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Table of Contents
- 1 Lazy Ravioli Lasagna
- 2 Lazy Ravioli Lasagna
- 3 Classic Meat Sauce Lasagna
- 4 Classic Meat Sauce Lasagna
- 5 Vegetarian Spinach Lasagna
- 6 Vegetarian Spinach Lasagna
- 7 Sausage Ricotta Lasagna
- 8 Sausage Ricotta Lasagna
- 9 Beef Cottage Cheese Lasagna
- 10 Beef Cottage Cheese Lasagna
- 11 Party Size Meat Lasagna
- 12 Party Size Meat Lasagna
- 13 Quick No-Boil Lasagna
- 14 Quick No-Boil Lasagna
- 15 Cheesy Ravioli Stack
- 16 Cheesy Ravioli Stack
- 17 Four Cheese Lasagna
- 18 Four Cheese Lasagna
- 19 Mushroom Veggie Lasagna
- 20 Mushroom Veggie Lasagna
- 21 Italian Sausage Marinara Lasagna
- 22 Italian Sausage Marinara Lasagna
- 23 Turkey Meatball Lasagna
- 24 Turkey Meatball Lasagna
- 25 Zucchini Noodle Lasagna
- 26 Zucchini Noodle Lasagna
- 27 Pesto Chicken Lasagna
- 28 Pesto Chicken Lasagna
- 29 Buffalo Chicken Lasagna
- 30 Buffalo Chicken Lasagna
- 31 BBQ Beef Lasagna
- 32 BBQ Beef Lasagna
- 33 Seafood Shrimp Lasagna
- 34 Seafood Shrimp Lasagna
- 35 Mexican Taco Lasagna
- 36 Mexican Taco Lasagna
- 37 Breakfast Egg Lasagna
- 38 Breakfast Egg Lasagna
- 39 Slow Cooker Lasagna
- 40 Slow Cooker Lasagna
Lazy Ravioli Lasagna
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Check PriceThis is the genius hack that’s been making the rounds at potlucks for good reason—you get all the flavor of traditional lasagna with about half the work. Instead of layering noodles, you’re using store-bought ravioli, which means you’ve already got your pasta and cheese layer done in one go. I love making this when I’m hosting a crowd because it looks impressive but honestly comes together in the time it takes to preheat your oven.
The beauty here is that you can customize it based on what ravioli you grab. Cheese ravioli keeps it simple and kid-friendly, but I’ve had great success with spinach and ricotta or even butternut squash ravioli for a fall gathering. Just layer with your favorite sauce, add some mozzarella on top, and you’ve got a dish that feeds 12-15 people without breaking a sweat. Nobody will ever guess how easy it was.
Ingredients
Method
- Preheat oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.
- Layer half of the frozen ravioli over the sauce, followed by half of the ricotta cheese, half of the remaining marinara sauce, and one-third of the mozzarella cheese.
- Repeat layers with remaining ravioli, ricotta, marinara sauce, and another third of the mozzarella cheese.
- Sprinkle with Italian seasoning, garlic, Parmesan cheese, and remaining mozzarella cheese.
- Cover tightly with foil and bake for 35 minutes, then uncover and bake for an additional 10 minutes until cheese is bubbly and golden.
- Let stand for 10 minutes before serving.
Classic Meat Sauce Lasagna
This is the lasagna that everyone pictures when they hear the word—rich, meaty, cheesy, and absolutely worth the effort when you’re feeding a hungry crowd. I make this for family reunions and church dinners because it’s the kind of comfort food that makes people go back for seconds. The secret is in taking the time to really build flavor in your meat sauce with a good simmer, which fills your kitchen with the most incredible aroma.
I always make this the day before when I’m serving a crowd. Lasagna is actually better after it sits overnight because all those flavors meld together, and it slices so much neater when you go to serve it. You can easily cut this into 20 generous portions from a full-size pan, and it reheats beautifully. Pro tip: let it rest for at least 15 minutes after baking before you cut into it, or you’ll have a saucy mess on your hands.
Ingredients
Method
- In a large pot over medium-high heat, brown the ground beef and Italian sausage with diced onion until meat is no longer pink and onion is softened, about 10 minutes. Drain excess fat.
- Add garlic and cook for 1 minute, then stir in crushed tomatoes, tomato paste, water, sugar, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
- While sauce simmers, cook lasagna noodles according to package directions. Drain and rinse with cold water.
- In a medium bowl, combine ricotta cheese, eggs, and 1 cup of Parmesan cheese.
- Preheat oven to 375°F. Spread 2 cups of meat sauce in the bottom of a 9×13-inch baking dish.
- Layer 4 noodles over sauce, spread with half of the ricotta mixture, top with one-third of remaining meat sauce, and sprinkle with 1 cup of mozzarella cheese.
- Repeat layers, then top with remaining noodles, meat sauce, mozzarella, and Parmesan cheese.
- Cover tightly with foil and bake for 45 minutes, then uncover and bake for 15 minutes until bubbly and cheese is golden.
- Let rest for 15-20 minutes before slicing and serving.
Vegetarian Spinach Lasagna
For all those times you need to accommodate the vegetarians at your gathering without making them feel like an afterthought, this spinach lasagna is an absolute showstopper. Even the dedicated meat-eaters at my table pile this on their plates. The combination of creamy ricotta, tender spinach, and plenty of garlic creates layers that are just as satisfying as any meat version. I actually prefer making this one because it feels a bit lighter, which means people can actually go back for seconds without feeling like they need a nap.
The trick to avoiding a watery lasagna is making sure you really squeeze out that spinach—I’m talking really wring it out like you’re mad at it. Frozen spinach is your friend here because it’s already chopped and actually more convenient than dealing with pounds of fresh. This easily serves 15-18 people, and I love that it can sit on a buffet table without drying out the way some lasagnas do.
Ingredients
Method
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- In a large bowl, combine the squeezed-dry spinach, ricotta cheese, eggs, salt, pepper, nutmeg, garlic, and 1/2 cup Parmesan cheese. Mix until well combined.
- Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.
- Layer 4 lasagna noodles over the sauce, spread with half of the spinach-ricotta mixture, drizzle with one-third of remaining marinara sauce, and top with one-quarter of the mozzarella cheese.
- Repeat layers with noodles, remaining spinach mixture, more sauce, and another quarter of the mozzarella.
- Top with remaining noodles, marinara sauce, mozzarella cheese, and remaining Parmesan cheese.
- Cover with foil and bake for 45 minutes, then remove foil and bake an additional 15 minutes until cheese is bubbly and lightly browned.
- Sprinkle with fresh basil and let stand for 15 minutes before serving.
Sausage Ricotta Lasagna
This Sausage Ricotta Lasagna is my absolute go-to when I need to feed a hungry crowd without spending all day in the kitchen. The combination of Italian sausage and creamy ricotta creates these incredible pockets of flavor that have everyone coming back for seconds. I love that you can assemble this the night before and just pop it in the oven when your guests arrive—it’s a total lifesaver for party planning!
The secret to making this lasagna extra special is browning the sausage until it gets those crispy, caramelized edges. Don’t rush this step! Those little bits of flavor make all the difference. I also like to use a mix of mozzarella and provolone for the cheese layers because it gives you that perfect stringy, melty texture everyone loves in a great lasagna.
Ingredients
Method
- Preheat oven to 375°F and grease a 9×13 inch baking dish.
- Cook lasagna noodles according to package directions, drain and set aside.
- In a large skillet over medium-high heat, brown the Italian sausage with minced garlic until fully cooked and crumbled, about 8-10 minutes. Drain excess fat and stir in marinara sauce.
- In a medium bowl, combine ricotta cheese, eggs, Parmesan cheese, basil, salt, and pepper until well mixed.
- Spread 1 cup of meat sauce on the bottom of the prepared baking dish.
- Layer 4 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles.
- Sprinkle with 1 cup of mozzarella and 1/3 cup of provolone, then top with one-third of the remaining meat sauce.
- Repeat layers once more, then top with remaining 4 noodles, remaining meat sauce, and remaining cheeses.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let stand for 15 minutes before serving, then garnish with fresh parsley.
Beef Cottage Cheese Lasagna
If you’ve never tried using cottage cheese in lasagna instead of ricotta, you’re in for such a treat! This Beef Cottage Cheese Lasagna is lighter on the wallet and sneakily higher in protein, but honestly, I make it because my family absolutely devours it. The cottage cheese blends so smoothly with the eggs and creates this incredibly moist, tender filling that never gets dry or grainy, even when you’re making a huge pan to feed the masses.
What I really appreciate about this recipe is how forgiving it is—perfect for those hectic days when you’re cooking for a crowd. You can adjust the amount of sauce or cheese without worrying about ruining it, and it reheats beautifully the next day. Pro tip: let it rest for a good fifteen minutes after it comes out of the oven so the layers set up properly and you get those picture-perfect slices.
Ingredients
Method
- Preheat oven to 350°F and lightly grease a 9×13 inch baking pan.
- Cook lasagna noodles according to package directions, drain well and set aside.
- Heat olive oil in a large skillet over medium heat, add diced onion and cook until softened, about 5 minutes.
- Add ground beef to the skillet and cook until browned, breaking it up as it cooks, about 8-10 minutes. Drain excess fat.
- Stir in spaghetti sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5 minutes.
- In a large bowl, combine cottage cheese, beaten eggs, Parmesan cheese, and 1 cup of mozzarella cheese.
- Spread 1 cup of meat sauce in the bottom of the prepared pan.
- Arrange 4 lasagna noodles over the sauce, spread with half of the cottage cheese mixture, then top with one-third of the remaining meat sauce.
- Repeat layers one more time, then finish with remaining noodles and meat sauce.
- Top with remaining 2 cups of mozzarella cheese and cover with foil.
- Bake covered for 40 minutes, then uncover and bake for 15 more minutes until cheese is melted and bubbly.
- Allow lasagna to rest for 15 minutes before slicing and serving.
Party Size Meat Lasagna
When you’re feeding twenty people and need something absolutely foolproof, this Party Size Meat Lasagna is your answer. I make this in a full-size aluminum roasting pan, and it’s designed to serve a proper crowd without requiring you to juggle multiple dishes in the oven. The hearty meat sauce gets its amazing depth from a combination of ground beef and Italian sausage, plus just enough herbs to make your kitchen smell like an Italian grandmother’s house.
The genius of this recipe is in the assembly method—I layer everything generously so even the corner pieces stay moist and flavorful. Since you’re making such a large quantity, I recommend using no-boil noodles to save yourself a ton of prep time and hassle. Just make sure your sauce is a bit thinner than usual, and those noodles will cook up perfectly tender. This lasagna also freezes beautifully, so I often make two and keep one in the freezer for emergency entertaining!
Ingredients
Method
- Preheat oven to 375°F and prepare a large aluminum roasting pan (approximately 12×18 inches) by spraying with cooking spray.
- In a large pot or Dutch oven, cook ground beef, Italian sausage, and diced onions over medium-high heat until meat is browned and onions are soft, about 12-15 minutes. Drain excess fat.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in both jars of marinara sauce, crushed tomatoes, Italian seasoning, basil, salt, and pepper. Simmer for 10 minutes, then add 1 cup of water to thin the sauce slightly for the no-boil noodles.
- In a large bowl, combine ricotta cheese, eggs, 1/2 cup Parmesan cheese, and chopped parsley, mixing until well blended.
- Spread 2 cups of meat sauce evenly across the bottom of the prepared roasting pan.
- Layer 8 lasagna noodles over the sauce, breaking to fit as needed.
- Spread half of the ricotta mixture over the noodles, then sprinkle with 2 cups of mozzarella cheese.
- Top with one-third of the remaining meat sauce, then repeat layers one more time.
- Finish with remaining 8 noodles, remaining meat sauce, remaining mozzarella cheese, and remaining Parmesan cheese.
- Cover tightly with aluminum foil and bake for 60 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
- Let lasagna rest for 20 minutes before cutting to allow layers to set properly.
Quick No-Boil Lasagna
This is the recipe that changed everything for busy weeknights at my house. You literally skip the most tedious part of making lasagna—boiling those slippery noodles—and still end up with layers of tender pasta that taste like you spent hours in the kitchen. The secret is using regular lasagna noodles (not even the fancy no-boil kind) and making sure your sauce is a bit thinner than usual so the noodles absorb all that moisture as they bake. I’ve made this for everyone from my kids’ soccer team dinners to church potlucks, and nobody ever guesses how ridiculously simple it is.
The key is letting it rest for about 10 minutes after it comes out of the oven—I know it’s hard to wait when it smells that good, but this lets the layers set up perfectly so you get clean, beautiful slices instead of a saucy mess. Trust me on this one!
Ingredients
Method
- Preheat oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- Brown the ground beef in a large skillet over medium-high heat, then drain excess fat and stir in marinara sauce and water until well combined.
- In a medium bowl, mix together ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper until smooth.
- Spread 1 cup of meat sauce on the bottom of the prepared baking dish, then layer with uncooked noodles, half of the ricotta mixture, and one-third of the remaining sauce.
- Repeat layers with noodles, remaining ricotta mixture, and half of the remaining sauce, then top with final layer of noodles and remaining sauce.
- Cover tightly with aluminum foil and bake for 50 minutes, then remove foil, sprinkle with remaining 1 cup mozzarella cheese, and bake uncovered for 10 minutes until cheese is melted and bubbly.
- Let stand for 10 minutes before cutting and serving.
Cheesy Ravioli Stack
When I discovered you could turn store-bought ravioli into what’s basically a deconstructed lasagna, I actually laughed out loud. It feels like cheating in the best possible way! You’re getting all those gorgeous layers and that bubbling cheese pull, but you’re using frozen ravioli instead of wrestling with ricotta and noodles. My sister calls this my “genius lazy girl lasagna,” and honestly, I’ll take that as a compliment. It’s perfect for those nights when you want something impressive but your brain is already done for the day.
The beauty here is that you can customize it based on what ravioli you grab at the store—cheese ravioli keeps it classic, but I’ve done mushroom ravioli with Italian sausage that had my teenagers going back for thirds. Just don’t skip the fresh basil on top; it makes it taste restaurant-fancy even though you know the truth!
Ingredients
Method
- Preheat oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- In a medium bowl, combine marinara sauce and Alfredo sauce, mixing until well blended.
- Spread 1 cup of the sauce mixture on the bottom of the prepared baking dish.
- Arrange half of the frozen ravioli in a single layer over the sauce, then dollop half of the ricotta cheese over the ravioli and sprinkle with 1 cup mozzarella, half the Parmesan, garlic powder, and dried basil.
- Pour half of the remaining sauce over the cheese layer, then repeat with remaining ravioli, ricotta, 1 cup mozzarella, remaining Parmesan, and sauce.
- Cover with aluminum foil and bake for 30 minutes, then remove foil, top with remaining 1 cup mozzarella, and bake uncovered for 5 minutes until cheese is melted.
- Garnish with fresh basil leaves before serving.
Four Cheese Lasagna
This is the lasagna for the cheese lovers in your life—and let’s be honest, that’s basically everyone. I use ricotta for creaminess, mozzarella for that essential stretch, Parmesan for a salty kick, and fontina because it melts like an absolute dream and adds this subtle nutty flavor that makes people ask what your secret ingredient is. My mother-in-law requests this every single holiday, and considering she’s Italian and makes everything from scratch, I consider that the ultimate seal of approval.
Fair warning: this is rich, so a little goes a long way, which actually makes it perfect for feeding a crowd since you’ll get more servings than you think. I always make two pans when I’m serving this—one to bring to the party and one to keep in my freezer for a night when I need a reminder that life is good. The leftovers are somehow even better the next day!
Ingredients
Method
- Cook lasagna noodles according to package directions until al dente, then drain and lay flat on a clean kitchen towel to prevent sticking.
- Preheat oven to 375°F and in a large bowl, combine ricotta cheese, 2 cups mozzarella, 1 cup fontina, 1 cup Parmesan, eggs, parsley, salt, pepper, and nutmeg, mixing until well blended.
- In a separate bowl, stir together marinara sauce, tomato sauce, and minced garlic until combined.
- Spread 1 cup of sauce mixture in the bottom of a 9×13-inch baking dish, then layer with one-third of the noodles, one-third of the cheese mixture, and one-third of the remaining sauce.
- Repeat layers two more times, ending with sauce on top.
- Sprinkle the top with remaining 1 cup mozzarella, 1 cup fontina, and 1/2 cup Parmesan cheese.
- Cover with aluminum foil and bake for 45 minutes, then remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
- Let rest for 15 minutes before slicing and serving.
Mushroom Veggie Lasagna
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This is the lasagna that finally converted my picky veggie-skeptic kids! The secret is roasting the mushrooms and zucchini first – it brings out their natural sweetness and gets rid of excess moisture so you don’t end up with a watery mess. I like using a mix of button and cremini mushrooms for depth of flavor, and the ricotta layer gets extra creamy with a bit of cream cheese mixed in. Trust me on this one.
What I love most about this recipe is that it actually holds together when you cut it, which can be tricky with vegetable lasagnas. Make sure to let it rest for at least 15 minutes after baking – I know it’s hard to wait when it smells so good, but this step is crucial for clean slices. It feeds 12 easily and reheats beautifully for lunches throughout the week.
Ingredients
Method
- Preheat oven to 425°F. Toss mushrooms and zucchini with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread on baking sheets and roast for 25 minutes until caramelized. Reduce oven to 375°F.
- In a large bowl, combine ricotta, cream cheese, eggs, basil, 2 cups mozzarella, 1/2 cup Parmesan, remaining salt and pepper. Mix until smooth.
- Heat remaining olive oil in a skillet and sauté garlic for 1 minute. Add marinara sauce and simmer for 5 minutes.
- Spread 1 cup sauce in a 9×13 inch baking dish. Layer 4 noodles, half the ricotta mixture, half the roasted vegetables, 1 1/2 cups sauce, and 1 cup mozzarella. Repeat layers once.
- Top with remaining 4 noodles, remaining sauce, remaining mozzarella, and remaining Parmesan.
- Cover with foil and bake for 45 minutes. Remove foil and bake 15 minutes more until bubbly and golden.
- Let rest for 15 minutes before slicing and serving.
Italian Sausage Marinara Lasagna
When I need to feed a crowd and keep everyone happy, this is my go-to recipe. There’s something about the combination of sweet and hot Italian sausage that just works – the sweet sausage keeps it family-friendly while the hot adds just enough kick to keep things interesting. I always brown the sausage really well to get those crispy, caramelized bits that add so much flavor to the sauce.
The best part? You can assemble this the night before and just pop it in the oven when company arrives. I’ve made this for everything from potlucks to birthday parties, and there are never leftovers. One tip: use the no-boil noodles and add a little extra sauce to compensate – it saves so much time and honestly, no one can tell the difference.
Ingredients
Method
- In a large pot over medium-high heat, brown both sausages, breaking into small pieces, until deeply caramelized, about 10 minutes. Remove sausage and set aside.
- In the same pot, sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute. Return sausage to pot and add crushed tomatoes, tomato paste, basil, oregano, sugar, salt, and red pepper flakes. Simmer for 20 minutes.
- Preheat oven to 375°F. In a bowl, mix ricotta, eggs, parsley, 1 cup mozzarella, and 1/2 cup Parmesan until combined.
- Spread 2 cups meat sauce in a 9×13 inch baking dish. Layer 4 noodles, half the ricotta mixture, 2 cups sauce, and 1 1/2 cups mozzarella. Repeat layers once.
- Top with remaining 4 noodles, remaining sauce, remaining mozzarella, and remaining Parmesan.
- Cover tightly with foil and bake for 50 minutes. Remove foil and bake 15 minutes more until cheese is golden and bubbly.
- Let stand for 15 minutes before cutting and serving.
Turkey Meatball Lasagna
This recipe started as a way to use up leftover turkey meatballs, and now my kids request it specifically! The meatballs add fun texture and make it feel special – almost like you’re getting two comfort foods in one dish. I use lean ground turkey for the meatballs to keep things a bit lighter, but they stay incredibly moist thanks to a little grated Parmesan and fresh herbs mixed right in.
Here’s my time-saving hack: make the meatballs smaller than you normally would, about one inch each, so they cook faster and distribute more evenly throughout the lasagna. You can even bake them on a sheet pan while you’re prepping everything else. This feeds a crowd of 15 without breaking the bank, and it’s become our traditional dish for casual family gatherings.
Ingredients
Method
- Preheat oven to 400°F. In a large bowl, combine turkey, breadcrumbs, 1/2 cup Parmesan, 2 eggs, parsley, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oregano. Form into 1-inch meatballs.
- Place meatballs on a greased baking sheet and bake for 18-20 minutes until cooked through. Remove and reduce oven to 375°F.
- In a bowl, mix ricotta, 1 egg, basil, remaining salt and pepper, and 1 cup mozzarella until smooth.
- Spread 1 1/2 cups marinara in a deep 9×13 inch baking dish. Layer 5 noodles, half the ricotta mixture, half the meatballs, 1 1/2 cups sauce, and 1 cup mozzarella. Repeat layers once.
- Top with remaining 5 noodles, remaining sauce, remaining mozzarella, and remaining Parmesan.
- Cover with foil and bake for 45 minutes. Uncover and bake 10 minutes more until cheese is melted and bubbly.
- Allow to rest for 20 minutes before slicing and serving.
Zucchini Noodle Lasagna
If you’re looking for a lighter take on lasagna that still feeds a crowd without leaving everyone in a food coma, this zucchini noodle version is your answer. I love making this during late summer when zucchini is practically taking over the garden, and it’s become my go-to for potlucks where I know there’ll be both the carb-lovers and the veggie-focused friends. The secret is salting your zucchini slices and letting them drain for about 15 minutes before assembly – this one step prevents that dreaded watery lasagna situation that can happen with zucchini.
What really wins people over is that this doesn’t taste like “diet food” at all. The layers of seasoned ricotta, melty mozzarella, and robust marinara are so satisfying that even my pasta-devoted teenagers don’t complain. Plus, you can easily prep this the night before and just pop it in the oven an hour before dinner, which is a total lifesaver when you’re feeding a hungry crowd.
Ingredients
Method
- Place zucchini slices in a colander, sprinkle with salt, and let drain for 15 minutes. Pat dry with paper towels.
- Preheat oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, mix ricotta cheese, eggs, Italian seasoning, and garlic until well combined.
- Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.
- Layer one-third of the zucchini slices over the sauce, followed by one-third of the ricotta mixture, 1 cup mozzarella, and 1 cup marinara.
- Repeat layers two more times, ending with remaining mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15 minutes until golden and bubbly.
- Let stand for 10 minutes before serving, then garnish with fresh basil.
Pesto Chicken Lasagna
This recipe came about on a night when I had leftover rotisserie chicken and a jar of pesto staring at me from the fridge, and let me tell you, it’s been on heavy rotation ever since. The combination of basil pesto with creamy ricotta and tender chicken is absolutely divine, and it’s such a refreshing change from traditional red sauce lasagna. I especially love serving this in spring and summer when the bright, herby flavors feel just right, and it’s fancy enough for company but easy enough for a weeknight if you use store-bought pesto and rotisserie chicken.
The white sauce base made with a simple béchamel keeps everything luscious and creamy, and here’s a mom trick: I always make extra pesto to drizzle on top right before serving for that restaurant-quality presentation. This one disappears so fast at gatherings that I’ve learned to always make two pans!
Ingredients
Method
- Cook lasagna noodles according to package directions, drain, and set aside.
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a medium bowl, combine shredded chicken with pesto and set aside.
- In another bowl, mix ricotta cheese, eggs, half the Parmesan, and 1 cup mozzarella.
- Make béchamel sauce by melting butter in a saucepan over medium heat, whisking in flour for 1 minute, then gradually adding milk while stirring constantly until thickened. Season with salt, pepper, and nutmeg.
- Spread one-third of the béchamel sauce in the bottom of the baking dish, then layer 4 noodles, half the ricotta mixture, half the pesto chicken, and 1 cup mozzarella.
- Repeat layers once more, then top with remaining 4 noodles, remaining béchamel sauce, remaining mozzarella, and remaining Parmesan.
- Cover with foil and bake for 35 minutes, then uncover and bake 15 minutes more until golden. Let rest 10 minutes before serving.
Buffalo Chicken Lasagna
For the family that can’t get enough buffalo chicken flavor, this lasagna is about to become your new favorite party dish. I created this for a Super Bowl party years ago, and now I get requests for it constantly – it’s got all that tangy, spicy buffalo sauce goodness layered with creamy cheese and tender chicken. The ranch dressing mixed into the ricotta layer is the secret weapon that balances out the heat perfectly, and you can easily adjust the spice level by choosing mild, medium, or hot buffalo sauce depending on your crowd.
What I love most about this recipe is how it satisfies those buffalo wing cravings without the mess of actual wings, which makes it perfect for feeding a big group. Serve it with celery sticks and extra ranch on the side, and watch it become the star of your next gathering. Fair warning: people will be asking you for this recipe!
Ingredients
Method
- Cook lasagna noodles according to package directions, drain, and set aside.
- Preheat oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine shredded chicken with buffalo sauce and hot sauce, tossing to coat evenly.
- In another bowl, mix ricotta cheese, ranch dressing, eggs, garlic powder, and 1 cup mozzarella until smooth.
- Melt butter and spread half of it on the bottom of the baking dish, then layer 4 lasagna noodles over the butter.
- Spread one-third of the ricotta mixture over noodles, followed by one-third of the buffalo chicken, 1 cup mozzarella, and one-third of the blue cheese.
- Repeat layers two more times, ending with remaining mozzarella and blue cheese on top. Drizzle with remaining melted butter.
- Cover with foil and bake for 30 minutes, then uncover and bake 15 minutes until bubbly and golden. Let stand 10 minutes, then garnish with green onions before serving.
BBQ Beef Lasagna
If you’ve got a crowd of hungry folks who love comfort food with a twist, this BBQ Beef Lasagna is about to become your new potluck MVP. I love how it takes all those rich, tangy flavors we crave from slow-cooked BBQ and layers them into a dish that feeds a bunch without you having to stand over a grill. The sweetness of the barbecue sauce plays beautifully against the creamy cheese layers, and honestly, it’s way easier than people think.
The secret here is using quality barbecue sauce—whether that’s your family recipe or a favorite store-bought brand. I like to add a little smoked paprika to really drive home that BBQ flavor, and don’t skip the cheddar cheese! While mozzarella is traditional for lasagna, sharp cheddar gives you that authentic BBQ feel. This one reheats like a dream, so it’s perfect for making ahead when you’re planning for a big gathering.
Ingredients
Method
- Preheat oven to 375°F and cook lasagna noodles according to package directions, then drain and set aside.
- In a large skillet over medium-high heat, brown the ground beef with diced onion and garlic until meat is cooked through, then drain excess fat.
- Stir BBQ sauce, smoked paprika, salt, and pepper into the beef mixture and simmer for 5 minutes.
- In a medium bowl, combine ricotta cheese, egg, and 1 cup of the cheddar cheese until well mixed.
- Spread a thin layer of the BBQ beef mixture on the bottom of a 9×13-inch baking dish.
- Layer 4 lasagna noodles over the sauce, followed by half of the ricotta mixture, one-third of remaining beef mixture, and one-third of the mozzarella.
- Repeat layers once more, then top with remaining noodles, beef mixture, mozzarella, and remaining cheddar cheese.
- Cover with foil and bake for 45 minutes, then remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
- Let stand for 10 minutes before slicing and serving.
Seafood Shrimp Lasagna
When you want to wow your guests with something a little more elegant, this Seafood Shrimp Lasagna delivers restaurant-quality flavor without the intimidation factor. I started making this for special occasions, and now my family requests it constantly. The creamy white sauce studded with tender shrimp feels fancy, but between you and me, it comes together easier than the traditional meat version since there’s no browning and draining ground beef.
The key to keeping this from getting watery is making sure your shrimp are patted completely dry before adding them to the sauce. I also use a bechamel-based sauce rather than a thin marinara, which helps everything hold together beautifully when you slice it. Fresh parsley and a squeeze of lemon juice right before serving brighten up all those rich, creamy layers. Trust me, even the pickiest eaters who claim they don’t like seafood end up going back for seconds.
Ingredients
Method
- Preheat oven to 350°F and cook lasagna noodles according to package directions, drain and set aside.
- Pat shrimp completely dry with paper towels, then chop into bite-sized pieces and set aside.
- In a large saucepan, melt butter over medium heat, add garlic and cook for 1 minute until fragrant.
- Whisk in flour and cook for 2 minutes, then gradually add milk and cream, whisking constantly until sauce thickens, about 8 minutes.
- Season white sauce with salt, white pepper, and nutmeg, then stir in half of the Parmesan cheese.
- Add chopped shrimp to the sauce and cook for 3-4 minutes until shrimp turn pink and are just cooked through.
- In a bowl, mix ricotta cheese with egg and half of the fresh parsley.
- Spread a thin layer of shrimp sauce in a 9×13-inch baking dish, then layer 4 noodles, half the ricotta mixture, one-third of shrimp sauce, and one-third of mozzarella.
- Repeat layers once, then top with remaining noodles, sauce, mozzarella, and remaining Parmesan.
- Cover with foil and bake for 35 minutes, then uncover and bake 15 more minutes until golden and bubbly.
- Let rest for 10 minutes, garnish with remaining fresh parsley and serve.
Mexican Taco Lasagna
This Mexican Taco Lasagna is what happens when Taco Tuesday meets Italian night, and honestly, it’s a match made in weeknight dinner heaven. My kids go absolutely crazy for this one because it tastes just like their favorite tacos but in a fun, layered format that feels special. The beauty of this recipe is that you can easily double it to feed a crowd, and everyone can customize their toppings at the table—sour cream, guacamole, jalapeños, you name it.
I use flour tortillas instead of lasagna noodles, which not only saves you from boiling pasta but also gives you those crispy edges everyone fights over. The seasoned ground beef gets layered with black beans, salsa, and plenty of cheese for that perfect Tex-Mex flavor profile. Make sure to let it rest for about 10 minutes after baking so the layers set up nicely and you get those gorgeous slices. It’s become my go-to for game day gatherings and potlucks because it travels well and stays warm forever.
Ingredients
Method
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium-high heat, add onion and garlic, and cook for 2 minutes until softened.
- Add ground beef to skillet and cook until browned, breaking it apart as it cooks, then drain any excess fat.
- Stir taco seasoning, diced tomatoes with green chiles, and 1/2 cup water into the beef, simmer for 5 minutes until thickened.
- In a bowl, combine black beans, corn, and 1 cup of salsa.
- Spread 1/2 cup salsa on the bottom of the prepared baking dish, then layer 4 tortillas to cover the bottom (overlapping as needed).
- Spread half of the beef mixture over tortillas, followed by half of the bean mixture, 1 cup cheese, and dollops of 1/3 cup sour cream.
- Repeat layers with 4 more tortillas, remaining beef, remaining bean mixture, 1 cup cheese, and 1/3 cup sour cream.
- Top with final 4 tortillas, remaining salsa, and remaining cheese.
- Cover with foil and bake for 30 minutes, then remove foil and bake 10 more minutes until cheese is melted and edges are golden.
- Let stand for 10 minutes before cutting, then serve with desired toppings.
Breakfast Egg Lasagna
Who says lasagna is only for dinner? This breakfast version is an absolute game-changer for holiday mornings or weekend brunch gatherings. Instead of traditional pasta sheets, you’ll layer flour tortillas with scrambled eggs, breakfast sausage, and plenty of melted cheese. The best part is you can assemble it the night before and just pop it in the oven when you wake up, giving you more time to spend with your family instead of being stuck in the kitchen.
I love making this for Christmas morning because it feeds my whole crew without any fuss. The tortillas get slightly crispy on the edges while staying soft in the middle, and every bite is packed with that comforting breakfast flavor everyone craves. Don’t skip the layer of hash browns in the middle—it adds a wonderful texture that really makes this dish stand out from regular breakfast casseroles.
Ingredients
Method
- Preheat oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- Cook breakfast sausage in a large skillet over medium heat until browned, then add diced onion and bell pepper and cook until softened, about 5 minutes.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder, then scramble in a separate skillet until just set but still slightly wet.
- Layer 4 tortillas in the bottom of the prepared baking dish, overlapping as needed to cover the bottom.
- Spread half of the scrambled eggs over the tortillas, then top with half of the sausage mixture, 1 cup of hash browns, and 1 cup of shredded cheese.
- Repeat layers with remaining 4 tortillas, remaining eggs, remaining sausage mixture, remaining hash browns, and top with remaining 2 cups of cheese.
- Cover with aluminum foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let stand for 10 minutes before cutting into squares and serving.
Slow Cooker Lasagna
If you’ve never made lasagna in your slow cooker, you’re seriously missing out on the easiest crowd-pleasing dinner ever. This method completely eliminates the fussy layering and precise baking times that can make traditional lasagna feel intimidating. You literally just break up uncooked lasagna noodles, layer everything right in the crock, and let it do its thing for a few hours. The noodles cook perfectly in all that sauce, and cleanup is a breeze since everything happens in one pot.
I make this constantly for potlucks and church dinners because I can start it in the morning and have it ready whenever we need to eat. The slow, gentle cooking makes the flavors meld together beautifully, and the cheese gets incredibly gooey without any risk of burning. Just make sure you break your noodles into pieces that fit your slow cooker, and don’t lift that lid during cooking or you’ll release all the steam the noodles need to soften properly.
Ingredients
Method
- Brown ground beef and Italian sausage in a large skillet over medium-high heat, breaking up meat as it cooks, then drain excess fat.
- In a medium bowl, combine ricotta cheese, eggs, 1 cup mozzarella, 1/2 cup Parmesan, Italian seasoning, garlic powder, and salt, mixing well.
- Spray the inside of a 6-quart slow cooker with cooking spray, then spread 1 cup of marinara sauce on the bottom.
- Layer one-third of the broken lasagna noodles over the sauce, then top with one-third of the meat mixture, one-third of the ricotta mixture, and one-third of the crushed tomatoes.
- Repeat layers two more times, ending with remaining marinara sauce spread over the top layer.
- Sprinkle remaining 1 cup mozzarella and 1/2 cup Parmesan over the top, cover, and cook on low for 4 hours until noodles are tender.
- Turn off slow cooker and let lasagna rest for 15 minutes before serving, garnished with fresh basil.
