The Best Classic Lasagna Recipes

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Lasagna is one of those wonderful foods that can be made in many different ways to suit the taste of any family. It’s great for a crowd, welcome at a party or potluck, and warming on a cold winter night. Add a green salad, and you have a hearty meal your family will love.

Here’s a traditional, filling, ground beef lasagna that’s easy to make. Leftovers are just as tasty reheated for lunch the following day. Serve lasagna with a side of vegetables and/or garlic bread if desired. Because it is so filling and incorporates a variety of ingredients, lasagna does not necessarily need to be served with a side dish.

Ground Beef Lasagna

(375 Calories, Serves 10)

Ingredients:

  • 1 pound lean ground beef
  • 1 (32 ounce) jar spaghetti sauce
  • 32 ounces cottage cheese
  • 3 cups shredded mozzarella cheese
  • 2 eggs
  • ½ cup grated Parmesan cheese
  • 2 teaspoons dried parsley
  • Salt and pepper to taste
  • 9 lasagna noodles
  • ½ cup water

Cooking Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large skillet, lightly heat the ground beef until it browns. Drain fat, then add spaghetti sauce and simmer for 5 minutes.
  3. In a large mixing bowl, combine cottage cheese, 2 cups of mozzarella, eggs, half of Parmesan cheese, parsley, salt and pepper.
  4. Spread ¾ cup of sauce across bottom of 9x13 baking dish.
  5. Evenly space three uncooked lasagna noodles, 1-3/4 cup of cheese mixture, and ¼-cup sauce.
  6. Repeat the ingredient layers twice.
  7. Top with remaining three noodles, sauce, and cheese.
  8. Pour ½-cup water into edges of pan. Cover with foil.
  9. Bake for 45 minutes. Remove foil, and bake for 10 more minutes.
  10. Let stand for 10 minutes before serving.

For a switch on the usual meat lasagna, here’s an easy chicken lasagna to try. Guests will beg for the recipe!

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Chicken Lasagna Recipe

(400 Calories, Serves 8)

Ingredients:

  • 3 skinless, boneless chicken breast halves
  • 6 uncooked lasagna noodles
  • 1 chicken bouillon cube
  • ¼ cup hot water
  • 8 ounces cream cheese, softened
  • 2 cups shredded mozzarella cheese
  • 1 (26 ounce) jar spaghetti sauce

Cooking Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Bring a large pot of salted water to a boil. Cook the lasagna noodles for 10 minutes. Drain, rinse and set aside.
  3. While noodles are cooking, put the chicken in saucepan with water to cover, and bring to a boil. Cook for 20 minutes, until cooked through.
  4. Remove the chicken from the pan and shred.
  5. Dissolve the bouillon cube in hot water.
  6. Mix chicken with bouillon, cream cheese and 1 cup of mozzarella cheese in large bowl.
  7. Spread 1/3 of the spaghetti sauce in the bottom of a 9x13 baking dish.
  8. Spread half of the chicken mixture in the dish, and top with three lasagna noodles.
  9. Repeat layers, ending with remaining spaghetti sauce and mozzarella cheese.
  10. Bake for 45 minutes, until bubbly.

Roasted vegetable lasagna has a bold taste that is sure to please a crowd. (For more vegetarian recipes, see Delicious Vegetarian Dinner Recipes).

Vegetable Lasagna Recipe

(350 Calories, Serves 7)

Ingredients:

  • 1 large eggplant, sliced into ¼ inch pieces
  • 1/3 pound mushrooms, sliced
  • 2 small zucchini, cut into slices
  • 1 red bell pepper, cored, seeded, and cut into slices
  • 3 tablespoons olive oil
  • 1 clove minced garlic
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 15 ounces of ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 (26 ounce) jar spaghetti sauce
  • 12 no-boil lasagna noodles
  • 2 cups shredded mozzarella cheese

Cooking Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Coat two 15x10 baking pans with nonstick cooking spray.
  3. Place eggplant and mushrooms in one pan, with the zucchini and red pepper in the other.
  4. Mix olive oil and garlic, brush over vegetables, then sprinkle with salt and pepper.
  5. Bake for 30 minutes, turning vegetables over halfway through.
  6. Remove the eggplant and mushrooms from the oven; continue to cook zucchini and red bell pepper for 10 minutes longer. When done, lower oven temperature to 350 degrees Fahrenheit.
  7. While vegetables are cooking, combine ricotta cheese, Parmesan cheese and egg in a mixing bowl.
  8. Spray a 13x9 baking dish with nonstick cooking spray. Spread ¼-cup spaghetti sauce in the bottom of the dish.
  9. Layer the four lasagna noodles in the bottom of the baking dish, then half of cheese mixture, half of vegetables, 1/3 of spaghetti sauce, and 2/3 cup of mozzarella cheese. Sprinkle with half of basil.
  10. Repeat layers, ending with remaining noodles and spaghetti sauce.
  11. Cover and bake for 40 minutes. Uncover, and sprinkle with remaining mozzarella cheese.
  12. Bake a few minutes longer, until bubbly.
  13. Let stand 10 minutes before serving.

Spinach lasagna is healthy, easy and delicious. Bring it to your next potluck, and watch it disappear. To grow your own spinach for this dish, see What To Plant In Fall: Autumn Garden Guide).

Spinach Lasagna Recipe

(350 Calories, Serves 8)

Ingredients:

  • 1 tablespoon olive oil
  • 20 ounces of frozen, chopped spinach
  • ½ onion, chopped
  • 1 egg
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 ½ cloves crushed garlic
  • 1 jar of spaghetti sauce
  • 1 ½ cups of water
  • 2 cups cottage cheese
  • 8 ounces shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ¾ cup chopped fresh parsley
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 12 lasagna noodles

Cooking Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Heat olive oil in large pot, and sauté spinach, onion, oregano, basil and garlic until the onion is translucent.
  3. Add spaghetti sauce and water to the spinach mixture, and simmer for 20 minutes.
  4. Mix cottage cheese, Parmesan, mozzarella, parsley, salt, pepper and egg in a large bowl.
  5. Spread enough spinach/spaghetti sauce mixture to lightly cover the bottom of a 13x9 baking dish.
  6. Place four uncooked lasagna noodles on top of the sauce, then cover with another layer of sauce.
  7. Add four more noodles, and cover with a layer of sauce, then half of the cheese mixture.
  8. Layer remaining noodles, sauce mixture and cheese mixture, finish with remaining sauce.
  9. Cover and bake for 55 minutes. Remove foil; continue baking for an additional 15 minutes.
  10. Let sit for 10 minutes before serving.

Whether you prefer meat lasagna or a vegetable recipe, you are sure to dish up a meal that your family will request over and over again.

Last Updated: January 31, 2012
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About Michelle Ullman Michelle Ullman has lived and gardened in Southern California since childhood. A freelance writer, she covers topics ranging from gardening to home improvement to health issues. She also has experience as a catalog copywriter and poet. Michelle has trained and worked as a respiratory therapist and surgical technologist, but prefers to spend her time gardening, and walking with her dog. Michelle holds a Bachelor's Degree from Redlands University in Business Management. 

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