We’re not saying there’s anything wrong with your trusty old lasagna recipe, but why not try something a little different? Perhaps you want to add a little more cheese or amp up the protein content of your casserole. If so, you’re in luck, because we’ve found eight lasagna recipes that will cure any layered noodle boredom you might be having.
1. Crock Pot Lasagna
Sit back, relax, and let your crock pot do the cooking with Food.com’s lasagna. All you have to do is put in a minimal amount of prep work (even less if you plan on omitting the beef), and then take charge of your day while your lasagna slowly cooks.
- 1 pound lean ground beef
- 1 onion, chopped
- 2 garlic cloves, smashed
- 1 (28-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1½ teaspoons salt
- 1 teaspoon dried oregano
- 12 ounces cottage cheese
- ½ cup grated Parmesan cheese or ½ cup Asiago cheese
- 12 ounces lasagna noodles, uncooked
- 16 ounces shredded mozzarella cheese
Directions: Brown ground beef, onion, and garlic in frypan. Add tomato sauce, tomato paste, salt, and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
2. Four-Cheese Lasagna
For a supremely cheesy pasta dish, turn to Kraft’s four-cheese lasagna. To add even more meat to the meal, make your own spaghetti sauce, like this hearty spread from Taste of Home, or purchase an already made meat sauce.
- 1 pound extra-lean ground beef
- 1 onion, chopped
- 1 package (8 ounces) Neufchatel cheese, softened
- 1 cup 2 percent low-fat cottage cheese
- 1 package (8 ounces) shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- 1 egg, beaten
- 1 jar (24 ounces) spaghetti sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- ½ teaspoon dried oregano leaves
- 12 lasagna noodles, cooked
Directions: Preheat oven to 350 degrees Fahrenheit. Brown meat with onions in large skillet. Meanwhile, mix Neufchatel, cottage cheese, 1½ cups mozzarella, ¼ cup Parmesan, and egg until blended.
Drain meat; return to skillet. Stir in spaghetti sauce, tomatoes, and oregano; simmer 5 minutes Remove from heat. Spoon 1 cup meat sauce onto bottom of 13-by-9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture, and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, mozzarella, and Parmesan; cover.
Bake for 50 minutes or until heated through, uncovering after 40 minutes. Let stand 10 minutes before cutting to serve.
3. Shrimp and Scallop Lasagna
Ground meat is only one potential protein for your lasagnas. Paula Deen demonstrated on the Food Network how delectable pairing seafood — like shrimp and scallops — with your baked noodles can be. Follow Deen’s instructions to a T and you’ll have easy clean up, too, since it bakes in aluminum foil pans instead of a casserole dish.
- 12 lasagna noodles
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2½ cups half-and-half
- 1 cup grated Romano
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ pound sea scallops, cut in half or quartered if very large
- ¾ pound medium shrimp, peeled and deveined
- ½ cup grated Parmesan
Directions: Preheat oven to 375 degrees Fahrenheit. Spray a 13-by-10-inch aluminum foil pan with vegetable oil cooking spray. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon ⅓ of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, ⅓ of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they’re all coated with sauce. Top with the Parmesan.
Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.
4. Herbed Chicken Lasagna Recipe
The meaty choices don’t stop there, either. From Taste of Home comes a lasagna that has shredded chicken inside its cheesy noodle layers.
- 10 uncooked lasagna noodles
- 1 pound boneless skinless chicken breasts
- 1 can (14½ ounces) diced tomatoes, undrained
- 1 can (12 ounces) tomato paste
- 1½ cups sliced fresh mushrooms
- ¼ cup chopped onion
- 1 tablespoon dried basil
- 1¾ teaspoons salt, divided
- ⅛ teaspoon garlic powder
- 3 cups (24 ounces) 2 percent cottage cheese
- ½ cup egg substitute
- ½ cup grated Parmesan cheese
- ⅓ cup minced fresh parsley
- ½ teaspoon pepper
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions: Preheat oven to 375 degrees Fahrenheit. Cook noodles according to package directions. Meanwhile, broil chicken 6 inches from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside.
In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, ¾ teaspoon salt, and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25 to 30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper, and remaining salt.
In a 13-by-9-inch baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture, and mozzarella. Repeat layers. Cover and bake for 25 to 30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting.
5. No-Noodle Lasagna
In need of a noodle-free lasagna? Look no further than AllRecipes.com. Zucchini will form your noodles — or zoodles — for a gluten-free way to serve Italian. Take it to a summer potluck and keep everyone, food allergy free and those not as fortunate, full.
- 2 large zucchini
- 1 tablespoon salt
- 1 pound ground beef
- 1½ teaspoons ground black pepper
- 1 small green bell pepper, diced
- 1 onion, diced
- 1 cup tomato paste
- 1 (16-ounce) can tomato sauce
- ¼ cup red wine
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- Hot water as needed
- 1 egg
- 1 (15-ounce) container low-fat ricotta cheese
- 2 tablespoons chopped fresh parsley
- 1 (16-ounce) package frozen chopped spinach, thawed and drained
- 1 pound fresh mushrooms, sliced
- 8 ounces shredded mozzarella cheese
- 8 ounces grated Parmesan cheese
Directions: Preheat oven to 325 degrees Fahrenheit. Grease a deep 9-by-13-inch baking pan. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
To assemble lasagna, spread ½ of the meat sauce into the bottom of prepared pan. Then layer ½ the zucchini slices, ½ the ricotta mixture, and all of the spinach, followed by all of the mushrooms, then ½ the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees Fahrenheit, and bake an additional 15 minutes. Let stand for 5 minutes before serving.
6. Lasagna Rolls with Roasted Red Pepper Sauce
Cooking Light is mixing it up by rolling the noodles instead of layering them before baking. That isn’t the only change, though — you’ll also give your tomato sauce a little kick by adding roasted red peppers.
- 8 uncooked lasagna noodles
- 4 teaspoons olive oil
- ½ cup finely chopped onion
- 1 (8-ounce) package pre-sliced mushrooms
- 1 (6-ounce) package fresh baby spinach
- 3 garlic cloves, minced
- ½ cup (2 ounces) shredded mozzarella cheese
- ½ cup part-skim ricotta cheese
- ¼ cup minced fresh basil, divided
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (7-ounce) bottle roasted red bell peppers, undrained
- ⅛ teaspoon crushed red pepper
Directions: To prepare lasagna, cook noodles according to package directions. Drain and rinse under cold water. Drain. Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat and stir in cheeses, 2 tablespoons basil, ½ teaspoon salt, and ¼ teaspoon crushed red pepper.
To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth. Place cooked noodles on flat surface; spread ¼ cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour ¼ cup sauce over each roll and cover with heavy-duty plastic wrap. Microwave on high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil.
7. Sweet Pea and Artichoke Lasagna
Need to use up a few frozen vegetables? Open up that freezer and test out Bon Appétit‘s vegetable lasagna. It skips a tomato sauce in favor of a blend of creamy textures and flavors, like ricotta and artichoke.
- 2 (8-ounce) packages frozen artichoke hearts, thawed and coarsely chopped
- 1½ cups whipping cream, divided
- ¼ cup (packed) chopped fresh basil leaves
- 2 (15-ounce) containers whole-milk ricotta cheese
- 1 (1 pound) bag frozen petite peas, thawed
- ¾ cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon salt
- 1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles)
- 4 cups coarsely grated mozzarella cheese (about 1 pound)
Directions: Preheat oven to 400 degrees Fahrenheit. Brush 13-by-9-by-2-inch glass baking dish with oil. Mix artichokes, ½ cup cream, and basil in medium bowl. Purée remaining 1 cup cream, ricotta, and next four ingredients in processor. Spread 1 cup ricotta mixture over bottom of prepared baking dish. Arrange 4 noodles in single layer over ricotta, breaking noodles as needed to cover. Spread half of artichoke mixture over. Spread 2½ cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2½ cups ricotta mixture, and 1 cup mozzarella.
Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges. Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown on top, about 25 minutes. Let stand 15 minutes before serving.
8. White Lasagna Cupcakes
Although Food & Wine calls them cupcakes, these individually sized lasagnas are actually baked in ramekins. Filled with prosciutto, herbs, and cheeses, make this recipe when you’re looking for a sophisticated or gourmet lasagna.
- 4 tablespoons unsalted butter, plus more for buttering the ramekins
- ¾ cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
- ½ pound fresh lasagna noodles
- ½ cup all-purpose flour
- 2 cups milk
- 1 large egg
- ¼ cup snipped chives
- 2 tablespoons chopped parsley
- 8 ounces Fontina cheese, shredded
- 6 ounces thinly sliced prosciutto, finely diced
- Freshly ground pepper
Directions: Preheat oven to 350 degrees Fahrenheit. Butter eight 6-ounce ramekins and coat with Parmigiano; tap out the excess. Place the ramekins on a sturdy rimmed baking sheet. In a large pot of lightly salted boiling water, cook the lasagna noodles until al dente. Drain and cool under running water. Pat dry. Using a 3¼-inch biscuit cutter, stamp out 24 rounds (they should fit neatly inside the ramekins).
In a large saucepan, melt 4 tablespoons of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and whisk over moderate heat until the sauce is bubbling and thickened, about 5 minutes. Remove from the heat and whisk in the egg, chives, parsley, and ½ cup of the Parmigiano. Let cool slightly, then stir in the Fontina and prosciutto. Season the filling with pepper.
Arrange 1 pasta round in the bottom of each ramekin. Spoon a scant ¼ cup of the filling into each ramekin and top with another noodle; press to flatten slightly. Top with the remaining filling and pasta rounds. Sprinkle the tops with the remaining ¼ cup of Parmigiano and cover loosely with foil.
Bake the cupcakes for about 20 minutes, until the filling is just bubbling. Remove the foil and bake for about 30 minutes longer, until slightly puffed and the tops and sides are golden. Let cool for 20 minutes. Run a knife around the lasagna cupcakes, then invert onto plates, tapping firmly to release them. Serve hot or warm.