09/30/2026
🍝 6 Lasagna Recipes Worth Saving for Dinner
From classic beef to creamy Alfredo, chicken Parmesan and veggie-packed layers, these easy baked lasagnas are cozy family dinners made for weekends, meal prep and entertaining.
1. CLASSIC BEEF LASAGNA
Serves: 8
Pan: 9×13-inch (23×33 cm)
Ingredients:
• 12 lasagna noodles (about 12 oz / 340 g)
• 1 lb (450 g) lean ground beef
• 1 tbsp (15 ml) olive oil
• 1 small onion, diced (120 g)
• 3 garlic cloves, minced
• 4 cups (950 ml) marinara sauce
• 15 oz (425 g) ricotta cheese
• 1 large egg
• 2½ cups (280 g) shredded mozzarella
• ¾ cup (75 g) grated Parmesan
• 1 tsp Italian seasoning
• ¾ tsp salt
• ½ tsp black pepper
• 2 tbsp chopped parsley
Method:
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook lasagna noodles according to package directions; drain.
3. Heat olive oil in a skillet. Cook onion for 3 minutes, then add beef and brown for 6–8 minutes.
4. Add garlic, marinara, Italian seasoning, salt and pepper. Simmer 5 minutes.
5. Mix ricotta with egg and ¼ cup Parmesan.
6. Spread a thin layer of meat sauce in the pan.
7. Layer noodles, ricotta mixture, meat sauce and mozzarella. Repeat for 3 layers.
8. Finish with remaining mozzarella and Parmesan.
9. Cover with foil and bake 30 minutes.
10. Uncover and bake another 15–20 minutes until bubbling and lightly browned.
11. Rest 15 minutes before slicing.
Pro Tip:
Resting before cutting keeps the layers neat instead of sliding apart.
2. WHITE CHICKEN ALFREDO LASAGNA
Serves: 8
Pan: 9×13-inch (23×33 cm)
Ingredients:
• 12 lasagna noodles (about 12 oz / 340 g)
• 3 cups (420 g) cooked shredded chicken
• 3 cups (720 ml) Alfredo sauce
• 15 oz (425 g) ricotta cheese
• 1 large egg
• 3 cups (340 g) shredded mozzarella
• ¾ cup (75 g) grated Parmesan
• 2 cups (60 g) baby spinach, chopped
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp black pepper
Method:
1. Preheat oven to 375°F (190°C).
2. Cook noodles until just al dente and drain.
3. Mix ricotta, egg, garlic powder, Italian seasoning and black pepper.
4. Spread a thin layer of Alfredo sauce over the bottom of the pan.
5. Add noodles, ricotta mixture, chicken, spinach, mozzarella and Alfredo sauce.
6. Repeat layers until ingredients are used.
7. Finish with mozzarella and Parmesan.
8. Cover and bake for 30 minutes.
9. Uncover and bake 15–20 minutes until golden and bubbling.
10. Rest 15 minutes before serving.
Pro Tip:
Keep the Alfredo sauce slightly loose before baking because it thickens considerably in the oven.
3. SPINACH RICOTTA LASAGNA
Serves: 8
Pan: 9×13-inch (23×33 cm)
Ingredients:
• 12 lasagna noodles (about 12 oz / 340 g)
• 15 oz (425 g) ricotta cheese
• 10 oz (285 g) frozen chopped spinach, thawed and squeezed dry
• 1 large egg
• 4 cups (950 ml) marinara sauce
• 3 cups (340 g) shredded mozzarella
• ¾ cup (75 g) grated Parmesan
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
Method:
1. Preheat oven to 375°F (190°C).
2. Cook noodles according to package directions.
3. Combine ricotta, spinach, egg, garlic, Italian seasoning, salt, pepper and ¼ cup Parmesan.
4. Spread marinara over the bottom of the pan.
5. Layer noodles, spinach-ricotta filling, marinara and mozzarella.
6. Repeat to make 3 layers.
7. Finish with remaining mozzarella and Parmesan.
8. Cover and bake for 30 minutes.
9. Uncover and bake 15 minutes until lightly browned.
10. Rest 15 minutes before slicing.
Pro Tip:
Squeeze the spinach extremely well so excess water does not make the lasagna watery.
4. BEEF SAUSAGE & PEPPER LASAGNA
Serves: 8
Pan: 9×13-inch (23×33 cm)
Ingredients:
• 12 lasagna noodles (about 12 oz / 340 g)
• 1 lb (450 g) halal beef sausage, casings removed
• 1 tbsp (15 ml) olive oil
• 1 red bell pepper, diced (150 g)
• 1 yellow bell pepper, diced (150 g)
• 1 small onion, diced (120 g)
• 3 garlic cloves, minced
• 4 cups (950 ml) tomato or marinara sauce
• 15 oz (425 g) ricotta cheese
• 1 large egg
• 3 cups (340 g) shredded mozzarella
• ½ cup (50 g) grated Parmesan
• 1 tsp Italian seasoning
• ½ tsp black pepper
Method:
1. Preheat oven to 375°F (190°C).
2. Cook noodles until al dente and drain.
3. Heat olive oil in a skillet and cook sausage until browned.
4. Add bell peppers and onion; cook 5 minutes.
5. Add garlic, tomato sauce, Italian seasoning and black pepper. Simmer 5 minutes.
6. Mix ricotta with egg and half the Parmesan.
7. Layer sauce, noodles, ricotta, sausage-pepper sauce and mozzarella.
8. Repeat layers.
9. Finish with mozzarella and remaining Parmesan.
10. Cover and bake 30 minutes, then uncover and bake 15–20 minutes.
11. Rest before cutting.
Pro Tip:
Cook the peppers only until slightly tender before layering so they retain some texture after baking.
5. CHICKEN PARMESAN LASAGNA
Serves: 8
Pan: 9×13-inch (23×33 cm)
Ingredients:
• 12 lasagna noodles (about 12 oz / 340 g)
• 3 cups (420 g) cooked chicken, chopped
• 4 cups (950 ml) marinara sauce
• 15 oz (425 g) ricotta cheese
• 1 large egg
• 3 cups (340 g) shredded mozzarella
• 1 cup (100 g) grated Parmesan
• ½ cup (50 g) panko breadcrumbs
• 1 tbsp (15 ml) olive oil
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• 2 tbsp chopped parsley
Method:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles until al dente.
3. Mix ricotta, egg, ½ cup Parmesan, garlic powder and Italian seasoning.
4. Spread marinara over the bottom of the pan.
5. Layer noodles, ricotta mixture, chicken, marinara and mozzarella.
6. Repeat until ingredients are used.
7. Combine panko, remaining Parmesan and olive oil.
8. Sprinkle breadcrumb mixture over the final mozzarella layer.
9. Cover loosely with foil and bake 30 minutes.
10. Remove foil and bake 15–20 minutes until golden and bubbling.
11. Finish with parsley and rest 15 minutes.
Pro Tip:
Add the Parmesan-panko topping only to the top layer so it stays crisp instead of becoming soggy.
6. VEGGIE LASAGNA
Serves: 8
Pan: 9×13-inch (23×33 cm)
Ingredients:
• 12 lasagna noodles (about 12 oz / 340 g)
• 1 tbsp (15 ml) olive oil
• 1 medium zucchini, sliced (200 g)
• 8 oz (225 g) mushrooms, sliced
• 2 cups (60 g) baby spinach
• 1 small onion, diced (120 g)
• 3 garlic cloves, minced
• 4 cups (950 ml) marinara sauce
• 15 oz (425 g) ricotta cheese
• 1 large egg
• 3 cups (340 g) shredded mozzarella
• ½ cup (50 g) grated Parmesan
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
Method:
1. Preheat oven to 375°F (190°C).
2. Cook noodles and drain.
3. Heat olive oil in a large skillet.
4. Cook zucchini, mushrooms and onion for 5–7 minutes until excess moisture cooks off.
5. Add garlic and spinach and cook until spinach wilts.
6. Mix ricotta, egg, Italian seasoning, salt and pepper.
7. Spread marinara in the baking dish.
8. Layer noodles, ricotta mixture, vegetables, marinara and mozzarella.
9. Repeat layers and finish with mozzarella and Parmesan.
10. Cover and bake 30 minutes.
11. Uncover and bake another 15–20 minutes until bubbling.
12. Rest 15 minutes before slicing.
Pro Tip:
Cook the vegetables before assembling; putting them in raw can release too much moisture into the lasagna.
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