Camilla – Page 26 – Family Feast

You’re planning to feed a crowd and want lasagna that’s cheesy, reliable, and simple to scale. Start with recipes that suit your time and tastes—classic meat lasagna, vegetarian spinach and mushroom, chicken Alfredo, or a bold taco version—then pick sheet sizes, prep steps, and bake times that match your oven. I’ll list 14 crowd-ready lasagnas with tips for make-ahead, freezing, and quick assembly so you can choose the right one. Classic Meat Lasagna With Ricotta and Mozzarella A comforting, cheesy classic that layers savory meat sauce with creamy ricotta and gooey mozzarella. Ingredients: 1 lb (450 g) ground beef (or half beef, half pork) 1 small onion, finely chopped 2 cloves garlic, minced 1 (24 oz / 680 g) jar marinara sauce (or homemade tomato sauce) 1 (14 oz / 400 g) can crushed tomatoes (optional for extra sauce) 1 tsp dried oregano 1 tsp dried basil (or 1 tbsp fresh, chopped) Salt and black pepper, to taste 9 lasagna noodles (regular or no-boil) 15 oz (425 g) ricotta cheese 1 large egg 2 cups (200 g) shredded mozzarella cheese, divided 1/2 cup (50 g) grated Parmesan cheese, divided 2 tbsp chopped fresh parsley (or 1 tbsp dried), optional Olive oil or cooking spray for the pan How to Make: Preheat the oven to 375°F (190°C). Cook lasagna noodles according to package directions if using regular noodles; drain and set aside. Heat a tablespoon of olive oil in a skillet over medium heat; add chopped onion and sauté until soft, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant. Add ground meat to the skillet; cook, breaking it up, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed. Stir in marinara sauce and crushed tomatoes (if using), then add oregano, basil, salt, and pepper. Simmer 10 minutes to meld flavors. In a bowl, mix ricotta cheese with the egg, half the Parmesan, chopped parsley (if using), and a pinch of salt and pepper. Lightly grease a 9×13-inch baking dish with olive oil or cooking spray. Spread a thin layer of meat sauce across the bottom of the dish. Place 3 lasagna noodles over the sauce in a single layer. Spread one-third of the ricotta mixture over the noodles, then spoon one-third of the meat sauce on top, and sprinkle with about 2/3 cup of mozzarella. Repeat layers: noodles, ricotta, meat sauce, mozzarella (do this two more times), ending with noodles topped by remaining meat sauce. Sprinkle remaining mozzarella and the rest of the Parmesan evenly over the top. Cover the dish with foil (spray foil lightly with cooking spray to prevent sticking) and bake for 25 minutes. Remove the foil and bake another 15–20 minutes until cheese is bubbly and golden. Let the lasagna rest 10–15 minutes before slicing to set the layers. Serve hot and enjoy a slice of cheesy, meaty comfort—pure lasagna happiness! Slow-Cooker Beef and Four-Cheese Lasagna Slow-cooker comfort lasagna that melts four cheeses and simmers beef into cozy, hands-off perfection. Ingredients: 1 lb (450 g) ground beef 1 small onion, finely chopped 2 cloves garlic, minced 24 oz (680 g) jar marinara sauce (or your favorite tomato sauce) 1 cup water or beef broth 8–10 no-boil lasagna noodles, broken to fit (or regular noodles, pre-cooked) 1 cup ricotta cheese 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1/2 cup shredded provolone (or fontina) cheese 1 large egg (optional, to mix with ricotta for creaminess) 1 tsp dried Italian seasoning (or 1 tsp each dried basil and oregano) 1/2 tsp salt (adjust to taste) 1/4 tsp black pepper Fresh basil or parsley for garnish (optional) Nonstick spray or a little oil for greasing the slow cooker How to Make: Spray the slow-cooker insert lightly with nonstick spray or rub with a little oil. In a skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is soft; drain excess fat. Add the minced garlic to the skillet and cook 30–60 seconds until fragrant; remove from heat. Stir the marinara sauce, water or broth, Italian seasoning, salt, and pepper into the beef mixture. If using egg, mix it into the ricotta until smooth; otherwise, stir ricotta to loosen. Spread a thin layer of the meat sauce across the bottom of the slow cooker. Place a layer of broken lasagna noodles over the sauce, overlapping as needed to cover. Spoon half the ricotta mixture over the noodles and spread gently; sprinkle a third of the mozzarella, a bit of provolone, and a touch of Parmesan. Add another layer of sauce, then repeat noodle, ricotta/cheese layers until ingredients are used, finishing with a generous layer of sauce and the remaining mozzarella, provolone, and Parmesan on top. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until noodles are tender and cheese is melted and bubbly. Turn the slow cooker off and let the lasagna rest with the lid off for 10–15 minutes to set for easier serving. Garnish with chopped fresh basil or parsley, slice, and serve warm. Enjoy a slice of melty, slow-cooked lasagna bliss! Vegetarian Spinach, Mushroom, and Three-Cheese Lasagna A cozy, cheesy lasagna loaded with spinach, mushrooms, and three melty cheeses — perfect for meatless comfort nights. Ingredients: 9–12 lasagna noodles (regular or no-boil) 1 tbsp olive oil 1 small onion, finely chopped 3 cloves garlic, minced 10–12 oz mushrooms, sliced 10 oz fresh spinach (or 1 package frozen, thawed and drained) 24 oz marinara sauce (your favorite) 1 cup ricotta cheese 1 cup cottage cheese (or additional ricotta) 2 cups shredded mozzarella cheese, divided 1 cup grated Parmesan cheese, divided 1 large egg 1 tsp dried oregano 1 tsp dried basil Salt and black pepper, to taste Pinch of red pepper flakes (optional) Fresh basil or parsley for garnish (optional) How to Make: Preheat oven to 375°F (190°C). If using regular noodles, cook them according to package directions until al dente; drain and set aside. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 3–4 minutes. Add garlic and sliced mushrooms; sauté until mushrooms release moisture and brown, about 6–8 minutes. Season with a little salt and pepper. Add fresh spinach (or drained frozen spinach) to the skillet and cook until wilted and combined. Remove from heat and let cool slightly. In a bowl, combine ricotta, cottage cheese, egg, oregano, basil, half of the Parmesan, a pinch of salt, and pepper. Stir in the cooled mushroom-spinach mixture. Spread about 1/2 cup marinara sauce across the bottom of a 9×13-inch baking dish. Layer 3–4 noodles over the sauce (slightly overlapping if needed). Spoon and spread one-third of the ricotta-spinach mixture over the noodles, then sprinkle 1/2 cup mozzarella and a couple tablespoons of marinara. Repeat noodle, cheese mixture, mozzarella, and sauce layers two more times, finishing with a top layer of noodles, remaining marinara, remaining mozzarella, and the rest of the Parmesan. Cover the dish with foil (spray foil with a little cooking spray or tent so cheese doesn’t stick) and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbling and the cheese is golden. Let the lasagna rest 10–15 minutes before slicing so it sets up nicely. Garnish with fresh basil or parsley and an extra sprinkle of Parmesan, if desired. Serve warm and enjoy every gooey, savory bite! Chicken Alfredo Lasagna With Spinach Creamy, comforting Chicken Alfredo Lasagna with spinach — rich, cheesy layers that feel like a warm hug. Ingredients: 9 lasagna noodles (regular or no-boil) 2 cups cooked chicken, shredded or chopped (rotisserie works great) 3 cups fresh spinach, roughly chopped (or 2 cups frozen, thawed and drained) 3 cups shredded mozzarella cheese 1 1/2 cups grated Parmesan cheese, divided 2 cups ricotta cheese 3 cups Alfredo sauce (store-bought or homemade) 2 cloves garlic, minced 2 tbsp butter 2 tbsp all-purpose flour (if making a quick homemade Alfredo) 1 1/2 cups milk (for sauce) 1/2 tsp nutmeg (optional) Salt and freshly ground black pepper, to taste 2 tbsp olive oil (for sautéing) Fresh parsley, chopped (for garnish, optional) How to Make: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. If using regular lasagna noodles, cook them according to package directions, drain, and lay flat on a sheet to prevent sticking. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add spinach to the skillet and cook until wilted (1–2 minutes) for fresh, or combine and heat through if using thawed frozen. Season lightly with salt and pepper. Remove from heat. In a bowl, combine ricotta, 1 cup Parmesan, a pinch of salt, pepper, and nutmeg (if using). Stir in the cooked spinach and shredded chicken. If making a quick homemade Alfredo: melt butter in a saucepan over medium heat, whisk in flour and cook 1 minute. Gradually whisk in milk until smooth and thickened, then stir in 2 cups mozzarella and 1/2 cup Parmesan until melted. Season with salt and pepper. (If using store-bought Alfredo, skip this step.) Spread about 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish to prevent sticking. Place 3 lasagna noodles over the sauce in a single layer. Spoon and spread half of the chicken-spinach-ricotta mixture over the noodles. Drizzle or spread about 1 cup of Alfredo sauce over that layer, then sprinkle 1 cup mozzarella. Add another layer of 3 noodles. Spread the remaining chicken-spinach-ricotta mixture over them. Top with another ~1 cup Alfredo sauce and 1 cup mozzarella. Finish with the last 3 noodles, the remaining Alfredo sauce, and sprinkle the remaining mozzarella and remaining 1/2 cup Parmesan evenly on top. Cover the dish with foil (tent it slightly so cheese doesn’t stick) and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden on top. Let the lasagna rest 10 minutes before slicing so it sets up nicely. Garnish with chopped fresh parsley if desired and serve warm. Dig in and enjoy layers of creamy, cheesy goodness — a cozy crowd-pleaser every time! Mexican-Style Taco Lasagna With Cheddar and Pepper Jack A bold, cheesy mash-up of tacos and lasagna—layers of seasoned beef, cheddar, and Pepper Jack that bake into a bubbly, irresistible fiesta. Ingredients: 1 lb (450 g) ground beef 1 small onion, finely chopped 2 cloves garlic, minced 1 packet (1 oz / 28 g) taco seasoning (or 2 tbsp homemade) 1 can (10 oz / 280 g) diced tomatoes with green chiles (or plain diced tomatoes) 1 cup salsa (mild or medium) 8-9 lasagna noodles (no-boil or regular; cooked and drained if using regular) 2 cups shredded sharp cheddar cheese 1 1/2 cups shredded Pepper Jack cheese 1 cup ricotta or cottage cheese (optional for creaminess) 1/4 cup chopped cilantro (plus extra for garnish) 1/2 cup sliced black olives (optional) 1 cup frozen corn (thawed) or canned drained corn (optional) 1 tbsp vegetable oil Salt and pepper to taste Sour cream, diced avocado, and chopped green onions for serving (optional) How to Make: Preheat oven to 375°F (190°C). Heat oil in a skillet over medium heat. Add chopped onion and cook until soft, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant. Add ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks. Stir in taco seasoning, diced tomatoes (with juices), and salsa. Simmer 3–5 minutes until slightly thickened. Taste and adjust seasoning. If using ricotta, mix it with half the cilantro and a pinch of salt in a small bowl. Spread a thin layer of the beef mixture across the bottom of a 9×13-inch (or similar) baking dish. Lay 3 lasagna noodles over the sauce (trim if needed). Spoon about one-third of the beef mixture over the noodles. Dollop and gently spread half the ricotta (or a sprinkle of extra cheddar if not using ricotta) over the beef layer. Sprinkle with a mix of cheddar and Pepper Jack, and scatter some corn and olives if using. Repeat: another noodle layer, one-third of beef, remaining ricotta, and more cheese. Top with the final 3 noodles, the remaining beef mixture, and the rest of the shredded cheeses evenly. Cover with foil and bake 20 minutes. Remove foil and bake another 10–12 minutes until cheese is bubbly and golden. Let the lasagna rest 8–10 minutes before slicing to set. Garnish with chopped cilantro, sour cream, avocado, and green onions as desired. Get ready to dig into a melty, zesty slice of taco lasagna — party on a plate! Sausage and Roasted Pepper Lasagna With Provolone Sausage and Roasted Pepper Lasagna With Provolone — a melty, smoky Italian casserole that’s comfort food with a flavor punch. Ingredients: 1 pound Italian sausage (mild or hot), casings removed 3 roasted red peppers, sliced (jarred or homemade) 9–12 lasagna noodles (no-boil or cooked per package) 8 oz provolone cheese, sliced or shredded 15 oz ricotta cheese 1 large egg 2 cups shredded mozzarella 1/2 cup grated Parmesan 24 oz marinara sauce (homemade or store-bought) 2 cloves garlic, minced 1 small onion, finely chopped 2 tbsp olive oil 1 tsp dried oregano 1/2 tsp red pepper flakes (optional) Salt and black pepper to taste Fresh basil or parsley for garnish (optional) How to Make: Preheat oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant. Add sausage, breaking it up with a spoon; cook until browned and cooked through, about 6–8 minutes. Season with oregano, red pepper flakes, salt, and pepper. Stir roasted red pepper slices into the sausage mixture and remove from heat. In a bowl, combine ricotta, egg, half the Parmesan, a pinch of salt and pepper; mix until smooth. Spread a thin layer of marinara sauce on the bottom of a 9×13 baking dish. Layer 3–4 lasagna noodles over the sauce (use more or fewer depending on noodle type). Spoon and spread half the ricotta mixture over the noodles. Top with half the sausage-and-pepper mixture, then scatter provolone slices and a little mozzarella. Add another layer of noodles, a layer of sauce, the remaining ricotta, the remaining sausage-and-pepper mixture, more provolone and mozzarella. Finish with a final layer of noodles, remaining marinara sauce, remaining mozzarella and the rest of the Parmesan. Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden. Let lasagna rest 10 minutes before slicing to set the layers. Garnish with fresh basil or parsley, slice, and serve hot. Dig in — melty provolone, savory sausage, and sweet roasted peppers make every bite irresistible! White Lasagna With Ricotta, Mozzarella, and Parmesan Creamy, cheesy layers of ricotta, mozzarella, and Parmesan make this white lasagna comfort food at its best. Ingredients: 12 lasagna noodles (regular or no-boil) 2 cups whole milk ricotta cheese 2 cups shredded mozzarella cheese, divided 1 cup freshly grated Parmesan cheese, divided 1 large egg 2 tablespoons chopped fresh parsley (or 1 tbsp dried) 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk (for béchamel) 1/4 teaspoon freshly grated nutmeg (optional) 2 cloves garlic, minced 1 small onion, finely chopped 1 tablespoon olive oil Salt and black pepper, to taste 8–10 ounces cooked chicken, spinach, mushrooms, or a mix (optional) Nonstick cooking spray or a little extra butter for the baking dish How to Make: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. If using regular noodles, cook them in salted boiling water until al dente, drain, and lay flat on a sheet to prevent sticking. In a bowl, mix ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, parsley, salt and pepper until smooth; set aside. Heat olive oil in a skillet over medium heat; sauté onion until soft, add garlic and cook 30 seconds. If using mushrooms, spinach, or chicken, add them now and cook until warmed through. Season lightly. Make the béchamel: melt butter in a saucepan over medium heat, whisk in flour and cook 1 minute. Gradually whisk in 2 cups milk until smooth and thickened, about 4–5 minutes. Stir in remaining 1/2 cup Parmesan and nutmeg, then season with salt and pepper. Spread a thin layer of béchamel on the bottom of the prepared dish. Place a layer of noodles over the sauce, then spread half the ricotta mixture over the noodles and top with some of the sautéed filling (if using) and a ladle of béchamel. Repeat: another noodle layer, remaining ricotta mixture, more filling, and béchamel. Finish with a final noodle layer, the remaining béchamel, and sprinkle the remaining 1 cup mozzarella and remaining 1/2 cup Parmesan evenly on top. Cover loosely with foil (tent so cheese doesn’t stick) and bake 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. Let lasagna rest 10–15 minutes before slicing so it sets nicely. Serve warm and enjoy the gooey, cheesy goodness! Gluten-Free Vegetable Lasagna With Cashew “Ricotta” Ingredients: 12–15 gluten-free lasagna noodles (no-boil or boiled per package instructions) 2 cups raw cashews, soaked 4 hours or boiled 15 minutes, drained 3/4 cup water (or more to adjust texture) 2 tablespoons lemon juice 2 tablespoons nutritional yeast (optional, for cheesy flavor) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt, plus more to taste 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 2 cups sliced mushrooms 2 cups chopped spinach (or baby spinach) 1 medium zucchini, thinly sliced 1 medium yellow squash, thinly sliced (optional) 1 red bell pepper, diced 3 cups marinara sauce (store-bought or homemade) 1–1 1/2 cups shredded mozzarella (use dairy-free if desired) 1/4 cup grated Parmesan or dairy-free alternative (optional) Fresh basil or parsley for garnish Salt and pepper to taste How to Make: Preheat oven to 375°F (190°C). Prepare cashews by draining soaked or boiled nuts and adding them to a blender with 3/4 cup water, lemon juice, nutritional yeast, garlic powder, onion powder, and 1/2 teaspoon salt. Blend until very smooth; add a tablespoon more water if needed. Taste and adjust seasoning. Cook gluten-free noodles according to package directions if not using no-boil; drain and lay flat on a tray to prevent sticking. Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Add mushrooms and cook until they release moisture and start to brown, about 5 minutes. Stir in zucchini, squash (if using), and bell pepper; cook 4–5 minutes until just tender. Add spinach and cook until wilted; season the vegetable mixture with salt and pepper. Remove from heat. Spread a thin layer (about 1/2 cup) of marinara on the bottom of a 9×13-inch baking dish. Lay a single layer of noodles over the sauce to cover the bottom. Spread about one-third of the cashew “ricotta” over the noodles, then half of the vegetable mixture, and 3/4 cup marinara. Sprinkle with 1/3 of the mozzarella. Repeat: another noodle layer, another third of cashew “ricotta,” remaining vegetables, 3/4 cup marinara, and 1/3 mozzarella. Top with a final noodle layer, remaining cashew “ricotta” spread evenly, the remaining marinara, and the last of the mozzarella and Parmesan if using. Cover the dish with foil (tent slightly so cheese doesn’t stick) and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and cheese is golden. Let lasagna rest 10–15 minutes before slicing so it sets. Garnish with fresh basil or parsley, slice, and serve warm. Enjoy every creamy, veggie-loaded bite — comfort food that’s kind to gluten-free diets! Skillet Lasagna for Quick Weeknight Feeding Ready in about 30 minutes, this skillet lasagna gives you all the comfort of classic lasagna with way less fuss. Ingredients: 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1/2 pound (225 g) ground beef or Italian sausage (or a mix) 1/2 teaspoon salt, plus more to taste 1/4 teaspoon black pepper 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes (optional) 2 cups marinara sauce (store-bought or homemade) 2 cups water or low-sodium chicken/vegetable broth 6-8 no-boil lasagna noodles, broken into pieces that fit your skillet 1 cup ricotta or cottage cheese 1 1/2 cups shredded mozzarella, divided 1/4 cup grated Parmesan Fresh basil or parsley for garnish (optional) How to Make: Heat the olive oil in a large, oven-safe skillet over medium heat. Add the chopped onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant. Add the ground beef or sausage, season with salt, pepper, oregano, and red pepper flakes; cook until browned, breaking it up as it cooks (about 5–6 minutes). Drain excess fat if needed. Pour in the marinara sauce and water or broth; bring to a gentle simmer. Stir in the broken lasagna noodle pieces, pressing them into the sauce so they’re partly submerged. Dollop spoonfuls of ricotta around the skillet and gently mix a little so pockets of cheese remain. Sprinkle 1 cup of the mozzarella and the Parmesan evenly over the top. Cover the skillet with a lid and simmer over low heat for 12–15 minutes, or until the noodles are tender and most liquid is absorbed. If your skillet isn’t oven-safe and you prefer a golden top, transfer to a preheated 375°F (190°C) oven for 5–7 minutes uncovered. Remove from heat, sprinkle the remaining 1/2 cup mozzarella on top, cover briefly to melt (2–3 minutes), then garnish with fresh basil or parsley. Let rest 3–5 minutes, then scoop and serve hot. Dig in and enjoy a cheesy, saucy lasagna dinner with minimal cleanup — weeknight hero achieved! Make-Ahead Freezer-Friendly Lasagna Perfect for busy nights — make this lasagna ahead, freeze, and bake whenever you’re craving comfort. Ingredients: 1 lb (450 g) ground beef or Italian sausage (or a mix) 1 small onion, finely chopped 2 cloves garlic, minced 1 (24 oz) jar marinara or spaghetti sauce 1 (15 oz) container ricotta cheese 2 cups shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese 1 large egg 1 tbsp fresh parsley or 1 tsp dried parsley 9 no-boil lasagna noodles (or regular noodles cooked per package) 1 tsp salt, divided 1/2 tsp black pepper Optional: 1/2 tsp dried oregano or basil Nonstick cooking spray or a little oil for the pan How to Make: Preheat a skillet over medium heat. Add a little oil, then cook the onion until soft, about 3–4 minutes. Add garlic and cook 30 seconds, then add the ground beef or sausage. Brown and break up the meat until cooked through; drain excess fat. Stir in the marinara sauce, 1/2 tsp salt, pepper, and optional herbs. Simmer 5 minutes, then remove from heat. In a bowl, mix ricotta, 1 1/2 cups mozzarella, Parmesan, egg, parsley, and the remaining 1/2 tsp salt until combined. Spray a 9×13-inch baking dish with nonstick spray. Spread a thin layer of meat sauce on the bottom. Place 3 lasagna noodles over the sauce (no-boil noodles can be used straight; if using regular, follow package cooking instructions). Spoon and spread half the ricotta mixture over the noodles, then add a third of the meat sauce. Repeat: layer 3 noodles, remaining ricotta mixture, and another third of the meat sauce. Top with the final 3 noodles, remaining meat sauce, and sprinkle the remaining 1/2 cup mozzarella on top. To freeze for later: cover tightly with plastic wrap, then foil, or use an airtight freezer-safe lid. Label with date and freeze up to 3 months. To bake from frozen: remove plastic wrap, keep covered with foil, and bake at 375°F (190°C) for 60–75 minutes until hot and bubbly. Remove foil for the last 10–15 minutes to brown cheese. To bake from thawed (24 hours in fridge): bake uncovered at 375°F (190°C) for 35–45 minutes until bubbly and golden. Let rest 10–15 minutes before slicing so layers set nicely. Serve slices with a crisp salad or garlic bread and dig into cheesy heaven! Seafood Lasagna With Crab, Shrimp, and Béchamel Seafood lasagna that’s creamy, briny, and comfortingly indulgent — a seaside twist on an Italian classic. Ingredients: 9 lasagna noodles (or no-boil sheets) 1 lb crab meat, picked over for shells 8 oz medium shrimp, peeled, deveined and chopped 8 oz lump white fish (cod or halibut), flaked into bite-size pieces 4 tbsp butter 4 tbsp all-purpose flour 4 cups whole milk, warmed 1/2 cup dry white wine (optional) 1 cup grated Parmesan cheese, divided 1 cup shredded mozzarella, plus extra for topping 1/4 tsp ground nutmeg 1 small shallot or 1/2 small onion, finely chopped 2 cloves garlic, minced 2 tbsp fresh parsley, chopped (plus extra for garnish) 2 tbsp fresh dill or 1 tsp dried dill (optional) Zest of 1 lemon and 1 tbsp lemon juice 2 tbsp olive oil Salt and freshly ground black pepper, to taste 1–2 tbsp heavy cream (optional, for extra silkiness) Nonstick spray or butter for the baking dish How to Make: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Cook lasagna noodles according to package directions until al dente, drain and lay flat on a sheet of wax paper or drizzle with a little oil to keep them from sticking. Heat olive oil in a skillet over medium heat. Add chopped shallot and cook until softened, about 2 minutes. Add garlic and cook 30 seconds more. Add chopped shrimp and flaked fish to the skillet, season with salt and pepper, cook just until opaque (about 2–3 minutes). Remove from heat, stir in crab meat, lemon zest, lemon juice, parsley, and dill. Taste and adjust seasoning. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute to form a roux. Slowly whisk in warmed milk (and wine if using), stirring constantly until smooth and thickened, about 4–6 minutes. Reduce heat to low. Stir 3/4 cup Parmesan, nutmeg, and heavy cream (if using) into the béchamel. Season with salt and pepper to taste. Fold 1 cup mozzarella into the seafood mixture gently so pieces stay intact. Spread a thin layer of béchamel on the bottom of the prepared dish. Lay 3 lasagna noodles on top. Spoon one-third of the seafood mixture over the noodles, then drizzle with about one-third of the béchamel. Sprinkle a little Parmesan. Repeat noodle, seafood, béchamel layers two more times, finishing with a top layer of noodles and the remaining béchamel. Sprinkle remaining mozzarella and remaining Parmesan evenly over the top. Cover with foil and bake 20 minutes, then remove foil and bake an additional 10–12 minutes until bubbly and golden on top. Let the lasagna rest 10 minutes before slicing so it sets up nicely. Garnish with chopped parsley and a little extra lemon zest before serving. Dig in and enjoy a rich, creamy lasagna that tastes like a beachfront feast — comfort food with a seaside soul! Butternut Squash, Sage, and Goat Cheese Lasagna Autumnal comfort with sweet squash, fragrant sage, and tangy goat cheese — cozy lasagna bliss. Ingredients: 1 medium butternut squash (about 2–3 lb), peeled, seeded, and cut into 1-inch cubes 2 tablespoons olive oil Salt and freshly ground black pepper 1 small onion, finely chopped 2–3 cloves garlic, minced 1 tablespoon fresh sage, thinly sliced (or 1 teaspoon dried sage) 8 oz goat cheese, crumbled 1 cup ricotta cheese 1/2 cup grated Parmesan cheese, divided 2 cups shredded mozzarella, divided 9–12 lasagna noodles (no-boil or regular, cooked according to package directions) 1/2 cup vegetable or chicken broth (optional, for thinning ricotta if desired) 1–2 tablespoons butter (optional, for roasting squash) Fresh sage leaves for garnish (optional) How to Make: Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper; spread on a baking sheet. Roast squash 25–30 minutes until tender and lightly caramelized; set aside and reduce oven to 375°F (190°C). While squash roasts, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and sliced sage to the skillet and cook 1 minute until fragrant; remove from heat. In a bowl, mash about two-thirds of the roasted squash slightly with a fork, leaving some chunks for texture. Stir mashed squash into the onion mixture. Season with salt and pepper to taste. In another bowl, combine goat cheese, ricotta, half the Parmesan, and a few tablespoons of broth if you want a looser filling; mix until smooth. Spread a thin layer of the squash-onion mixture on the bottom of a 9×13-inch baking dish. Lay 3–4 lasagna noodles over the squash layer (trim to fit if needed). Dollop and spread half of the goat-cheese/ricotta mixture over the noodles, then sprinkle with 1 cup of mozzarella. Add another layer of noodles, half the remaining squash mixture, the remaining goat-cheese mixture, and another 1 cup mozzarella. Top with a final layer of noodles, the remaining squash mixture, and sprinkle remaining Parmesan and any leftover mozzarella on top. Cover tightly with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden on top. Let lasagna rest 10 minutes before slicing. Garnish with fresh sage leaves if you like. Enjoy a warm, cheesy square of fall — perfect with a simple salad and a glass of wine. Cowboy Lasagna With Chili-Style Meat and Cheese Cowboy Lasagna with Chili-Style Meat and Cheese — hearty, spicy, and perfect for feeding a hungry crowd. Ingredients: 1 lb ground beef (or half beef/half pork) 1 small onion, diced 2 cloves garlic, minced 1 bell pepper, diced (optional) 1 (10–15 oz) can chili-style beans (drained lightly) 1 (14–15 oz) can diced tomatoes with green chiles (or rotel) 1 (8 oz) can tomato sauce 1 packet taco seasoning (or 2 tbsp homemade) 8–10 lasagna noodles (no-boil or regular) 2 cups shredded cheddar cheese 1 cup shredded Monterey Jack or pepper jack 1 cup ricotta or cottage cheese (optional for creaminess) 2 tbsp olive oil Salt and pepper to taste Fresh cilantro or green onions, chopped (for garnish, optional) How to Make: Preheat the oven to 375°F (190°C). If using regular noodles, cook them according to package directions until al dente, drain and set aside. Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté until softened, about 4 minutes. Add garlic and cook 30 seconds until fragrant. Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat if needed. Stir in taco seasoning, diced tomatoes with chiles, tomato sauce, and chili-style beans. Simmer 5–7 minutes to meld flavors. Taste and season with salt and pepper. Spread a thin layer of the meat mixture across the bottom of a 9×13-inch baking dish. Lay a single layer of lasagna noodles over the sauce (trim if needed). Spoon and spread about one-third of the meat mixture over the noodles. Dollop or spread half of the ricotta (if using) over the meat layer, then sprinkle with a third of the cheddar and Monterey Jack mixture. Repeat noodle, meat, ricotta, and cheese layers once more. Finish with a final layer of noodles, the remaining meat sauce, and the remaining cheese on top. Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and cheese is golden. Let the lasagna rest 10 minutes before slicing so it holds together. Garnish with chopped cilantro or green onions and serve. Dig in and enjoy this bold, comforting cowboy lasagna—it’s like chili and lasagna had the tastiest baby! Pesto Chicken and Sun-Dried Tomato Lasagna Bright, herby lasagna layered with tender chicken and tangy sun-dried tomatoes. Ingredients: 9 lasagna noodles (regular or no-boil) 2 cups cooked chicken, shredded or chopped 1 cup sun-dried tomatoes, julienned (oil-packed, drained) 1 cup basil pesto (store-bought or homemade) 2 cups ricotta cheese 1/2 cup grated Parmesan cheese 2 cups shredded mozzarella cheese, divided 1 egg 1/4 cup fresh basil leaves, chopped (optional) 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil (if cooking noodles or sautéing) Optional: pinch of red pepper flakes for a little heat How to Make: Preheat oven to 375°F (190°C). If using regular noodles, cook them according to package directions until al dente, then drain and lay flat on a tray. In a bowl, mix ricotta, egg, Parmesan, garlic powder, salt, pepper, and chopped basil until smooth. Stir shredded chicken and half the pesto into the ricotta mixture. Spread a thin layer of pesto across the bottom of a 9×13-inch baking dish. Place three lasagna noodles over the pesto to form the first layer. Spoon and spread one-third of the chicken-ricotta mixture over the noodles. Sprinkle a few sun-dried tomato strips and 1/2 cup mozzarella over the layer. Repeat layers: noodles, one-third chicken-ricotta, sun-dried tomatoes, and 1/2 cup mozzarella. Top with the final three noodles, spread the remaining pesto on top, sprinkle remaining mozzarella, and scatter any extra sun-dried tomatoes. Cover dish loosely with foil and bake 25 minutes; remove foil and bake another 10–15 minutes until cheese is bubbly and golden. Let lasagna rest 10 minutes before slicing to set the layers. Serve warm and enjoy this bright, cheesy twist on classic lasagna! Conclusion You’ve got a dozen-plus lasagnas to choose from, so pick one that fits your group and time. Prep ahead, layer carefully, and use plenty of cheese for a crowd-pleasing top. Cover and bake until bubbly, then let it rest so slices hold together. Freeze extra portions for quick meals. Like a trusted map, these recipes guide you straight to a warm, filling meal everyone can enjoy with little fuss.