Lasagna is a classic Italian dish that has become a staple in many households around the world. This delicious casserole is usually made with layers of pasta, cheese, and a meaty tomato sauce. However, there are many different variations of lasagna that can cater to different dietary requirements and preferences. In this article, we will explore eight different lasagna recipes that will cater to a range of dietary needs and preferences, including classic, vegetarian, gluten-free, low-carb, instant pot, spinach and ricotta, seafood, and Mexican lasagna.

Thank you, here you go:

1. Classic Lasagna Recipe

Lasagna is a classic Italian dish with layers of pasta, meat sauce, and cheese. Here’s how to make it from scratch:

Ingredients:

• • 1 pound ground beef

• • 1 onion, chopped

• • 2 garlic cloves, minced

• • 1 jar (24 oz) spaghetti sauce

• • 1 can (14.5 oz) diced tomatoes, drained

• • 2 teaspoons Italian seasoning

• • 12 lasagna noodles, cooked and drained

• • 1 container (15 oz) ricotta cheese

• • 2 cups shredded mozzarella cheese

• • 1/2 cup grated Parmesan cheese

• • 1 egg, beaten

Instructions:

1. 1. In a large skillet, cook beef, onion, and garlic over medium heat until beef is no longer pink; drain.

1. 1. Add spaghetti sauce, tomatoes, and Italian seasoning; bring to a boil.

1. 1. Reduce heat; simmer, uncovered, for 10 minutes.

1. 1. In a bowl, combine ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, and egg.

1. 1. Spoon a third of the meat sauce into a greased 9×13 inch baking dish.

1. 1. Layer with three noodles and half of the cheese mixture.

1. 1. Repeat layers.

1. 1. Top with remaining meat sauce and mozzarella cheese.

1. 1. Cover and bake at 375°F for 25 minutes.

1. 1. Uncover; bake 25 minutes longer or until bubbly.

1. 1. Let stand for 10 minutes before serving.

2. Vegetarian Lasagna Recipe

If you’re looking for a vegetarian version of lasagna, try this recipe:

Ingredients:

• • 1 box (9 oz) no-boil lasagna noodles

• • 1 eggplant, sliced

• • 1 zucchini, sliced

• • 1 yellow squash, sliced

• • 1 red bell pepper, sliced

• • 1 onion, sliced

• • 1 jar (24 oz) marinara sauce

• • 2 cups shredded mozzarella cheese

• • 1/2 cup grated Parmesan cheese

• • 2 cloves garlic, minced

• • 2 tablespoons olive oil

• • 1 teaspoon dried basil

• • 1 teaspoon dried oregano

Instructions:

1. 1. Preheat oven to 350°F.

1. 1. In a large skillet, heat olive oil over medium heat.

1. 1. Add garlic, onion, eggplant, zucchini, squash, and bell pepper; cook for 10 minutes or until vegetables are tender.

1. 1. Stir in marinara sauce, basil, and oregano.

1. 1. In a bowl, mix together mozzarella cheese and Parmesan cheese.

1. 1. Spread 1/4 of vegetable sauce in 9×13 inch baking dish.

1. 1. Place 1/3 of noodles on top of sauce.

1. 1. Sprinkle 1/3 of cheese over noodles.

1. 1. Repeat layers twice, ending with cheese.

1. 1. Cover with foil and bake for 45 minutes.

1. 1. Remove foil and bake for an additional 15 minutes or until cheese is melted and bubbly.

1. 1. Let stand for 10 minutes before serving.

3. Gluten-Free Lasagna Recipe

For a gluten-free option, try this lasagna recipe with rice noodles:

Ingredients:

• • 1 box (8 oz) gluten-free rice lasagna noodles

• • 1 pound ground beef

• • 1 onion, chopped

• • 2 cloves garlic, minced

• • 1 jar (24 oz) spaghetti sauce

• • 2 cups shredded mozzarella cheese

• • 1/2 cup grated Parmesan cheese

• • 1 egg, beaten

• • 1/4 cup chopped fresh parsley

Instructions:

1. 1. Cook rice lasagna noodles according to package directions; drain.

1. 1. In a large skillet, cook beef, onion, and garlic over medium heat until beef is no longer pink; drain.

1. 1. Add spaghetti sauce; bring to a boil.

1. 1. Reduce heat; simmer, uncovered, for 10 minutes.

1. 1. In a bowl, combine mozzarella cheese, Parmesan cheese, egg, and parsley.

1. 1. Spoon a third of the meat sauce into a greased 9×13 inch baking dish.

1. 1. Layer with three noodles and half of the cheese mixture.

1. 1. Repeat layers.

1. 1. Top with remaining meat sauce and mozzarella cheese.

1. 1. Cover and bake at 375°F for 25 minutes.

1. 1. Uncover; bake 25 minutes longer or until bubbly.

1. 1. Let stand for 10 minutes before serving.

4. Low-Carb Lasagna Recipe

If you’re watching your carbs, this recipe uses zucchini instead of noodles:

Ingredients:

• • 4 zucchinis, sliced lengthwise

• • 1 pound ground beef

• • 1 onion, chopped

• • 2 cloves garlic, minced

• • 1 jar (24 oz) marinara sauce

• • 2 cups shredded mozzarella cheese

• • 1/2 cup grated Parmesan cheese

• • 1 egg, beaten

• • 1/4 cup chopped fresh basil

• • Salt and pepper, to taste

Instructions:

1. 1. Preheat oven to 375°F.

5. Instant Pot Lasagna Recipe

Ingredients:

1. 1. • 1 pound ground beef

1. 1. • 1 onion, chopped

1. 1. • 2 garlic cloves, minced

1. 1. • 1 jar (24 ounces) pasta sauce

1. 1. • 1 can (14.5 ounces) diced tomatoes, undrained

1. 1. • 1 teaspoon dried basil

1. 1. • 1/2 teaspoon salt

1. 1. • 1/2 teaspoon pepper

1. 1. • 9 uncooked lasagna noodles

1. 1. • 1 container (15 ounces) ricotta cheese

1. 1. • 2 cups shredded mozzarella cheese

1. 1. • 1/4 cup grated Parmesan cheese

1. 1. • 1/4 cup chopped fresh parsley

1. 1. • 1 egg, beaten

Instructions:

1. 1. 1. Set Instant Pot to sauté mode and cook beef and onion until beef is no longer pink and onion is tender. Add garlic and cook for another minute.

1. 1. 1. Stir in pasta sauce, tomatoes, basil, salt, and pepper.

1. 1. 1. Break noodles in half and place them in the sauce. Make sure they are completely covered with sauce.

1. 1. 1. In a medium bowl, mix ricotta, 1 1/2 cups of mozzarella, Parmesan, parsley, and egg.

1. 1. 1. Spoon half of the cheese mixture over the noodles. Repeat layers.

1. 1. 1. Top with remaining mozzarella cheese.

1. 1. 1. Close the lid and set the Instant Pot to manual high pressure for 25 minutes. Release pressure and serve.

6. Spinach and Ricotta Lasagna Recipe

Ingredients:

1. 1. • 8 lasagna noodles

1. 1. • 1 cup chopped onion

1. 1. • 4 garlic cloves, minced

1. 1. • 1 can (28 ounces) crushed tomatoes

1. 1. • 1 can (14.5 ounces) diced tomatoes, drained

1. 1. • 1 tablespoon olive oil

1. 1. • 2 teaspoons dried basil

1. 1. • 1 teaspoon salt

1. 1. • 1 teaspoon sugar

1. 1. • 1/4 teaspoon pepper

1. 1. • 1 egg, beaten

1. 1. • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1. 1. • 1 container (15 ounces) ricotta cheese

1. 1. • 2 cups shredded mozzarella cheese

1. 1. • 1/2 cup grated Parmesan cheese

Instructions:

1. 1. 1. Preheat oven to 375°F. Cook noodles according to package directions. Drain and rinse with cold water; set aside.

1. 1. 1. In a large saucepan, sauté onion and garlic in oil until tender. Add tomatoes, basil, salt, sugar, and pepper; bring to a boil. Reduce heat; simmer uncovered for 30 minutes, stirring occasionally.

1. 1. 1. In a medium bowl, mix egg, spinach, ricotta, and 1 cup of mozzarella.

1. 1. 1. Spread 1 cup of tomato sauce in an ungreased 13×9 inch baking dish. Layer three noodles, a third of the cheese mixture, and 1 cup of sauce. Repeat layers twice. Top with remaining mozzarella and Parmesan cheeses.

1. 1. 1. Cover with foil and bake for 25 minutes. Uncover; bake for 25 more minutes. Let stand for 15 minutes before serving.

7. Seafood Lasagna Recipe

Ingredients:

1. 1. • 1/2 pound cooked shrimp, peeled and deveined

1. 1. • 1/2 pound cooked crabmeat

1. 1. • 1/2 pound cooked lobster meat

1. 1. • 1 jar Alfredo sauce

1. 1. • 1 cup milk

1. 1. • 1 egg, beaten

1. 1. • 9 lasagna noodles, cooked and drained

1. 1. • 1/4 cup chopped fresh parsley

1. 1. • 1/4 cup grated Parmesan cheese

Instructions:

1. 1. 1. Preheat oven to 375°F. In a large bowl, mix shrimp, crab, lobster, and Alfredo sauce.

1. 1. 1. In a medium bowl, whisk together milk and egg. Set aside.

1. 1. 1. Spread 1/2 cup of seafood mixture in an ungreased 13×9 inch baking dish. Top with three noodles, then 1/3 of the seafood mixture. Repeat layers twice.

1. 1. 1. Pour milk mixture over the top layer. Sprinkle with parsley and Parmesan cheese.

1. 1. 1. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes or until hot and bubbly. Let stand for 15 minutes before serving.

8. Mexican Lasagna Recipe

Ingredients:

1. 1. • 12 lasagna noodles

1. 1. • 1 pound ground beef

1. 1. • 1 onion, chopped

1. 1. • 1 red bell pepper, chopped

1. 1. • 2 garlic cloves, minced

1. 1. • 1 can (15 ounces) black beans, rinsed and drained

1. 1. • 1 can (14.5 ounces) diced tomatoes, undrained

1. 1. • 1 can (8 ounces) tomato sauce

1. 1. • 1 tablespoon chili powder

1. 1. • 1/2 teaspoon ground cumin

1. 1. • 1/2 teaspoon salt

1. 1. • 1/4 teaspoon pepper

1. 1. • 2 cups shredded cheddar cheese

1. 1. • 1/4 cup chopped fresh cilantro

Instructions:

1. 1. 1. Preheat oven to 375°F. Cook noodles according to package directions. Drain and rinse with cold water; set aside.

1. 1. 1. In a large skillet, cook beef, onion, bell pepper, and garlic over medium heat until beef is no longer pink and vegetables are tender. Drain.

1. 1. 1. Stir in black beans, tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Bring to a boil; reduce heat and simmer for 5 minutes.

1. 1. 1. Spread 1/2 cup of the beef mixture in an ungreased 13×9 inch baking dish. Layer three noodles and a third of the beef mixture. Repeat layers twice. Top with cheddar cheese.

1. 1. 1. Cover with foil and bake for 25 minutes. Uncover and bake for 10-15 more minutes or until cheese is melted and bubbly. Sprinkle with cilantro just before serving.

1. In conclusion, lasagna is a versatile and delicious dish that can be adapted to suit a range of dietary needs and tastes. Whether you prefer a classic meaty version, a vegetarian option, or something a little more unusual, there is sure to be a lasagna recipe out there that will tickle your taste buds. So why not try one of our eight lasagna recipes today and discover a new family favorite?

FAQ

1. Can I make lasagna ahead of time?

1. Yes, lasagna can be made ahead of time and either stored in the fridge for a few days or the freezer for a few months. If you are freezing the lasagna, make sure to wrap it tightly in foil and label it with the date so you can easily keep track of how long it has been frozen.

2. Can I substitute the pasta sheets for something else?

1. Yes, there are many different alternatives to pasta sheets that can be used in lasagna recipes. Some options include zucchini, eggplant, or even thinly sliced potatoes. Just keep in mind that using a different type of sheet may alter the taste and texture of the lasagna.

3. Can I use a different type of cheese than what is called for in the recipe?

1. Yes, you can definitely use a different type of cheese if you prefer. Just keep in mind that different types of cheese will have different melting points and textures, which may affect the overall taste and texture of the lasagna.

4. Can I make lasagna in a slow cooker?

Yes, lasagna can be made in a slow cooker using an appropriate recipe. However, this method may take longer than traditional methods of making lasagna and the presentation may not be as visually appealing.