10 best lasagna recipes: from classics to experiments.

With aromatic minced meat and delicate bechamel sauce, as well as chicken, mushrooms, ham, pumpkin and spinach.

6 important points

1. Read the information on the package of lasagna sheets. Sometimes they do not require pre-cooking.
2. If according to the instructions you need to boil the sheets first, place them in boiling salted water. Cooking takes literally 3 minutes, since the sheets should remain somewhat harsh.
3. The sheets may stick together during cooking. To prevent this, cook them in parts or one at a time, and add a little vegetable oil to the water. After cooking, place the sheets in a single layer on a clean towel to dry slightly.
4. If you prefer to make your own dough, there is a recipe for homemade lasagna sheets at the end of this article.
5. Lasagna should be cooked in a thick-walled container with high sides. Choose a pan that is not too large so that the lasagna does not turn out low. It should have at least 3-4 layers of dough.
6. Let the lasagna cool slightly before cutting.

Classic lasagna with minced meat and bechamel sauce

Ingredients

• 2 tablespoons olive oil;
• 1 onion;
• 500 g minced beef;
• salt - to taste;
• ground black pepper - to taste;
• 500 g passata or fresh tomatoes without skin, cut into small cubes;
• 1 teaspoon dried basil;
• 40 g butter + some for greasing;
• 40 g flour;
• 400 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• ground nutmeg - to taste;
• 250 g lasagne sheets;
• 50 g parmesan.

Preparation

Heat oil in a frying pan and sauté finely chopped onion until golden brown. Add the minced meat and fry, stirring, until the meat is cooked. Season with salt and pepper.

Add the passata or tomatoes, stir and cook over low heat for about 10 minutes. Then combine the mixture with basil.

Melt butter in a saucepan over moderate heat. While stirring with a whisk, add flour. Continuing to whisk the mixture, gradually pour in the milk. Cook the béchamel sauce, stirring constantly, until it thickens. Season with salt, pepper and nutmeg.

Grease a baking dish with oil. Place some lasagna sheets on the bottom and cover them with some of the sauce. Spread some of the meat filling on top. Repeat layers. There should be bechamel sauce on top, sprinkled with grated Parmesan. Bake for 30 minutes at 190°C.

Lasagna with minced meat and cheese

Ingredients

• 2 teaspoons olive oil;
• 450 g minced beef;
• 2 cloves of garlic;
• 1 teaspoon dried oregano;
• salt - to taste;
• ground black pepper - to taste;
• 900 g marinara sauce ;
• 450 g ricotta;
• 50 g parmesan;
• ¼ bunch of parsley;
• 350 g lasagna sheets;
• 700 g mozzarella.

Preparation

Heat oil in a large frying pan. Place the minced meat there and fry until done. Drain excess fat from pan.

Add chopped garlic, oregano, salt and pepper to the meat and fry for another minute. Add the marinara, stir and cook until the sauce is heated through. Mix the ricotta, half the grated Parmesan, almost all the chopped parsley, pepper and salt.

Spread some of the meat filling over the bottom of the baking dish and cover it with some of the lasagne sheets. Brush the sheets with some of the cheese mixture and top with some of the chopped mozzarella. Repeat layers. Top the final layer of lasagna sheets with the meat mixture, mozzarella and grated Parmesan.

Cover the pan with foil. Bake lasagna for 15 minutes at 190°C. Remove the foil, increase the temperature to 200°C and cook for another 20 minutes. Before serving, sprinkle lasagna with chopped parsley.

Lasagna with chicken, cottage cheese and mushrooms

Ingredients

• 700 g tomatoes;
• 200 g champignons;
• 500 g tomato paste;
• 1 onion;
• 4½ teaspoons dried basil;
• salt - to taste;
• 500 g boiled chicken;
• 2 eggs;
• 900 g low-fat cottage cheese ;
• 80 g hard cheese;
• ½ bunch of parsley;
• ground black pepper - to taste;
• a little butter;
• 350 g lasagna sheets;
• 300 g mozzarella.

Preparation

Cut the tomatoes into cubes and the mushrooms into slices. Place the tomatoes and mushrooms in a saucepan, add tomato paste, finely chopped onion, basil and salt. Let it boil, reduce heat and simmer covered for 25 minutes. Add the chicken pieces and cook for a few more minutes.

In a bowl, mix eggs, cottage cheese, grated cheese, chopped parsley, pepper and salt.

Grease a baking dish with oil and place several lasagna sheets on the bottom. Spread part of the curd mixture, part of the tomato-meat filling and part of the mozzarella on top. Repeat layers.

Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Remove the foil and bake for another 10-15 minutes.

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Lasagna with mushrooms and cheese

Ingredients

• 1 onion;
• 2 tablespoons vegetable oil;
• 500 g champignons;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon butter;
• 1 tablespoon flour;
• 400 ml milk;
• ground nutmeg - to taste;
• 200 g lasagna sheets;
• 300 g mozzarella.

Preparation

Finely chop the onion and lightly fry in a frying pan with hot oil. Chop the mushrooms into large pieces or thin slices, add to the onion and cook, stirring, for about 10 minutes. Season with salt and pepper.

Melt the butter in a saucepan. While stirring with a whisk, add flour. Gradually pour in the milk and cook the sauce, stirring constantly, until thickened. Season with salt, pepper and nutmeg.

Grease the bottom of a baking dish with sauce and place a few lasagna sheets on top. Spread some of the filling over them, sprinkle with some grated cheese and brush with sauce. Repeat layers. Top the final layer of lasagne sheets with mozzarella and sauce. Bake for 40 minutes at 180°C.

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Jamie Oliver's Spinach Lasagne

Ingredients

• 70 g butter + a little for greasing;
• 50 g flour;
• 800 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 1 fresh bay leaf;
• 800 g spinach;
• 200 g ricotta;
• ground nutmeg - to taste;
• 300 g lasagna sheets;
• 100 g parmesan.

Preparation

Melt 50 g of butter in a saucepan. While stirring with a whisk, add flour and cook for 1-2 minutes. Pour in the milk and stir until the bechamel thickens. Season with salt and pepper, add bay leaf and cook for another 5 minutes. Remove the bay leaves from the sauce.

Melt the remaining butter in a frying pan and add the spinach leaves. Simmer covered for a few minutes until soft. Drain the liquid from the pan. When the spinach has cooled, lightly squeeze it, chop it and mix with ricotta, a couple of spoons of bechamel sauce, nutmeg, salt and pepper.

Grease a baking dish with oil. Place some of the lasagne sheets, some of the sauce, some of the spinach mixture and sprinkle with some of the grated Parmesan. Repeat layers.

Brush the final layer of lasagne sheets with sauce and sprinkle with Parmesan. Bake for 30 minutes at 190°C.

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Lasagna with chicken breasts and cheese

Ingredients

• 3 chicken breasts;
• salt - to taste;
• ground black pepper - to taste;
• 5 eggs;
• 130 g flour;
• 230 g breadcrumbs;
• a few tablespoons of vegetable oil;
• 500 g ricotta;
• 680 g marinara sauce;
• 250 g lasagne sheets;
• 400 g mozzarella.

Preparation

Cut the chicken breasts in half into two thin pieces. Brush them with salt and pepper on all sides. You can use ready-made chicken seasoning.

Beat 4 eggs. Dredge the breasts in flour, dip in beaten eggs and sprinkle with breadcrumbs on all sides. Fry the chicken in a frying pan with hot oil for about 4 minutes on each side. Place on a paper towel to drain excess fat.

Whisk together the ricotta and remaining egg. Grease a baking dish with some of the marinara, top with a few lasagna sheets and cover with some of the cheese sauce. Next, spread some of the chicken and sprinkle with some of the grated mozzarella.

Repeat layers until marinara and remaining mozzarella are on top. Cover the pan with foil and place in an oven preheated to 180°C for about 50 minutes. 10 minutes before cooking, remove the foil.

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Lasagna with pumpkin, cheese and nuts

Ingredients

• 500 g pumpkin pulp;
• 400 g hard cheese;
• 20 g butter;
• 1 tablespoon flour;
• 500 ml milk;
• salt - to taste;
• ground nutmeg - to taste;
• ground black pepper - to taste;
• 250 g lasagne sheets;
• 50 g walnuts.

Preparation

Grate the raw pumpkin and cheese on a coarse grater.

Melt butter in a frying pan. While stirring, add flour. Continuing to stir, pour in the milk and cook until thickened. Season the sauce with salt, nutmeg and pepper.

Brush the bottom of a baking dish with a little sauce and place a few lasagne sheets on top. Spread some of the pumpkin, chopped nuts, sauce and cheese over them. Repeat layers. Sprinkle the top layer of cheese with nuts.

Bake for 20–25 minutes at 170°C.

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Jamie Oliver's Eggplant Lasagne

Ingredients

• 3 eggplants;
• 7 tablespoons olive oil;
• 3 cloves of garlic;
• several sprigs of thyme;
• ground chili - to taste;
• 800 g of tomatoes in their own juice;
• 1 tablespoon balsamic vinegar;
• 1 bunch of basil;
• salt - to taste;
• ground black pepper - to taste;
• 70 g parmesan;
• 150 g cheddar;
• 250 g lasagna sheets.

Preparation

Place the eggplants in a colander and place it over a pan of simmering water. Steam vegetables for 30 minutes. Then cut in half, scoop out the pulp with a spoon and chop finely.

Heat 6 tablespoons oil in a frying pan over medium heat. Add chopped garlic, thyme leaves, eggplant and chili powder. Cook, stirring, 10 minutes.

Add tomatoes to the pan and chop them with a spatula. Then pour in the vinegar and throw in almost all the basil leaves. Bring the mixture to a boil and simmer for 10 minutes over moderate heat until it thickens. Season with salt and pepper.

Grate in Parmesan and half the cheddar. Cut the other half of the cheese into thin slices.

Brush the bottom of the baking dish with some of the vegetable sauce. Sprinkle with some grated cheese, cover with a few lasagna sheets and repeat layers. Place grated cheese and cheddar slices on the top layer of vegetable sauce.

Bake lasagna for 25–30 minutes at 200 °C. Before serving, garnish the dish with the remaining basil leaves and drizzle with a spoonful of oil.

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Lasagna with chicken and broccoli

Ingredients

• 50 g butter;
• 1–2 cloves of garlic;
• 600 g whipping cream;
• ground black pepper - to taste;
• 85 g parmesan;
• 600 g baked or fried chicken;
• 500 g broccoli;
• 250 g lasagne sheets;
• 230 g mozzarella.

Preparation

Melt the butter in a saucepan. Add finely chopped garlic, cream and pepper. Stir, bring to a boil and reduce heat. Add grated cheese and stir until thickened.

Cut the chicken and broccoli into large pieces.

Grease a baking dish with some of the sauce and cover with a few lasagne sheets. Top with some of the chicken, broccoli and grated mozzarella and brush with sauce.

Repeat layers. Spread the last layer of lasagne sheets with sauce and sprinkle with cheese. Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Remove the foil and cook for another 15 minutes.

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Lasagna with ham and cheese

Ingredients

• 1 tablespoon vegetable oil;
• 1 onion;
• 2 tomatoes;
• 170 g tomato sauce;
• salt - to taste;
• ground black pepper - to taste;
• 50 g butter;
• 50 g flour;
• 500 ml milk;
• ground nutmeg - to taste;
• 300 g ham;
• 200 g hard cheese;
• 200 g lasagna sheets.

Preparation

Heat the oil in a frying pan and fry the onion and diced tomatoes. Add tomato sauce, salt and pepper and cook until most of the sauce has evaporated.

Melt the butter in a saucepan and, stirring with a whisk, add the flour. Pour in the milk and cook, stirring, until thickened. Season the bechamel with salt, pepper and nutmeg.

Cut the ham into cubes and grate the cheese on a coarse grater.

Brush the bottom of a baking dish with a little sauce. Top with some lasagna sheets, some tomatoes and onions, ham, sauce and cheese. Repeat layers. Top the last layer of cheese with bechamel sauce. Bake lasagna at 180°C for about 30 minutes.

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Bonus: Lasagna Sheets Recipe

Ingredients

• 275 g flour + a little for sprinkling;
• 3 large eggs;
• a pinch of salt.

The specified amount of ingredients will yield approximately 450 g of dough.

Preparation

Make a well in the middle of the flour. Break the eggs into it and add salt. Beat the eggs with a fork, combining them with the flour.

Knead the dough thoroughly with your hands until it becomes smooth and homogeneous. Add a little water if necessary. Form the dough into a ball, wrap in cling film and refrigerate for 30-60 minutes.

Flour your work surface, turn the dough out onto it, and cut it into three equal pieces. Flatten them slightly with your hands and go over each with a rolling pin 5-6 times. Turn the dough 90 degrees and roll it out 5-6 more times. Turn again and work the rolling pin again.

Continue rolling out the dough until it is approximately 1mm thick. If you can see your fingers through the dough, it is ready.

Trim the edges of the dough to form even squares or rectangles.

Cut them into several identical sheets. Transfer the sheets to a floured surface and let sit for 30 minutes.

If they turn out thin, you can use them without pre-cooking. If you still fail to roll out the sheets properly, blanch them in boiling water.

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