With the weather starting to turn cooler, there’s nothing like a big piece of lasagna to warm you up! What’s great about lasagna is that there are usually enough leftovers for an extra meal – and reheated lasagna is just as good if not better than just-baked.
You can always keep it simple with an easy lasagna recipe or creamy lasagna roll-ups. Or, mix things up by trying a new lasagna flavors. Skip the meat with vegetarian lasagna – or the red sauce and make creamy white chicken Alfredo lasagna.
No need for the oven with slow cooker lasagna. And for a completely different spin on the Italian variety, try Mexican lasagna.
For the classic version, try this easy lasagna recipe from Hunt’s. Cook ground beef, mix with jarred pasta sauce; set aside. Now it’s assembly time! Grease your baking dish and add some of the meat sauce.
Place uncooked, flat lasagna noodles onto the sauce. Top with ricotta cheese, shredded mozzarella cheese, then more of the meat sauce. Repeat for another layer and top with pasta noodles along with the rest of the meat sauce and shredded cheese – then bake.
Saute diced onions, garlic, red bell peppers, mushrooms and yellow squash. Next, mix in canned whole tomatoes. Scoop a little bit of the sauce on the bottom of a large baking dish. Add a layer of long, cooked noodles.
Dollop large pieces of ricotta and then thin-sliced mozzarella and more of the veggie mixture. Repeat with another layer. With this vegetable lasagna recipe from The Pioneer Woman, your family won’t even miss the meat.
Thin cream cheese with milk and then add eggs, shredded mozzarella cheese and Italian seasoning. Spread the mixture over cooked lasagna noodles and roll up each one.
Make a meaty sauce using cooked ground beef and spaghetti sauce. Spoon half of the meat sauce on the bottom of the casserole dish, add the roll ups, then top with the remaining sauce. Cook and you’ve got a pan full of creamy lasagna roll-ups from Kraft.
Do you have leftover chicken? Combine shredded chicken with drained, chopped artichokes, Parmesan cheese and chopped oil-packed sun-dried tomatoes. In another bowl, whip cream cheese, milk and garlic powder.
Stir half of the cream mixture in with the chicken. Use both mixtures to layer in between cooked lasagna noodles. Bake this creamy white chicken Alfredo lasagna from Tasty Tidbits for 25 minutes and serve to hungry kids.
You don’t need an oven or a casserole dish to make this slow cooker lasagna from Betty Crocker. Break out the Crock-Pot and follow the same layer pattern you would with regular lasagna. Cook the mixture on low for 4 to 6 hours until the noodles are tender.
For a cool twist on the classic version, try this recipe for Mexican lasagna from Taste of Home. Brown ground beef then mix in beans, green chilies, taco seasoning and hot salsa. Place 1/3 of this mixture in the bottom of a casserole dish followed by cooked lasagna noodles.
Repeat with two layers, adding shredded cheese on top of the meat mixture. Serve baked slices with a dollop of sour cream, chopped tomatoes, an olive slice and green onion slivers.
