Lasagna compilation for all tastes: 25 irresistible ideas

Lasagna has that almost magical power of bringing everyone together around the table and making the house smell wonderful. Among friends and family, it often sneaks into the top of favorite dishesWhether it's for a birthday, a Sunday movie, or an impromptu celebration, if you're passionate about this layered format, you've come to the right place: you'll discover tons of variations so you'll never get bored.

Beyond the classic Bolognese, there is life, and lots of it. Meat, chicken, mushrooms, vegetables, ham and cheese, fish and even oven-free optionsSome with traditional béchamel, others with mozzarella or ricotta, and even cold, layered salads. Get ready for a comprehensive compilation of ingredients and detailed instructions, designed to help you get it right the first time and choose the version you crave at any given time.

Traditional meat lasagna

The most typical version is the one that combines a good ragù with vegetables and a mixture of meats, pasta sheets, and a final crunchy gratin. The secret is in a long and cuddly filling, a lump-free bechamel and a bubbling, golden gratin.

Ragù is made by sautéing onion, carrot, and celery in oil; minced meat (a mixture of beef and pork) is added and browned. If you're looking for a milder version, try the white ragout. It is moistened with wine and tomato is added., allowing it to reduce until the sauce is thick and flavorful. Classic assembly: a thin base of béchamel, layers of pasta, ragù, more béchamel, and so on, finishing with béchamel and cheese for the gratin.

If you want a powerful Italian variant, try the Vincisgrassi, typical of the Marche region, with a variety of meats and offal (details below). It's laborious, but the result is memorable.

For those in a hurry, there is a quick microwave version with pre-cooked meat and tomato sauce: In about 20 minutes you can have a ready-made lasagna. If you've prepared the Bolognese in advance. Obviously, it's not the most traditional recipe, but it makes for a dinner in record time.

Chicken Curry Lasagna

An aromatic twist that hooks you. The filling is a creamy curry with chicken breast, vegetables and coconut milk, with a sweet touch of raisins.

• Ingredients: 3 chicken breasts, 1 onion, 2 carrots, 1 green Italian pepper, 1 zucchini, lasagna sheets, 2 tablespoons of tomato sauce, ground curry to taste, 400 ml of coconut milk, 24 sultanas, béchamel sauce and Parmesan cheese.
• CraftingSauté the onion, carrot, bell pepper, and zucchini until tender. Add the chicken pieces and curry powder and toast briefly. Stir in the tomato, raisins, and coconut milk; cook until thickened and creamy. Assemble in a buttered dish alternating pasta and filling (half-centimeter layers), top with béchamel and Parmesan cheese. Bake for 20 minutes at 190°C and finish with a quick gratin. Let stand for 10 minutes before serving.

If you like to vary the base, you can use green plates with spinach; they add a very appetizing touch of color and combine wonderfully with curry.

Mushrooms, vegetables and vegetable combinations

Mushroom lasagna (with optional bacon or pancetta)

A tasty and juicy filling made with a variety of mushrooms. If you want to increase the intensity, add diced bacon or pancetta.. Light béchamel and a final gratin do the rest.

• Ingredients: 5 lasagna sheets, 200g mixed mushrooms, 100g bacon or pancetta, 1 onion, 30ml white wine, extra virgin olive oil, salt, pepper, grated cheese. Béchamel: 200ml whole milk, 20g flour, 10g butter, nutmeg.
• Crafting: Fry onion and bacon in a little oil; add cleaned mushrooms and sauté over high heat. Deglaze with wine and let it evaporate. Prepare a simple bechamel (Toast flour in butter, add hot milk little by little, season with salt, pepper, and nutmeg.) Cook the sheets if necessary. Layer the sauce base, pasta, béchamel, and filling; repeat, finishing with béchamel and cheese. Bake for 30 minutes and broil for 2 minutes.

Vegetarian Vegetable Lasagna

Layers with different vegetables treated separately to respect their points. A fantastic idea for those who don't want meat or fish. and they look for a hearty dish.

• Ingredients: 1 eggplant, 1 broccoli, 12 mushrooms, 2 carrots, 75 g fresh spinach, lasagna sheets, bechamel sauce, tomato sauce and parmesan.
• Crafting: Sauté sliced ​​mushrooms until golden brown, turn off the heat and add spinach to soften them. Steam broccoli and carrots (al dente: 2 to 5 minutes). Sauté the onion very finely and add the diced eggplant, finishing the sauté together. To assemble: base with tomato, pasta, and a little béchamel; layer of mushrooms and spinach; pasta; layer of broccoli and carrot with béchamel; pasta; layer of eggplant and onion; pasta and finish with béchamel and cheese. Oven bake at 180°C for 30 minutes, then grill briefly.

Mozzarella and green beans gratin

A bechamel-free option where melted cheese reigns supreme. The vegetable sauté and the touch of capers and parmesan make a perfect combination.

• Ingredients: 400 g of green beans, 1 carrot, 1 onion, half a stalk of celery, salt, 500 g of pear tomatoes, 40 g of capers, bay leaf, 50 g of Parmesan cheese, 150 g of mozzarella, oregano, pepper, half a glass of white wine.
• Crafting: Blanch the tomatoes, peel them, and chop them (reserve the water). Cook the beans in that water for 15 minutes and let them cool. Sauté the celery, onion, carrot, and bay leaf; deglaze with wine, season with salt and pepper. add tomato for a 30-minute sofrito. Layer the tomato, beans, sofrito, mozzarella, and capers in a dish; repeat, finishing with sofrito, Parmesan cheese, and oregano. Bake for 25 minutes at 180°C.

Pumpkin, gorgonzola and nuts

When it gets cold, the pumpkin asks for a clue. The béchamel perfumed with gorgonzola enhances its sweetness and the nuts provide bite and contrast to the gratin.

Make a classic béchamel (butter, flour, milk) and melt gorgonzola to taste. Use less quantity than in a Bolognese Because the filling is already very creamy, if you prefer dairy, you can add up to a liter of milk for a generous lasagna. Add chopped nuts between layers for texture.

Mushrooms and bacon with bechamel and sweet potato

Sautéed assorted mushrooms with pepper-cured bacon and a little oil. The fat from the bacon is integrated into the stir-fry, so keep an eye on the salt and oil. Make the bechamel in two parts: reserve one-quarter; mash the rest with cooked sweet potato for a smooth and sweet filling, and top with the part without sweet potato for gratin.

Broccoli, lacon and quark cheese

A light idea without traditional bechamel. Steamed broccoli, golden ham and toasted pine nuts mixed with quark cheese to bind. Assemble as usual and finish with grated Tetilla cheese before baking.

Ham, cheese, pesto and other ideas with cold cuts

Cooked ham, cheese and pesto

Ideal for little ones and for days with little time. If you use plates that do not require pre-cooking, assembly is child's play.

• Ingredients: 50 g tomato sauce, 12 lasagna sheets, 6 slices of cooked ham, 12 slices of Gouda or Maasdam cheese, 30 g basil pesto, 500 g bechamel and 25 g grated Emmental cheese.
• Crafting: Cover the base with tomato, place sheets of pasta, ham and cheese. Spread pesto and a couple of tablespoons of bechamel. Repeat layers until finished. Top with béchamel, sprinkle with Emmental cheese, and bake for 25-30 minutes at 220°C (or as directed by the manufacturer). Let it cool for 15 minutes.

Eggplant and spinach lasagna

Layers of grilled eggplant with cooked ham, sliced ​​cheese, a dot of organic mayonnaise and some spinach. It is finished with béchamel and grated cheese, baking and gratinating at the end.

Versions without pasta, with potatoes or with vegetable slices

Quick without pasta (pumpkin slices)

A light, gluten-free alternative that doesn't compromise on flavor. Pumpkin slices replace pastaThe meat arrives in the form of a sausage (already seasoned), bound with ricotta or cottage cheese, and topped with Parmesan cheese for a crispy gratin.

Potato lasagna with Bolognese

Another pasta-free dish that works wonderfully as a single dish. Layers of cooked and pressed potatoes alternating with reduced Bolognese; finished with grated cheese and a blast in the oven to brown.

• Base ingredients: 1 kg of potatoes, 1 onion, 500 g of minced meat, Bolognese sauce, olive oil, cheese for gratin, salt.
• CraftingBoil potatoes and mash them with a little oil. Sauté onions, brown the meat, add Bolognese sauce, and reduce heat. Layer potatoes and Bolognese and gratin for 10 minutes at 200 ºC.

Zucchini lasagna

Layers of pan-fried zucchini alternating with fresh tomato, spinach and mozzarella leaves. Finish with a drizzle of balsamic vinegar. You can substitute the mozzarella for vegan cheese or even avocado.

Fish, cold dishes and seafood options

Spinach and salmon with crème fraîche

Brown the onion with a little oil and butter, cook a salmon fillet and flake it. Add a good handful of spinach (scalded if they're large-leafed). Prepare a béchamel sauce with 600 ml of milk, 40 g of flour, and 40 g of butter; add 200 g of crème fraîche. Mix three-quarters of the sauce with the sautéed ingredients and set aside the rest for coating. Assemble three layers of pasta and top with the gratin. If you're not a fan of fish and cheese, try topping with breadcrumbs for a perfect crispiness.

Tuna Lasagna (hot)

A classic for informal dinners. Stuffed with tuna, peppers, onion and hard-boiled egg bound with tomato. Alternate with cooked potatoes, béchamel sauce, and grated cheese, and bake until golden brown.

Tuna and egg lasagna (cold without oven)

Summer version. Mix Vegetable fruit salad with tuna, hard-boiled egg, and prawns, combine with mayonnaise, and place between soaked lasagna sheets. Garnish with tomato and grated egg; chill for two hours in the refrigerator.

Cold summer lasagna (mackerel and vegetables)

A very complete layered salad. Chop artichokes, spinach, spring onion, peppers, and tomatoes, asparagus, and olives; mix with mackerel and mayonnaise. Moisten the plates, arrange three layers, and decorate to taste.

Cold bonito, peas and pickles

Boil peas in salted water and chill in ice water to maintain color. Mix them with tuna, pickles and olives, and combine with mayonnaise and lemon. Assemble individual portions in three layers of pasta and finish with a little more mayonnaise and chopped pickles.

Great Italian classics and versions with a lot of personality

Vincisgrassi (Marche, Italy)

A hearty lasagna with various meats. Minced beef and pork are combined with fresh sausages, strips of bacon, chicken livers, and Parma ham. Each meat is browned separately and minced to unify the textures.

• Ingredients: 400 g mixed minced meat, 100 g fresh sausages, 50 g bacon, 100 g chicken livers, 100 g Parma ham, 50 g tomato paste, 4 carrots, 1 celery stalk, 1 onion, 50 ml red wine, 400 ml meat stock, 400 g béchamel, nutmeg, pepper, cloves and Parmesan cheese.
• Crafting: Finely sauté the vegetables; add all the meats with ham, cloves and pepper; add wine, tomato paste and broth, and let it simmer. cook for 30-40 minutes over low heat until you have a thick ragù. Prepare a thicker béchamel with plenty of nutmeg. Layer the pasta, ragù, and béchamel, finishing with béchamel and a touch of tomato and Parmesan cheese for gratinating.

Classic Bolognese lasagna and its express version

Classic Bolognese is cooked covered and slowly to concentrate flavor, combining the sofrito, meat and tomato until reduced. The quick version on the micro It relies on having the meat already cooked; it reduces cooking time without sacrificing an appetizing gratin.

Vegetarian, vegan and a no-bake option

Textured soy Bolognese

Hydrate 300 g of fine textured soy in one liter of vegetable broth reduced by half by evaporation. Drain it very well before frying. so it doesn't release water. Prepare the Bolognese as you would with meat. Mix it with béchamel and Parmesan cheese; it goes a long way and freezes beautifully in portions.

Vegan lasagna with nut parmesan

For the ultimate crunch, crush 100 g almonds, 20 g pine nuts, 15 g nutritional yeast, half a teaspoon of garlic powder, a pinch of dried ginger, and salt. Vegan béchamel: replace butter with olive oil and milk with unsweetened plant-based milk. Fill with soy Bolognese sauce and any vegetables you like.

No-bake vegetable lasagna

Perfect for hot weather or cooking without an oven. The lasagna sheets are cooked even if they are the ones that do not require soaking., since there will be no subsequent baking.

• Ingredients: 8 lasagna sheets, 12 cherry tomatoes, basil, half a zucchini, 6 mushrooms, 300 g ricotta or cottage cheese, 1 onion, 8 wild asparagus, lemon zest, salt and pepper.
• Crafting: Sauté the cherry tomatoes with basil. Mix ricotta with lemon zest. Sauté asparagus, onion, zucchini and mushrooms Al dente. Layer pasta, lemon ricotta, cherry tomatoes, and vegetables; repeat until you have four layers.

Lentil and vegetable lasagna with zucchini slices

A super-complete casserole with legumes, vegetables, and a juicy egg and cheese finish. Use thin strips of zucchini as sheets to lighten.

• Ingredients: 1 zucchini, 1 can of lentils or 400 g cooked, 1 can of natural tomato, 2 onions, 1 eggplant, 1 green pepper, 1 red pepper, 1 clove of garlic and parsley, 250 g of soft cheese, 6 eggs, oregano, 1 teaspoon of paprika, 1/4 teaspoon of bicarbonate (optional), salt, pepper, 6-8 tablespoons of EVOO.
• Crafting: Oven at 180 ºC. Chop the eggplant, onions, garlic, parsley and peppers into a small brunoise (the size of a lentil). Sauté for 10 minutes with EVOOAdd lentils and paprika for 1 minute, then add the tomato, salt and pepper, and cook for 15-20 minutes over high heat until little liquid remains. Use a peeler to cut thin slices of zucchini. Grate the cheese and set aside half. Alternate layers of zucchini, lentil Bolognese, cheese, and oregano. Beat eggs with the reserved cheese, oregano, salt, and pepper; pour over to coat and bake for 20-30 minutes until golden brown.

Useful notes, bechamel, pasta and a bit of history

Béchamel is the almost inseparable partner of many lasagnas. For a balanced base bechamel, made from 1 liter of milk, 80 g of butter, and 80 g of flour; toast the flour well to avoid any raw flavor and flavor with nutmeg. You can flavor it with herbs, spices, or even infuse it with a ham bone.

In some proposals, ready-made bechamel is used (like Reny Picot's) or Garofalo-type quality pasta sheetsIf you choose pre-baked sheets, check the manufacturer's instructions carefully; if you're making a no-bake version, it's a good idea to bake them anyway to achieve a pleasant texture.

Tips for pasta? Plenty of water and generous saltEnsure the crust is cooked to a consistency that's al dente, drain without rinsing if baking, and assemble quickly so the sheets don't dry out. For cold versions, chill each layer and top with mayonnaise or soft cheeses to hold it together.

Lasagna has traveled a long way back in time. Its roots are associated with the classic Mediterranean, with Greek origins that inspired the Romans, and evolved in Italy with the development of pasta-making machinery. It even has its own World Pasta Day on July 29th, a well-deserved celebration for a dish that has conquered half the planet. Just ask Massimo Bottura, who has taken it to the top of haute cuisine.

And if you're wondering why it smells so good when it comes out of the oven, the answer is simple: Crispy parmesan gratin, simmering sauces, and juicy layersThere is no air freshener that can compete with that symphony.

Some of the proposals in this compilation have expanded indications in their original versions; If you want to go deeper, look for the complete recipe for each variant. and adapt the cooking time to your oven and your taste. The beauty of lasagna lies in customizing it: with more or less sauce, with mild or rich cheese, with or without béchamel, with pasta or sliced ​​vegetables.

While we've included ideas from communities and brands that inspire everyday life, the important thing is to cook and share: Home cooking is easier and more fun when we help each other. With real-life experiences and recipes. You add the flavor, we'll give you the paths to your perfect lasagna.

After this walk through classic, light, vegan, cold and utilization of ingredients, you already have a huge range to choose from. From Vincisgrassi to pumpkin with gorgonzola, to chicken curry or tunaThere's a lasagna for every craving, season, and diner; try two or three and see how they become a staple in your repertoire.