I love lasagna, so this article was written to highlight various interesting combinations that you can make of this family favorite dish with chicken, seafood and a vegetarian version to name a couple.
Table of Contents
Beef and Mushroom Lasagna
Ingredients
1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
1 pound ground beef
2 cups Prego® Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese
Directions
Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes
Nacho Lasagna
Ingredients
1 pound beef sirloin, cut into bite size strips
1 small onion, chopped 2 teaspoons chopped garlic
1 (10 ounce) can diced tomatoes and green chiles
1 (4 ounce) can chopped jalapeno peppers
1 (18 ounce) package tortilla chips
1 (10 ounce) can black olives, drained
1 tomato, chopped
3 cups shredded Cheddar – Monterey Jack cheese blend
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large heavy skillet over medium heat, cook beef, onion and garlic until beef is evenly brown. Drain excess fat. Remove from heat, and stir in tomatoes and jalapenos. Pour half of beef mixture in a 9×13 inch pan. Top with a layer of tortilla chips, 1/2 of black olives, 1/2 of tomato and 1/2 of shredded cheese. Repeat layers.
Bake in preheated oven for 10 to 15 minutes, or until cheese is melted.
Chicken Lasagna with White Sauce
I’m a big fan of chicken and this is a very good alternative to the classic minced beef variation
Ingredients
2 cups shredded mozzarella cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/2 cups milk 1 (10 ounce) package frozen chopped spinach, thawed and drained
1 egg
1 pint part-skim ricotta cheese
12 lasagne noodles, cooked and drained
2 cups diced, cooked chicken meat
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together.
In the bottom of a 13×9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.
Easy Spinach Lasagna
Ingredients
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups shredded mozzarella cheese
3 cups Prego® Fresh Mushroom Italian Sauce
6 uncooked lasagna noodles
1/4 cup water
Directions
Mix ricotta cheese, spinach and 1 cup mozzarella cheese.
Spread 1 cup pasta sauce in 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with remaining pasta sauce. Slowly pour water around inside edges of baking dish. Cover.
Bake at 400 degrees F for 40 minutes Uncover. Sprinkle with remaining mozzarella cheese. Bake 10 minutes or until hot. Let stand 10 minutes.
Vegetarian Four Cheese Lasagna
Ingredients
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9×13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Broccoli and Carrot Lasagna
Ingredients
4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
Directions
Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9×13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes!
Seafood Lasagna
Ingredients
1 (16 ounce) package lasagna noodles
1 pound cooked salad shrimp
1 pound fresh crab meat
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 cup grated Parmesan cheese
5 cups shredded mozzarella cheese
Directions
Cook lasagna noodles in a large pot of boiling salted water until al dente. Drain well.
Preheat oven to 350 degrees F (175 degrees C).
In a medium size saucepan over medium heat melt butter or margarine, stir in flour and let flour brown slightly. Stir in milk, stirring constantly until sauce thickens. Add the parmesan cheese to the sauce and stir well.
In a 9×13 baking pan spread a thin layer of white sauce, followed by a layer of cooked lasagna noodles. Place 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup mozzarella cheese on top of the lasagna noodles. Repeat three times, making four layers. Top the final layer with sauce and remaining mozzarella cheese. Bake for 45 minutes or until top is brown.
Southwestern Lasagna
Ingredients
1 1/2 pounds ground beef
1 medium onion, chopped
1 (14.5 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 (2.25 ounce) can sliced ripe olives, drained
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup small curd cottage cheese
1 egg
1/2 pound Monterey Jack cheese, thinly sliced
8 (8 inch) corn tortillas, halved
1/2 cup shredded Cheddar cheese
Directions
In a large skillet, brown beef and onion; drain. Stir in enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. In a small bowl, combine cottage cheese and egg; set aside.
Spread one-third of the meat sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese.
Cover and bake at 350 degrees F for 20 minutes. Uncover and bake 10 minutes longer.
Chicken and Ham Lasagna
Ingredients
3/4 pound fresh mushrooms, sliced
1 large onion, chopped
1 large green pepper, chopped
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 2/3 cups milk
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen chopped broccoli, thawed and drained
2/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups cubed fully cooked ham
2 cups shredded Swiss cheese
2 cups cubed, cooked chicken
Directions
In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg.
Spread 2 cups broccoli mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.
Cover and bake at 350 degrees F for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting