Type what you have

Ingredients

• ✓ lasagna noodle
• olive oil
• garlic
• spinach
• ricotta cheese
• mozzarella cheese
• salt
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; lay noodles flat onto a flat surface.
3. 3 Heat olive oil in a small skillet over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Transfer garlic to a large bowl. Add spinach, ricotta cheese, mozzarella cheese, and salt to the bowl; stir until evenly combined.
4. 4 Spread a heaping 1/4 cup spinach mixture into middle of each lasagna noodle. Roll noodles firmly around filling; arrange in a baking dish. Pour spaghetti sauce over rolls. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil; continue baking 5 minutes more. Sprinkle Parmesan cheese over rolls to serve.

By Chickentarian

Ingredients

• ✓ lasagna noodle
• chicken breast
• lime juice
• taco seasoning mix
• mozzarella cheese
• sour cream
• salsa
• salt
• black pepper

Instructions

1. 1 Combine chicken, lime juice, and taco seasoning in a large bowl. Stir to make sure chicken is evenly covered.
2. 2 Cook chicken mixture over medium heat until firm, about 15 minutes.
3. 3 Mix 1/2 cup mozzarella cheese, sour cream, and salsa in a bowl. Season with salt and pepper.
4. 4 Put a few spoonfuls of the sour cream mixture in the bottom of a 9x9-inch baking dish. Layer noodles and chicken on top. Cover with remaining 1 cup mozzarella cheese.
5. 5 Bake in the preheated oven until noodles are tender and cheese is melted, about 1 hour.

By Bailey

Ingredients

• ✓ lasagna noodle
• ground beef
• spaghetti sauce
• water
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• parsley
• egg
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Turn off the heat; drain and discard grease.
3. 3 Stir spaghetti sauce into the skillet. Pour water into the empty sauce jar; cover, shake well, then pour liquid into the skillet. Stir until beef and sauce are well combined.
4. 4 Mix ricotta cheese, 1 1/4 cups mozzarella, 1/4 cup Parmesan, parsley, and egg together in a bowl until well blended.
5. 5 Spread 1 cup meat sauce over the bottom of a 9x13-inch baking dish. Top with 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 cup meat sauce. Repeat layers twice more with noodles, ricotta mixture, and meat sauce. Top with remaining noodles and meat sauce, then sprinkle remaining mozzarella and Parmesan over top.
6. 6 Spray a sheet of aluminum foil with cooking spray. Place the sheet, sprayed-side down, over the baking dish and seal tightly.
7. 7 Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake until heated through, about 15 more minutes. Let stand for 15 minutes before serving.

By Kraft

Ingredients

• ✓ lasagna noodle
• andouille sausage
• chicken breast
• cajun seasoning
• sage
• onion
• celery
• red bell pepper
• garlic
• alfredo sauce
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Cook sausage, chicken, Cajun seasoning, and sage in a large skillet over medium-high heat until chicken is no longer pink and juices run clear, about 8 minutes. Remove sausage mixture from skillet with a slotted spoon; set aside.
4. 4 Saute onion, celery, bell pepper, and garlic in same skillet over medium-high heat until tender. Remove from heat; stir in sausage mixture and 1/2 the Alfredo sauce.
5. 5 Arrange 4 noodles in the bottom of the prepared baking dish. Spread with 1/2 of the sausage mixture. Repeat layers; cover with a layer of noodles. Spread remaining 1/2 Alfredo sauce over top. Top with mozzarella then sprinkle with Parmesan cheese.
6. 6 Bake in the preheated oven for 1 hour. Let stand 15 minutes before serving.

By SAIDANDDUNN

Ingredients

• ✓ lasagna noodle
• butter
• cream cheese
• salt
• onion powder
• black pepper
• milk
• swiss cheese
• chicken
• ham
• bread crumb
• italian seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Melt butter in a saucepan over medium heat; stir in cream cheese until it begins to melt, about 5 minutes. Season with salt, onion powder, and black pepper. Gradually whisk warm milk into cream cheese until smooth; stir in 1 ½ cups Swiss cheese. Bring sauce to a simmer, stirring constantly, until cheese has melted and sauce has thickened, 5 to 10 minutes. Remove from heat.
4. 4 Spread ¾ cup cheese sauce into the bottom of a 9x9-inch baking dish. Arrange ⅓ lasagna noodles over sauce; spread ½ cooked chicken and ½ ham over noodles. Pour 1 cup sauce over top. Repeat layers starting with ½ remaining lasagna noodles, remaining ½ chicken, remaining ½ ham, and 1 cup cheese sauce. Layer on remaining lasagna noodles, remaining sauce, remaining ½ cup Swiss cheese, and bread crumbs; sprinkle top with Italian seasoning. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven until bubbling, about 25 minutes. Remove foil; continue baking until bread crumbs are browned, about 10 minutes more. Let casserole stand before serving, 5 to 10 minutes.

By fotoe!78

Ingredients

• ✓ lasagna noodle
• cooking spray
• hot sausage
• onion
• mushroom
• spinach
• ricotta cheese
• egg
• alfredo sauce
• milk
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
2. 2 Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
3. 3 Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
4. 4 Combine Alfredo sauce and milk in a medium bowl. Mix well.
5. 5 Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
6. 6 Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
7. 7 Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.

By JANINEGOODWIN

Ingredients

• ✓ lasagna noodle
• mild sausage
• ground sirloin
• olive oil
• onion
• garlic
• chicken broth
• marinara sauce
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add sausage and ground beef to the pot and until browned, about 5 minutes. Drain and discard grease and set meat aside. Add olive oil and swirl to insure the bottom of the pot is evenly coated. Add onion and cook until just soft, but not brown, about 5 minutes. Stir in garlic and cook until just fragrant, about 1 minute.
2. 2 Pour in chicken broth and deglaze the pot, scraping up the brown bits from the bottom. Pour in marinara sauce. Add meat mixture and season with salt and pepper. Stir to combine. Add lasagna noodles, making sure that they are completely submerged in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste and adjust salt, if necessary. Ladle into bowls and top each with 1 teaspoon Parmesan cheese.

By Bren

Ingredients

• ✓ lasagna noodle
• tomato
• garlic
• basil
• salt
• black pepper
• ricotta cheese
• egg
• carrot
• spinach
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x12-inch baking dish.
2. 2 Combine tomatoes, garlic, basil, salt, and black pepper in a medium saucepan over high heat; bring to a boil. Reduce heat to low; simmer to blend flavors, about 10 minutes. Combine ricotta cheese and egg in a bowl.
3. 3 Lightly coat the baking dish with tomato sauce; place 3 noodles on top, lengthwise. Top with ¼ remaining tomato sauce; spread ⅓ ricotta mixture on top with a rubber spatula. Scatter ⅓ each carrots and spinach on top, followed by ¼ mozzarella. Repeat layers twice more. Place remaining 3 noodles on top; top with remaining ¼ each tomato sauce and mozzarella. Sprinkle with Parmesan cheese.
4. 4 Cover dish with aluminum foil; bake 30 minutes. Remove foil and bake until cheese is bubbling and lightly brown, about 10 minutes more. Let stand before cutting, 15 minutes.

By Cans Get You Cooking

Ingredients

• ✓ lasagna noodle
• potato
• milk
• butter
• bacon
• onion
• garlic
• cheddar cheese
• salt
• pepper
• sour cream
• chive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
3. 3 Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
4. 4 Cook the lasagna noodles according to package directions and cool under running water.
5. 5 Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
6. 6 Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

By Seanna Chauvet

Ingredients

• ✓ lasagna noodle
• butternut squash
• vegetable oil
• salt
• butter
• garlic
• all-purpose flour
• milk
• salt
• black pepper
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. 2 Brush butternut squash halves with vegetable oil and season with salt.
3. 3 Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Cool for 15 to 20 minutes, then scoop flesh into a bowl. Set aside.
4. 4 Heat butter in a large skillet over medium-low heat. Cook and stir garlic in hot butter until softened. Stir in flour and cook for 3 minutes. Whisk in milk until smooth. Bring to a simmer and cook, whisking occasionally until thickened, about 10 minutes. Stir in butternut squash flesh and season with salt and pepper. Butternut sauce can be made 3 days ahead and refrigerated.
5. 5 Reduce the oven temperature to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
6. 6 Beat heavy cream in a large glass or metal mixing bowl until foamy. Gradually season with salt, continuing to beat until medium peaks form. Lift the beater or whisk straight up: the tip of the peak should curl over slightly. Set aside.
7. 7 Pour 1 cup butternut sauce into the prepared baking dish and place 3 lasagna noodles on top in a single layer. Spread 1/2 of remaining sauce over noodles and sprinkle with 1/2 cup Parmesan cheese. Cover with another layer of noodles, spread remaining sauce on top, and sprinkle with 1/2 cup Parmesan cheese. Place final layer of noodles on top. Spread whipped cream over noodles, making sure pasta is completely covered. Sprinkle with remaining 1/3 cup Parmesan cheese. Cover the baking dish tightly with aluminum foil.
8. 8 Bake for 30 minutes. Remove the foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.

By ANNARICCIJOHNSON

Ingredients

• ✓ lasagna noodle
• ricotta cheese
• cheddar cheese
• mozzarella cheese
• parmesan cheese
• egg
• onion
• parsley
• garlic
• black pepper
• alfredo pasta sauce
• lobster meat
• baby spinach

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place ricotta cheese into a large bowl. Stir in 1 cup Cheddar, 1/2 cup mozzarella, 1/2 cup Parmesan, and eggs. Mix in onion, parsley, garlic, and pepper.
3. 3 Spread 1 1/2 cups Alfredo sauce over the bottom of the prepared baking dish. Top with a layer of 4 lasagna noodles. Arrange 1/3 of the lobster meat over noodles, then cover with 1/3 of the spinach and another layer Alfredo sauce. Repeat layers twice more: noodles, lobster meat, spinach, and sauce. Sprinkle remaining Cheddar, mozzarella, and Parmesan over top. Give the whole pan a gentle shake to get everything settled in.
4. 4 Cover the baking dish loosely with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking until cheese is browned, about 10 more minutes.
5. 5 Let stand for 10 minutes before serving.

By Shelak

Ingredients

• ✓ lasagna noodle
• olive oil cooking spray
• zucchini
• green bell pepper
• mushroom
• onion
• basil
• garlic
• salt
• black pepper
• pasta sauce
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a large baking sheet with cooking spray.
2. 2 Arrange zucchini slices, bell pepper pieces, sliced mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables; coat with cooking spray. Season with salt and black pepper.
3. 3 Bake in the preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
5. 5 Heat pasta sauce in a saucepan over medium-high heat to a simmer. Combine mozzarella and Parmesan cheeses in a bowl.
6. 6 Pour 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce to cover. Spread 1/4 roasted vegetables over noodles, top with 1/4 sauce, sprinkle 1/4 cheese mixture over sauce. Repeat layers 3 more times, ending with cheese mixture.
7. 7 Bake in the preheated oven until cheese melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest 10 minutes before slicing.

By cookntraveler

Ingredients

• ✓ lasagna noodle
• onion
• celery
• garlic
• vegetable oil
• turkey
• broccoli
• butter
• all-purpose flour
• salt
• black pepper
• milk
• mozzarella cheese

Instructions

1. 1 In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.
2. 2 To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk and cook until thick.
3. 3 To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.
4. 4 Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.

By Bonnie G

Ingredients

• ✓ lasagna noodle
• chicken breast
• spaghetti sauce
• hot sauce
• apple cider vinegar
• water
• garlic powder
• onion
• green bell pepper
• mushroom
• egg
• ricotta cheese
• mozzarella cheese
• blue cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
2. 2 In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
3. 3 Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
4. 4 Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
5. 5 Remove from oven, cover and let stand for about 15 to 20 minutes before serving.

By liloneag

Ingredients

• ✓ lasagna noodle
• cooking spray
• olive oil
• ground turkey
• mushroom
• italian seasoning
• salt
• black pepper
• spinach
• garlic
• marinara sauce
• mozzarella cheese
• ricotta cheese
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spray a large baking dish with cooking spray.
3. 3 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and reserve pasta in a bowl of cold water.
4. 4 Heat olive oil in a large skillet over medium-high heat. Cook and stir turkey, mushrooms, Italian seasoning, salt, and black pepper until turkey is evenly browned.
5. 5 Stir spinach and garlic into turkey mixture until heated through, about 1 minute more; remove from heat and allow to cool slightly.
6. 6 Spread about 1/2 cup marinara sauce on the bottom of the prepared baking dish.
7. 7 Drain lasagna noodles.
8. 8 Stir 1/2 cup mozzarella cheese, ricotta cheese and parmesan cheese into the turkey mixture until well mixed.
9. 9 Spread about 1/4 cup turkey and cheese mixture down the center of each lasagna noodle, leaving a space about 2 inches long at the end of the noodle.
10. 10 Roll the noodle up from the opposite end and arrange on prepared baking dish seam sides down. Repeat with remaining rolls.
11. 11 Pour remaining marinara sauce over lasagna rolls.
12. 12 Bake in the preheated oven until sauce is bubbly, 30 to 40 minutes. Sprinkle remaining 1 1/2 cups mozzarella cheese over the rolls and return to oven.
13. 13 Continue baking until cheese is melted, about 5 minutes more.

By Barbara Kahian

Ingredients

• ✓ lasagna noodle
• butter
• onion
• cottage cheese
• cream cheese
• egg
• basil
• salt
• black pepper
• cream of mushroom soup
• shrimp
• crabmeat
• milk
• white wine
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until al dente, 8 to 10 minutes; drain, then rinse in cold water. Set aside.
3. 3 Melt butter in a large skillet over medium heat. Cook and stir onion in hot butter until tender. Remove the skillet from heat and stir in cottage cheese, cream cheese, egg, basil, salt, and pepper until well combined. Set aside.
4. 4 Mix together condensed soup, shrimp, crab, milk, and wine in a large bowl until combined; set aside.
5. 5 Lay 3 cooked lasagna noodles on the bottom of a 9x13-inch baking dish. Spread 1/3 of the onion mixture over noodles, then cover with 1/3 of the soup mixture.
6. 6 Repeat noodle, onion, and soup layers 2 more times. Top with Cheddar and Parmesan cheese.
7. 7 Bake in the preheated oven until heated through and bubbly, about 45 minutes.

By Rayna Jordan

Ingredients

• ✓ lasagna noodle
• olive oil
• smoked sausage
• onion
• collard green
• garlic
• kosher salt
• black pepper
• pumpkin puree
• heavy cream
• nutmeg
• cayenne pepper
• ricotta cheese
• egg
• parmesan cheese
• fontina cheese
• cooking spray

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Cook lasagna noodles in boiling salted water until just al dente, about 8 minutes. Drain well and transfer noodles to a baking pan. Toss the noodles with 1 tablespoon of the olive oil to prevent them from sticking together.
3. 3 Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add onion, reduce heat to medium, and cook 4 minutes, stirring occasionally, until softened. Add collard greens and cook about 8 minutes, stirring frequently, until wilted and liquid has evaporated. Add garlic and cook until fragrant, about 1 minute. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and cool slightly.
4. 4 In a medium bowl, stir together 1 teaspoon salt, remaining 1/2 teaspoon pepper, pumpkin puree, heavy cream, nutmeg, and cayenne pepper. In another bowl, stir together remaining 1/2 teaspoon salt, ricotta, eggs, 1 1/2 cups Parmesan, and 1 cup fontina.
5. 5 Coat a 9x13-inch (3-quart) broiler-proof baking dish with cooking spray. Spoon 1/2 cup of the pumpkin mixture into the dish; spread in an even layer. Arrange 3 or 4 lasagna noodles over pumpkin mixture, overlapping slightly. Spread 1/2 of the remaining pumpkin mixture over the noodles in an even layer. Top with 1/2 of the sausage mixture and another layer of 3 to 4 noodles. Spread 1/2 of the ricotta mixture over noodles. Repeat layering with noodles, remaining pumpkin mixture, remaining sausage mixture, another layer of noodles, and remaining ricotta mixture.
6. 6 Cover lasagna with foil and bake until bubbly around the edges and thoroughly heated in the center, about 50 minutes. Remove from the oven and uncover. Preheat broiler. Sprinkle remaining 1/2 cup Parmesan and remaining 1 cup fontina on top of the lasagna and broil about 4 inches from heat source until browned, about 4 minutes. Let stand 15 minutes before serving.

By Hillshire FarmR Brand

Ingredients

• ✓ lasagna noodle
• ground beef
• onion
• green bell pepper
• garlic
• butter
• all-purpose flour
• milk
• heavy cream
• tomato sauce
• parmesan cheese
• salt
• black pepper
• herbes de provence
• garlic powder
• swiss cheese
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine ground beef, onion, green bell pepper, and minced garlic in a large skillet over medium heat; cook and stir until beef is no longer pink, 5 to 8 minutes.
4. 4 Melt butter in a saucepan over medium-low heat. Stir in flour; cook for 1 minute. Pour in milk and heavy cream. Cook, stirring frequently, until sauce thickens, about 5 minutes.
5. 5 Spread 1/4 of tomato sauce in the bottom of a 9x13-inch baking dish. Cover with 3 lasagna noodles. Spoon 1/3 of the beef mixture over noodles. Spread 1/4 of tomato sauce and 1/3 of white sauce over beef mixture. Sprinkle Parmesan cheese, salt, pepper, herbes de Provence, and garlic powder on top. Cover with 1/3 of the Swiss cheese and mozzarella cheese.
6. 6 Repeat layers twice, starting with noodles and ending with cheeses.
7. 7 Bake lasagna in the preheated oven until top is deeply browned, 30 to 45 minutes.

By Melody

Ingredients

• ✓ lasagna noodle
• chicken breast
• chicken stock
• paprika
• salt
• cayenne pepper
• cooking spray
• olive oil
• celery
• onion
• buffalo wing sauce
• blue cheese
• ricotta cheese
• blue cheese dressing
• egg
• mozzarella cheese

Instructions

1. 1 Place chicken in a single layer in a large pot. Add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink in centers, 15 to 20 minutes. Shred chicken.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper; coat with cooking spray to prevent sticking.
3. 3 Heat olive oil in a skillet over medium heat. Add celery and onion; cook and stir until just starting to soften, about 5 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Combine shredded chicken and onion mixture in a bowl; add about 1/3 wing sauce and blue cheese. Mix well.
6. 6 Combine ricotta cheese, blue cheese dressing, and remaining 2/3 wing sauce in a separate bowl; season with salt and cayenne pepper. Stir egg into mixture.
7. 7 Spread a layer of ricotta mixture in bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 remaining ricotta mixture over noodle layer; top with 1/3 chicken mixture, and 1/4 mozzarella cheese. Layer 3 lasagna noodles over top. Repeat layering 2 more times ending with a layer of ricotta mixture and mozzarella cheese.
8. 8 Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool before cutting at least 20 minutes.

By David Rigie

Ingredients

• ✓ lasagna noodle
• zucchini
• red bell pepper
• broccoli
• baby carrot
• olive oil
• italian seasoning
• salt
• black pepper
• alfredo sauce
• pesto
• ricotta cheese
• parmesan cheese
• spinach
• mozzarella cheese
• oregano

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.
2. 2 Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well.
3. 3 Roast vegetables in the preheated oven until golden brown, about 40 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
5. 5 Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch casserole dish with one layer of lasagna noodles.
6. 6 Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables.
7. 7 Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top.
8. 8 Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.

By JennaferPC

Ingredients

• ✓ lasagna noodle
• olive oil
• onion
• garlic
• red bean
• tomato
• red bell pepper
• basil
• oregano
• salt
• pepper
• butter
• all-purpose flour
• milk
• parmesan cheese
• gruyere cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook until heated through. Mix in red beans, tomatoes, and red bell pepper. Season with basil, oregano, salt, and pepper. Continue cooking 10 minutes, stirring occasionally.
3. 3 Melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth. Slowly stir in the milk. Mix in Parmesan cheese, and continue to cook and stir until slightly thickened.
4. 4 Spread 1/2 the red bean mixture in a 9x9 inch casserole dish, and top with 2 lasagna noodles. Layer with remaining bean mixture and remaining noodles. Cover with the sauce, and top with Gruyere cheese.
5. 5 Bake 20 minutes in the preheated oven, or until lightly browned.

By XVELVETX

Ingredients

• ✓ lasagna noodle
• parmesan cheese
• mozzarella cheese
• ricotta cheese
• black pepper
• fennel seed
• italian seasoning
• basil
• parsley
• water
• tomato paste
• tomato sauce
• tomato
• garlic
• onion
• ground turkey
• turkey sausage

Instructions

1. 1 Heat a Dutch oven or large skillet over medium heat. Add turkey sausage, ground turkey, onion, and garlic; cook and stir until well browned, about 15 minutes. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with parsley, basil, Italian seasoning, fennel seeds, and black pepper; simmer, uncovered, about 1 1/2 hours, stirring occasionally.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
4. 4 Spread 1 1/2 cups sauce in bottom of a 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles; top with one third mozzarella slices. Spoon 1 1/2 cups sauce over mozzarella; sprinkle with 1/4 cup Parmesan. Repeat layers; top with remaining mozzarella and Parmesan cheese. Cover dish with aluminum foil, making sure foil doesn't touch cheese to prevent sticking.
5. 5 Bake in the preheated oven until sauce hot and cheese melted, about 25 minutes. Remove foil; continue baking until cheese golden brown, about 25 minutes more. Cool 15 minutes before serving.

By MakeItHealthy

Ingredients

• ✓ lasagna noodle
• parmesan cheese
• mozzarella cheese
• red pepper flakes
• balsamic vinegar
• tomato sauce
• tomato
• garlic
• salt
• italian seasoning
• onion
• ground beef
• black pepper
• parsley
• water
• ricotta cheese
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F. Grease a 9x13-inch glass baking dish with cooking spray.
2. 2 Stir together ricotta cheese, 2 tablespoons water, parsley, and 1/4 teaspoon black pepper in a small bowl until well combined; set aside.
3. 3 Heat a large skillet over medium-high heat. Add beef and onion; sprinkle with Italian seasoning, salt, and remaining 1/4 teaspoon black pepper. Cook and stir until beef is crumbly and no longer pink, about 7 minutes. Add garlic; cook until fragrant, about 1 minute more. Drain excess grease.
4. 4 Add remaining water, undrained tomatoes, tomato sauce, vinegar, and red pepper flakes to the skillet. Reduce heat and simmer meat sauce for 10 minutes, stirring occasionally.
5. 5 Assemble lasagna by spreading about 1 cup meat sauce over the bottom of the prepared baking dish. Place 3 dry noodles over sauce. Top with 2 cups meat sauce, 1/2 of the ricotta mixture, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles. Top with remaining meat sauce, 1/2 cup mozzarella, and 1/3 cup Parmesan cheese.
6. 6 Spray the underside of an aluminum foil sheet with cooking spray; cover the dish tightly with the prepared foil.
7. 7 Bake in the preheated oven for 45 minutes. Remove the foil and bake until cheese melts and sauce is bubbly, about 15 more minutes. Let stand for 15 minutes before serving.

By Hunt's

Ingredients

• ✓ lasagna noodle
• provolone cheese
• parsley
• egg
• parmesan cheese
• mozzarella cheese
• ricotta cheese
• garlic powder
• spaghetti sauce
• cooking spray
• black pepper
• salt
• olive oil
• worcestershire sauce
• mushroom
• green bell pepper
• onion
• flank steak

Instructions

1. 1 Combine flank steak, onions, bell peppers, and mushrooms in a large resealable plastic bag. Add Worcestershire sauce, olive oil, salt, and pepper. Seal and let marinate in the refrigerator for about 30 minutes.
2. 2 Meanwhile, place lasagna noodles into a 9x13-inch baking dish. Cover with hot water and let soak until tender, about 20 minutes. Drain noodles in a colander, then dry the baking dish and grease with cooking spray.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Transfer marinated steak to a large baking sheet and discard marinade. Arrange onions, bell peppers, and mushrooms around steak.
5. 5 Bake in the preheated oven until steak starts to brown, 15 to 20 minutes. Turn on the broiler and broil until steak darkens, about 5 minutes. Remove from the oven and return the heat to 350 degrees F (175 degrees C). Slice steak into thin pieces when cool enough to handle.
6. 6 Combine spaghetti sauce and garlic powder in a large skillet over medium-low heat. Stir in sliced flank steak. Add onions, bell peppers, and mushrooms. Remove from the heat.
7. 7 Mix ricotta, 1/2 of the mozzarella, Parmesan, egg, and parsley together in a bowl.
8. 8 Spread 2 cups sauce mixture in the bottom of the prepared baking dish. Top with four lasagna noodles. Cover noodles with 1/3 of the ricotta mixture, 2 cups sauce mixture, and 1/3 of the provolone. Repeat layers twice. Sprinkle remaining mozzarella on top. Cover the baking dish with greased aluminum foil.
9. 9 Bake in the preheated oven until bubbling, about 45 minutes. Uncover and continue baking until mozzarella cheese is browned, about 15 minutes. Let stand for 15 minutes before cutting and serving.

By Lili Zimmermann

Ingredients

• ✓ lasagna noodle
• water
• mozzarella-style vegan cheese
• red pepper flakes
• black pepper
• salt
• oregano
• basil
• parsley
• garlic
• baby spinach
• firm tofu
• tomato
• tomato
• mushroom
• green bell pepper
• onion
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
3. 3 Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
4. 4 Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
5. 5 Bake in preheated oven until pasta is fully cooked, about 40 minutes.

By chocoholic1

Ingredients

• ✓ lasagna noodle
• parmesan cheese
• mozzarella cheese
• egg
• ricotta cheese
• bay leaf
• oregano
• black pepper
• basil
• salt
• tomato puree
• carrot
• mushroom
• zucchini
• eggplant
• tomato
• black pepper
• salt
• ground beef
• garlic
• onion
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onions start turning clear, 5 to 10 minutes. Add ground beef; season with salt and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Add crushed tomatoes. Fill the empty tomato can with water and pour into the sauce.
2. 2 Stir eggplant, zucchini, mushrooms, carrots, tomato puree, 2 tablespoons salt, basil, black pepper, oregano, and bay leaf into the sauce. Bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, until flavors are well blended, about 1 hour. Remove and discard bay leaf.
3. 3 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and lay the noodles out on paper towels to dry; remove and discard any broken pieces.
4. 4 Combine ricotta and egg in a bowl; season with salt and pepper and whisk thoroughly.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Coat the bottom of a large baking pan with the sauce. Layer noodles, ricotta mixture, sauce, mozzarella cheese, and a sprinkle of Parmesan cheese on top. Repeat layering until all used up. Cover the pan with aluminum foil.
7. 7 Bake in the preheated oven until bubbling furiously, 30 to 35 minutes. Uncover pan and increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is golden brown, 10 to 15 minutes more. Let lasagna sit for 10 to 15 minutes before serving.

By Nom

Ingredients

• ✓ lasagna noodle
• aluminum foil
• mozzarella cheese
• parmesan cheese
• plum tomato
• milk
• chicken stock
• red wine
• prosciutto
• beef skirt steak
• ground pork
• pork loin
• veal round
• veal shoulder
• carrot
• celery
• onion
• pancetta
• black pepper
• salt
• nutmeg
• milk
• all-purpose flour
• butter

Instructions

1. 1 In a large saucepan, melt the butter over medium high heat. Whisk in the flour and cook, stirring frequently, for 3 minutes. Slowly whisk in the milk and nutmeg. Cook over medium heat for 3-5 minutes, whisking occasionally, until slightly thickened. Season to taste with salt and pepper. Remove from heat and let cool.
2. 2 Heat a large Dutch oven over medium-high heat. Add the pancetta and saute, stirring frequently, for 5 minutes. Add the onion, celery and carrots and continue to cook for 6-7 minutes until softened and fragrant. Add the meats and cook, stirring frequently, until deep brown in color. Add the wine to the skillet and reduce the heat to medium low. Cook until the wine has reduced by half, about 3 minutes.
3. 3 Add 1/2 cup stock to the saucepan and simmer, 10 minutes, or until totally evaporated. Repeat with another 1/2 cup stock. Stir in the last 1/2 cup stock and milk. Partially cover the pot and cook for 1 hour, stirring frequently. Add the tomatoes, crushing them as they go into the pot. Cook uncovered on medium-low heat for another 45 minutes so the sauce resembles a thick, meaty stew. Season with salt and pepper.
4. 4 In a large baking dish, spread a thin layer of the bechamel sauce. Add a layer of pasta, then a layer of bechamel and then a layer of rag. Repeat until you have used all of your pasta. On the top layer of pasta, spread the bechamel sauce and top with Parmesan and mozzarella cheese. Cover with Reynolds Wrap® Aluminum Foil and bake in a preheated oven at 350 degrees F for 40-45 minutes. Remove the foil and bake another 10 minutes until golden brown. Let rest for 10 minutes before serving.

By Reynolds KitchensR

Ingredients

• ✓ lasagna noodle
• paprika
• black pepper
• salt
• mustard
• brown sugar
• onion
• butter
• meyer lemon juice
• salmon
• lemon zest
• white pepper
• caper brine
• dill
• caper
• red onion
• mustard
• sour cream
• mascarpone cheese
• chive
• asparagus
• cooking spray
• salt
• olive oil
• water

Instructions

1. 1 Combine water, olive oil, and 1 teaspoon salt in a large pot; bring to a boil. Cook lasagna noodles in the boiling water until tender yet still firm to the bite, about 8 minutes. Drain and rinse with cold water.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish with cooking spray.
3. 3 Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 3 minutes. Transfer to a colander and rinse with cold water. Add chives to the boiling water; cook for 1 minute. Transfer to the colander and rinse with cold water.
4. 4 Mix mascarpone cheese, sour cream, and Dijon mustard together in a bowl. Fold in chopped onion, capers, dill, caper brine, white pepper, and lemon zest.
5. 5 Place lasagna noodles on a flat work surface. Spread 1 spoonful of mascarpone mixture down the middle of each noodle. Cover mascarpone mixture with salmon slices. Arrange 4 spears of asparagus perpendicularly over salmon. Gather up sides of the noodles to form bundles around the asparagus; tie up with chives. Transfer bundles to the prepared baking dish.
6. 6 Combine Meyer lemon juice, butter, grated onion, brown sugar, dry mustard, 1/2 teaspoon salt, and black pepper in a small saucepan. Cook and stir over medium heat until sauce is smooth, 3 to 5 minutes. Pour sauce over bundles.
7. 7 Bake bundles in the preheated oven until heated through, about 20 minutes. Sprinkle paprika on top before serving.

By SWEETEC

Ingredients

• ✓ lasagna noodle
• spinach
• mozzarella cheese
• cream cheese
• parmesan cheese
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix together spinach, 1 cup mozzarella cheese, cream cheese, and Parmesan cheese in a large bowl until well blended; spread onto noodles and roll up tightly. Place rolls, seam-side down, in a 9-inch square baking dish. Top with sauce and remaining 1/4 cup mozzarella.
3. 3 Bake in the preheated oven until heated through, about 30 minutes.

By Philadelphia

Ingredients

• ✓ lasagna noodle
• broccoli
• ricotta cheese
• mozzarella cheese
• green onion
• basil
• nutmeg
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
3. 3 In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
4. 4 Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
5. 5 Bake in preheated oven for 30 minutes.

By Susan Harshbarger