12 Best Lasagna Recipes

Lasagna is a classic comfort dish that everyone loves, so why not mix it up a bit? From traditional recipes loaded with cheese and meat to healthier options like vegan and low-carb variations, there’s something here for every palate. Whether you’re looking to impress guests or whip up a weeknight dinner, these 12 lasagna recipes will satisfy your cravings and inspire your kitchen adventures.

Chicken Alfredo Lasagna with White Sauce

This Chicken Alfredo Lasagna is a delightful twist on traditional lasagna, combining tender layers of pasta with a creamy white sauce and savory chicken. The rich flavors of garlic and cheese meld together, creating a warm and comforting dish that’s perfect for any occasion.

Not only is it simple to prepare, but this recipe also offers healthy variations. You can easily make it heart-healthy by using whole grain noodles, low-fat cheese, and adding spinach or other veggies. For a low-carb option, substitute the lasagna noodles with zucchini slices or eggplant. A vegan version can be made using plant-based cheese and a cashew cream sauce, ensuring everyone can enjoy this delicious meal!

Ingredients

9 lasagna noodles
2 cups cooked chicken, shredded
3 cups Alfredo sauce
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Cook the Noodles: In a large pot, boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
Prepare the Chicken Mixture: In a bowl, combine shredded chicken, Italian seasoning, garlic, and salt and pepper to taste.
Layer the Lasagna: In a baking dish, spread a layer of Alfredo sauce on the bottom. Place three noodles over the sauce, then spread half of the ricotta cheese, followed by half of the chicken mixture. Add a layer of mozzarella and another layer of Alfredo sauce. Repeat this process until all ingredients are used, finishing with a layer of noodles topped with the remaining Alfredo sauce and mozzarella cheese.
Bake: Preheat the oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Serve: Let the lasagna cool for a few minutes before slicing. Garnish with fresh parsley if desired and enjoy this creamy delight!

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Nutrition Information

Servings: 6 servings
Calories: 450kcal
Fat: 25g
Protein: 30g
Carbohydrates: 35g

Vegetable Lasagna with Spinach and Ricotta

A delicious layered vegetable lasagna with spinach, ricotta, and marinara sauce.

Vegetable lasagna with spinach and ricotta is a flavorful dish that combines fresh vegetables and creamy cheese for a delightful twist on a classic favorite. It’s a great way to sneak in some extra veggies while still enjoying the comforting layers of pasta and cheese. This recipe is not only delicious but also simple to make, making it perfect for a weeknight dinner or a gathering with friends.

This lasagna is heart-healthy and vegetarian, and you can easily modify it to be vegan or keto-friendly. Swap traditional pasta for zucchini or eggplant slices to cut carbs, or use plant-based cheese for a dairy-free version. The combination of spinach, ricotta, and a rich tomato sauce makes for a satisfying meal that everyone will love!

Ingredients

9 lasagna noodles
2 cups fresh spinach
1 cup ricotta cheese
2 cups marinara sauce
1 zucchini, sliced
1 red bell pepper, sliced
1 cup mushrooms, sliced
1 cup shredded mozzarella cheese
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C).
In a large pot of boiling water, cook lasagna noodles according to package instructions until al dente. Drain and set aside.
In a bowl, mix the ricotta cheese with spinach, oregano, salt, and pepper.
Spread a layer of marinara sauce on the bottom of a baking dish. Layer three lasagna noodles, followed by half of the ricotta mixture, half of the sliced veggies, and a third of the marinara sauce. Repeat the layers, finishing with noodles and top with the remaining marinara and mozzarella cheese.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let it cool for a few minutes before slicing. Enjoy your delicious and healthy vegetable lasagna!

Mushroom and Pesto Lasagna

Mushroom and pesto lasagna is a flavorful twist on the classic Italian dish. It brings together the earthy taste of mushrooms with the vibrant freshness of pesto sauce, creating a delightful combination that is both satisfying and healthy. This recipe is simple to make and is perfect for a weeknight dinner or a special occasion.

This lasagna is not only delicious but also accommodates various dietary preferences. It can easily be made vegan by using plant-based cheese and noodles, or you can opt for a low-carb version with zucchini slices instead of pasta sheets. This heart-healthy meal is sure to impress!

Ingredients

9 lasagna noodles
2 cups mushrooms, sliced
1 cup pesto sauce
1 cup ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions, then drain and set aside.
In a skillet, heat olive oil over medium heat. Add sliced mushrooms, salt, and pepper. Sauté until mushrooms are tender, about 5-7 minutes.
In a baking dish, spread a layer of pesto on the bottom. Place three lasagna noodles over the pesto, then spread half of the ricotta cheese, half of the sautéed mushrooms, and one-third of the mozzarella cheese over the noodles.
Repeat the layering process, starting again with pesto, followed by noodles, remaining ricotta, remaining mushrooms, and another one-third of the mozzarella. Top with the last three noodles, the remaining pesto, and the remaining mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let it cool for a few minutes before slicing and serving.

Mexican Lasagna with Ground Turkey

A colorful Mexican lasagna with layers of ground turkey, beans, and cheese, garnished with cilantro.

This Mexican lasagna with ground turkey is a delicious twist on traditional lasagna. It combines layers of savory ground turkey, zesty beans, and vibrant spices, all topped with gooey cheese. The flavors meld beautifully, creating a hearty dish that’s sure to please everyone at the table.

Simple to make and perfect for weeknight dinners, this recipe is not only comforting but also offers some healthy variations. You can easily swap out the ground turkey for a vegetarian option, use whole grain or gluten-free noodles, or even make it vegan by opting for plant-based cheese and skipping the meat entirely. Enjoy this flavorful meal that caters to different dietary needs!

Ingredients

1 pound ground turkey
1 can black beans, drained and rinsed
1 can diced tomatoes
1 cup corn kernels
1 onion, chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
9 lasagna noodles (regular or whole grain)
2 cups shredded cheese (cheddar or Mexican blend)
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, sauté the onion and garlic until soft. Add the ground turkey and cook until browned. Stir in the black beans, diced tomatoes, corn, chili powder, cumin, salt, and pepper. Let it simmer for about 5 minutes.
In a baking dish, spread a thin layer of the turkey mixture at the bottom. Place three lasagna noodles on top. Add another layer of the turkey mixture, followed by a sprinkle of cheese. Repeat the layers, finishing with noodles and a final layer of cheese on top.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.

Seafood Lasagna with Shrimp and Crab

Seafood lasagna layered with shrimp and crab on a decorative plate.

This seafood lasagna is a delightful twist on a classic dish. Packed with succulent shrimp and tender crab, it offers a light yet satisfying flavor profile that seafood lovers will adore. The creamy layers of cheese blend beautifully with the ocean’s bounty, making each bite a true delight.

This recipe is simple to make and perfect for both special occasions and cozy weeknight dinners. Plus, it can easily be adapted for healthier variations, like using whole wheat lasagna noodles for added fiber or a vegan cheese alternative to cater to plant-based diets.

Ingredients

9 lasagna noodles
1 pound shrimp, peeled and deveined
1 cup crab meat
2 cups ricotta cheese
1 cup grated mozzarella cheese
1 cup grated Parmesan cheese
1 egg
2 cups spinach, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup marinara sauce

Instructions

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions and set aside.
In a skillet, heat olive oil over medium heat. Add garlic and sauté for about a minute. Then add shrimp, cooking until they turn pink, about 3-4 minutes. Stir in crab meat and spinach, cooking until the spinach wilts. Season with salt and pepper.
In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Mix well.
In a baking dish, spread a layer of marinara sauce on the bottom. Layer three lasagna noodles, followed by half of the ricotta mixture, half of the seafood mixture, a sprinkle of mozzarella, and a bit more marinara. Repeat the layers, finishing with noodles, remaining marinara sauce, and the rest of the mozzarella and Parmesan on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
Let the lasagna sit for 10 minutes before serving. Enjoy!

Classic Beef Lasagna with Marinara Sauce

Classic Beef Lasagna is a comforting dish that combines layers of rich flavors and textures. The hearty beef complements the tangy marinara sauce and creamy cheese, making it a family favorite. This recipe is straightforward, perfect for a cozy dinner or meal prep for the week.

For those looking for healthy variations, consider using whole wheat noodles for added fiber, or swapping the beef for ground turkey for a leaner option. You can also make it vegetarian by using a mix of roasted vegetables or lentils instead of meat. For a low-carb version, try zucchini or eggplant slices in place of traditional pasta. Vegan and dairy-free options can easily be achieved by using plant-based cheeses and sauces, ensuring everyone can enjoy a delicious lasagna!

Ingredients

9 lasagna noodles
1 pound ground beef
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish

Instructions

Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a skillet over medium heat, cook the ground beef until browned. Add minced garlic and Italian seasoning, stirring until fragrant. Season with salt and pepper.
In a bowl, mix ricotta cheese, egg, and half of the mozzarella. Spread a thin layer of marinara sauce in the bottom of a baking dish.
Layer three noodles over the sauce, followed by half of the beef mixture, half of the ricotta mixture, and a third of the remaining marinara. Repeat the layers, finishing with the last three noodles, the remaining marinara, and top with the rest of the mozzarella and Parmesan cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden. Let it cool for a few minutes before serving, garnished with fresh basil.

Gluten-Free Lasagna with Zucchini Noodles

Gluten-free lasagna made with zucchini noodles and topped with cheese and fresh basil.

This gluten-free lasagna is a delightful twist on the classic dish, swapping out traditional pasta for fresh zucchini noodles. It’s a healthy option that brings a light and refreshing taste, making it perfect for anyone looking to enjoy lasagna without the carbs. The layers of rich tomato sauce, melted cheese, and seasoned vegetables create a satisfying and flavorful meal that keeps you coming back for more.

Making this lasagna is simple and requires just a few ingredients. It’s a great choice for those following a keto or vegetarian diet while still being hearty enough to please the whole family. Plus, zucchini noodles add a nutritious touch, making this dish heart-healthy and full of flavor.

Ingredients

3 medium zucchinis, sliced thinly
2 cups marinara sauce
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C).
In a bowl, combine ricotta cheese, egg, oregano, garlic powder, salt, and pepper.
In a baking dish, spread a thin layer of marinara sauce on the bottom.
Layer zucchini slices over the sauce, followed by half of the ricotta mixture, a layer of marinara sauce, and a sprinkle of mozzarella cheese.
Repeat the layers, finishing with a layer of zucchini, marinara sauce, and topping with remaining mozzarella and Parmesan cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
Let it cool for a few minutes before slicing and serving.

Mediterranean Lasagna with Feta and Olives

This Mediterranean Lasagna with Feta and Olives is a delightful twist on the traditional lasagna. Bursting with fresh flavors, it features layers of rich tomato sauce, creamy feta, and the briny goodness of olives. This dish offers a savory experience that transports you straight to the Mediterranean coast.

Not only is it simple to make, but it’s also a great option for those looking for a healthy meal. You can easily adapt this recipe to be vegetarian, heart-healthy, or even vegan by swapping out the cheese and using whole grain noodles. For a low-carb version, consider using zucchini or eggplant slices instead of pasta. Dive into this flavorful lasagna that’s sure to impress!

Ingredients

9 lasagna noodles
2 cups marinara sauce
1 cup ricotta cheese
1 cup crumbled feta cheese
1 cup sliced black olives
1 cup chopped spinach
1 teaspoon dried oregano
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a bowl, mix the ricotta, feta, spinach, oregano, garlic powder, salt, and pepper together until well combined.
Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer three noodles on top, then spread half of the ricotta mixture, followed by a third of the marinara and half of the olives.
Repeat the layers, finishing with a final layer of noodles topped with marinara sauce and remaining feta and olives.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
Let it cool for a few minutes before serving. Enjoy your Mediterranean-inspired meal!

Buffalo Chicken Lasagna with Blue Cheese

If you’re looking to spice up your traditional lasagna, this Buffalo Chicken Lasagna is a game-changer. Loaded with tender chicken, zesty buffalo sauce, and creamy blue cheese, it strikes a perfect balance between comfort food and a fiery kick. Plus, it’s surprisingly simple to make, making it a perfect weeknight dinner or a standout dish for gatherings.

This unique lasagna offers a fun twist, bringing together the classic lasagna layers with the bold flavors of buffalo chicken. You can easily adapt it for healthy variations too! Try using whole wheat noodles for a fiber boost, or swap the chicken for veggies for a vegetarian option. If you’re aiming for a lighter meal, consider using low-fat cheese and a low-carb sauce for a heart-healthy or keto-friendly version. Now, let’s get cooking!

Ingredients

9 lasagna noodles
2 cups shredded cooked chicken
1 cup buffalo sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup crumbled blue cheese
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Chopped green onions for garnish

Instructions

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions; drain and set aside.
In a bowl, mix the shredded chicken with buffalo sauce until evenly coated.
In another bowl, combine ricotta cheese, egg, garlic powder, onion powder, salt, and pepper.
In a baking dish, spread a thin layer of the buffalo chicken mixture at the bottom. Layer 3 noodles on top, followed by half of the ricotta mixture, half of the mozzarella, and half of the blue cheese.
Repeat the layers once more, finishing with a layer of noodles, remaining buffalo chicken, and the rest of the mozzarella cheese on top.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let it cool for a few minutes before slicing. Garnish with chopped green onions before serving.

Spinach and Artichoke Lasagna

This Spinach and Artichoke Lasagna is a delicious twist on a classic favorite. It’s packed with creamy layers of ricotta, fresh spinach, and artichokes, making it a satisfying meal that’s both rich in flavor and healthy. With its cheesy goodness and bright flavors, this lasagna is sure to please everyone at the table.

This recipe is not only vegetarian but can also be modified to be heart-healthy or even vegan. Using whole grain or gluten-free noodles can cater to different dietary needs. Plus, it’s simple to make, requiring just a bit of layering and baking for a hearty dish that’s perfect for any occasion!

Ingredients

9 lasagna noodles (whole grain or gluten-free if desired)
2 cups fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
15 oz ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg (or flax egg for vegan option)
2 cups marinara sauce
1 tsp garlic powder
Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions; drain and set aside.
In a mixing bowl, combine ricotta cheese, chopped spinach, artichoke hearts, egg, garlic powder, salt, and pepper.
Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
Layer 3 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles. Add a layer of marinara sauce followed by a sprinkle of mozzarella and Parmesan cheese.
Repeat the layers: noodles, ricotta mixture, marinara, and cheeses. Top with the last layer of noodles and remaining marinara sauce.
Sprinkle the remaining mozzarella and Parmesan cheese on top.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let it cool for a few minutes before slicing and serving.

Bolognese Lasagna with Bechamel Sauce

Delicious Bolognese lasagna with layers of meat sauce and béchamel sauce.

Bolognese lasagna with béchamel sauce is a classic dish that combines rich flavors and creamy textures. The hearty meat sauce, made with beef or a mix of meats, is layered with soft pasta sheets and a velvety béchamel sauce, resulting in a mouthwatering experience. This comfort food is perfect for family gatherings or cozy evenings at home.

This recipe is simple enough for a weeknight dinner yet impressive enough to serve guests. For those looking for healthier options, consider using whole grain or vegetable-based lasagna noodles, lean ground meat, or even a vegetarian filling. If you’re vegan, substitute the béchamel with a cashew cream and use plant-based cheese for a delicious dairy-free alternative.

Ingredients

9 lasagna noodles
1 pound ground beef (or a mix of beef and pork)
1 onion, chopped
2 garlic cloves, minced
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 cups béchamel sauce
1 cup grated Parmesan cheese

Instructions

Cook the noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, cook the onion and garlic until softened. Add the ground meat, breaking it apart, and cook until browned.
Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 20 minutes to meld the flavors.
Preheat the oven to 375°F (190°C). In a baking dish, layer noodles, meat sauce, béchamel sauce, and Parmesan cheese. Repeat until all ingredients are used, finishing with béchamel and cheese on top.
Bake for about 30-35 minutes or until bubbly and golden. Let it cool for a few minutes before serving.

Vegan Lasagna with Cashew Cheese

A delicious vegan lasagna layered with vegetables and cashew cheese.

This vegan lasagna is a delicious twist on a classic dish. Packed with fresh vegetables and a creamy cashew cheese layer, it’s not only satisfying but also heart-healthy. The flavors blend beautifully, making each bite rich and savory. Plus, it’s simple enough for a weeknight dinner!

Perfect for anyone looking for a vegetarian or dairy-free option, this dish is a great choice for gatherings or family meals. You can easily customize the veggies to suit your taste or what’s in season. Try this healthy take on lasagna for a comforting yet nutritious meal!

Ingredients

9-12 lasagna noodles (gluten-free if desired)
2 cups spinach
1 zucchini, sliced
1 cup mushrooms, sliced
1 red bell pepper, diced
3 cups marinara sauce
1 cup raw cashews, soaked
1/4 cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions and set aside.
In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
In a baking dish, layer some marinara sauce at the bottom, followed by layers of noodles, a mix of spinach, zucchini, mushrooms, and red bell pepper, and dollops of cashew cheese. Repeat the layers, finishing with marinara sauce on top.
Bake in the preheated oven for about 30-35 minutes, until heated through and bubbly.
Let it cool slightly before serving. Garnish with fresh basil leaves for an extra burst of flavor.