lasagna noodles

Build lasagna in a new way with these Lasagna Roll-Ups! With ricotta, ground beef and mozzarella cheese, Lasagna Roll-Ups are a fun way to eat this dish!

Lasagna Roll-Ups

lb. lean ground beef

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

A.1. Original Sauce

egg, beaten

POLLY-O Natural Part Skim Ricotta Cheese

KRAFT Grated Parmesan Cheese, divided

lasagna noodles, cooked

KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Brown meat in large skillet sprayed with cooking spray on medium heat; drain. Return meat to skillet.

Combine pasta sauce and A.1. Add half the pasta sauce mixture to meat; stir. Reserve remaining pasta sauce mixture for later use.

Spray 8-inch square baking dish with cooking spray. Mix egg, ricotta and 1/4 cup Parmesan until blended. Spread about 2 Tbsp. ricotta mixture onto each noodle; top with about 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella. Roll up, starting at one short end of each noodle. Place, seam sides down, in prepared baking dish.

Top with reserved pasta sauce mixture and remaining cheeses; cover.

Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers.

<a href="http://cooking.nytimes.com/68861692-nyt-cooking/1001747-the-greatest-lasagna-recipes">Find more lasagna recipes.</a>

Broccoli Rabe Lasagna

butter

all-purpose flour

half-and-half, heated,

Salt and pepper

cayenne

nutmeg,

dry lasagna noodles

broccoli rabe,

garlic cloves,

olive oil

ricotta cheese

lemon

Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.

Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.

Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and 1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.

Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.

Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)

Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.

Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don’t have the time to make each component or can’t find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you’ll find that it’s grand, comforting and perfect for sharing with whoever is around. (<a href="https://www.youtube.com/watch?time_continue=278&v=GLma4QPNSyg">Watch Samin make #TheBigLasagna on YouTube.</a>)

The Big Lasagna

extra-virgin olive oil

salt

whole-milk or part-skim ricotta (about 4 cups)

basil leaves

unsalted butter (1 stick)

milk

black pepper

Ground nutmeg (optional)

Simple Tomato Sauce

recipe

Parmesan, Asiago

Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes. Transfer to a baking sheet and allow to cool in a single layer. Repeat with remaining spinach.

While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.

Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. (Filling makes about 6 cups.) Cover and set aside until ready to assemble lasagna. (Ricotta filling can be made 1 day in advance and refrigerated. Bring to room temperature before assembling lasagna.)

Prepare the béchamel: Set a large, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 15 minutes, stirring regularly to prevent browning. After the mixture foams a bit, it will visibly transform — the butter will separate, the bubbles will reduce in size, and the mixture will look like freshly wet fine sand. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.

Return heat to low. Continue cooking, whisking regularly, for 10 to 15 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. If béchamel is lumpy, strain through a fine sieve or purée with an immersion blender. (You’ll have about 3 1/2 cups.) Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)

Prepare the lasagna: Position the highest rack in the oven so that it sits about 6 inches below the top. Heat oven to 400 degrees.

If tomato sauce, béchamel and ricotta filling are cold, bring to room temperature or warm them as needed.

Set a large pot of water over high heat. Cover and bring to a boil. Set a large colander in a baking dish and place near stove.

Season the boiling water generously with salt until it tastes like sea water. Carefully lay one sheet of pasta on the water’s surface. Let it be completely immersed in the boiling water, using a slotted spoon to gently it push down if needed, before adding the next sheet. Add two more pasta sheets in this way and cook for about 2 minutes, or until light in color, floppy in texture and completely cooked through. If pasta bubbles above the water's surface, use a slotted spoon to encourage it back in. Use a sieve to gently remove pasta from the water and into the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly. Continue cooking, draining and rinsing pasta two or three sheets at a time as you assemble lasagna.

Spoon about 3/4 cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.

Gently squeezing any remaining water from the pasta, use two or three sheets to entirely cover the bottom of the pan with minimal overlap, and leave ends hanging over sides. (They’ll be helpful for sealing the top.) All four sides need not have overhang; two is plenty.

Crumble about 1/3 of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan. Use kitchen shears to help trim pasta to appropriate size and avoid overlap.

Spread about 1/3 of the tomato sauce over next layer and cover with pasta.

Spread about 1 cup béchamel evenly over next layer, sprinkle with 1/4 cup grated Parmesan, and cover with pasta.

Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta. (If using thicker noodles, you might not be able to fit 8 layers of noodles in the pan. If using store-bought or dried pasta, you can skip the noodle layer between the ricotta and tomato sauce as needed to prevent the lasagna from stretching higher than the top of the pan.)

For the top, fold overhanging pasta over a whole sheet to create a sealed pasta layer, then spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.

After 40 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.

Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.

Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way.

Spinach Lasagna

tomato sauce

extra virgin olive oil

ricotta

mozzarella

Parmesan

Salt and black pepper

If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.

Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.

Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)

Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors. 

“If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.”

Lasagna

red onions, finely diced

garlic

pancetta, diced

red wine,

Italian plum tomatoes

tomato paste

sirloin

pecorino Romano

eggs

leaves

flour

parsley

mozzarella, grated

lasagna

For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

Lasagna in the summer? It’s fine food for those long, breezy summer days when you need to fill your belly without turning on the oven. This one-pan stovetop lasagna is a true crowd-pleaser, with rich tomato, oozing cheese and just enough squash and spinach to skip salad for the night. Using no-cook lasagna, you can cook this entirely over a low flame, covered. (Use foil if you don’t have a lid that fits your pan.) Be sure to start with a well-seasoned cast-iron pan, and never let the tomato sauce boil, which can be hard on your pan and on the flavor of your sauce. If your cast-iron seasoning isn’t in tip-top shape, try this in a stainless-steel skillet instead; you’ll still get all the depth and aroma, and that same stove-to-table ease that will make this a repeat meal all year long.

Skillet Lasagna With Spinach and Summer Squash

onion,

garlic cloves, thinly sliced

zucchini, chopped (6 ounces)

yellow squash, chopped (10 ounces)

baby spinach leaves

(28-ounce) can whole peeled San Marzano tomatoes

(half

ricotta cheese (about 1 cup)

Parmesan,

mozzarella,

basil leaves,

Heat oil in a well-seasoned large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more. Increase the heat to medium, add the zucchini and yellow squash and cook until soft and lightly golden, 10 minutes more, adding the spinach in the last 2 minutes of cooking. Stir constantly until the spinach is wilted. Transfer the cooked vegetables to a plate.

While the vegetables cook, crush the tomatoes with a potato masher in a bowl and season with salt and pepper. Spoon a thin layer over the bottom of the pan (about 1/3 of the tomatoes). Add 4 lasagna sheets, breaking off the edges to fit into the curved edges of the pan. Top with half the vegetables, and drop half the ricotta by spoonfuls over the top. Repeat with another 1/3 of the tomatoes, the remaining vegetables and ricotta. Top with another layer of 4 lasagna sheets, the remaining sauce, and layer the Parmesan and mozzarella over the top.

Sprinkle with salt and pepper, cover and cook over a low simmer until the pasta is soft and the cheese has completely melted, 5 to 10 minutes. Uncover and continue to cook on medium-high until the tomato has thickened, 5 minutes more. Set aside to cool slightly, 5 to 10 minutes, before cutting. Sprinkle basil and more Parmesan over the lasagna and serve.

Discover the only lasagna recipe you'll ever need! Watch our video to learn how to make this meaty, cheesy, crowd-pleasing Simply Lasagna Recipe tonight.

Simply Lasagna Recipe

container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese

water

lasagna noodles, uncooked

Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan.

Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended.

Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.

Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=5317481002001&amp;autoplay=true

Best Baked Manicotti

no-boil lasagna noodles (see note)

(2 ounces) Parmesan cheese

(4 ounces) Parmesan cheese

mozzarella cheese

eggs,

table salt

parsley (or 2 teaspoons dried parsley)

basil

garlic,

red pepper flakes, optional

(28-ounces) diced tomatoes, undrained

(28-ounces) crushed tomatoes

Adjust oven rack to middle position and preheat...

Adjust oven rack to middle position and preheat oven to 375 degrees F.

For the sauce: heat oil, garlic, and pepper...

For the sauce: heat oil, garlic, and pepper flakes (if using) in large saucepan or skillet over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

For the filling: in a medium bowl, combine...

For the filling: in a medium bowl, combine ricotta, Parmesan cheese (1 cup), mozzarella cheese, eggs, salt, pepper, parsley and basil; set aside.

To assemble: pour 1-2 inches boiling water into...

To assemble: pour 1-2 inches boiling water into a 9X13-inch baking dish. Add the noodles one at a time, alternating directions so they don't stick. Let the noodles soak until soft enough to roll up, about 5 minutes. Separate the noodles with the tip of a sharp knife to prevent sticking. Remove the noodles from the water and place in a single layer on clean kitchen towels or paper towels. Discard the water in the baking dish and dry the dish to use for assembling and baking the manicotti.

Spread 1 1/2 cups sauce on the bottom...

Spread 1 1/2 cups sauce on the bottom of the baking dish.

Dollop about 1/4 cup of the cheese mixture...

Dollop about 1/4 cup of the cheese mixture on the bottom short side of each noodle. You can either spread the mixture evenly over the bottom 3/4 of the noodle or keep it in a little mound. Roll up the noodle and filling into a tube shape and arrange in the baking dish seam side down. All 16 noodles should easily fit in the 9X13-inch dish.

Spread the remaining sauce evenly over the noodles...

Spread the remaining sauce evenly over the noodles so they are completely covered.

Cover the baking dish with aluminum foil. Bake...

Cover the baking dish with aluminum foil. Bake until the manicotti is bubbling, about 40 minutes. Remove the foil. Sprinkle the manicotti evenly with remaining 1/2 cup Parmesan cheese (add more, if desired). Bake, uncovered, until cheese is browned and bubbly, about 6-7 minutes.

Remove from the oven and let sit for...

Remove from the oven and let sit for 10-15 minutes before serving.

This 30-Minute One Pot Lasagna Soup is the best way to enjoy all the flavors of lasagna without any of the assembly - plus you can freeze the leftovers!

30-Minute One Pot Lasagna Soup

lb extra-lean ground beef

onions, diced

Italian seasoning

salt & pepper

(650 milliliters) jar marinara sauce

beef broth

mafalda pasta (or rotini)

Saute ground beef in a large pot over med-high heat until browned, about 5 minutes. Add onions and garlic, sauteeing another 2-3 minutes until fragrant.

Add remaining ingredients except for cheeses and fresh herbs, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through.

Serve soup in large bowls, sprinkling mozzarella cheese overtop and topping with a dollop of ricotta. Garnish with fresh herbs if desired, then serve and enjoy!

https://www.youtube.com/watch?v=BWGTldZckOU

This 30-Minute One Pot Lasagna Soup is the best way to enjoy all the flavors of lasagna without any of the assembly - plus you can freeze the leftovers!

• About 305 calories/10 freestyle points per serving •

PRINT RECIPE: https://thegirlonbloor.com/lasagna-soup/

30 Minute Lasagna Soup

This easy slow-cooker lasagna is satisfying in all the ways that matter: Rich ricotta-Parmesan-spinach layers alternate with tender noodles, melted mozzarella and tomato. (A slow cooker will not give the crispiness that an oven does, but you may not even miss it.) It’s also petite compared to many other lasagnas, perfect for feeding a family, not a crowd. If you’ve ever had a one-pot pasta, the texture of the noodles will be familiar to you: They are tender and starchy. Don’t use no-boil or fresh noodles, as they will overcook. If you like, brown some loose Italian sausage in a skillet, pour off the fat and add it with the tomato sauce layers.

Slow-Cooker Lasagna

ricotta cheese (about 2 cups)

Parmesan (about 1 scant cup)

garlic cloves, grated or pressed

oregano

onion powder

Kosher salt and black pepper

Olive oil

(32-ounce) jar good-quality marinara sauce

lasagna noodles (7 to 8 ounces)

mozzarella (2 cups)

In a large bowl, stir together the ricotta, spinach, Parmesan, basil, garlic, oregano, onion powder, ¼ teaspoon salt and a generous amount of black pepper.

Lightly grease the bottom and sides of a 6- to 7-quart slow cooker with olive oil. Ladle about 1 cup of the marinara sauce in the bottom of the slow cooker, and spread it evenly.

Make two layers: Lay 3 lasagna noodles on top of the sauce, breaking the noodles to make a roughly even layer. (This doesn’t need to be perfect; it’s fine if the noodles overlap slightly, and if there are small spots the noodles don’t cover.) Ladle about ¾ cup of sauce on top of the noodles and spread evenly. Evenly dollop about half of the ricotta mixture over the sauce, and use the back of a fork to press it into a roughly even layer. Sprinkle about a third of the shredded mozzarella over the ricotta. Repeat to make one more layer, using three noodles, the ¾ cup sauce, the remaining half of the ricotta mixture, then about half of the remaining mozzarella.

To finish, lay down the remaining 3 lasagna noodles and spread with the remaining sauce. (Reserve the remaining mozzarella.) Cover and cook on low until the internal temperature in the center is at least 140 degrees and the noodles are tender, 3 hours 30 minutes to 4 hours.

Turn off the slow cooker and sprinkle the top of the lasagna with the remaining mozzarella. Remove the crock from the base that contains the heating element and let the lasagna rest with the lid on for 20 to 30 minutes, otherwise it will fall apart when you try to slice it. Sprinkle the top with more torn basil, to your taste. Cut the lasagna with a knife and scoop out servings with a spatula to serve.

Throw together a Make-Ahead Chili and Cheese Lasagna with this recipe from My Food and Family. This delicious yet simple dish is heaven for chili-lovers.

Make-Ahead Chili &amp; Cheese Lasagna

TACO BELL® Thick & Chunky Salsa

(15.5 oz.) black beans, rinsed

green pepper, finely chopped

Tbsp. chili powder

cumin

Brown meat with garlic in large skillet. Add next 7 ingredients; stir. Simmer 5 min., stirring occasionally.

Spread 2 cups meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 3 noodles, 1/2 cup &lt;u&gt;each&lt;/u&gt; cottage cheese and shredded cheese, and 2 cups of the remaining meat sauce. Repeat layers twice. Top with remaining shredded cheese. Cool. Wrap tightly in foil. Freeze up to 2 months. Refrigerate overnight to thaw.

Heat oven to 375°F. Unwrap lasagna, leaving just top covered with foil. Bake 1 hour 10 min. or until heated through, uncovering after 1 hour. Let stand 10 min. before cutting to serve.

This classic lasagna is stuffed with perfectly seasoned meat, pasta, flavorful seasoning and gooey cheese.

Top 20 lasagna noodles recipes from across the web

The most viewed lasagna noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lasagna Roll-Ups

Broccoli Rabe Lasagna

The Big Lasagna

Spinach Lasagna

Lasagna

Skillet Lasagna With Spinach and Su...

Simply Lasagna Recipe

Best Baked Manicotti

30-Minute One Pot Lasagna Soup

Slow-Cooker Lasagna

Make-Ahead Chili & Cheese Lasag...

Instant Pot Lasagna

Homemade Keto Lasagna Noodles Pasta...

Weeknight Lasagna Toss

Spicy Chicken Lasagna Roll-Ups

Spinach Lasagna Recipe

Slow-Cooker Lasagna

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Cajun Chicken Lasagna with Andouill...

Low Carb Lasagna with Ground Beef

Top 20 lasagna noodles recipes from across the web

The most viewed lasagna noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lasagna Roll-Ups

Broccoli Rabe Lasagna

The Big Lasagna

Spinach Lasagna

Lasagna

Skillet Lasagna With Spinach and Su...

Simply Lasagna Recipe

Best Baked Manicotti

30-Minute One Pot Lasagna Soup

Slow-Cooker Lasagna

Make-Ahead Chili &amp; Cheese Lasag...

Instant Pot Lasagna

Homemade Keto Lasagna Noodles Pasta...

Weeknight Lasagna Toss

Spicy Chicken Lasagna Roll-Ups

Spinach Lasagna Recipe

Slow-Cooker Lasagna

Chicken Lasagna Roll-Ups

Cajun Chicken Lasagna with Andouill...

Low Carb Lasagna with Ground Beef

The most viewed lasagna noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Make-Ahead Chili & Cheese Lasag...