Thin zucchini ribbons are filled with creamy ricotta, rolled into loose curls, and nestled in a rectangular casserole with marinara and cheese. After baking, the top is browned in spots and finished with fresh basil.
Regular dried noodles, boiled just shy of tender, are layered with marinara, spinach-flecked ricotta, mozzarella, and Parmesan. Squeeze the spinach dry and let the baked lasagna rest so each generous square holds its shape.
Tender zucchini, bell peppers, and mushrooms mingle with marinara and creamy ricotta between regular lasagna noodles. A rustic topping of chunky vegetables and browned mozzarella finishes this family-size casserole.
Shredded chicken and spinach-ricotta filling are layered with regular lasagna noodles and a homemade broth-and-milk sauce. A pale mozzarella top and a short rest make each slice creamy and clearly layered.
This creamy chicken Alfredo lasagna layers cooked chicken, spinach and ricotta, traditional lasagna noodles, and Parmesan cream sauce in a white casserole dish. A golden, bubbly mozzarella top and a short rest make it ready to serve.
This Million Dollar Lasagna layers oven-ready pasta with browned Italian sausage, tomato sauce, and a rich cream cheese, cottage cheese, and sour cream filling. Bake beneath bubbling mozzarella, then rest before cutting generous squares.
Oven-ready lasagna sheets go straight into this beef-and-cheese casserole—no boiling required. Layer them with marinara, ricotta, and mozzarella, then bake covered until tender and finish uncovered for a bubbling, lightly browned top.
Fresh pasta sheets separate beef-and-pork ragù from smooth béchamel in this Parmesan-topped Lasagna Bolognese. Make the sauces ahead, bake until the top is browned, and let the casserole rest before cutting into layered squares.
This classic homemade beef lasagna layers al dente pasta with thick beef-tomato sauce and creamy ricotta, then finishes with mozzarella and Parmesan browned in the oven. Rest the casserole before lifting generous slices so the layers stay distinct.