This is a list of 20 easy lasagna recipes for feeding a crowd. These were all picked for a reason, and they are perfect for home cooks and hosts who want reliable, satisfying results without the guesswork.
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Lazy Ravioli Lasagna
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The first is a Lazy Ravioli Lasagna, and this is a shortcut version using store-bought ravioli instead of noodles, which is still impressive-looking but requires minimal prep, and it's customizable by ravioli type, which is really fun. You want to avoid using too much sauce because ravioli already has moisture inside, so just coat it with the sauce.
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 one is your iconic lasagna. It's meaty, it's cheesy, and it is best made ahead because the flavors meld overnight, and it slices more cleanly, with a secret ingredient being a long-simmered meat sauce. You'll rest this for 15 minutes before serving it. That carryover cooking will finish this out, firming it up and making it easier to plate. A common mistake is cutting lasagna hot.
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
This spinach lasagna is a great way to switch things up and a very satisfying dish that will impress meat-eaters too. You'll want to use fresh spinach with this, which does require more prep time, but it does have a better texture, as frozen spinach will release too much moisture and cause this to go mushy.
Your garlic quantity is something that matters as well. It's what gives spinach lasagna its depth, and it prevents it from tasting bland or one-note.
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
A sausage ricotta lasagna is sure to be a crowd-pleasing make-ahead dish, with brown sausage and ricotta, featuring a cheese blend that gives it great texture.
You can make this one ahead, assembling it the night before and baking it fresh, which is a real time-saver compared to cooking it on the day of. This lasagna will feed 8 to 12 people depending on portion sizes, and it freezes well for future use.
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
This beef and cottage cheese lasagna is a great way to switch things up. Cottage cheese is a wallet-friendly, protein-packed alternative to ricotta that creates a moist, forgiving lasagna, perfect for feeding crowds.
The reheating advantage with this recipe is that cottage cheese filling stays moist longer than ricotta based versions, making it less likely to dry out day after. You want to let this rest for 15 minutes before you serve it because it will make cutting it cleaner and your fillings stay intact.
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
This party-size meat lasagna is a foolproof way to feed a crowd of at least 20 people, made in a single roasting pan with a beef sausage sauce. It has generous layering for even moisture and no-boil noodles for efficiency. Cooking this in one large pan instead of batches makes for easier cleaning and serving, which is an added bonus when you're feeding a large crowd.
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 quick, no-boil lasagna makes for an easy weeknight meal you'll have on repeat. This works best in deeper pans, a 9×13 minimum, where your noodles stay submerged enough for the sauce to cook them perfectly. Shallow pans will give you dry edges, and you want to avoid that here.
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
This cheesy ravioli stack lets you use store-bought ravioli and layer it like lasagna to create an impressive dish that feels like cheating because it skips the labor of making pasta and ricotta filling from scratch. You want to finish this one off with fresh herbs as an appealing finishing touch that everyone will appreciate.
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
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This four-cheese lasagna uses ricotta, mozzarella, parmesan, and fontina, which will get any Italian mother-in-law's approval. This delicious recipe is rich and freezer-friendly, with the four-cheese combo creating great flavor layers. Each cheese has a job between creaminess, stretch, salt, and nuttiness. And if one is missing, it changes the whole thing.
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
This mushroom veggie lasagna converts skeptics through roasted mushrooms and zucchini, a creamy ricotta-cream cheese blend, and a proper resting time that prevents it from collapsing, which is common in vegetable lasagnas.
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
Italian sausage marinara lasagna is a classic, crowd-pleasing dish that combines sweet and hot Italian sausage, lets you make it ahead, and lets you use no-boil noodles. This dish scales well and reheats easily, making it practical for 8 to 20 people, compared to fussy plated dishes.
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
Turkey meatball lasagna is a way to combine two comfort foods: use lean ground turkey and keep it moist with parmesan and herbs. This dish will feed 15 people affordably, making it another bonus. Meatballs add a textural contrast and a visible interest that plain meat sauce just doesn't. This is going to be a fun recipe that your guests will enjoy.
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
This zucchini noodle lasagna is a great way to sneak in some vegetables, and it also avoids the food coma effect while tasting indulgent, not diet-like, thanks to proper prep and rich layering. Zucchini releases water when it's cooked, so you want to salt it and let it drain for about 15 minutes. That is an essential step, not optional, if you want to avoid soggy layers.
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 pesto chicken lasagna is going to be made with leftover rotisserie chicken and jarred pesto, and it's a refreshing alternative to red sauce lasagna. The finishing touch of fresh pesto on top will add visual appeal and give you a brightness that baked pesto lacks.
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
A buffalo chicken lasagna is sure to be your next Super Bowl party request, with ranch ricotta as your secret weapon, and you can customize the heat level with this one. Buffalo sauce in lasagna gives you wing flavor without the bones and the mess, appealing to people who love wings but want something shareable and different to shake things up.
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
This barbecue beef lasagna is an easy, crowd-pleasing dish that combines tangy barbecue flavors with creamy cheese layers and a quality sauce with smoked paprika and sharp cheddar. This dish is sure to gain popularity, as it brings together unexpected flavors in a very easy-to-serve format.
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
Seafood shrimp lasagna is elegant and easier than meat versions. You're going to finish this one with lemon and parsley, which gives you brightness that cuts the richness of the cream sauce and prevents that heavy feeling. You will add those after for visual appeal.
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 a fun fusion dish that combines taco and lasagna formats, which is really appealing to kids. You can customize it to your liking, and it has a practical swap of tortillas for noodles. Your 10-minute rest is key with this one. It will allow your cheese to set, make your slicing cleaner, and let your flavors meld together perfectly.
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
This breakfast egg lasagna is your new make-ahead brunch dish, using tortillas instead of pasta and layered with eggs, sausage, and cheese. Tortillas give you a softer texture compared to noodles, and they won't get as firm, allowing them to absorb the egg mixture differently.
You can assemble this one the night before and bake it the morning of, which saves time but requires proper storage. You're going to have a hash brown layer on this one, which adds textural contrast and starch, helping you prevent sogginess in the middle.
This dish will feed a crowd efficiently and requires minimal active cooking time on the day, which is perfect for a busy brunch. It will have crispy edges and a soft middle depending on your baking temp and time. Tortillas brown faster than pasta, so watch for burning and adjust your oven accordingly.
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
And finally, slow-cooker lasagna. This is the easiest, most forgiving way to make lasagna. There is no layering fuss or timing stress. You're just going to dump this one and go.
You're going to break your noodles instead of layering them, which saves you 10-plus minutes of prep. And the uncooked noodles will absorb the sauce and soften perfectly in the slow cooker.
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.
