baking dish loosely with foil & bake for 30 mins. Uncover & bake until golden and bubbling, 20 to 25 minutes longer. Let rest for 15 minutes before cutting into squares and serving.

5. Ethiopian Lasagna

In this recipe, green onions, berbere (a spice mix of ginger, chiles, nigella, and fenugreek), and smoky paprika scent the meat sauce, and the whole thing is topped with a sprinkling of mozzarella and orange Cheddar cheese to give it a warm, golden hue.

Makes: 8 servings

Prep: 25 mins

Cook: 1 ½ hrs.

Ingredients:

Meat Sauce

- ¼ cup extra-virgin olive oil

- 1 large yellow onion, diced

- 2 large fresh tomatoes, chopped

- 2 scallions, white & green parts, thinly sliced

- 8 large garlic cloves, minced

- 1½ pounds ground beef (85% lean)

- 1 teaspoon coarse kosher salt

- ¼ teaspoon freshly ground black pepper

- 1 tablespoon tomato paste

- 1 tablespoon berbere spice mix (or more to taste)

- 2 (15-ounce) cans tomato sauce

- 2 dried bay leaves

- 1 tablespoon smoked paprika

- 1 tablespoon ground coriander

- 1 tablespoon dried oregano

- 2 tablespoons chopped fresh basil leaves

Lasagna

- Olive oil or softened butter for baking dish

- 1 pound mozzarella cheese, shredded (about 4 cups)

- 8 ounces orange Cheddar cheese, shredded (about 2 cups)

- 15 dry lasagna noodles, cooked and cooled

- 2 ounces freshly grated Parmesan cheese (about ½ cup)

- Pan spray

Directions:

Make the meat sauce: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion & cook gently, about 3 minutes, then stir in the tomatoes, scallions, and garlic. Cook for 3 to 5 minutes.

Add the beef to the pot, breaking up clumps with a wooden spoon. Add the salt and pepper, then cook until the meat is browned, about 15 minutes.

Stir in the tomato paste and berbere and cook until slightly darkened and fragrant, 2 to 3 minutes, before adding the tomato sauce, bay leaves, paprika, coriander, oregano, and basil. Reduce the heat and simmer, stirring occasionally, until the sauce is thickened and slightly reduced, about 20 minutes. Season to taste with salt and pepper. Discard the bay leaves.

Preheat the oven to 375F & grease a 9 x 13-inch (3-quart) glass/ceramic baking dish with olive oil or softened butter.

Make the cheese mixture: Just before you are ready to assemble the lasagna, stir 1 cup of the mozzarella directly into the sauce. In a bowl, combine the remaining 3 cups of mozzarella with the Cheddar.

Assemble the lasagna: Ladle ½ cup of the meat sauce mixture into the baking dish, spreading to cover evenly. Follow with a layer of 5 noodles, then one third of the remaining sauce, then one third of the mixed cheeses. repeat with 5 more noodles, half of the remaining sauce, and half of the remaining mixed cheeses. Top with the remaining 5 noodles, sauce, and mixed cheeses. Sprinkle the Parmesan over the top layer of mozzarella and Cheddar.

Bake the lasagna: Spray the shiny side of a sheet of aluminum foil with pan spray, then cover the lasagna with the greased side facing down, folding the edges over the sides of the pan. Bake covered for 45 mins, then uncover the foil & bake for another 15 mins or until a good portion of the top cheese layer has browned. Allow to cool for at least 30 minutes before slicing and serving.

6. Summer Veggie Lasagna

By seasoning and browning all of the vegetables together before layering them in the pasta, you draw out the moisture and caramelize and intensify their sweetness so your veggies are extra flavorful.

Makes: 8 servings

Prep: 25 mins

Cook: 1 ½ hrs.

Ingredients:

- 2 tablespoons extra-virgin olive oil

- 8 ounces white button mushrooms, stemmed and quartered

- 1 small yellow onion, cut into ½-inch pieces

- Coarse kosher salt & freshly ground black pepper

- 1 pound red bell peppers, cored, seeded, and cut into ½-inch pieces

- 1 pound zucchini, trimmed and cut into ½-inch pieces

- ½ teaspoon crushed fennel seeds or fennel pollen

- 1 pound ricotta cheese

- 2 tablespoons chopped flat-leaf parsley

- 2 ounces freshly grated Parmesan cheese (about ½ cup)

- 1 large egg

- 8 ounces low-moisture mozzarella cheese (not fresh), shredded

- 1 recipe (4½ cups) Classic & Simple Red Sauce, warm

- 15 dry lasagna noodles, cooked and cooled

Directions:

Cook vegetables: Preheat the oven to 375°F and position a rack in the center. Heat 1 tbsp. of the oil in a large skillet over med-high heat until shimmering. Add the mushrooms & cook, stirring occasionally, until any liquid is evaporated and the mushrooms are lightly browned, 8 to 12 minutes. Add the onion, season with 1 tsp salt and ¼ teaspoon black pepper, and cook, stirring occasionally, about 5 minutes. Add the remaining oil and the bell peppers, zucchini, and fennel seeds or pollen and cook, stirring occasionally, for about 10 minutes longer. Season generously with salt and pepper.

Make the cheese mixture: In a medium bowl, combine the ricotta, parsley, and half of the Parmesan and season to taste with ½ teaspoon salt and ¼ teaspoon pepper. Stir in the egg and half of the mozzarella.

Make the lasagna: Spread half cup of the sauce of red in a 9 x 13-inch dish. Arrange 5 of the noodles, in the dish. Spoon 1/2 of the ricotta mixture onto the noodles, spreading to an even layer, followed by half of the vegetables. Top with 1½ cups of the sauce. Arrange another 5 on top, followed by the remaining ricotta mixture and vegetables and another 1½ cups sauce. Arrange the remaining noodles on top and spread with the remaining sauce.

Cook the lasagna: Sprinkle the remaining mozzarella & Parmesan on top & bake until the top is browned and crusty around the edges and the cheese is bubbling, about 45 minutes. Let the lasagna rest 20 minutes before cutting into squares and serving.

7. Classic Bolognese & Béchamel Lasagna

Lasagna Bolognese is for when you want to spotlight subtle flavors and textures like peppery nutmeg in a Parmesan-laced béchamel with butter-softened celery and carrots in the rich, beefy ragu.

Makes: 8 servings

Prep: 25 mins

Cook: 1 ½ hrs.

Ingredients:

- Unsalted butter, for the dish

- 1 recipe (4 cups) Thick Béchamel

- ½ recipe (6 sheets; about 8 ounces) Fresh Pasta Sheet

- ½ recipe (3 cups) Ragu Bolognese, warm

- 4 oz freshly grated Parmesan cheese

Directions:

Preheat oven to 375F.

Assemble the lasagna: Mix together ½ cup of the béchamel sauce and ¼ cup of room-temperature water and spread it in a 9 x 13-inch (3-quart) glass or ceramic baking dish, then top with one third of the noodles (2 sheets). Spread 1 cup of the béchamel sauce on the pasta and cover with 1½ cups of the Bolognese sauce. Sprinkle with ⅓ cup of the Parmesan. Repeat with another layer of noodles, 1 cup of the béchamel, the remaining Bolognese sauce, and ⅓ cup of the Parmesan. Top with the remaining noodles, béchamel, and Parmesan.

Bake the lasagna: Cover with foil and bake for 30 mins. Uncover & bake until bubbling and the top is golden, about 20 minutes longer. Let rest for 15 minutes before cutting into squares and serving.

8. Lasagna with Kale Pesto

Blitzing Tuscan kale into a pesto with basil, almonds, and anchovies offers a smooth, rich filling for this vegetable lasagna full of rustic character.

Makes: 8 servings

Prep: 25 mins

Cook: 1 ½ hrs.

Ingredients:

- 8-ounces of Tuscan or curly kale (4 packed cups of leaves)

- ¼ cup fresh basil leaves

- 2 large garlic cloves, finely chopped

- ¼ cup roasted, salted almonds (with or without skin)

- 6 flat anchovy fillets (optional)

- ¼ cup plus 2 tablespoons extra-virgin olive oil

- ½ teaspoon dried red pepper flakes

- 2 ounces Pecorino Romano cheese (about ½ cup)

- Coarse kosher salt & freshly ground black pepper

- 2 pounds ricotta cheese

- 2 large eggs

- 1 lb. low-moisture mozzarella cheese (not fresh), shredded (about 4 cups)

- 1 recipe (4½ cups) Classic & Simple Red Sauce, warm

- 15 dry lasagna noodles, cooked and cooled

Directions:

Make the kale pesto: Preheat the oven to 375F & place a rack in the center. Transfer half of the kale to a food processor. Add the basil, garlic, almonds, and anchovies, if using, and pulse until roughly chopped before adding the rest of the kale. While running, add the oil in a flowing stream, then add the red pepper flakes and ¼ cup of the Pecorino. Transfer to a bowl & season with salt & black pepper.

Make the cheese mixture: Place the ricotta in a medium bowl and season with 2 teaspoons salt and ½ teaspoon black pepper. Stir in the eggs and half of the mozzarella. Swirl in ¾ cup of the pesto (or more to taste).

Make the lasagna: Spread half cup of the sauce of red in the bottom of a 9 x 13-inch (3-quart) glass/ceramic dish. Arrange 5 of the noodles, in the dish. Spread half of the ricotta mixture onto the noodles. Top with 1½ cups of the sauce. Arrange another 5 on top, followed by the remaining ricotta mixture and another 1½ cups sauce. Arrange the remaining noodles on top and spread with the remaining sauce.

Cook the lasagna: Sprinkle the remaining mozzarella and Pecorino Romano on top & bake until the top is browned & crusty around the edges and bubbling, about 45 mins. Let the lasagna rest for 20 mins before cutting into squares and serving.

9. Italian Sub Lasagna

Delicious Italian sub-inspired lasagna with pepperoni, salami and Parmigiano-Reggiano cheese.

Makes: 8 servings

Prep: 25 mins

Cook: 1 ½ hrs.

Ingredients:

- 1 pound ricotta cheese

- 1 large egg

- ½ teaspoon coarse kosher salt

- ¼ teaspoon freshly ground black pepper

- 3 cups Classic & Simple Red Sauce, warm

- 12 dry lasagna noodles, cooked and cooled, or ¾ recipe (9 sheets; about 12 ounces) Fresh Pasta Sheets, cooked

- ¼ pound sliced Genoa salami

- ¼ pound sliced pepperoni

- ¼ pound sliced mortadella or ham

- ¼ pound sliced capicola or bresaola

- ½ pound sliced Provolone cheese

- About 12 pepperoncini, sliced into thin rings

- 2 large beefsteak tomatoes, cored and sliced into ¼-inch-thick rounds

- 1 medium green bell pepper, thinly sliced

- 1 medium white onion, thinly sliced

- ½ teaspoon dried oregano

- 4 tablespoons extra-virgin olive oil

- About 4 ounces grated Parmigiano-Reggiano cheese (1 cup)

- About 8 ounces grated mozzarella cheese (2 cups)

Directions:

Prepare the cheese mixture: Preheat the oven to 350°F with the rack in the center. In a med bowl, mix the ricotta with the egg, salt, and pepper.

Assemble the lasagna: Spread a small ladleful of red sauce on the bottom of a 9 x 13-inch (3-quart) glass/ceramic dish. Arrange a layer of 3 slightly overlapping lasagna noodles on top. Arrange one third of the sliced salami on top of the pasta. Repeat with one third of the pepperoni, mortadella, and capicola. Cover with one third of the Provolone, then with one third of the pepperoncini, tomatoes, bell pepper, and onion. Sprinkle with a pinch of the oregano and a drizzle of the olive oil.

Top with another layer of 3 noodles. Spread one third of the ricotta mixture evenly across the top (alternately, use a piping bag to pipe an even layer of ricotta). Sprinkle the top with 1 to 2 tablespoons of the Parmigiano-Reggiano and a generous pinch of the oregano. Top it with another layer of pasta. Spread 1 cup of the red sauce across this layer and cover the layer with half of the remaining deli meats, Provolone, and sliced vegetables. Repeat the ricotta layer and add a final layer of deli meats, a final layer of Provolone, and a final ricotta layer.

Bake the lasagna: Spread the final addition of the pasta sheets with the remaining sauce, followed by the grated mozzarella, remaining Parmigiano-Reggiano, and another pinch of oregano. Cover the lasagna with foil & bake for about 30 minutes.

Remove the foil and continue baking for another 10 minutes, or until the top is slightly browned. Let cool for about 20 mins before serving.

10. Sweet Pea Lasagna with Mint Pesto

In this recipe, there’s not a leafy green in sight—just a grassy-green sweet pea and leek puree, stirred into ricotta and alternated with handfuls of tender asparagus and leeks.

Makes: 8 servings

Prep: 25 mins

Cook: 1 ½ hrs.

Ingredients:

- 3 tablespoons unsalted butter, + more for the dish

- 2 large leeks (about 1 pound), white and green parts, trimmed, halved lengthwise, and cut into 1-inch pieces, washed well and drained

- Coarse kosher salt & freshly ground black pepper

- 2 cups frozen baby peas (10 ounces), thawed

- 1½ pounds ricotta cheese (3 cups)

- 1 teaspoon finely grated lemon zest

- 1 large egg

- 1 pound medium asparagus, bottom 2 inches snapped off, spears cut into 1-inch pieces

- ¾ recipe (9 sheets; about 12 ounces) Fresh Pasta Sheets, cooked and cooled

- 4 ounces Taleggio cheese, rind removed, thinly sliced

- 1½ cups heavy cream

- ¾ cup fresh mint leaves

- ½ cup neutral oil, such as grapeseed

Directions:

Preheat the oven to 375°F. Butter an 8 x 11-inch (2-quart) glass or ceramic baking dish.

Make the cheese mixture: In a large skillet, melt 2 tbsp of the butter. Add the leeks and season with salt and pepper. Cover & cook over med heat until softened, about 8 minutes. Transfer half of the leeks to a plate and add the other half to a food processor. Add the peas to the food processor & puree until smooth. Transfer the pea–leek mixture to a large bowl and stir in the ricotta and lemon zest. Season with 1 teaspoon salt and ¼ teaspoon pepper, then stir in the egg.

Cook the asparagus: Melt the remaining tablespoon of butter in the skillet. Add the asparagus, top with salt and pepper, & cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to the plate with the leeks.

Assemble the lasagna: Using 2 sheets per layer, cut the noodles to fit the dish and arrange a layer, overlapping slightly, in the bottom. Spread with half of the pea–ricotta mixture and top with another layer of noodles. Top with the sautéed leeks and asparagus. Arrange the Taleggio on top and then add another layer of noodles. Spread with the remaining pea–ricotta mixture and top with a final layer of noodles.

Bake the lasagna: Add the cream to the skillet and bring just to a boil. Season generously with salt and pepper and pour over the lasagna. Shake the dish to distribute the cream. Bake until golden and bubbling, about 45 minutes. Let rest for 20 minutes.

Meanwhile, rinse out the food processor. Add the mint and oil and puree until smooth. Season with salt and pepper. Cut the lasagna into squares, drizzle with the mint oil, and serve with lemon wedges. (Alternatively, omit the mint oil and garnish with fresh chopped mint leaves and a drizzle of oil.)

11. Roasted Squash Lasagna with Leeks & Sage

In this lasagna, we decided to think of squash as its own textural element—cut into little cubes and roasted in a good amount of butter and olive oil until the sides are caramelized and crisp and the insides are creamy.

Makes: 8 servings

Prep: 25 mins

Cook: 1 ½ hrs.

Ingredients:

- 8 TO 12 SERVINGS

- 2 tablespoons unsalted butter

- 2 tablespoons extra-virgin olive oil

- 2 pounds peeled and cubed (1-inch) butternut squash (from a 4-pound squash)

- Coarse kosher salt and freshly ground black pepper

- 2 large leeks (about 1 pound), white and green parts, trimmed, halved lengthwise, and cut into 1-inch pieces, washed well and drained

- 1 tablespoon chopped fresh sage leaves, plus 12 whole leaves for the top

- 1 recipe (4 cups) Classic Béchamel

- 15 dry lasagna noodles, cooked & cooled

- ½ cup freshly grated Parmesan cheese

- 8 oz. Monterey Jack cheese, shredded

Directions:

Cook the squash: Preheat oven to 425°F with a rack in the center. In a skillet, melt the butter in the oil over medium heat. Put squash on a baking sheet & toss with half of the butter-oil mixture, salt, and pepper. Roast until tender & browned in spots, about 30 minutes.

Cook the leeks: Add the leeks to the skillet with the remaining butter–oil mixture and season with salt and pepper. Cover & cook over med heat, until softened and bright green, about 5 minutes. Stir in the chopped sage and cook until fragrant, about 1 minute.

Make the lasagna: Lower the oven temperature to 375°F. Spread ½ cup of the béchamel in a 9 x 13-inch (3-quart) glass/ceramic dish. Arrange 5 of the noodles on top, overlapping slightly; spread with 1 cup of the béchamel and sprinkle with one third of the Parmesan. Top with half each of the squash, leeks, and Monterey Jack. Repeat with another layer of 5 noodles, another 1 cup of béchamel, another third of the Parmesan, and the remaining squash, leeks, and Monterey Jack. Top with the remaining 5 noodles and the remaining 1½ cups of béchamel, spreading to an even layer. Put the whole sage leaves on top and sprinkle with the remaining Parmesan.

Bake the lasagna: Cover with foil and bake for 20 minutes. Uncover and bake until top is beginning to brown, about 15 minutes. Turn on the broiler until the top is golden, about 2 minutes longer. Let rest for 15 minutes before serving.

12. Leftover Lasagna Parm Sandwich

Here, you have a soft, warm filling that gets sandwiched into a crusty, toasted hero roll, covered with a bit of mozzarella, and broiled until the cheese is toasted.

Makes: 1 hero sandwich

Prep: 5 mins

Cook: 20 mins

Ingredients:

- 1 (8-inch-long) soft hero, sub, or grinder roll

- 1 square leftover lasagna

- ½ cup Classic & Simple Red Sauce, warm

- ½ cup shredded low-moisture mozzarella cheese (not fresh)

- 1 tablespoon freshly grated Parmesan cheese

- Dried red pepper flakes

Directions:

Pre-toast the hero: Preheat the oven to 375°F with a rack in the upper third. Slice through the hero roll lengthwise and without slicing all the way through (it should open like a book). Transfer the roll to a foil-lined baking sheet, cut side up, and bake just until warm and slightly crusty, 2 to 3 minutes.

Prep the sandwiches: Cut the lasagna into ¾-inch-wide slices that are about as long as the hero roll. Add a small ladle of red sauce to each roll and arrange the lasagna strip over the sauce so the cut sides face the bun halves. Spoon another small ladle of sauce on top and sprinkle with the mozzarella and Parmesan.

Bake the sandwiches: Bake until bubbling and golden, about 15 minutes. Sprinkle with a pinch of crushed red pepper flakes. Close the sandwich and cut in half before serving.

13. Moroccan-Spiced Lamb Lasagna

The lamb filling in this lasagna might remind you of a Moroccan. That's because the garlicky ground lamb is warmed with cinnamon and coated in a fruity, orange zest–laced tomato sauce. The sweet spices play off a generous layer of thick, nutmeg-y béchamel that’s spread across the top and browned.

Makes: 8 servings

Prep: 25 mins

Cook: 1 ½ hrs.

Ingredients:

- 2 tablespoons extra-virgin olive oil

- 2 pounds ground lamb

- 2 large garlic cloves, finely chopped

- Coarse kosher salt & freshly ground black pepper

- 1 medium yellow onion, finely chopped

- 1 tablespoon chopped fresh thyme

- 1½ teaspoons ground cinnamon

- ⅓ cup tomato paste

- 1 teaspoon finely grated orange zest

- ¾ cup freshly grated Pecorino Romano cheese

- 1 recipe (4 cups) Thick Béchamel

- 12 no-boil lasagna sheets

Directions:

Make the lamb: Preheat oven to 375F with a rack in the lower third. Heat the 2 tbsp oil in a skillet over med-high heat until shimmering, about 2 minutes. Add the onion & cook, stirring occasionally, until translucent. Add the garlic & cook for 1 minute. Add the lamb and a pinch of salt and pepper and cook, breaking it into small pieces as you stir it, until the liquid is evaporated and the lamb is beginning to brown, 8 to 10 minutes. Add the thyme and cinnamon and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, until it darkens slightly, 1 to 2 mins.

Add three cups of water & bring to a boil, scraping up any bits stuck to the bottom of the pan. Lower the heat to med & simmer until the sauce is thick and has reduced to 6 cups, 25 to 30 minutes. Stir in the orange zest and season with salt and pepper.

Stir ½ cup of the Pecorino Romano into the béchamel. Set a fine-mesh sieve over a 9 x 13-inch (3-quart) glass or ceramic baking dish. Spoon 1 cup of the meat sauce into the strainer and press to extract as much liquid as possible into the baking dish. Return the meat to the skillet.

Assemble the lasagna: Arrange 3 of the oven-ready noodles in the baking dish. The noodles will expand to fit the dish. Spoon one third of the meat sauce over the noodles and 1 cup of the béchamel sauce. Repeat with 3 more noodles, another third of the meat sauce, and 1 cup of béchamel. Top with another 3 noodles and the remaining meat sauce. Top with the final 3 noodles and remaining béchamel, spreading to cover.

Bake the lasagna: Sprinkle with the remaining Pecorino Romano, cover with foil, and bake for 40 mins. Uncover & bake until bubbling and the top is lightly golden, about 15 minutes longer. Let rest for 15 minutes before serving.

14. Spinach Artichoke Dip Lasagna

In this recipe, lemon zest and red pepper flakes amp up mild cream cheese and Taleggio.

Makes: 8 servings

Prep: 10 mins

Cook: 50 mins

Ingredients:

- 2 tablespoons unsalted butter

- 1 tablespoon extra-virgin olive oil

- 1 medium yellow onion, chopped

- 2 (14-ounce) cans quartered artichoke hearts, drained and patted dry

- 1 teaspoon finely grated lemon zest

- Pinch of dried red pepper flakes

- Coarse kosher salt & freshly ground black pepper

- 10 ounces baby spinach

- 12 ounces cream cheese, at room temperature

- ½ cup mayonnaise

- 15 dry lasagna noodles, cooked and cooled (see this page), with 2 cups pasta water reserved

- 12 ounces Taleggio cheese, rind removed, cheese broken into bite-size pieces (or 12 ounces shredded Fontina cheese)

- ¼ cup freshly grated Parmesan cheese

Directions:

Cook the artichokes: Preheat the oven to 375°F and position a rack in the center. In a skillet, heat the 2 tbsp of butter in the oil over high heat. Add the onion and artichokes & cook, stirring occasionally, until the onion is soft and beginning to brown, 8 to 10 minutes. Stir in the zest & pepper flakes & season with salt and black pepper. Transfer the mixture to a bowl.

Cook the spinach: Return the skillet to medium-high heat. Add ¼ cup water and half of the spinach and stir until it begins to wilt. Add the second batch, stirring, until all of the spinach is wilted, about 30 seconds. Strain any excess liquid and gently stir the spinach into the artichoke mixture. Season to taste with salt & black pepper. Rinse out the skillet.

Off the heat, add the cream cheese, mayo, & reserved pasta water to the skillet, whisking until smooth. Season with salt and black pepper.

Assemble the lasagna: Spread ½ cup of the cream cheese sauce in the bottom of a 9 x 13-inch (3-quart) glass/ceramic baking dish. Arrange 5 of the noodles, overlapping slightly, in the dish. Spoon half of the spinach–artichoke mixture onto the noodles in an even layer. Top with half of the Taleggio and ¾ cup of the sauce. Arrange another 5 on top, followed by the remaining spinach–artichoke mixture, Taleggio, and another ¾ cup of the sauce. Top with the remaining 5 noodles and pour the remaining sauce on top, spreading evenly. Sprinkle with Parmesan.

Cover with foil & bake for 30 mins. Uncover & bake until bubbling and golden, about 20 minutes longer. Let rest for 15 minutes before serving.

15. Sweet Corn & Scallion Lasagna

An unbelievably bright, fresh, lasagna full of rich sweet-corn flavor, topped with juicy cherry tomatoes and green pesto.

Makes: 6 servings

Prep: 10 mins

Cook: 50 mins

Ingredients:

Lasagna

- 4 ears corn, shucked

- ¾ cup plus 2 tablespoons grapeseed oil

- ½ medium white onion, chopped (about ½ cup)

- 1 bunch of scallions, thinly sliced, keeping whites and pale greens separate from the green tops

- 2 tablespoons all-purpose flour

- Coarse kosher salt & freshly ground black pepper

- 12 no-boil lasagna noodles, or ½ recipe (6 sheets; about 8 ounces) Fresh Pasta Sheets, cooked

- 1 pint mixed cherry tomatoes (preferably heirloom), quartered

Pesto

- ¼ cup pine nuts, (preferably Italian)

- 1 cup fresh basil leaves, plus more for garnish

- 2 large garlic cloves, smashed

- 1½ tablespoons nutritional yeast (optional)

Directions:

Prepare the corn: Preheat the oven to 375°F with a rack in the center. Stand an ear of corn upright on a work surface and slice the kernels from the cob. Transfer the kernels to a medium bowl (you should have about 3 cups). In another wide bowl, stand the cob upright and using the spine of a table knife, scrape the cob to extract the corn pulp (milk). Repeat with the remaining ears of corn (you should end up with about 2 tablespoons of corn pulp).

Place the scraped cobs in a large saucepan with 4 cups water & bring to boil over high. Reduce, cover, and simmer for 15 minutes.

In a skillet, put the two tbsp of oil over medium-high heat until shimmering, about 2 minutes. Add the onion & cook over med-high heat, stirring occasionally, until translucent, 3 to 5 minutes. Add the corn kernels (not the pulp) and cook until translucent, about 3 minutes. Add the scallion whites & pale greens and cook until fragrant, about 1 minute. Transfer 1/2 to a bowl, stir in most of the scallion green tops (save some for serving), and set aside.

To the corn in the skillet, add the flour and cook over medium-high heat, while stirring, until pale golden, about 1 minute. Add 2 cups of the corn broth and cook, whisking constantly, until slightly thickened, about 3 minutes. Stir in the corn pulp, then scrape the mixture into a blender. Cover the blender bowl with a kitchen towel (this will create a vent for the steam), then top with the lid. Remove the feed tube and carefully puree until smooth. Season with 1 teaspoon salt and ¼ teaspoon pepper. Add enough of the remaining corn broth to equal 2¾ cups corn sauce.

Assemble and bake the lasagna: Spread ½ cup of the corn sauce on the bottom of a 9-inch (2½-quart) square glass or ceramic baking dish. Arrange a layer of 3 slightly overlapping lasagna noodles on top followed by one third of the corn–scallion mixture. Spoon ½ cup corn sauce on top, then repeat 2 more layers, each with 3 lasagna noodles, half of the corn–scallion mixture, and another ½ cup sauce. Finish with a layer of 3 more noodles and pour the remaining sauce on top. Cover with foil and bake for 25 minutes. Uncover and bake until bubbling and lightly golden, 15 minutes longer. Make the pesto: Meanwhile, spread the pine nuts on a baking sheet and toast in the oven until golden, about 5 minutes. Transfer to a blender or food processor and let cool. Add the basil and garlic, and process until chopped. Add the remaining ¾ cup of oil and process the pesto until almost smooth. Add the nutritional yeast (if desired) and pulse to combine. Season with a pinch each of salt and pepper.

Make the tomato salad: In a small bowl, toss the tomatoes with a few tablespoons of the pesto and a generous pinch of salt and pepper. Let the lasagna rest for 15 minutes before cutting into squares and serving. Spoon some tomato salad on top, drizzle with additional pesto, and garnish with the reserved scallion greens and basil leaves.

16. Beet–Ricotta Lasagna with Brown Butter & Poppy Seeds

Delicious beet-ricotta lasagna with brown butter, cream, and poppy seeds.

Makes: 8 servings

Prep: 10 mins

Cook: 50 mins

Ingredients:

- 5 tablespoons unsalted butter

- 2 red beets with green tops (about 1½ pounds)

- 1 tablespoon extra-virgin olive oil

- ½ cup finely chopped shallots

- Coarse kosher salt & freshly ground black pepper

- 1½ cups heavy cream

- 1 teaspoon finely grated lemon zest

- 1½ pounds ricotta cheese (3 cups)

- 1 large egg

- ¾ recipe (9 sheets; about 12 ounces) Fresh Pasta Sheets (this page), cooked

- 4 ounces Taleggio cheese, rind removed, thinly sliced

- 1 tablespoon poppy seeds

Directions:

Make the beets: Preheat oven to 375F with a rack in the lower third. Butter an 8 x 11-inch (2-quart) glass or ceramic baking dish. Cut the tops from the beets & separate the leaves from stems. Finely chop the stems and set aside. Stack the leaves, and then roll them & cut crosswise into thin ribbons. Peel the beets and grate them on the large holes of a box grater.

Sauté the beet greens: In a large skillet set over medium-high heat, melt 1 tablespoon of the butter in the oil. Add the beat stems and leaves and half the shallots then season with a pinch of salt & pepper, & cook until soft, about 7 minutes, stirring occasionally. Transfer the mixture to a small bowl and stir in 2 tablespoons of the cream. Season to taste with salt and pepper.

Add two tbsp of the butter to the skillet along with the remaining shallots and the grated beets, season with salt and pepper, and cook until completely tender and dry, 8 to 10 mins. Transfer to a bowl & add in the lemon zest and ricotta. Season generously with salt and pepper, then stir in the egg.

Assemble the lasagna: Using 2 sheets per layer, cut the noodles to fit the dish and set a layer of noodles in the bottom, overlapping slightly. Spread with half of the beet-ricotta mixture and top with another layer of noodles. Top with the greens and Taleggio and another layer of noodles, followed by the remaining beet-ricotta mixture and a final layer of noodles.

Rinse out the skillet and add the remaining butter. Cook over medium-high heat, swirling the pan, until the butter starts to brown, about 5 minutes. Stir in the poppy seeds and remaining heavy cream. Season generously with salt and pour over the lasagna. Shake the dish gently to distribute. Bake until golden and bubbling, about 45 mins. Let rest for 20 mins before serving.

17. Puttanesca Lasagna

Spaghetti puttanesca is less of a pasta dish that hangs around in the background and more of a go-getter—a thwack of salt, brine, and spice.

Makes: 8 servings

Prep: 10 mins

Cook: 25 mins

Ingredients:

- 5 tablespoons extra-virgin olive oil

- 1 medium yellow onion, finely chopped

- 3 large garlic cloves, finely chopped

- 6 large anchovies, finely chopped (or 1½ tablespoons anchovy paste)

- ¼ to ½ teaspoon dried red pepper flakes

- 1 teaspoon dried oregano

- ¼ cup tomato paste

- 1 (28-oz) can whole peeled Italian tomatoes, with juices

- 1 teaspoon sugar

- 2 large fresh basil sprigs

- 1 cup mixed pitted, sliced olives, such as Kalamata, Gaeta, Castelvetrano, and a combination of oil-cured and brined olives

- 2 tablespoons drained brined capers

- Coarse kosher salt & freshly ground black pepper

- 1 recipe (12 sheets; about 12 oz) Fresh Pasta Sheets, cooked and cooled

Directions:

Prep the sauce: Preheat the oven to 375°F with a rack in the lower third. Put three tbsp oil in a 2- to 3-quart enameled cast-iron casserole or Dutch oven over medium-high heat. Add the onion, cover, and cook, stirring once or twice, until translucent, about 5 minutes. Add the garlic, anchovies, red pepper flakes, and oregano and cook, uncovered, stirring until fragrant, about 1 minute. Stir in the tomato paste & cook, until it darkens slightly, 1 to 2 minutes.

Add the whole peeled tomatoes, 1½ cups water, and the sugar and bring to a boil. Using a potato masher/wooden spoon, break up the tomatoes slightly. Reduce the heat to medium, add the basil sprigs, and simmer, uncovered, until reduced to 4½ cups, about 15 mins. Add in the olives and capers and simmer for 5 minutes longer. Season to taste with salt and black pepper and discard the basil sprigs.

Set a fine-mesh sieve over a bowl. Spoon the sauce into the sieve and shake gently to separate the solids from the liquids. Do not press; reserve the olive–tomato mixture separately.

Assemble the lasagna: Spoon a few tablespoons of the strained sauce into an 8 x 11-inch (2-quart) glass or ceramic baking dish. Cut the noodles to fit the dish & arrange one-fifth in the bottom, reserving the best-looking ones for the top layer. Spoon one quarter of the reserved olive–tomato mixture over the noodles (save the strained sauce for the top). Repeat with the remaining noodles and olive–tomato mixture, ending with the nicest noodles on top to create 5 layers of noodles and 4 layers of filling. Pour and spread the strained tomato sauce on top and drizzle generously with the remaining 2 tablespoons of olive oil.

Bake the lasagna: Cover with foil and bake for 25 minutes. Uncover and bake until the sauce is nearly absorbed and the top is browned in spots, 20 to 25 minutes longer. Let rest for 15 mins before cutting and serving.

18. Pastitsio

Right up there with moussaka, pastitsio is one of Greece’s great casserole ambassadors to the world, packed with fragrant cinnamon and clove-spiced lamb.

Makes: 8 servings

Prep: 10 mins

Cook: 40 mins

Ingredients:

- 2 tablespoons extra-virgin olive oil

- 2 large garlic cloves, finely chopped

- 2 pounds ground lamb or beef (85% lean)

- Coarse kosher salt & freshly ground black pepper

- 2 teaspoons dried oregano (preferably Greek), crumbled

- 1½ teaspoons ground cinnamon

- 1 medium yellow onion, finely chopped

- ¼ teaspoon freshly grated nutmeg

- Pinch of ground cloves or allspice

- ⅓ cup tomato paste

- 1 teaspoon sugar

- 1 pound Greek-style long ziti or Italian ziti

- ¾ cup freshly grated Kefalotyri or other salty, hard sheep’s-milk cheese like Pecorino Romano

- 1 recipe (4 cups) Thick Béchamel

- 2 large eggs

Directions:

Preheat the oven to 375°. Lightly oil a 9 x 13-inch (3-quart) glass or ceramic baking dish, preferably 3 inches deep.

Heat the two tbsp oil in a skillet until shimmering. Add the onion & cook over medium-high heat, until translucent, about 5 minutes. Add the garlic & cook for 1 minute. Add the lamb and a generous pinch of salt and pepper and cook, breaking it into small pieces, until all of the liquid is evaporated and the lamb is sizzling and beginning to brown, 8 to 10 minutes.

Add the oregano, cinnamon, nutmeg, and cloves and cook, stirring, for 1 minute. Stir in the tomato paste & cook, until it darkens slightly, 1 to 2 minutes. Add 3 cups water and the sugar and bring to a boil. Simmer over med heat until thickened and reduced slightly, 15 to 20 minutes. Season generously with salt and pepper.

Bring salted water to a boil. Add the pasta & cook until barely al dente, 5 to 8 minutes. Drain and rinse under cold water. Drain again, then arrange half of the noodles in the same direction in the prepared baking dish. Spoon all of the meat sauce evenly over the noodles, then top with the remaining noodles, arranging them in the same direction.

Stir ½ cup of the Kefalotyri into the béchamel. Spoon 1 cup into a bowl and whisk in the eggs. Whisk the egg mixture back into the remaining béchamel and spoon over the noodles in an even layer. Sprinkle the remaining cheese on top. Bake until bubbling and the top is lightly golden, 35 to 40 minutes. Remove from the oven. Let rest for 15 minutes before serving.

19. Roast Beef “Lasagna”

This faux lasagna makes a fabulous meal for lunch or dinner.

Makes: 4 servings

Prep: 5 mins

Cook: 25 mins

Ingredients:

- 5 large croissants, split in half lengthwise

- 14 ounces sliced cooked roast beef

- 11/2 cups tomato pasta sauce

- 10 ounces feta cheese, sliced

Directions:

Preheat the oven to 350°F. Lightly grease a 9-inch round baking dish. Make layers in the baking dish in this order: croissant slices, roast beef, pasta sauce, and feta, ending with feta and seasoning with sea salt and pepper. Bake for 20 to 25 minutes to heat through.

20. Lasagna with Pesto & Potatoes

There are not many people who dislike a good lasagna. This one has an unusual filling of potato and pesto.

Makes: 6 servings

Prep: 10 mins

Cook: 20 mins

Ingredients:

- 1 packet lasagna sheets

- ½ cup pesto

- ½ cup bêchamel

- 2 medium potatoes, boiled and thinly sliced

- Salt to season Extra virgin olive oil

- Loads of grated Parmesan

Directions:

Preheat oven to 180°C.

In a pan, toss the potato and pesto over medium heat for less than a minute. Set aside.

Boil the lasagna sheets in abundant salted water for 4 – 5 minutes. Do not overcook as these will cook further in the oven.

Pour some extra virgin olive oil on a small baking tray and cover the surface with lasagna sheets. Put some pesto potatoes on the lasagna, then pour some béchamel. Continue making layers of lasagna, potato pesto and béchamel, finishing with a layer of béchamel. Sprinkle with grated Parmesan. Bake for about 20 mins.

21. Lasagna with Meat Sauce

A classic lasagna recipe with meat sauce and béchamel.

Makes: 6 servings

Prep: 30 mins

Cook: 30 mins

Ingredients:

- 2 cups meat sauce

- 1 cup béchamel

- 400 g lasagna sheets

- 1 tbsp butter

- 1/3 cup grated Parmesan

Directions:

Preheat the oven at 180°C.

Prepare the béchamel and the meat sauce.

Blanch the pasta sheets in abundant salted water for about 5 minutes, no more, since the pasta sheets will also cook in the oven with the sauce.

Grease a baking tray with a bit of butter, and arrange a single layer of pasta sheet, top it with meat sauce, then béchamel and grated Parmesan. Repeat till you have three layers. The final topping should be of Parmesan. Dot it with the remaining butter & bake for about 30 – 35 minutes.

22. Zucchini Lasagna

Delicious zucchini lasagna without noodles.

Makes: 6 servings

Prep: 10 mins

Cook: 1 hr.

Ingredients:

- 1 (8 oz.) package cream cheese

- 1 cup cottage cheese

- 1 cup sour cream

- 1/4 cup green onions, chopped

- 1/4 cup green pepper, chopped

- 1 1/2 lb. ground beef

- 1/2 teaspoon oregano

- 1/2 teaspoon basil

- 1/2 teaspoon rosemary

- 1/2 teaspoon salt

- 1 (15 oz.) can tomato sauce

- 2 1/2 lbs. zucchini, thinly sliced

Directions:

In a bowl, combine cream cheese with cottage cheese, sour cream, onion and green pepper.

In a large skillet, brown ground beef with oregano, basil, rosemary and salt; stir in tomato sauce. In a 13x9x2-inch greased casserole dish, thinly layer a small amount of meat sauce; add a layer of zucchini, top with a layer of cheese mixture. Repeat until all ingredients are used, ending with the meat mixture.

Cover & bake at 350F for 30 mins. Uncover and bake 30 minutes more.

23. Festive Lasagna

Lasagna with Italian sausage, ricotta cheese, parmesan and mozzarella.

Makes: 12 servings

Prep: 10 mins

Cook: 1 hr. 30 mins

Ingredients:

- 1 (16 oz.) package lasagna

- 2 lbs. bulk Italian sausage

- 2 cloves garlic, minced

- 1 medium onion, chopped

- 1 (28 oz.) can whole tomatoes, chopped and undrained

- 1 (12 oz.) can tomato paste

- 2 teaspoons granulated sugar

- 3 teaspoons salt, divided

- 1 1/2 teaspoons basil leaves

- 1 teaspoon crushed red pepper

- 1/4 teaspoon pepper

- 2 (15 oz. each) containers ricotta cheese

- 1 egg, beaten

- 1/3 cup fresh parsley, chopped

- 1 cup Parmesan cheese, grated

- 4 cups mozzarella cheese, shredded

Directions:

Cook 1/2 of the package of lasagna according to package directions; drain and set aside.

In a Dutch oven, over med-high heat, combine sausage, garlic and onion. Cook until sausage is no longer pink, stirring occasionally; drain excess fat. Stir in tomatoes, paste, the sugar, 2 teaspoons salt, basil, red pepper and pepper; bring to a boil. Reduce heat and simmer 20 minutes.

In a bowl, combine ricotta, egg, parsley and 1 teaspoon salt. Coat the bottom of a 9x13x2-inch baking dish with a thin layer of sauce. Layer one third each lasagna, remaining sauce, ricotta mixture, Parmesan and mozzarella cheese. Repeat layers. Bake at 375 degrees F. about 1 hour or until bubbly. Let stand 5 minutes before cutting.

24. Lasagnette with Creamy Tomato Sauce, Toasted Almonds, and Pecorino Cheese

Almonds are very popular in the cooking of western Sicily. In this dish, egg pasta is featured. LASAGNETTE means “little lasagnas,” which is what these are-thin flat pasta. If you do not have lasagnette, you can use fettuccine or pappardelle, another thin flat pasta, in its place.

Makes: 6 servings

Prep: 10 mins

Cook: 10 mins

Ingredients:

- One 16-oz can peeled whole tomatoes, drained and broken into pieces with your hands

- 2 garlic cloves

- 1 cup whole fresh basil leaves

- ½ cup fresh Italian parsley leaves

- ½ cup extra virgin olive oil, + more for the pasta water

- ½ cup grated pecorino cheese

- 2 large egg yolks

- 2 cups shelled almonds, coarsely chopped

- 1 teaspoon salt

- ½ teaspoon freshly ground black pepper

- 1 pound egg lasagnette

- Freshly grated Parmesan cheese

Directions:

Put the tomatoes in a large frying pan and sauté them over medium heat for about 5 mins/until they begin to break down and give off juices. Pass the cooked tomatoes through a food mill into a big bowl.

Put the garlic cloves, basil and parsley leaves, oil, pecorino cheese, egg yolks, half of the almonds, salt, and pepper in the bowl of a food processor fitted with a metal blade and puree until you have a paste with a grainy texture.

Meanwhile, bring a large saucepan of water to a boil. Stir in a splash of olive oil, salt, and the lasagnette and cook, stirring often, until the pasta is al dente. Reserve a bit of the water & drain the pasta quickly in a colander.

While the pasta is cooking, put the remaining almonds in a dry skillet and toast them over medium heat, shaking the pan very often-otherwise they burn instantly-until golden brown and fragrant.

Put the pasta back in the same pot you cooked it in, over high heat. Add the paste, the tomatoes, and ¼ cup of reserved pasta water. Toss it all together for 1 to 2 minutes, adding more pasta water if the pasta is dry or sticky. Transfer to a large serving dish. Top with the chopped almonds and sprinkle with Parmesan cheese. Serve immediately. Pass the Parmesan at the table.

25. Lasagne Rice with Fresh Sausages

The combination of sausages and estratto make this a very rich-tasting pasta.

Makes: 6 servings

Prep: 10 mins

Cook: 10 mins

Ingredients:

- 1/3 cup extra virgin olive oil, + more for the pasta water

- 1 cup estratto* (or tomato paste)

- 1 ½ pounds sweet Italian sausage, cut into l-inch rounds

- 2 stalks celery, diced

- 1 small white or yellow onion, diced

- 1 teaspoon sugar (or more to taste)

- Salt and freshly ground black pepper

- 1 pound lasagna rice

- Freshly grated pecorino cheese

Directions:

Heat the oil and the estratto together in a large saucepan over medium heat. Add 1 cup of hot water (less if you’re using tomato paste), constantly stirring until the estratto has melted. Add the sausage, celery, onion, sugar, and enough water to just cover the ingredients and stir. Season with salt and pepper to taste. Bring to a boil, & then reduce & simmer for i hour, until the vegetables are tender and the ingredients are mixed together. Taste for seasoning & add more salt, pepper, and sugar to taste.

Meanwhile, put a saucepan of water to a boil. Stir in a small fistful of salt, a splash of oil, and the pasta. Cook until tender. When the pasta is almost cooked, spoon a ladleful of the hot condimento into a serving bowl. Reserve a 1 cup of the pasta water, quickly drain the pasta in a colander, and put it into the bowl with the condimento. Add the rest of the condimento and a splash of pasta water, and toss the pasta well, adding some pasta water if it is dry or sticky. Top with a sprinkling of freshly grated pecorino cheese and pass more at the table. Serve immediately.

26. Fresh Cod and Zucchini Lasagna

The union of cod with the zucchini is perfect, because the cod has such a strong flavor and the zucchini is mild and sweet. It is a way to take humble ingredients and make a very elegant dish.

Makes: 6 servings

Prep: 10 mins

Cook: 20 mins

Ingredients:

- 2 cups vegetable broth

- 4 fresh bay leaves

- ¾ pound fresh cod fillets

FOR THE BÉCHAMEL

- 5 tablespoons unsalted butter

- ½ cup all-purpose flour

- 2 cups milk

- 1 ½-2 cups reserved fish broth

- 8 anchovy fillets in olive oil

- Salt and freshly ground black pepper

- ¼ cup extra virgin olive oil

- 8 tbsp (1 stick) unsalted butter, + 3 tablespoons, cut into small pieces

- 1 garlic clove

- 2 pounds zucchini, cut into thin rounds

- 1 pound egg lasagna

- One cup grated Parmesan cheese, + more for the table

Directions:

Preheat the oven to 350°F. Butter a heatproof casserole dish (approximately 9×12 inches) that is nice enough to serve at the table.

Pour the vegetable broth and the bay leaves into a large, deep sauté pan and bring to a boil over high heat. Reduce the heat, place the cod fillets in the pan, and simmer for about 10 minutes, until the fish turns white. Turn off & let the fish sit in the broth while you prepare the rest of the lasagna.

To prepare the béchamel, melt the 5 tablespoons of butter in a heavy-bottomed saucepan over low heat. Add the flour & stir constantly until it is absorbed by the butter and cooked, about 2 minutes. Whisk in the milk and 1 ½ cups of the fish broth. Add more fish broth until the sauce is loose, and cook, whisking constantly, until the sauce thickens. Add the anchovy fillets & cook until the anchovies have melted into the béchamel.

Heat two tbsp of the olive oil and 4 tablespoons of butter in a large frying pan over medium heat. Add the garlic clove and sauté 1 or 2 minutes, until the garlic becomes fragrant but doesn’t brown. Add half of the sliced zucchini. Turn the heat up to high and sauté for 4 to 5 minutes, just until it is a little soft. Remove zucchini from pan and set aside. Add the remaining olive oil and another 4 tablespoons of butter and repeat with the remaining zucchini.

Meanwhile, put a pot of water to a boil and place a clean dish-towel on your work surface or on a sheet pan. Add salt, a little bit of olive oil, and the lasagna, a few at a time so there is just 1 layer in the pot. Cook the pasta for only 1 minute. It will not be al dente but remember it will cook more in the oven. Lift the lasagna out of the water and lay them in 1 layer on the towel. Repeat with the remaining lasagna.

TIP When we layer the lasagna, we lay all the pasta pieces in one direction so that when you slice the lasagna, it looks pretty. We also tear the pieces of lasagna to fit the space we are trying to cover

Place 1 layer of lasagna to cover the bottom of the buttered baking dish. Cover them with a third of the zucchini slices. Lift the cod out of the broth and break up a third of it over the zucchini slices. Pour one-fourth of the béchamel over the cod, using your fingers to spread it around. Sprinkle with Parmesan cheese. Repeat until all the ingredients are finished. The last layer will be just lasagna, béchamel, and Parmesan, with no zucchini or cod. Sprinkle the final layer with the small pieces of butter.

Place the lasagna in the oven to bake for 25 minutes, until it has a nice crust and is golden brown in places. Serve hot, dishing the lasagna out of the pan it was cooked in. Pass the Parmesan cheese.

27. Pumpkin Lasagna

Delicious pumpkin lasagna without noodles.

Makes: 6 servings

Prep: 10 mins

Cook: 1 hr.

Ingredients:

- 1 (8 oz.) package cream cheese

- 1 cup cottage cheese

- 1 cup sour cream

- 1/4 cup green onions, chopped

- 1/4 cup green pepper, chopped

- 1 1/2 lb. ground beef

- 1/2 teaspoon oregano

- 1/2 teaspoon basil

- 1/2 teaspoon rosemary

- 1/2 teaspoon salt

- 1 (15 oz.) can tomato sauce

- 2 1/2 lbs. pumpkin, thinly sliced

Directions:

In a bowl, combine cream cheese with cottage cheese, sour cream, onion and green pepper.

In a large skillet, brown ground beef with oregano, basil, rosemary and salt; stir in tomato sauce. In a 13x9x2-inch greased casserole dish, thinly layer a small amount of meat sauce; add a layer of pumpkin, top with a layer of cheese mixture. Repeat until all ingredients are used, ending with the meat mixture.

Cover & bake at 350F for 30 mins. Uncover and bake 30 minutes more.

28. Pesto Lasagna

This recipe comes with pesto, green beans, and cherry tomatoes.

Makes: 4 servings

Prep: 20 mins

Cook: 30 mins

Ingredients:

- Butter for greasing the baking dish

FOR THE BéCHAMEL

- ½ pound (2 sticks) unsalted butter

- 1 1/3 cups all-purpose flour

- 7 to 8 cups milk

- ½ teaspoon freshly grated nutmeg

- Salt and freshly ground black pepper

- ¼ cup extra virgin olive oil

- 1 small white or yellow onion, chopped

- ¾ pound cherry tomatoes

- Salt and freshly ground black pepper

FOR THE PESTO

- 2 cups blanched almonds

- ½ cup pine nuts

- 4 garlic cloves

- Two cups basil leaves

- ½ pound green beans, boiled or steamed until just tender

- ½ cup (or more) extra virgin olive oil

- Salt and freshly ground black pepper

- 1 ½ pounds fresh or dried lasagne

- Half cup grated Parmesan cheese, + more for passing at the table

- A walnut of butter (about 2 tablespoons), cut into small pieces

Directions:

Preheat the oven to 350°F. Grease a 13-×-11-inch baking dish with butter

To prepare the béchamel, melt the ½ pound of butter in a large saucepan over medium heat. Add the flour all at once until the butter has absorbed all the flour. Stir in 7 cups of the milk and bring to a low boil. Continue to cook it at a low boil, stirring constantly, for about 5 minutes to thicken. Add more milk if necessary for a loose béchamel. Stir in the nutmeg and salt and pepper to taste. Pour the béchamel into a large mixing bowl.

Warm ¼ cup olive oil in a large frying pan over medium heat. Add the onions and sauté for about 3 minutes, until they are tender and slightly golden. Add the cherry tomatoes and salt and pepper to taste. Cover and cook until the tomatoes burst, about 5 minutes. Cool the tomatoes to cool to room temp. before adding them to the bowl with the béchamel.

To make the pesto, put the almonds, pine nuts, garlic, basil, and green beans in the bowl of a food processor put with a metal blade and puree. With the machine running on low speed, add ½ cup olive oil slowly through the feed tube. Add more oil if necessary to form a loose paste. Turn off the machine. Add salt and pepper to taste and blend again to incorporate the salt and pepper. Put the pesto into the bowl with the béchamel and tomatoes.

Place a clean dry dishtowel on your work surface to lay the lasagne on after they’re cooked. Put a saucepan of water to a boil. Stir in a small fistful of salt. Add the lasagne, about 4 at a time, depending on the size of the pot; you don’t want the individual strips to touch. When the lasagne is al dente, carefully remove them from the boiling water and lay them on the towel to drain. Cover with a damp towel and continue until all the lasagne is cooked. You may need more than 1 towel to lay them in 1 layer.

Place a layer of lasagne in the bottom of the prepared baking dish. Cover with a layer of the pesto-béchamel sauce and continue the layers ending with lasagne. Spread the sauce over the top layer, then sprinkle with the grated Parmesan cheese and the butter pieces. Place the lasagne in the oven to bake for about 30 mins, until the top is golden brown. Serve hot in the same pan. Pass the Parmesan.

29. Lasagna with Turnips

Lasagna with turnips and pesto.

Makes: 6 servings

Prep: 10 mins

Cook: 20 mins

Ingredients:

- 1 packet lasagna sheets

- ½ cup pesto

- ½ cup bêchamel

- 2 medium turnips, boiled and thinly sliced

- Salt to season Extra virgin olive oil

- Loads of grated Parmesan

Directions:

Preheat oven to 180°C.

In a pan, toss the turnip and pesto over medium heat for less than a minute. Set aside.

Boil the lasagna sheets in abundant salted water for 4 – 5 minutes. Do not overcook as these will cook further in the oven.

Pour some extra virgin olive oil on a small baking tray and cover the surface with lasagna sheets. Put some pesto turnips on the lasagna, then pour some béchamel. Continue making layers of lasagna, turnip pesto and béchamel, finishing with a layer of béchamel. Sprinkle with grated Parmesan. Bake for about 20 mins.

30. Roasted Pumpkin Lasagna with Leeks & Sage

In this lasagna, the pumpkin acts as its own textural element—cut into little cubes and roasted in a good amount of butter & olive oil until the sides are caramelized and crisp and the insides are creamy.

Makes: 8 servings

Prep: 25 mins

Cook: 1 ½ hrs.

Ingredients:

8 TO 12 SERVINGS

- 2 tablespoons unsalted butter

- 2 tablespoons extra-virgin olive oil

- 2 pounds peeled and cubed (1-inch) pumpkin (from a 4-pound squash)

- Coarse kosher salt and freshly ground black pepper

- 2 large leeks (about 1 pound), white and green parts, trimmed, halved lengthwise, and cut into 1-inch pieces, washed well and drained

- 1 tablespoon chopped fresh sage leaves, plus 12 whole leaves for the top

- 1 recipe (4 cups) Classic Béchamel

- 15 dry lasagna noodles, cooked & cooled

- ½ cup freshly grated Parmesan cheese

- 8 oz. Monterey Jack cheese, shredded

Directions:

Cook the pumpkin: Preheat oven to 425°F with a rack in the center. In a skillet, melt the butter in the oil over medium heat. Put pumpkin on a baking sheet & toss with half of the butter-oil mixture, salt, and pepper. Roast until tender & browned in spots, about 30 minutes.

Cook the leeks: Add the leeks to the skillet with the remaining butter–oil mixture and season with salt and pepper. Cover & cook over med heat, until softened and bright green, about 5 minutes. Stir in the chopped sage and cook until fragrant, about 1 minute.

Make the lasagna: Lower the oven temperature to 375°F. Spread ½ cup of the béchamel in a 9 x 13-inch (3-quart) glass/ceramic dish. Arrange 5 of the noodles on top, overlapping slightly; spread with 1 cup of the béchamel and sprinkle with one third of the Parmesan. Top with half each of the pumpkin, leeks, and Monterey Jack. Repeat with another layer of 5 noodles, another 1 cup of béchamel, another third of the Parmesan, and the remaining pumpkin, leeks, and Monterey Jack. Top with the remaining 5 noodles and the remaining 1½ cups of béchamel, spreading to an even layer. Put the whole sage leaves on top and sprinkle with the remaining Parmesan.

Bake the lasagna: Cover with foil and bake for 20 minutes. Uncover and bake until top is beginning to brown, about 15 minutes. Turn on the broiler until the top is golden, about 2 minutes longer. Let rest for 15 minutes before serving.

Conclusion

There you have it! 30 super simple lasagna recipes for you to try. Make sure to try out each recipe and share with your friends and family. And for the last time, enjoy!

About the Author

Allie Allen developed her passion for the culinary arts at the tender age of five when she would help her mother cook for their large family of 8. Even back then, her family knew this would be more than a hobby for the young Allie and when she graduated from high school, she applied to cooking school in London. It had always been a dream of the young chef to study with some of Europe’s best and she made it happen by attending the Chef Academy of London.

After graduation, Allie decided to bring her skills back to North America and open up her own restaurant. After 10 successful years as head chef and owner, she decided to sell her business and pursue other career avenues. This monumental decision led Allie to her true calling, teaching. She also started to write e-books for her students to study at home for practice. She is now the proud author of several e-books and gives private and semi-private cooking lessons to a range of students at all levels of experience.

Stay tuned for more from this dynamic chef and teacher when she releases more informative e-books on cooking and baking in the near future. Her work is infused with stores and anecdotes you will love!

Author's Afterthoughts

I can’t tell you how grateful I am that you decided to read my book. My most heartfelt thanks that you took time out of your life to choose my work and I hope you find benefit within these pages.

There are so many books available today that offer similar content so that makes it even more humbling that you decided to buying mine.

Tell me what you thought! I am eager to hear your opinion and ideas on what you read as are others who are looking for a good book to buy. Leave a review on Amazon.com so others can benefit from your wisdom!

With much thanks,

Allie Allen