4/12/21

3 Must-Try Lasagna Recipes


By on 4/12/2021 11:58:00 AM

Who doesn't love a classic lasagna, right? My go-to lasagna recipe has been a favorite for family dinners and potlucks for many years! But when you want something different, these unique must-try lasagna recipes are a fantastic way to mix up this family favorite dish!

 


1. Skinny Spinach Lasagna

Ingredients for Skinny Spinach Lasagna

  • 2 tbsp butter
  • 1 tbsp garlic, minced
  • 2 tsp fresh thyme, minced
  • 6oz fresh spinach
  • 2lb ricotta cheese
  • 1 egg
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 1 squeeze lemon juice (optional)
  • 12 no-boil lasagna noodles
  • 124oz jar spaghetti or marinara sauce 
  • 2 cups mozzarella cheese, shredded

Instructions for Skinny Spinach Lasagna

  1. Preheat oven to 375’.

  2. Melt butter in a large skillet (medium heat).

  3. Add garlic and thyme and sauté for 2-3 minutes before adding the spinach.

  4. Once spinach starts wilting, remove the skillet from the heat and place to one side.

  5. Combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice (optional) in a large bowl.

  6. Add spinach to the bowl and stir to combine (you could place some in a food processor to break up some of the spinach pieces if you want).

  7. Spread a little spaghetti or marinara sauce on the bottom of a 9x13” pan, then layer with 3 lasagna noodles.

  8. Top with 1/3 spinach mixture, ¼ of the sauce, and ¼ of the cheese, followed by 3 more lasagna noodles, then repeat.

  9. Pour ½ a cup of water over the two layers, then repeat again, ending on the cheese layer.

  10. Pour another ½ cup of water over the lasagna and tightly cover it with oiled aluminum foil.

  11. Bake in preheated oven for 30-40 minutes.

  12. Remove the foil when the liquid is bubbling and the noodles have softened, then bake, uncovered, for another 10 minutes.

  13. Leave to rest for 10-15 minutes. 

2. Taco Lasagna

Ingredients for Taco Lasagna

  • 12 oven-ready lasagna noodles
  • 1lb lean ground beef
  • 1oz Old El Paso taco seasoning 
  • 15oz ricotta cheese
  • 4 cups cheddar cheese, shredded
  • 24oz jar chunky salsa

Topping Suggestions (optional)

  • Sour cream
  • Green onions
  • Diced tomatoes

Instructions for Taco Lasagna

  1. Preheat oven to 350’F.

  2. Brown beef in a large skillet until there’s no pink remaining.

  3. Drain the beef and stir in taco seasoning until combined, then set aside.

  4. Add egg and ricotta to a small bowl and combine.

  5. Place 4 lasagna noodles along the bottom of a 9x13” baking dish.

  6. Create your lasagna layers in the following order: 1/3 ricotta, 1/3 beef, 1/3 salsa, 1/3 cheese.

  7. Top with noodles, then repeat twice, ending with cheese.

  8. Cover and bake for 30-40 minutes until the lasagna is bubbling.

  9. Leave to rest for 10 minutes before serving with your choice of toppings.

3. Pierogi Lasagna

Ingredients for Pierogi Lasagna

Pierogi Dough Ingredients

  • 1 large egg
  • ¾ cup sour cream (plus extra for serving)
  • 8 tbsp unsalted butter, softened
  • 1 tbsp chives, chopped (plus extra for serving)
  • 1 tsp salt
  • 2 cups all-purpose flour (plus extra for dough-rolling)

Filling Ingredients

  • 2lb russet potatoes, peeled and cut into large chunks
  • Salt and pepper (to taste)
  • 1 cup heavy cream, hot
  • 8 tbsp butter, cubed, cold
  • 1 tbsp olive oil
  • 1lb bacon, chopped
  • 2 large yellow onions, thinly sliced
  • 1 ½ cups Gruyere cheese
  • 1 ½ cups farmer’s cheese

Instructions for Pierogi Lasagna

Make the Pierogi Dough

  1. Combine egg, sour cream, butter, chives, and salt in a bowl, mixing with your hands to combine.

  2. Add flour and work with your hands until dough forms.

  3. Wrap in plastic and refrigerate for at least 2 hours (or up to 2 days).

  4. Roll with a rolling pin, or use an Uno Casa pasta maker to create a 1/8” thick rectangle. 

  5. Cut into 4x18” strips, re-rolling as necessary, until you have 14-20 pierogi lasagna noodles.

Make the Filling

  1. Place potatoes in a large pot with 2” cold water and bring to a boil, seasoning generously with salt.

  2. Once boiling, reduce potatoes to a simmer. Cook until they can easily be pierced, then drain and return to the pot.

  3. Mash potatoes, slowly mixing in the hot cream and cold butter as you do so, and seasoning with salt and pepper. Set aside.

  4. Add olive oil to a large skillet and place on medium heat.

  5. Add bacon and cook until crisp (approximately 10 minutes), then transfer to a plate.

  6. Reduce heat to medium, then add onions, tossing to coat with bacon fat and seasoning with salt and pepper.

  7. Cook until onions are caramelized and sweet, stirring regularly, then leave to cool.

  8. Butter a 13x9” casserole dish or metal pan and preheat oven to 350’F.

  9. If you’ve not already done so, roll out your pierogi dough for assembly.

Assemble the Pierogi Lasagna

  1. Arrange 1 layer of pierogi dough strips along the bottom of your buttered dish, slightly overlapping.

  2. Top with a ½” layer of mashed potatoes, followed by caramelized onions, bacon, and a sprinkle of both cheeses.

  3. Repeat layers until you’ve used all the ingredients, finishing with a layer of pierogi dough sprinkled with the cheeses and more salt and pepper.

  4. Cook for approximately 40 minutes or until the lasagna is bubbling and the cheese is golden brown.

  5. Leave to rest for 20 minutes.

  6. Serve with sour cream and chives.

Enjoy the food! After serving the food, try these tips to help keep your kitchen clean.

About Angela

Angela is a freelance travel writer and lifestyle blogger, blessed with 3 beautiful daughters, 5 moody cats, 1 spoiled dog, and 1 very supportive husband.

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