Lasagne isn’t just comfort food—it’s happiness layered between sheets ofpasta. It’s the warm hug after a long day, the showstopper at any dinner party, and the one dish guaranteed to silence even the fussiest eaters. Whether you’re a traditionalist who prefers beef ragù or an adventurous foodie eager to try lasagna roll-ups with pesto and burrata, we have the perfect dish for you.
Ready to level up your lasagna game? Prepare yourself, as these 10 delightful recipes will rekindle your love for lasagna, complete with cheese pulls and crispy edges.
We’re exploring the best of this iconic Italian dish, from veggie-packed layers to creamy white sauce creations. Let’s get saucy.
Table of Contents
Mushroom and Spinach Lasagna
Dive into earthy mushrooms paired perfectly with fresh spinach, tucked between silky layers of cheese and pasta. A lush green twist that’s both comforting and nutritious!
Ingredient
Quantity
Lasagna sheets
12 sheets (dry or fresh)
Mushrooms (button or cremini)
500 grams, sliced
Fresh spinach
300 grams
Onion
One medium, finely chopped
Garlic cloves
Three, minced
Olive oil
Two tablespoons
Ricotta cheese
400 grams
Mozzarella cheese
250 grams, shredded
Parmesan cheese
100 grams, grated
Tomato sauce (passata)
700 ml
Fresh basil
Handful, chopped
Salt and freshly ground black pepper
To taste
Italian seasoning
One teaspoon
Directions:
Step
Instructions
1
Preheat your oven to 180°C (350°F).
2
Heat olive oil in a large pan. Sauté onions and garlic until soft. Add mushrooms and cook until moisture evaporates.
3
Add fresh spinach and sauté until wilted. Season with salt, pepper, and Italian seasoning. Remove from heat.
4
In a bowl, combine ricotta cheese with half of the grated Parmesan. Set aside.
5
Spread a thin layer of tomato sauce at the bottom of a baking dish. Place a layer of lasagna sheets on top.
6
Add half of the mushroom-spinach mixture over the sheets. Dollop half of the ricotta-Parmesan mixture evenly. Pour over tomato sauce and sprinkle with mozzarella.
7
Repeat layers once more, finishing with a layer of lasagna sheets. Top with remaining tomato sauce, mozzarella, and Parmesan cheese.
8
Cover the dish with aluminium foil. Bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbling.
9
Rest lasagna for 10 minutes. Sprinkle with fresh basil, slice, and serve warm.
Creamy White Lasagna Delight
Creamy, dreamy layers of Alfredo sauce and a cheese trio that’ll melt your heart.
Ingredients:
Ingredient
Quantity
Lasagna sheets
12 sheets (fresh or dry)
Chicken breast (cooked, shredded)
300 grams
Mushrooms (sliced)
250 grams
Fresh spinach
200 grams
Butter
Two tablespoons
Garlic cloves (minced)
Three cloves
Onion (finely chopped)
One medium
All-purpose flour
Three tablespoons
Whole milk
750 ml
Heavy cream
250 ml
Parmesan cheese (grated)
150 grams
Mozzarella cheese (shredded)
250 grams
Nutmeg
Half teaspoon
Salt and freshly ground black pepper
To taste
Olive oil
Two tablespoons
Fresh parsley (chopped)
Handful for garnish
Directions:
Step
Instructions
1
Preheat oven to 180°C (350°F).
2
Add a layer of the chicken and mushroom-spinach mixture, drizzle with sauce, and sprinkle with mozzarella. Repeat the layering process twice more.
3
In another saucepan, melt butter over medium heat. Stir in flour, cooking for one minute to form a roux. Gradually whisk in milk and heavy cream until smooth and thickened.
4
Add nutmeg, salt, pepper, and half of the grated Parmesan into the sauce. Stir well, then remove from heat.
5
Spread a thin layer of creamy white sauce at the bottom of a baking dish. Place lasagna sheets on top.
6
Add a layer of the chicken, mushroom-spinach mixture, drizzle with sauce, and sprinkle with mozzarella. Repeat the layering process twice more.
7
Cover loosely with aluminium foil. Baked covered for 25 minutes. Remove foil and bake uncovered for an additional 15 minutes until golden and bubbling.
8
Cover loosely with aluminium foil. Bake covered for 25 minutes. Remove foil and bake uncovered for an additional 15 minutes until golden and bubbling.
9
Rest for 10 minutes, garnish with chopped parsley, and serve hot.
Zucchini Lasagna with Ground Turkey
Wholesome zucchini meets hearty ground turkey in this healthy yet tasty twist.
Ingredients:
Ingredient
Quantity
Zucchini (sliced lengthwise, thinly)
Three medium-sized
Ground turkey
500 grams
Onion (finely chopped)
One medium
Garlic cloves (minced)
Three cloves
Tomato sauce (passata)
700 ml
Ricotta cheese
300 grams
Mozzarella cheese (shredded)
250 grams
Parmesan cheese (grated)
100 grams
Olive oil
Two tablespoons
Fresh basil (chopped)
Handful
Dried oregano
One teaspoon
Salt and freshly ground black pepper
To taste
Red chilli flakes (optional)
Half teaspoon
Directions:
Step
Instructions
1
Preheat oven to 190°C (375°F).
2
Sprinkle zucchini slices lightly with salt. Set aside for 10 minutes, then pat dry with paper towels to remove excess moisture.
3
Heat olive oil in a large pan. Sauté onion and garlic until softened. Add ground turkey, cooking until browned.
4
Add tomato sauce, oregano, chilli flakes (if using), salt, and pepper. Simmer for 10 minutes. Remove from heat.
5
Spread a thin layer of turkey sauce at the bottom of a baking dish. Layer zucchini slices, ricotta, sauce, and mozzarella. Repeat layering until ingredients are used.
Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for another 15 minutes until golden and bubbling.
8
Allow lasagna to rest for 10 minutes. Garnish with fresh basil before serving.
Parmesan Garlic Bacon Cheeseburger Lasagna
Layers of garlic sauce, beef, bacon, and cheese fulfil all your burger dreams.
Ingredients:
Ingredient
Quantity
Lasagna sheets
12 sheets (fresh or dry)
Ground beef
500 grams
Bacon (cooked, chopped)
200 grams
Onion (finely chopped)
One medium
Garlic cloves (minced)
Four cloves
Tomato sauce (passata)
700 ml
Mozzarella cheese (shredded)
300 grams
Cheddar cheese (shredded)
250 grams
Parmesan cheese (grated)
150 grams
Butter
Two tablespoons
All-purpose flour
Three tablespoons
Whole milk
500 ml
Olive oil
One tablespoon
Garlic powder
One teaspoon
Fresh parsley (chopped)
Handful (for garnish)
Salt and freshly ground black pepper
To taste
Directions:
Step
Instructions
1
Preheat oven to 190°C (375°F).
2
In a large pan, heat olive oil. Cook onions, garlic, and ground beef until browned. Season with salt, pepper, and garlic powder.
3
Add chopped bacon and tomato sauce into the beef mixture. Simmer for 10 minutes. Set aside.
4
In a saucepan, melt butter over medium heat. Stir in flour, cooking for one minute. Gradually whisk in milk until thickened. Stir in half of the Parmesan cheese. Remove from heat.
5
Spread a thin layer of beef mixture at the bottom of a baking dish. Layer lasagna sheets, beef sauce, mozzarella, cheddar, and drizzle with creamy Parmesan garlic sauce. Repeat layering.
6
Spread a thin layer of beef mixture at the bottom of a baking dish. Layer lasagna sheets, beef sauce, mozzarella, and cheddar, and drizzle with creamy Parmesan garlic sauce. Repeat layering.
7
Cover with foil and bake for 25 minutes. Remove foil, and bake for an additional 15 minutes until bubbling and golden.
8
Finish with a final layer of lasagna sheets topped with the remaining sauce, cheeses, and remaining Parmesan.
Lasagna al Pesto
A basil-infused favourite that’s aromatic, fresh, and bursting with flavour.
Ingredients:
Ingredient
Quantity
Lasagna sheets
12 sheets (fresh or dry)
Basil pesto
250 grams
Ricotta cheese
350 grams
Mozzarella cheese (shredded)
300 grams
Parmesan cheese (grated)
100 grams
Béchamel sauce
500 ml
Fresh spinach
200 grams
Pine nuts (optional)
50 grams
Olive oil
One tablespoon
Salt and freshly ground black pepper
To taste
Fresh basil leaves
For garnish
Directions:
Step
Instructions
1
Preheat oven to 180°C (350°F).
2
Lightly sauté spinach with olive oil until wilted. Season with salt and pepper. Remove from heat.
3
In a bowl, combine ricotta cheese with half the pesto and mix well.
4
Spread a thin layer of béchamel sauce at the bottom of a baking dish. Layer lasagna sheets evenly on top.
5
Finish with a final layer of lasagna sheets. Spread remaining pesto, béchamel sauce, and mozzarella, and sprinkle with Parmesan cheese.
6
Cover the dish with aluminium foil and bake for 25 minutes. Remove foil and bake uncovered for 15 more minutes until golden and bubbling.
7
Cover dish with aluminium foil and bake for 25 minutes. Remove foil and bake uncovered for 15 more minutes until golden and bubbling.
8
Cover the dish with aluminium foil and bake for 25 minutes. Remove foil and bake uncovered for 15 more minutes until golden and bubbling.
Quick & Easy Vegetable Lasagna
A speedy, veggie-packed classic that’s both easy and delicious.
Ingredients:
Ingredient
Quantity
Oven-ready lasagna sheets
Nine sheets
Mixed vegetables (e.g., zucchini, bell peppers, mushrooms, spinach)
400 grams, chopped
Onion (finely chopped)
One medium
Garlic cloves (minced)
Three cloves
Tomato pasta sauce (ready-made)
700 ml
Ricotta cheese
250 grams
Mozzarella cheese (shredded)
250 grams
Parmesan cheese (grated)
100 grams
Olive oil
Two tablespoons
Fresh basil or parsley (chopped)
Handful (for garnish)
Salt and freshly ground black pepper
To taste
Directions:
Step
Instructions
1
Preheat oven to 190°C (375°F).
2
In a large pan, heat olive oil. Sauté onion and garlic until soft. Add mixed vegetables, cooking until lightly tender. Season with salt and pepper.
3
Stir tomato pasta sauce into vegetable mixture, simmering for five minutes.
4
Spread a thin layer of vegetable sauce at the bottom of a baking dish. Place lasagna sheets over the sauce.
5
Layer ricotta, vegetable sauce, and mozzarella cheese. Repeat layers two more times, finishing with mozzarella and Parmesan on top.
6
Cover with aluminium foil. Bake for 25 minutes, remove foil and bake uncovered for 10 more minutes until bubbling and golden.
7
Allow lasagna to rest for 10 minutes. Garnish with fresh basil or parsley and serve.
Lasagna With Cottage Cheese
Comfort meets simplicity with cottage cheese, creating a creamy, cheesy delight.
Ingredients:
Ingredient
Quantity
Lasagna sheets (oven-ready)
Nine sheets
Cottage cheese
400 grams
Ground beef or chicken (optional)
400 grams
Tomato sauce (passata or pasta sauce)
700 ml
Onion (finely chopped)
One medium
Garlic cloves (minced)
Three cloves
Mozzarella cheese (shredded)
250 grams
Parmesan cheese (grated)
100 grams
Fresh basil (chopped)
Handful
Italian seasoning
One teaspoon
Olive oil
One tablespoon
Salt and freshly ground black pepper
To taste
Directions:
Step
Instructions
1
Preheat oven to 190°C (375°F).
2
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden brown.
3
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden brown.
4
Add tomato sauce to the meat mixture and simmer gently for 10 minutes.
5
Layer cottage cheese, sauce, and mozzarella. Repeat layers, ending with a generous topping of mozzarella and Parmesan cheese.
6
Cover dish with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden brown.
7
Allow to rest for 10 minutes. Sprinkle with fresh basil before serving.
Mexican Lasagna Recipe
A fiesta in your oven! This spicy twist features beans, beef, and a kick of salsa.
Ingredients:
Ingredient
Quantity
Flour tortillas
Six large
Ground beef or chicken
400 grams
Black beans (drained & rinsed)
One can (400 grams)
Sweet corn (drained)
One can (200 grams)
Onion (finely chopped)
One medium
Garlic cloves (minced)
Three cloves
Red bell pepper (diced)
One medium
Taco seasoning
Two tablespoons
Salsa (mild or spicy)
400 grams
Sour cream
200 grams
Cheddar or Mexican-blend cheese
250 grams (shredded)
Fresh coriander (chopped)
Handful (garnish)
Olive oil
One tablespoon
Salt and freshly ground black pepper
To taste
Directions:
Step
Instructions
1
Preheat oven to 190°C (375°F).
2
Spread more meat mixture, a few spoonfuls of sour cream, and sprinkle generously with cheese. Repeat layering two more times.
3
Stir in taco seasoning, black beans, corn, salsa, salt, and pepper. Simmer for five minutes.
4
In a baking dish, spread a thin layer of meat mixture. Layer two tortillas over the mixture, cutting them to fit.
5
Spread more meat mixture and a few spoonfuls of sour cream, and sprinkle generously with cheese. Repeat layering two more times.
6
Remove foil, and bake for another 10 minutes until bubbly and golden.
7
Top with the remaining cheese. Cover the dish with foil and bake for 20 minutes.
8
Rest for 10 minutes. Garnish with fresh coriander, slice, and serve.
Skillet Lasagna
Quick, easy, and delicious—perfect for busy evenings.
Ingredients:
Ingredient
Quantity
Ground beef or chicken
400 grams
Onion (finely chopped)
One medium
Garlic cloves (minced)
Three cloves
Lasagna sheets (broken into pieces)
Eight sheets
Tomato pasta sauce
700 ml
Water
250 ml
Ricotta or cottage cheese
200 grams
Mozzarella cheese (shredded)
250 grams
Parmesan cheese (grated)
50 grams
Italian seasoning
One teaspoon
Fresh basil or parsley
Handful (garnish)
Olive oil
One tablespoon
Salt and freshly ground black pepper
To taste
Directions:
Step
Instructions
1
In a large skillet, heat olive oil over medium heat. Cook onion and garlic until soft.
2
Add ground meat, cooking until browned. Season with salt, pepper, and Italian seasoning.
3
Stir in tomato sauce, water, and broken lasagna pieces. Ensure sheets are submerged in sauce.
4
Cover and simmer gently for 15 minutes, stirring occasionally, until lasagna sheets soften.
5
Dollop ricotta (or cottage cheese) evenly across the top, sprinkle mozzarella and Parmesan.
6
Dollop ricotta (or cottage cheese) evenly across the top, and sprinkle mozzarella and Parmesan.
7
Garnish with fresh basil or parsley, remove from heat, and rest for five minutes.
Roasted Vegetable Lasagna
The perfect veggie medley roasted to perfection, layered into a hearty lasagna.
Ingredients:
Ingredient
Quantity
Lasagna sheets (fresh or oven-ready)
Nine sheets
Zucchini (sliced)
One medium
Eggplant (cubed)
One medium
Bell peppers (mixed colours, sliced)
Two medium
Cherry tomatoes
200 grams
Red onion (sliced)
One medium
Garlic cloves (whole)
Four cloves
Olive oil
Three tablespoons
Béchamel sauce
500 ml
Tomato sauce (passata)
400 ml
Mozzarella cheese (shredded)
250 grams
Parmesan cheese (grated)
100 grams
Fresh basil leaves
Handful (for garnish)
Italian seasoning
One teaspoon
Salt and freshly ground black pepper
To taste
Directions:
Step
Instructions
1
Preheat oven to 200°C (390°F).
2
Arrange zucchini, eggplant, bell peppers, cherry tomatoes, red onion, and garlic cloves on a baking tray. Drizzle generously with olive oil, Italian seasoning, salt, and pepper. Roast for 20 minutes until caramelised.
3
Mix roasted garlic (mashed slightly) into tomato sauce. Set aside roasted vegetables.
4
In a baking dish, spread a thin layer of tomato sauce. Layer lasagna sheets, roasted vegetables, béchamel, and mozzarella. Repeat layers, ending with sauce, béchamel, mozzarella, and Parmesan cheese.
5
Cover loosely with foil. Bake at 190°C (375°F) for 25 minutes. Remove foil, bake uncovered for an additional 15 minutes until golden and bubbling.
6
Rest for 10 minutes. Garnish with fresh basil leaves and serve warm.
Which lasagna recipe are you excited to try first? Whatever your flavour, these delicious layers promise to elevate your dinner table (and dessert cravings!). Buon appetito!
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