Do you ever ask your family what they want to for dinner and no one can agree on the perfect meal?  That’s a common occurrence at my house too but recently I received a request for lasagna and thought it was a great suggestion…but what kind should I make?  Andrew is more of a meat eater so I knew he would want a traditional lasagna, but I would prefer something more veggie based.  Luckily, I have the perfect pan for the job, so I was able to accommodate both!

***Disclaimer – if you click on the link to any of the recipes listed in this post you will be directed to the full recipe.  The recipes posted are for use in a 9×13 pan.  Please reduce the recipe to 1/3 if you are using a similar 3-lasagna pan***

All of the recipes I’m going to share with you are delicious!  They are easy to make, cozy and comforting, and feed a crowd.  Why go to a restaurant when you can make high quality food at home?  These are way better than takeout so treat your family to a classic Italian dinner at home!

First up is Spicy Pork Sausage Lasagna.  This lasagna is amazing (according to my husband) 🙂  It’s made with Festival Foods Spicy Hot Italian Sausage (made in store), a combination of cheeses, tomato sauce, and seasoning.  It has authentic Italian flavor with a bit of a kick!

The recipe can be found here, and this is how you make it:

Preheat the oven to 350 degrees.  Cook the Italian sausage in a skillet over medium heat until cooked through.

I like to pre-cook lasagna noodles before baking them.  If you like to use “no-cook” noodles that will work just fine!  I boiled a pot of water and cooked the noodles for about 6 minutes.  I didn’t cook the noodles all the way because the liquid in the pan will help the noodles become completely soft while baking.

Next I combined the diced tomatoes with chilis, tomato sauce, salt, pepper, and red pepper flakes in a large bowl, and mixed well.

I combined the egg, basil, ricotta, salt, and pepper in a separate bowl, and mixed well.

Now for the assembly…start with a layer of sauce on the bottom of the pan.  Place one noodle on top of the sauce and add some of the Italian sausage on top of the noodle.  Then add a layer of the filling on top of the sausage, and sprinkle with mozzarella cheese.  Continue to layer in this order until you reach the top of the pan.  The top layer should be sauce that fully covers the noodle.  I like to sprinkle a generous amount of mozzarella cheese on the very top.

**Make sure your sausage and filling layers aren’t too thick or you won’t be able to get more than 1-2 layers of noodles.  This will make removing from the pan fairly difficult as the lasagna will fall apart**

Bake for about 45-50 minutes then let the lasagna sit for about 20 minutes to firm up before serving.  I know this seems like a long time, but it will really help the lasagna hold its shape when removing from the pan.

The recipe can be found here.

Next up is Cheese and Spinach Lasagna.  This was my favorite of the 3 flavors!  It has layers of sauce, noodles, cheese, and spinach.  A very hearty dish with great flavor.  My mouth is watering just thinking about it 🙂

The recipe can be found here, and this is how you make it:

Preheat the oven to 350 degrees.

I like to pre-cook lasagna noodles before baking them.  If you like to use “no-cook” noodles that will work just fine!  I boiled a pot of water and cooked the noodles for about 6 minutes.  I didn’t cook the noodles all the way because the liquid in the pan will help the noodles become completely soft while baking.

Next I combined the ricotta, parmesan, mozzarella, garlic, salt, pepper, egg, and spinach in a large bowl, and mixed well.

Begin the assembly…start with a layer of sauce on the bottom of the pan.  Place one noodle on top of the sauce and add a layer of the filling on top of the noodle.   Then, sprinkle with mozzarella cheese.  Continue to layer in this order until you reach the top of the pan.  The top layer should be sauce that fully covers the noodle.  I like to sprinkle a generous amount of mozzarella cheese on the very top.

**Make sure your filling layers aren’t too thick or you won’t be able to get more than 1-2 layers of noodles.  This will make removing from the pan fairly difficult as the lasagna will fall apart**

Bake for about 45-50 minutes then let the lasagna sit for about 20 minutes to firm up before serving.  I know this seems like a long time, but it will really help the lasagna hold its shape when removing from the pan.

The recipe can be found here.

Lastly is Chicken Alfredo Lasagna.  This recipe is super creamy and cheesy!  It’s made with layers of creamy alfredo, ricotta, mozzarella, and rotisserie chicken.  It’s the perfect comfort food and great for company.

The recipe can be found here, and this is how you make it:

Preheat the oven to 350 degrees.  Shred or cube the rotisserie chicken.

I like to pre-cook lasagna noodles before baking them.  If you like to use “no-cook” noodles that will work just fine!  I boiled a pot of water and cooked the noodles for about 6 minutes.  I didn’t cook the noodles all the way because the liquid in the pan will help the noodles become completely soft while baking.

Next, combine the chicken, ricotta, salt, onion powder, garlic powder, and Italian seasoning in a large bowl, and mix well.

Start to assemble…begin with a layer of sauce on the bottom of the pan.  Place one noodle on top of the sauce and add a layer of the filling on top of the noodle.   Then, sprinkle with mozzarella cheese.  Continue to layer in this order until you reach the top of the pan.  The top layer should be sauce that fully covers the noodle.  I like to sprinkle a generous amount of mozzarella cheese on the very top.

**Make sure your filling layers aren’t too thick or you won’t be able to get more than 1-2 layers of noodles.  This will make removing from the pan fairly difficult as the lasagna will fall apart**

Bake for about 45-50 minutes then let the lasagna sit for about 20 minutes to firm up before serving.  I know this seems like a long time, but it will really help the lasagna hold its shape when removing from the pan.

The recipe can be found here.

What will be your favorite recipe?

Happy Cooking!

***Disclaimer – if you click on the link to any of the recipes listed in this post you will be directed to the full recipe.  The recipes posted are for use in a 9×13 pan.  Please reduce the recipe to 1/3 if you are using a similar 3-lasagna pan***

 

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