lasagna recipes

Looking for more recipes using spinach and artichoke dip? Our Cheesy Chicken, Spinach & Artichoke Lasagna from Delish.com is the best.

Chicken, Spinach & Artichoke Lasagna

lasagna noodles

butter

garlic,

tbsp. all-purpose flour

c. milk (preferably whole or 2%)

Kosher salt

black pepper

c. Parmesan

c. shredded rotisserie chicken

lb. frozen chopped spinach, thawed and squeezed of excess liquid

artichoke hearts, drained and chopped

(15-oz.) containers part-skim ricotta

c. mozzarella

After reading the reviews saying there was a lack of sauce & taste, I decided to make a few changes. I did not use 4 cups of mozzarella. Probably 3.
Sauce: I used  5 T of butter, 4-T of flour, 1 cup light cream & 3 cups skim. The sauce took 7-10 minutes to thicken. I also added 1/2 t of salt & couple grinds of pepper.
Ricotta- I combined one 28oz container of ricotta, 2 eggs & 1/4 teaspoon of nutmeg. Make ahead, set aside.
I substituted the artichokes w/ mushrooms that I sauteed ahead in a little butter, thyme & S & P.
Layering: A full ladle of sauce on the bottom of a 13 x 9; Another full ladle of sauce in the chicken mixture. Mix to combine.
On top of 1st layer of noodles half of the chicken mixture; ladle of sauce & half the ricotta mixture & 1 cup mozzarella (or more).
2nd layer of noodles; remaining chicken mixture; ladle of sauce & remaining ricotta.
3rd layer of noodles, remaining sauce & spread mozzarella. 
Baked 350, covered w/ foil that I tented & baked 45-50 minutes. 
Hope this helps!  IT WAS AMAZING!

Added  chicken stock, and mixed ricotta with fresh basil salt and pepper fresh cherry tomatoes on the top.  Cayenne to the sauce mixture 👍

This was very disappointing.  Very bland and “doughy” tasting.  I did follow the recipe to the letter.  
The dog liked it, though.

Definitely add some spices and quadruple the garlic in it... good but needs flavor

It was pretty tasty! I added a half a can of chicken broth and it gave it some more taste to it. A significant amount of pepper as well! Hubby even went back for seconds. Will make again!

I added some chicken broth to the sauce while it was cooking to make it go further, used fresh spinach and sun dried tomatoes.  Turned out very tasty!  My husband even brought some to work and they asked for the recipe!

It was better with a pack ranch dip packet added to sauce and baked my chicken with pack ranch dressing . it was all eaten then. no left overs at all

I always make sure I add my own mixture and flavors to any recipe. With this one, I added chicken broth and bacon to the sauce. Also, a lot more salt and peppers and of course way more garlic than said. So overall, it was absolutely delicious.

This came out really great.  I halved the recipe,  but otherwise followed it exactly. I had to take a Benadryl as it is a huge dairy bomb.

My family thought it was just okay, not too much flavor. It was a lot of work and dishes. Plus I have way to many leftovers that no one wants to eat because they weren't impressed with it.

Good Recipe if you season the chicken 1st with your own Seasoning and bake the chicken. I didn't use Rotessire chicken, I seasoned and bake my own chicken and bake it until done. My only complaint is it needed to be more chicken mixture to make 3 layers But all in all the Recipe was good.

https://streaming.hearstdigitalstudios.com/9201f249-ddd7-43ed-a70f-0ea4d5a60f41/video_rover_16x9_1080p_hd_1550681053_51394.mp4

If you know spinach-artichoke dip is the best way to start a party, you can only guess what layering it in lasagna does.

Chicken Spinach Artichoke Lasagna is the Dinner You Need Right Now!

A delicious texas style casserole that can be spiced up with your favorite toppings!

Texas Lasagna

beef

salt

taco seasoning

tomatoes (14.5 oz., undrained)

tomato sauce (15 oz)

green chilis (4 oz chopped)

ottage cheese (16

eggs lightly beaten

corn tortillas (6 inch torn)

monterey jack cheese (shredded)

tortillas (optional)

salsa (optional)

avocados (optional)

In a large skillet cook ground beef until no longer pink. Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce, and chilis. Reduce heat and simmer, uncovered for about 15-20 minutes.

In a small bowl combine the cottage cheese and eggs. Grease a 9x13 inch pan.

Layer half of the meat sauce in the bottom of the 9x13 pan. Next, layer half of the torillas, them cottage cheese, and half of the cheese. Repeat layers ending with cheese.

Bake uncovered at 350 for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with optional toppings.

Serve immediately or before baking, cover and freeze up to 3 months.

Make Mouthwatering Instant Pot Lasagna. Heavenly rich pressure cooker lasagna packed with creamy-cheesy layers of satisfaction. Your family will cheer for this lip-smacking good easy dinner!

Instant Pot Lasagna

Salt + pepper

(200 grams) Ricotta cheese

(1 grams) Italian seasoning

Create Ricotta Cheese Mixture: In a mixing bowl, beat one large egg, then add in ¾ cup (200g) Ricotta cheese. Season with 1 tsp (1g) Italian seasoning, ground black pepper, and ⅓ tsp kosher salt.

Assemble Instant Pot Lasagna: Line a 7-inch springform pan with cut-out parchment paper (optional). Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer. Layer ⅓ portion of the meat sauce on the lasagna noodles. Layer Ricotta cheese mixture on the meat sauce, then add shredded mozzarella cheese on top. Repeat this layering cycle twice. Add ¼ cup (30g - 40g) freshly grated Parmesan cheese on the very top. Then, wrap the springform pan tightly with aluminum foil.

Pressure Cook Lasagna: Pour 1 cup (250ml) cold water, then place a trivet in Instant Pot. Create a sling foil, then place springform pan in Instant Pot. Close lid, then pressure cook at High Pressure for 24 minutes + 10 minutes Natural Release.*Note: Since some oven-ready lasagna noodles take longer to cook, make sure to check that the noodles are properly cooked before proceeding to the next step. If they&#039;re still a bit firm, cover it with the aluminum foil, place it back in the Instant Pot, then Pressure Cook at High Pressure for another 5 - 6 minutes + Quick Release.

Optional Broil Lasagna: Preheat oven to 425°F when Instant Pot is natural releasing. Place the cooked lasagna in a 425°F oven until the cheese is browned on top (~7 - 9 mins).

Serve: For an easier release, use a paring knife to gently release the Lasagna from the springform pan. Slice the glorious lasagna and serve immediately. Enjoy~ :)

Zucchini slices rolled up around a delicious ricotta filling, baked in tomato sauce and topped with cheese. A healthier, low carb option that's not only delicious, but also very easy and quick to make.

Zucchini Lasagna Roll Ups

(10 ounces) baby spinach

fat free ricotta cheese

Parmesan cheese

egg, (lightly beaten)

garlic, (minced)

Italian seasoning

salt and fresh ground pepper, (to taste)

tomato sauce/marinara sauce

Part-Skim Mozzarella Cheese

basil

Preheat oven to 350F.

Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.

Slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.

Spray a skillet with cooking spray and set over medium heat.

Add spinach to the skillet and cook for 2 minutes, or until wilted.

Remove spinach from skillet and let cool for a couple minutes.

In a medium bowl, combine prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.

Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.

Roll up and transfer to the prepared baking dish, seam-side down.

Repeat with remaining zucchini and ricotta mixture.

Spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.

Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.

Garnish with basil ribbons.

Serve.

Check out this recipe for the perfect weeknight dinner—caprese chicken lasagna from Delish.com.

Caprese Chicken Lasagna

olive oil

lb. boneless skinless chicken breasts, cut into 1" pieces

oregano

c. balsamic vinegar

c. milk

c. shredded mozzarella, divided

(16-oz.) container ricotta

roma tomatoes, thinly sliced

Balsamic glaze, for drizzling

Preheat oven to 375º. In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.

Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with&nbsp;oregano,&nbsp;salt, and pepper. Cook in a single layer, in batches if necessary,&nbsp;until golden and cooked through, 8 minutes. Return all chicken to skillet, then add balsamic vinegar and half the garlic to pan and stir until balsamic&nbsp;is slightly thickened, 1 minute. Transfer to a plate.

Make sauce: Bring skillet back to medium heat and melt in&nbsp;butter. Add remaining garlic and cook until fragrant,&nbsp;1 minute. Add flour and cook until golden, 1 minute more. Gradually add in&nbsp;milk while whisking,&nbsp;then simmer until thick and creamy, 3 minutes. Add&nbsp;Parmesan and 1 cup mozzarella, stirring until melty.&nbsp;Season with salt and pepper.

In a small bowl, stir together ricotta and egg and season with salt and pepper.

In a large baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella. Repeat for a total of three layers, ending with mozzarella.

Bake until bubbly and cheese is melty, about 25 minutes. Turn oven to broil and broil until lightly golden, 2 to 3 minutes.

Garnish with&nbsp;basil and&nbsp;drizzle with&nbsp;balsamic glaze before serving.

EXCELLENT!  My family and I love this recipe, however I felt it needed more sauce, so the 2nd time I made it I encreased the butter to 4 Tble, flour 4 Tble and milk 4 cups.  This made for a very moist delish dish!!!

SOOOOO good!  I used canned San Marzano roma tomatoes and they were awesome!  Even my picky eaters ate it up!!

I made this tonight and it was PERFECT. I'm not a huge fan of tomato sauce and this worked great. Thank you so much!!

This was very bland. I'll not make it again.

Great flavor but mine got SUPER runny.  Had to eat it in a bowl because it didn't hold together in a square at all.  I don't feel like I did anything wrong.  Anyone else have that problem?

https://streaming.hearstdigitalstudios.com/30b8a4c7-f285-4c46-b98f-ff38dd05a7f5/video_rover_16x9_1080p_hd_1547483475_95975.mp4

This Caprese Chicken Lasagna is Such a Game-Changer!

Mexican lasagna is budget-friendly meal that's filled with flavor! Layers of lean beef, tortillas, beans, cheese and salsa combine to make a south-of-the-border twist on a family favorite.

Mexican Lasagna Is the Budget-Friendly Meal You'll Appreciate on Busy Nights

lb ground beef, 10% fat

onion

(1.25-oz) pkg reduced-sodium taco seasoning (like Ortega)

tsp cumin

tsp chili powder

black beans, drained and rinsed

oz salsa

oz sour cream

(6-inch) flour tortillas

Mexican blend

shredded cheese

Green onions, sliced

This Italian Homemade Lasagna is made with béchamel white sauce (no ricotta) and a flavorful homemade red sauce. It is truly the BEST lasagna and can impress any guest!

Homemade Lasagna

lasagna noodles ((or no-boil noodles))

mozzarella cheese

parmesan cheese

Italian sausage

garlic (, minced)

onion (, chopped)

spinach leaves

bell pepper ((red

tomato sauce

tomato paste

tomatoes

Italian seasonings

salt and black pepper (, to taste)

basil leaves (, finely chopped (about 10-15 leaves))

Tablespoons butter

all-purpose flour

milk

Brown meat: In a large skillet, brown the ground beef and sausage over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When cooked through, remove the grease. 

(Optional) Add meat to a food processor and pulse just 3-4 times until it’s broken up into very small pieces. Remove to a bowl.

Sauté Veggies: In the same skillet over medium-high heat, add olive oil. When oil is hot, add the garlic, stirring constantly for 30 seconds. Add the onion, spinach and bell pepper. Continue cooking on medium-high heat until the vegetables are softened –about 2-3 minutes. 

Remove from heat and transfer them to the same food processor. Pulse several times until they’re nearly pureed. Return mixture to the skillet.

Add Tomato sauce and tomato paste and stir to combine. Add the diced tomatoes, Italian seasoning, and salt and pepper to taste. Stir. Cover and allow the sauce to simmer for about 20-30 minutes on low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved crumbled ground beef and sausage, and fresh basil. 

Cook Pasta: While the red sauce simmers boil the lasagna noodles for half the time suggested on the box. Drain into a large colander and sprinkle them with a tiny bit of olive oil to keep them from sticking together. (You can skip this step if you are using no-boil noodles).

Make the Red Sauce: (Can be made in advance).

Add the butter to a medium size saucepan or large skillet. Over medium heat. Once melted, add the flour, stirring constantly to combine 2 minutes. Gradually add in the milk, whisking until smooth. Season with salt and pepper. 

Cook over medium heat, whisking often so it doesn’t burn on the bottom, until it thickens-- about 5-7 minutes.

For the White Sauce: (Can be made in advance).

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray. Keep in mind that there will be 3 layers of lasagna, so mentally split the sauces into thirds as you layer them to make sure you have enough at the end.

Layer: Start by layering the bottom of your greased pan with 3 lasagna noodles. Spread the red sauce over the noodles, followed by the white sauce, Parmesan and mozzarella cheeses, spreading all to the edges. Top with another layer of noodles, then red sauce, white sauce, parmesan and mozzarella cheeses. 

Repeat: Add the final layer of noodles, then red sauce, white sauce and cheeses.

Bake for 30 minutes. Allow the lasagna to sit for 15-20 minutes before serving.

Serve with garlic bread or homemade breadsticks and a green salad.

Assemble Lasagna:

https://content.jwplatform.com/videos/OHriDTDE.mp4

This Italian Homemade Lasagna is authentic and absolutely delicious, made with bechamel white sauce (no ricotta) and a fresh simple red sauce. It is truly the BEST lasagna and can impress any guest!

Say hello to the most festive lasagna you'll ever meet: Christmas Eve Lasagna! A twist on classic lasagna bolognese, this lasagna boasts festive red &amp; green layers of rich &amp; hearty homemade bolognese sauce &amp; basil pesto ricotta. It's equal parts delicious &amp; stunning - perfect for a special occasion meal like Christmas Eve dinner. 
It's become a beloved tradition in my family to serve this Christmas Eve Lasagna at some point during the holiday season &amp; I have a feeling once you try it you're going to love it just as much as we do. Happy cooking! ♡

Christmas Eve Lasagna

nonstick cooking spray

13.2-ounce box DeLallo No-Boil Lasagna

Best-Ever Bolognese (below)

basil pesto ricotta (below)

mozzarella cheese (about 6 cups)

Italian cheese blend,

carrots,

celery,

yellow onion, roughly chopped

pancetta, roughly chopped (see Recipe Notes)

garlic

tablespoons olive oil

pound ground beef

pound ground pork

cup medium-bodied red wine,

rosemary

thyme

2 bay leaves

1 parmesan rind

cups low-sodium chicken broth or water

½ cup heavy cream

salt black pepper, to season

ricotta cheese, whole milk

6.3-ounce jar DeLallo Simply Basil Pesto

eggs

parmesan

Soffritto

Add the roughly chopped carrot, celery &amp; onion to the bowl of a food processor. Pulse just until the mixture is broken down into fine pieces. The mixture should not be puréed; you should still be able to see small pieces of carrot, celery &amp; onion. Transfer to a medium bowl &amp; set aside.

Pestata: 

Add the pancetta &amp; garlic to the bowl of the same food processor used to make the soffritto (no need to wash it!). Pulse just until the mixture is broken down into fine pieces. Set aside. 

Cook the pestata: 

Add the olive oil to a heavy-bottomed pot (at least 4-quart capacity) over medium heat. Once hot, carefully add the pestata mixture from Step 1 and cook, stirring occasionally, until the pancetta renders &amp; the garlic is fragrant, 4-5 minutes.

Brown the soffritto

Add the soffritto mixture from Step 1 to the pot with the pestata. Season with 1 teaspoon kosher salt, and stir to combine. Cook, stirring occasionally, until deeply browned &amp; fragrant, 15-20 minutes. If the veggies begin to brown too quickly, reduce the heat to medium-low or low. Once browned, push the pestata &amp; soffritto mixture to the outer edges of the pot.

Brown the meat: 

Generously season the beef and pork with 1 teaspoon kosher salt each. Add the meat to the center of the pot with the soffritto &amp; pestata mixture. Do not touch the meat for 2-3 minutes, allowing it to brown deeply. Turn the meat over and brown the second side for 2-3 minutes. Once browned on both sides, use a wooden spoon to break the meat apart into fine crumbles. Stir to combine with the soffritto mixture. Cook, stirring occasionally, until browned completely, 8-10 minutes. Add the tomato paste, stirring to coat the meat &amp; soffritto mixture. Cook for 2-3 minutes to brown.

Deglaze: 

Increasing the heat to medium-high, pour the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed into the meat mixture.

Top 10 lasagna recipes recipes from across the web

The most viewed lasagna recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken, Spinach & Artichoke Lasagn...

Texas Lasagna

Instant Pot Lasagna

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Caprese Chicken Lasagna

Mexican Lasagna Is the Budget-Frien...

Homemade Lasagna

Christmas Eve Lasagna

Lasagna Roll Ups

Vegetarian lasagne recipe

Top 10 lasagna recipes recipes from across the web

The most viewed lasagna recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken, Spinach & Artichoke Lasagn...

Texas Lasagna

Instant Pot Lasagna

Zucchini Lasagna Roll Ups

Caprese Chicken Lasagna

Mexican Lasagna Is the Budget-Frien...

Homemade Lasagna

Christmas Eve Lasagna

Lasagna Roll Ups

Vegetarian lasagne recipe

The most viewed lasagna recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine