25 Homemade Lasagna Recipes

Homemade lasagna pulled piping hot from the oven is a favorite chilly-weather comfort food. This week’s Recipe Hit List is a whopping list of over two dozen recipes for lasagna with quite a variety of ingredients and methods to choose from: hearty meat, vegetarian, chicken, spicy turkey, slow cooker and skillet lasagnas, roasted veggies…plenty to try and you’re sure to find a new favorite!

Lasagna Recipes

*Note: Descriptions below are quotes from the recipe sites

Garlic Chicken Lasagna Recipe By glutenfreegoddess.blogspot.com

1. Karina’s Garlic Chicken Lasagna: (as seen in picture) This basic recipe can be tailored to your taste. Use your favorite veggies and herbs. We use Tinkyada Pasta Joy brown rice lasagna noodles. These make a surprisingly light lasagna [brown rice noodles are much less heavy than wheat noodles]. Recipe found at Gluten Free Goddess.
2. Italian Lasagna (with meat): I immediately cut the recipe off the box and taped it to a piece of paper. it’s tattered, it’s splattered, but it’s tried and true and holds a special place in my recipe binder. And now I will share that lost recipe with you as I think it’s the best recipe around. Recipe found at Amanda’s Cookin.
3. Spinach & Butternut Squash Lasagna: This recipe trades marinara for bechamel and instructs you to alternately tuck sauteed spinach and roasted nuggets of butternut squash between layers of the ruffle-edge noodles. What results is not only a beautiful—the cross-section view boasts autumnal stripes of emerald green and vivid orange—but delicious. Recipe found at The Kitchen Sink Recipes.
4. Autumn Turkey & Pumpkin Lasagna: Instead of ground beef, sausage and marinara, this lasagna is full of ground turkey sauteed with dried cranberries, dried apricots, green onions, smoked paprika, sage and roasted chestnuts. Pumpkin and ricotta spiked with cardamom add a nice creamy layer in between the flavor-packed ground turkey. The lasagna is topped with the traditional mozzarella cheese and baked until brown and bubbly. Recipe from Bitchincamero.
5. Hearty Meat Lasagna: Recipe from Cookography.
6. Crock Pot Lasagna – It’s Italian, y’all!: It’s very easy (you don’t even boil the noodles!), especially when you have your meat already browned and in the freezer just waiting to be tossed in. This is also my most requested recipe. I don’t know how many times I’ve printed this one out over the years. It yields the most delicious lasagna I have ever tasted, rich with cheeses and meat. Beware though, it feeds a crowd! Even with a family of four, this is easily two meals. Recipe from Southern Plate.
7. Roasted Red Pepper Lasagna: Recipe from Better Homes And Gardens.
8. Spicy Turkey Lasagna: Recipe from Parents.com
9. Chicken Hazelnut Lasagna with Roasted Garlic Bechamel: This lasagna is based on one we used to get at a local restaurant that has since closed. Their lasagna was rich and delicious with the hazelnuts adding that certain something to the chicken and cheese in this dish. So since I can’t go out and get it anymore I had to try to come up with my own version and I have tweaked it and continue to tweak it- it is always work in process…Recipe found at The Feast Within.
10. Alfredo Chicken Lasagna Recipe: This easy recipe is elegant enough for company. “I’ve served it often, and everyone comments on its rich flavor. I love the fact that it can be made ahead.” Recipe found at Taste Of Home.
11. Enchilada Lasagna: This is without a doubt my husbands all time favorite dish. I got this recipe from his sister, and made just a few tiny adjustments to it. It is a very mild Mexican dish, and pretty much fail proof. I don’t make it often enough though, specially if you ask my hubby. He would like to have it at least once a week. Problem is, he eats one pan full on his own, most often in one sitting, and that is just not good for him, other people in the house or the budget! ) Recipe from Mogwai Soup.
12. Freeze-Ahead Lasagna Primavera: Layered with delicate veggies, a creamy sauce, and three cheeses, this lasagna captures the freshness of spring — straight from the freezer. Recipe from Martha Stewart.
13. Vegetarian Lasagna Recipe with Spinach and Ricotta Filling for a Crowd, using No-Boil Noodles: Vegetarian lasagna (aka veggie lasagna) might be a bit of a cliche, but everyone loves it, and it has the great advantages that you can do it ahead for a crowd, and it finishes in the oven, so you can concentrate on your guests. I make mine without a bechamel sauce, opting for a spinach and ricotta mixture to provide the creaminess. I also prefer it to set up to a fairly firm, sliceable “pie”, but if you like a wetter version, you could do the sauce 1.5 x or even double. Recipe from Herbivoracious.
14. Thousand Layer Lasagna Recipe: If I told you this was the only lasagna recipe worth making, would you believe me? Well, let me give it a shot. Imagine dozens and dozens of whisper-thin sheets of fresh pasta brushed with the most vibrant red tomato sauce imaginable all intersecting layer after layer of warm, oozy, fresh mozzarella. Where the sauce and cheese and pasta touch the pan, particularly in the corners, everything gets crunchy and caramelized. I’ll fight you for a corner piece. Seriously. 101 Cookbooks.
15. Artichoke-Mushroom Lasagna: I’m going to take you step-by-step through making this absolutely luscious artichoke and mushroom lasagna. It’s an ideal vegetarian party dish because you can assemble it up to a day before and then just pop it in the oven. Using no-boil lasagna noodles and a special tip for slicing the fresh mozzarella, it’s relatively quick to assemble. Recipe from Ward Street Bistro.
16. How-To: Lasagna Bolognese: Ever since I started making this recipe for Lasagna Bolognese, I can’t go back to Prego and cottage cheese. (Sorry, Grandma!) It’s so good. Make it and you won’t look back either. Recipe from Cafe Johnsonia.
17. Wild & Mild Mushroom Lasagna: Individual Mushroom Lasagnas made with a mix of wild and domestic mushrooms, and a touch of cognac and ‘no-boil’ lasagna sheets make a perfect and warming fall meal. Although this looks like a very lengthy recipe, it’s really not time consuming (it takes longer to describe how to make it.) Truly, it is simply a lasagna made of noodles, wild mushroom bechamel, sliced domestic mushrooms and grated cheese. Recipe from Once Upon A Plate.
18. Angela’s Zucchini Lasagna: I like vegetarian dishes a lot and so I thought I would give it a try. The amount of ricotta the recipe calls for seemed like a lot, so I scaled it back. It’s really a delicious “lasagna” and it was great the next day, too. Thanks, Mom! Recipe from The Italian Dish.
19. White Wine Lasagna with Spinach and Basil: I’m pretty firmly of the opinion that making lasagna, much like soup, is almost impossible to not be a success at. Put in reasonable ingredients and you’ll be rewarded with something fabulous almost every time. Such is the case with this experimental and slightly exotic White Wine Lasagna with Spinach & Basil. I have an age old recipe for basic red sauce lasagna with cottage and jack cheeses that I alternately add veggies and beans to that always rewards me with a fabulous series of meals. So I wanted something that would really stand that dish on its head – here’s the recipe. Recipe from Bloomacious.
20. Black Bean Lasagna: To be honest, I used this dish to help clean out the refrigerator. We’re now out of beans and Mexican melting cheeses and chipotle en adobo. Lasagnas are a great “heat sink” dish and this one sucked up all the beans I had left. Use a knife to cut the lasagna after it cools and sets up a little. The tortilla noodle strips are soft, but still have more resistance than traditional pasta noodles. If you use a dull spatulas to turn out slices, you’ll just make a mess and be very frustrated with this lasagna. Recipe from Too Many Chefs.
21. Brown Butter-Sage Mushroom Lasagna: One of my favorite dishes is just a simple mushroom ricotta ravioli with a drizzle of brown butter-sage sauce. The earthiness of the mushrooms, the lightness of the ricotta and the nutty richness of the brown-butter sage makes for a perfect flavor combination. Unfortunately, one of the few things i still haven’t invested in for my kitchen is a pasta maker, so unable to make my own homemade ravioli, i’ve deconstructed this dish to form a delicious lasagna. So delicious that it might even be better than the ravioli form. Recipe from The Petite Pig.
22. Skillet Lasagna: Unless you’re cooking for a school cafeteria or a firehouse, homemade lasagna can be a hassle. There’s just SO MUCH OF IT. The first night, it’s great. The second night, it’s fantastic. The third morning, you’ve barely put a dent in it, but it HAS to go. Especially when you’re cooking for two, and you ask your husband if he wants lasagna for lunch, and he looks at you like you’re Joan Crawford in “Mommie Dearest,” serving that same plate of rare steak for breakfast, lunch and dinner. NO LEFTOVER LASAGNA, EVER! Our compromise is Skillet Lasagna. One pan. One layer of each ingredient. Recipe found at Ezra Poundcake.
23. Spinach, Ricotta and Sausage Lasagna: I first discovered this recipe on epicurious.com and over the years I’ve made it my own with a few changes. One taste and you’ll know why it is my most requested potluck dish. The leftovers freeze really well; not that there’ll be many leftovers. Enjoy! Recipe from Dragon’s Kitchen.
24. Eggplant and Pine Nut Rolled Lasagna: I’ve been wanting to play around with the idea of rolled lasagna for a while. It’s fun, easy, and not as messy to serve. I’ve found that vegan lasagna falls apart even more readily than its dairy counterpart since it doesn’t have solidifying cheese to keep it together. Rolled lasagna holds its shape marvelously and it’s attractive. It’s also a great way to make smaller portions of lasagna, if you don’t want a huge casserole dish full of it. Recipe from VeganYumYum.
25. Roasted Vegetable Lasagna: It was a cool afternoon so I roasted the veggies which gives the lasagna such an amazing flavor. I used all the veggies I had on hand in the refrigerator. I also used leftover mushroom marinara but your favorite jar of marinara would work great too. I would have used fresh basil but my plant didn’t survive my vacation so I used dried instead. I really, really loved making this dish, not only because I knew it would be tasty, but also because it was fun to make. Recipe from For The Love Of Cooking.

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