Lasagna

In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.

This lasagna skips the red sauce in favor of a spiced tomato-lentil mixture, generously layered with mozzarella and Parmesan between sheets of noodles.

This creamy mushroom lasagna recipe keeps things relatively simple so the mushrooms can truly shine.

This is a vegetable lasagna that cooks can enjoy, too, not only because it’s delicious, but because it’s simple and stress-free to prepare.

The flat, wide shapes of broken lasagna noodles drape over themselves, trapping the buttery, lemony sauce.

While their new iteration simplifies things a bit, we love this original recipe for Mueller's lasagna, which starts with a homemade meat-and-tomato sauce and ends with one decadent, satisfying bite.

The braised baby artichokes in this recipe may be a labor of love, but the lemon mascarpone sauce is 30-seconds-and-done.

Packed with a creamy cashew spread and plenty of hearty mushrooms, this rich, vegan dish will win over even the most passionate meat eaters.

Change up your typical pasta casserole with these fun vegetarian lasagna rollups—they’re like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you’ll want to reserve about a half jar of marinara sauce to add at the end for a properly saucy dish.

You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.

Don’t toss out your Parmesan rind. Use it to flavor the beans and broth for this comforting classic.

Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and you can just grab the amount you need rather than bake off a huge pan at once. I can never have enough of these in the freezer!

Easy enough for a weeknight, but special enough for a dinner party.

I have such fond memories of helping my mom make lasagna as a kid. I was in charge of layering the noodles, sauce, ricotta and mozzarella. Today, my lasagna is a bit lighter than my mom's. Rather than making it as a large tray, I prefer to make them into rolls—which I load up with vegetables—for better portion control. And here I swap tomato sauce for a wonderfully savory Butternut squash sauce with shallots, garlic, and Parmesan cheese.

Spinach and lowfat ricotta make it hearty—and good for you.

These noodles have oodles of satisfying umami, owing to onions, chicken stock, spinach and Parmesan.

On my last trip to Venice I fell in love with a shrimp lasagna I tried. This recipe is my twist on that Venetian dish. If you keep frozen shrimp in the freezer, this is a very good way to use them. Be sure not to overcook the lasagna noodles when you are boiling them, as they will finish cooking when you bake the assembled dish. You will only need twelve noodles in all, but cook a few extras in case some break or tear as you are boiling them.

This is one of the prettiest dishes I have ever made. It’s perfect for a ladies’ lunch, as it’s not too heavy and is extremely elegant looking. Make it ahead of time and serve slightly chilled. You could also substitute chopped cooked shrimp for the crab if you prefer.

This lasagne was designed for a deep-dish baking pan. You can use a standard 9 × 13-inch baking pan, but you will have excess sauce; the sauce can be frozen and used over pasta another time. The lasagne can be assembled up to 1 day ahead and left to cool completely. Cover, unbaked, and refrigerate up to 1 day in advance, or freeze, unbaked, up to 3 weeks in advance. Defrost overnight in the refrigerator; bake as directed below.

Layers of cheese, chunky tomatoes, and earthy greens make this one of the best vegetarian lasagnas you’ll try.