Top 10 Delicious Lasagna Recipe Variations to Try Today

Classic Meat Lasagna

This traditional lasagna recipe creates the perfect comfort food with layers of pasta, rich meat sauce, creamy ricotta, and melted mozzarella cheese.

Ingredients:

For the Meat Sauce:

• 1 lb ground beef
• 1/2 lb ground Italian sausage
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 (6 oz) cans tomato paste
• 1/2 cup red wine (optional)
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp fennel seeds
• Salt and pepper to taste

For the Cheese Mixture:

• 15 oz ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt

For Assembly:

• 12 lasagna noodles
• 16 oz mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese

Instructions:

1. Prepare the meat sauce: In a large pot, brown the ground beef and sausage over medium-high heat. Add onion and cook until softened. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, wine, basil, oregano, fennel seeds, salt, and pepper. Simmer for 30 minutes, stirring occasionally.
2. Cook the noodles: Cook lasagna noodles according to package directions until al dente. Drain and set aside.
3. Make cheese mixture: In a bowl, combine ricotta cheese, egg, 1/2 cup Parmesan, parsley, and salt. Mix well.
4. Preheat oven: Preheat your oven to 375°F (190°C).
5. Assemble the lasagna: Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish. Layer 4 noodles, half of the ricotta mixture, 1/3 of the remaining meat sauce, and 1/3 of the mozzarella. Repeat layers. Top with remaining noodles, meat sauce, mozzarella, and Parmesan.
6. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until cheese is golden and bubbling.
7. Rest and serve: Let lasagna rest for 15 minutes before cutting. This allows the layers to set properly.

Serving: Cut into squares and serve hot. Pairs wonderfully with garlic bread and a fresh green salad.

Vegetable Lasagna

Ingredients:

• 12 lasagna noodles
• 2 medium zucchini, sliced lengthwise
• 2 bell peppers (red and yellow), sliced
• 4 cups fresh spinach
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 3 cups marinara sauce
• 2 cloves garlic, minced
• 1 medium onion, diced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook the noodles: Boil the lasagna noodles according to package directions until al dente. Drain and set aside.
3. Prepare vegetables: Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant, about 3 minutes. Add bell peppers and cook for 5 minutes. Add zucchini slices and cook for another 3 minutes. Finally, add spinach and cook until wilted. Season with salt, pepper, basil, and oregano.
4. Make cheese mixture: In a large bowl, combine ricotta cheese, eggs, and half of the mozzarella cheese. Mix well and season with salt and pepper.
5. Assemble the lasagna: Spread a thin layer of marinara sauce in the bottom of the prepared baking dish. Layer 4 noodles, then spread half of the ricotta mixture, half of the sautéed vegetables, and 1/3 of the remaining marinara sauce. Repeat layers. Top with remaining 4 noodles, remaining marinara sauce, remaining mozzarella, and Parmesan cheese.
6. Bake: Cover with aluminum foil and bake for 35 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
7. Rest and serve: Let the lasagna rest for 10 minutes before cutting. This helps the layers set properly. Serve hot and enjoy!

Cooking Time: 1 hour 30 minutes | Serves: 8-10 people

This vegetarian lasagna is packed with nutritious vegetables and offers all the comfort of traditional lasagna while being lighter and healthier. Perfect for family dinners or meal prep!

Cheese Lasagna

Ingredients:

• 12 lasagna noodles
• 2 cups ricotta cheese
• 3 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 large eggs
• 2 tablespoons fresh parsley, chopped
• 3 cups marinara sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

Instructions:

1. Prepare the pasta: Cook lasagna noodles according to package directions until al dente. Drain and set aside on a clean kitchen towel to prevent sticking.
2. Preheat oven: Preheat your oven to 375°F (190°C).
3. Make cheese mixture: In a large bowl, combine ricotta cheese, 2 cups mozzarella cheese, ½ cup Parmesan cheese, eggs, minced garlic, parsley, oregano, basil, salt, and pepper. Mix well until smooth and creamy.
4. Prepare baking dish: Lightly grease a 9×13-inch baking dish with olive oil. Spread a thin layer of marinara sauce on the bottom.
5. Layer the lasagna: Place 4 lasagna noodles over the sauce. Spread half of the cheese mixture over the noodles. Pour 1 cup of marinara sauce over the cheese layer. Repeat with another layer of noodles, remaining cheese mixture, and 1 cup of sauce. Top with final layer of noodles and remaining sauce.
6. Add final cheese: Sprinkle the remaining 1 cup mozzarella cheese and ½ cup Parmesan cheese evenly over the top.
7. Bake: Cover tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is golden and bubbly.
8. Rest and serve: Let the lasagna rest for 10-15 minutes before cutting to allow layers to set. Garnish with fresh basil leaves and serve hot.

Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes | Serves: 8-10 people

Tips: For extra richness, add a layer of cream cheese mixed with herbs. You can also substitute some mozzarella with provolone or fontina cheese for different flavor profiles.

Spinach and Ricotta Lasagna

Ingredients:

• 12 lasagna noodles
• 2 lbs fresh spinach or 2 (10 oz) packages frozen spinach, thawed and drained
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 2 cups shredded mozzarella cheese, divided
• 1 large egg
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 3 cups marinara sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped

Instructions:

1. Prepare the pasta: Cook lasagna noodles according to package directions until al dente. Drain and set aside on a clean kitchen towel to prevent sticking.
2. Prepare the spinach: If using fresh spinach, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute. Add spinach and cook until wilted, about 3-4 minutes. If using frozen spinach, make sure it’s thoroughly thawed and squeeze out excess water using a clean kitchen towel.
3. Make the ricotta mixture: In a large bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, salt, pepper, nutmeg, basil, and parsley. Mix well until smooth and creamy.
4. Combine spinach and ricotta: Add the prepared spinach to the ricotta mixture and stir until evenly distributed.
5. Preheat oven: Preheat your oven to 375°F (190°C).
6. Assemble the lasagna: Spread 1/2 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Layer as follows: 3 lasagna noodles, 1/3 of the spinach-ricotta mixture, 1/2 cup mozzarella cheese, 3/4 cup marinara sauce. Repeat layers twice more, ending with the remaining 3 noodles, remaining marinara sauce, remaining mozzarella cheese, and remaining Parmesan cheese.
7. Cover and bake: Cover tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly.
8. Rest and serve: Let the lasagna rest for 10-15 minutes before cutting. This allows the layers to set and makes serving easier. Garnish with additional fresh basil if desired.

Tips:

• Make sure to drain spinach thoroughly to prevent a watery lasagna
• For best results, use whole milk ricotta cheese
• Can be assembled ahead of time and refrigerated for up to 24 hours before baking
• Leftovers keep well in the refrigerator for up to 4 days

White Sauce Lasagna

White Sauce Lasagna, also known as Lasagna Bianca, is an elegant and creamy alternative to traditional tomato-based lasagna. This sophisticated dish features layers of pasta, rich béchamel sauce, and your choice of protein or vegetables.

Ingredients:

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese

For the Lasagna:

• 12 lasagna noodles
• 3 cups cooked chicken breast, shredded (or sautéed vegetables)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil

Instructions:

Step 1: Prepare the Pasta

Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.

Step 2: Make the Béchamel Sauce

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually add warm milk, whisking continuously to prevent lumps. Cook until sauce thickens, about 8-10 minutes. Season with salt, white pepper, and nutmeg. Remove from heat and stir in Parmesan cheese until melted.

Step 3: Prepare the Ricotta Mixture

In a large bowl, combine ricotta cheese, eggs, and chopped parsley. Mix well until smooth and set aside.

Step 4: Assemble the Lasagna

Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil. Spread a thin layer of béchamel sauce on the bottom. Layer as follows:

1. 3 lasagna noodles
2. 1/3 of the ricotta mixture
3. 1/3 of the shredded chicken
4. 1/3 of the béchamel sauce
5. 1/3 of the mozzarella cheese

Repeat layers twice more, ending with a final layer of noodles, remaining béchamel sauce, and remaining mozzarella and Parmesan cheeses.

Step 5: Bake

Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden brown and bubbly. Let rest for 10 minutes before serving.

Serving Suggestions:

Serve hot with a fresh green salad and crusty bread. Garnish with additional fresh parsley if desired.

Seafood Lasagna

This luxurious Seafood Lasagna features tender shrimp, succulent crab, and mixed seafood in a rich creamy white sauce, making it perfect for special occasions and seafood lovers.

Ingredients:

For the Seafood Filling:

• 1 lb large shrimp, peeled and deveined
• 1 lb crab meat (fresh or canned)
• 1/2 lb scallops (optional)
• 3 cloves garlic, minced
• 1/4 cup white wine
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

For the White Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and white pepper to taste

For Assembly:

• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 egg, beaten
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped

Instructions:

1. Prepare the Pasta: Cook lasagna noodles according to package directions until al dente. Drain and set aside.
2. Make the Seafood Filling: Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add shrimp and scallops, cook for 2-3 minutes until pink. Add crab meat and white wine, cook for another 2 minutes. Season with salt, pepper, and parsley. Remove from heat and set aside.
3. Prepare the White Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to make a roux. Gradually add milk and cream, whisking constantly to prevent lumps. Cook until thickened, about 5-7 minutes. Stir in Parmesan cheese, nutmeg, salt, and white pepper.
4. Mix Ricotta: In a bowl, combine ricotta cheese, beaten egg, and fresh basil. Mix well and season with salt and pepper.
5. Preheat Oven: Preheat your oven to 375°F (190°C).
6. Assemble the Lasagna: Spread a thin layer of white sauce in the bottom of a 9×13 inch baking dish. Layer as follows:
   – 3 lasagna noodles
   – 1/3 of the ricotta mixture
   – 1/3 of the seafood filling
   – 1/3 of the white sauce
   – 1/3 of the mozzarella cheese
   Repeat layers twice more, ending with remaining white sauce and cheeses on top.
7. Bake: Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
8. Rest and Serve: Let the lasagna rest for 10-15 minutes before cutting. Garnish with fresh parsley and serve hot.

Tips:

• Use fresh seafood for the best flavor
• Don’t overcook the seafood to prevent it from becoming rubbery
• Let the lasagna rest before serving to allow layers to set
• This can be assembled ahead and refrigerated overnight before baking

Eggplant Lasagna

Ingredients:

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 3 cups marinara sauce
• 1 lb ground beef or Italian sausage
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the eggplant: Preheat oven to 375°F (190°C). Slice eggplants lengthwise into 1/4-inch thick strips. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
2. Roast eggplant: Brush eggplant slices with olive oil and arrange on baking sheets. Roast for 15-20 minutes until tender and lightly golden. Set aside.
3. Prepare meat sauce: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
4. Add sauce: Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
5. Prepare cheese mixture: In a bowl, combine ricotta cheese, egg, half of the mozzarella, and Parmesan cheese. Mix until well combined.
6. Assemble lasagna: In a greased 9×13 inch baking dish, spread a thin layer of meat sauce. Layer with eggplant slices, overlapping slightly. Spread half of the ricotta mixture over eggplant, then half of the remaining meat sauce. Repeat layers once more.
7. Top and bake: Sprinkle remaining mozzarella cheese on top. Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
8. Rest and serve: Let lasagna rest for 15 minutes before slicing. Garnish with fresh parsley and serve hot.

Serving Tips: This low-carb lasagna pairs perfectly with a fresh green salad and garlic bread. Each serving contains significantly fewer carbohydrates than traditional pasta lasagna while maintaining all the rich, satisfying flavors.

Mushroom Lasagna

This savory vegetarian mushroom lasagna features a rich blend of portobello, shiitake, and cremini mushrooms, creating a hearty and umami-packed dish perfect for any occasion.

Ingredients:

• 12 lasagna noodles
• 2 lbs mixed mushrooms (portobello, shiitake, cremini), sliced
• 3 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 eggs
• 3 cloves garlic, minced
• 1 large onion, diced
• 3 tbsp olive oil
• 2 cups marinara sauce
• 1 cup white wine (optional)
• 2 tbsp fresh thyme
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste
• 2 tbsp butter

Instructions:

1. Prepare the noodles: Cook lasagna noodles according to package directions until al dente. Drain and set aside.
2. Sauté the mushrooms: Heat olive oil and butter in a large skillet over medium-high heat. Add sliced mushrooms and cook until golden brown and moisture has evaporated, about 8-10 minutes. Season with salt and pepper.
3. Cook aromatics: Add diced onion and minced garlic to the mushrooms. Cook for 3-4 minutes until fragrant. Add white wine if using, and let it reduce by half.
4. Add herbs: Stir in fresh thyme and half of the basil. Remove from heat and let cool slightly.
5. Prepare cheese mixture: In a bowl, combine ricotta cheese, eggs, half of the mozzarella, and half of the Parmesan. Mix well and season with salt and pepper.
6. Preheat oven: Preheat your oven to 375°F (190°C).
7. Assemble the lasagna: In a greased 9×13 inch baking dish, spread a thin layer of marinara sauce. Layer 3 noodles, then 1/3 of the ricotta mixture, 1/3 of the mushroom mixture, and 1/3 of the remaining marinara sauce. Repeat layers twice more.
8. Top and bake: Sprinkle remaining mozzarella and Parmesan cheese on top. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
9. Rest and serve: Let the lasagna rest for 10 minutes before cutting. Garnish with remaining fresh basil before serving.

Serving suggestion: Serve with a crisp green salad and garlic bread for a complete meal. This rich, earthy lasagna pairs wonderfully with a glass of red wine.

Mexican Lasagna

Ingredients:

• 12 flour tortillas (8-inch)
• 1 lb ground beef
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 2 cups salsa
• 2 cups shredded Mexican cheese blend
• 1 cup shredded Monterey Jack cheese
• 1 cup sour cream
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (4 oz) diced green chiles
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook the filling: Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cook for 5 minutes until softened. Add garlic and cook for 1 minute more.
3. Brown the meat: Add ground beef to the skillet, breaking it up with a spoon. Cook until no longer pink, about 6-8 minutes. Drain excess fat.
4. Season: Add taco seasoning, black beans, corn, and green chiles. Stir in 1/2 cup salsa and cook for 2-3 minutes. Season with salt and pepper.
5. Layer the lasagna: Spread a thin layer of salsa on the bottom of the prepared baking dish. Place 3 tortillas overlapping to cover the bottom.
6. Add layers: Spread 1/3 of the meat mixture over tortillas, then 1/3 of the remaining salsa, and 1/3 of the Mexican cheese blend. Repeat layers twice more.
7. Top layer: Place final 3 tortillas on top, spread with sour cream, and sprinkle with Monterey Jack cheese.
8. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
9. Rest and serve: Let stand for 10 minutes before cutting. Garnish with fresh cilantro, diced tomatoes, and additional sour cream if desired.

Serving Tips:

Serve with guacamole, additional salsa, and lime wedges. This fusion dish combines the layered technique of Italian lasagna with the bold, spicy flavors of Mexican cuisine for a unique and satisfying meal.

Zucchini Lasagna

This low-carb zucchini lasagna is a delicious and healthy alternative to traditional pasta lasagna, perfect for ketogenic and gluten-free diets.

Ingredients:

• 4-5 large zucchini, sliced lengthwise into thin strips
• 1 lb ground beef or turkey
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 3 cups marinara sauce
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp olive oil
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh basil leaves for garnish

Instructions:

1. Prepare the zucchini: Wash and slice zucchini lengthwise into thin strips (about 1/4 inch thick). Lay them on paper towels, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry thoroughly.
2. Preheat oven: Preheat your oven to 375°F (190°C).
3. Cook the meat: Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened. Add ground meat and cook until browned. Season with Italian seasoning, salt, and pepper. Stir in 2 cups of marinara sauce and simmer for 10 minutes.
4. Prepare cheese mixture: In a bowl, combine ricotta cheese, eggs, half of the mozzarella, and Parmesan cheese. Mix well and season with salt and pepper.
5. Assemble the lasagna: Spread a thin layer of remaining marinara sauce in the bottom of a 9×13 inch baking dish. Layer as follows: zucchini strips, meat sauce, cheese mixture, and repeat. Top with remaining mozzarella cheese.
6. Bake: Cover with foil and bake for 35-40 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly.
7. Rest and serve: Let the lasagna rest for 10-15 minutes before cutting. Garnish with fresh basil leaves and serve hot.

Cooking time: 1 hour 30 minutes | Serves: 8-10 people

With these 10 amazing lasagna recipe options at your fingertips, you’ll never run out of delicious dinner ideas! Each lasagna recipe offers its own special charm, from traditional comfort food classics to healthy modern twists that cater to various dietary preferences. Whether you choose the hearty Classic Meat Lasagna for a family gathering or the lighter Zucchini Lasagna for a healthier meal, these recipes guarantee satisfaction with every bite. So grab your apron, gather your ingredients, and start creating these incredible lasagna masterpieces that will become treasured favorites in your recipe collection!