Lasagna is the ultimate comfort food, and there’s no better way to enjoy it than by trying out these 20 perfect lasagna recipes. Whether you’re a fan of classic meat lasagna, vegetarian options, or creative twists, this list has something for everyone. Below, you’ll find detailed recipes with ingredients and step-by-step instructions for each variation.

1. Classic Beef Lasagna

Ingredients:

• 12 lasagna noodles
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 1 can (15 oz) tomato sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 container (15 oz) ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a large skillet, brown the ground beef with onion and garlic. Drain excess fat.
• Stir in marinara sauce, tomato sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes.
• In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of meat sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with meat sauce and remaining mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: For extra depth of flavor, let the meat sauce simmer for at least 20 minutes. This helps meld the flavors and gives the sauce a richer taste.

2. Vegetarian Spinach and Mushroom Lasagna

Ingredients:

• 12 lasagna noodles
• 2 cups fresh spinach, chopped
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 1 container (15 oz) ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a skillet, sauté onion, garlic, spinach, and mushrooms until tender. Season with salt and pepper.
• In a bowl, mix ricotta cheese, egg, basil, oregano, and half of the Parmesan cheese.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of marinara sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Add a layer of spinach and mushroom mixture.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with marinara sauce and remaining mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Squeeze out excess moisture from the spinach after sautéing to prevent the lasagna from becoming watery.

3. White Chicken Alfredo Lasagna

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 2 cups Alfredo sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup spinach, chopped
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a bowl, mix ricotta cheese, garlic powder, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of Alfredo sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Add a layer of shredded chicken and spinach.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with Alfredo sauce and remaining mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Use a mix of shredded and diced chicken for better texture in each bite.

4. Four-Cheese Lasagna

Ingredients:

• 12 lasagna noodles
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded provolone cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded fontina cheese
• 1 egg
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a bowl, mix ricotta cheese, egg, basil, oregano, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of marinara sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Sprinkle with mozzarella, provolone, fontina, and Parmesan cheeses.
  • Repeat layers, ending with marinara sauce and remaining cheeses.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Let the cheeses come to room temperature before mixing. This makes blending easier and ensures a smoother filling.

5. Spicy Sausage Lasagna

Ingredients:

• 12 lasagna noodles
• 1 lb spicy Italian sausage, casings removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 1 can (15 oz) tomato sauce
• 1 container (15 oz) ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a skillet, brown the sausage with onion and garlic. Drain excess fat.
• Stir in marinara sauce, tomato sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes.
• In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of meat sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with meat sauce and remaining mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Brown the sausage until slightly crispy for a deeper, caramelized flavor in the dish.

6. Vegan Lasagna

Ingredients:

• 12 lasagna noodles
• 2 cups marinara sauce
• 1 cup cashew cheese (blend soaked cashews, nutritional yeast, garlic, and lemon juice)
• 1 cup tofu, crumbled
• 2 cups spinach, chopped
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1/2 cup vegan mozzarella cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a bowl, mix cashew cheese, crumbled tofu, basil, oregano, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of marinara sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the cashew cheese mixture over the noodles.
  • Add a layer of spinach, zucchini, and mushrooms.
  • Sprinkle with vegan mozzarella cheese.
  • Repeat layers, ending with marinara sauce and remaining vegan mozzarella cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: For a creamy, dairy-free alternative, blend cashews with lemon juice and nutritional yeast to create a rich vegan ricotta.

7. Seafood Lasagna

Ingredients:

• 12 lasagna noodles
• 1 lb shrimp, peeled and deveined
• 1 lb scallops
• 2 cups Alfredo sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a skillet, cook shrimp and scallops until opaque. Season with salt, pepper, and garlic powder.
• In a bowl, mix ricotta cheese, basil, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of Alfredo sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Add a layer of shrimp and scallops.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with Alfredo sauce and remaining mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Quickly sauté the seafood before layering to remove excess water and prevent a runny lasagna.

8. Butternut Squash Lasagna

Ingredients:

• 12 lasagna noodles
• 2 cups butternut squash, roasted and mashed
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup spinach, chopped
• 1 tsp dried sage
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a bowl, mix ricotta cheese, sage, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of mashed butternut squash on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Add a layer of spinach.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with butternut squash and remaining mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Roast the butternut squash with a little olive oil and nutmeg to enhance its natural sweetness.

9. Pesto Lasagna

Ingredients:

• 12 lasagna noodles
• 2 cups pesto sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sun-dried tomatoes, chopped
• 1 cup spinach, chopped
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a bowl, mix ricotta cheese, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of pesto sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Add a layer of sun-dried tomatoes and spinach.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with pesto sauce and remaining mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: For an extra layer of flavor, mix a little ricotta into the pesto sauce before spreading it on the noodles.

10. Mexican Lasagna

Ingredients:

• 12 lasagna noodles
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained
• 1 cup corn kernels
• 1 jar (16 oz) salsa
• 1 cup ricotta cheese
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a skillet, brown the ground beef with onion and garlic. Drain excess fat.
• Stir in black beans, corn, salsa, chili powder, cumin, salt, and pepper. Simmer for 10 minutes.
• In a bowl, mix ricotta cheese and half of the Parmesan cheese.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of meat mixture on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Sprinkle with cheddar cheese.
  • Repeat layers, ending with meat mixture and remaining cheddar and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: For a smoky flavor, use fire-roasted tomatoes in the sauce or add a pinch of smoked paprika.

11. Buffalo Chicken Lasagna

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 cup buffalo sauce
• 1 cup ranch dressing
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup blue cheese crumbles
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a bowl, mix ricotta cheese, garlic powder, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of buffalo sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Add a layer of shredded chicken.
  • Drizzle with ranch dressing.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with buffalo sauce and remaining mozzarella and blue cheese crumbles.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Mix a little extra ranch or blue cheese dressing into the ricotta for a creamier texture and tangy flavor.

12. Eggplant Lasagna

Ingredients:

• 12 lasagna noodles
• 2 cups marinara sauce
• 1 large eggplant, sliced and roasted
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a bowl, mix ricotta cheese, basil, oregano, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of marinara sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Add a layer of roasted eggplant slices.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with marinara sauce and remaining mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Salt the eggplant slices and let them sit for 20 minutes before roasting. This removes bitterness and excess moisture.

13. Zucchini Lasagna

Ingredients:

• 12 lasagna noodles
• 2 cups marinara sauce
• 2 zucchinis, sliced
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a bowl, mix ricotta cheese, basil, oregano, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of marinara sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Add a layer of zucchini slices.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with marinara sauce and remaining mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Grill the zucchini slices before layering to intensify their flavor and reduce excess water.

14. Sweet Potato Lasagna

Ingredients:

• 12 lasagna noodles
• 2 cups marinara sauce
• 2 sweet potatoes, peeled and thinly sliced
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a bowl, mix ricotta cheese, thyme, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of marinara sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Add a layer of sweet potato slices.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with marinara sauce and remaining mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Roast the sweet potatoes instead of boiling them for a caramelized, richer taste.

15. Gluten-Free Lasagna

Ingredients:

• 12 gluten-free lasagna noodles
• 2 cups marinara sauce
• 1 lb ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 container (15 oz) ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the gluten-free lasagna noodles according to package instructions

Tip: Roast the sweet potatoes instead of boiling them for a caramelized, richer taste.

15. Gluten-Free Lasagna (Continued)

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the gluten-free lasagna noodles according to package instructions. Drain and set aside.
• In a skillet, brown the ground turkey with onion and garlic. Drain excess fat.
• Stir in marinara sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes.
• In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of meat sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with meat sauce and remaining mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Undercook gluten-free noodles slightly, as they soften more when baked in sauce.

16. Ricotta and Spinach Lasagna Rolls

Ingredients:

• 12 lasagna noodles
• 2 cups marinara sauce
• 1 container (15 oz) ricotta cheese
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and lay them flat on a clean surface.
• In a bowl, mix ricotta cheese, spinach, egg, garlic powder, basil, salt, and pepper.
• Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
• Spread about 2 tablespoons of the ricotta mixture evenly over each noodle. Roll them up tightly and place seam-side down in the baking dish.
• Pour the remaining marinara sauce over the rolls. Sprinkle with mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Spread a thin layer of sauce on the bottom of the dish before placing the rolls to prevent sticking.

17. BBQ Chicken Lasagna

Ingredients:

• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 cup BBQ sauce
• 1 cup ricotta cheese
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup corn kernels
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a bowl, mix ricotta cheese, smoked paprika, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of BBQ sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Add a layer of shredded chicken and corn.
  • Sprinkle with cheddar cheese.
  • Repeat layers, ending with BBQ sauce and remaining cheddar and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Massage the kale with a little olive oil before layering to make it softer and more flavorful.

18. Lobster Lasagna

Ingredients:

• 12 lasagna noodles
• 1 lb cooked lobster meat, chopped
• 2 cups Alfredo sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a bowl, mix ricotta cheese, garlic powder, thyme, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of Alfredo sauce on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Add a layer of lobster meat.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with Alfredo sauce and remaining mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Stir a touch of cinnamon or nutmeg into the pumpkin puree for extra warmth and depth of flavor.

19. Pumpkin Lasagna

Ingredients:

• 12 lasagna noodles
• 2 cups pumpkin puree
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a bowl, mix ricotta cheese, cinnamon, nutmeg, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of pumpkin puree on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Sprinkle with mozzarella cheese.
  • Repeat layers, ending with pumpkin puree and remaining mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Sauté mushrooms until golden brown to enhance their umami flavor before layering.

20. Breakfast Lasagna

Ingredients:

• 12 lasagna noodles
• 6 eggs, scrambled
• 1 lb breakfast sausage, cooked and crumbled
• 1 cup ricotta cheese
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup diced bell peppers
• 1 cup diced onions
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a bowl, mix ricotta cheese, salt, and pepper.
• Layer the lasagna in a 9×13 inch baking dish:
  • Spread a thin layer of scrambled eggs on the bottom.
  • Add a layer of noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Add a layer of sausage, bell peppers, and onions.
  • Sprinkle with cheddar cheese.
  • Repeat layers, ending with scrambled eggs and remaining cheddar and Parmesan cheese.
• Bake for 25-30 minutes, or until bubbly and golden. Let cool for 10 minutes before serving.

Tip: Let the béchamel sauce cool slightly before spreading it over the top to prevent it from sinking into the layers.

Conclusion

Lasagna is a versatile dish that can be customized to suit any taste or dietary preference. From classic beef lasagna to creative twists like pumpkin or breakfast lasagna, these 20 recipes offer something for everyone. Whether you’re cooking for a family dinner or a special occasion, these lasagna recipes are sure to impress. Try them out and enjoy the ultimate comfort food experience!