The traditional Italian dish is typically made with layers of flat pasta sheets, sauce and cheese, but there are variations aplenty—including Giada De Laurentiis' Butternut Squash Lasagna (which is delicious, I might add).
So what's your favorite type of layered goodness? Traditional with meat sauce? Four cheese? Vegetable? Greek lasagna—Pastitsio with Béchamel sauce? Stouffers? Your family's century-old recipe? Tell us in the comments!
Barilla Four Layer No-Boil Lasagne (adapted recipe from food.com)
- About 5 cups marinara sauce (recipe below) or 2 jars of sauce
- 1 box (9 oz.) Barilla no-boil lasagna noodles
- 1 lb. ground beef or ground sausage, cooked to crumbles and drained
- 2 eggs
- 4 cups shredded mozzarella cheese (divided)
- 15 oz. container ricotta cheese
- 1/2 cup grated Italian cheese (Parmesan or whatever cheese you like)
- Preheat oven to 375 degrees and spray 9X13 pan with cooking spray.
- In medium bowl, beat two eggs, and combine with ricotta with 2 cups of the mozzarella and 1/2 cup grated Parmesan. Set aside.
- Spread 1 cup of marinara sauce in pan. Cover with 4 noodles, overlapping a bit as necessary.
- Spread with 1/3 of the ricotta cheese mixture, half the meat over top, 1 cup mozzarella and 1 cup marinara over that. Keep repeating this combination until the last layer (all of the meat and ricotta mixture will be gone).
- Cover the top layer with the last 4 noodles. Spread remaining marinara over top, completely covering noodles.
- Sprinkle last 1 cup of mozzarella over top. Cover pan with aluminum foil.
- Bake at 375 degrees for 50-60 minutes or until bubbling. Remove foil and bake for another 5 minutes, until the cheese is melted and golden brown.
Quick and Easy Tomato Sauce (Marinara Sauce)
- 2 medium garlic cloves—smashed and 2 cloves garlic minced
- 26 oz. Pomi Strained tomatoes or 28 oz. can of crushed tomatoes
- A small handful of fresh basil leaves, or dried basil to taste
- 2 tablespoons extra virgin olive oil (twice around the pan)
- Coarse salt and pepper to taste
- Heat olive oil in a large pot over low heat. Add the whole garlic until the garlic becomes golden brown—remove and discard the garlic.
- Add the tomatoes to the olive oil and stir. Add the minced garlic and fresh basil and season with salt and pepper.
- Continue to simmer the tomatoes for approximately 15-20 minutes on low heat and stir occasionally to prevent sticking.
- Check the sauce at this time, add more salt and pepper if necessary (you can also add a pinch of sugar to help sweeten the sauce).
- Continue cooking for several more minutes. The sauce will be done when the flavors come together—no bitterness or raw tomato taste.