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Lasagna Variety

  • Author: Sofia
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x

Description

This version delivers the quintessential Italian-American experience with layers of savory ground beef, rich tomato sauce, and creamy cheese. It is ideal for family gatherings or when you want a hearty, familiar comfort food that satisfies everyone at the table.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 blend)
  • 1 small onion (finely diced)
  • 3 cloves garlic (minced)
  • 1 jar marinara sauce (24 ounces)
  • 1 cup water
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar (optional) (to balance acidity)
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup fresh parsley (chopped)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper (to taste)
  • 1 pound lasagna noodles
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (warmed)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon garlic powder
  • 1 pound boneless (skinless chicken breasts, cooked and diced)
  • 10 ounces fresh spinach (roughly chopped)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound cremini or button mushrooms (sliced)
  • 1 pound ground beef
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 1 jar marinara sauce (24 ounces)
  • 1/2 cup dry red wine (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 15 ounces ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper (to taste)
  • 1 pound lasagna noodles
  • 1 zucchini (sliced into rounds)
  • 1 yellow squash (sliced into rounds)
  • 1 bell pepper (chopped)
  • 1 cup cherry tomatoes (halved)
  • 2 tablespoons olive oil
  • 1 jar marinara sauce (24 ounces)
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup fresh basil (chopped)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper (to taste)

Instructions

  1. Preheat oven to 375°F (190°C); boil noodles in salted water until al dente; sauté ground beef and onion in olive oil for 6-8 minutes; stir in garlic, marinara, water, basil, oregano, sugar, salt, and pepper, simmering for 5 minutes; mix ricotta, egg, parsley, and half the mozzarella; layer sauce, noodles, ricotta mixture, meat sauce, and cheeses in a 9×13 dish; cover with foil and bake for 25 minutes, then uncover and bake 15-20 minutes until bubbly and golden; rest for 15 minutes before slicing.
  2. Preheat oven to 375°F (190°C); cook noodles until al dente and rinse with cold water; melt butter, whisk in flour to make a roux, then gradually add warm milk, nutmeg, garlic powder, salt, and pepper, cooking until thickened for 5 minutes; toss chicken, spinach, ricotta, and half the mozzarella; layer white sauce, noodles, chicken-spinach mixture, and cheeses in a 9×13 dish; cover with foil and bake for 30 minutes, then uncover and bake 10-15 minutes until melted and bubbling; rest for 10 minutes before serving.
  3. Preheat oven to 375°F (190°C); boil noodles until al dente; sauté mushrooms in olive oil for 8 minutes until browned and set aside; brown beef and onion in the same skillet, stir in garlic, thyme, rosemary, salt, and pepper, adding wine if using and reducing by half; add marinara and mushrooms back to skillet, simmering for 5 minutes; mix ricotta, egg, and half the mozzarella; layer sauce, noodles, ricotta mixture, meat sauce, and cheeses in a 9×13 dish; cover with foil and bake for 25 minutes, then uncover and bake 15-20 minutes until bubbly and golden; rest for 15 minutes before slicing.
  4. Preheat oven to 375°F (190°C); boil noodles until al dente; sauté vegetables in olive oil until tender; mix ricotta, egg, and half the mozzarella; layer sauce, noodles, vegetable mixture, and cheeses in a 9×13 dish; cover with foil and bake for 30 minutes, then uncover and bake 10-15 minutes until melted and bubbly; rest for 10 minutes before serving.
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1
  • Calories: 400
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 80mg

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Find it online: https://thetastybites.com/four-variations-of-lasagna/