Lasagna Recipes To Try For National Lasagna Day
A few summers ago, my husband and I went to Italy with some friends. (Correction: we ate and drank our way thru Italy). No matter what is currently on your bucket list, rearrange things and put a trip to Italy at the top. The food, the wine, the people, the long meals, the views—nothing can compare to the memories we made there.
We try to get together every so often to recreate our time there, and National Lasagna Day on July 29th seems like the perfect excuse to host my friends and use one of my favorite recipes.
Easy Cheesy Lasagna
My first lasagna recipe was borrowed from my friend. I must share credit here, because her lasagna is famous among our friends. It’s the high point of every new baby meal delivery sign up—It has all the taste of traditional lasagna without the labor intense parts of slaving over homemade sauce and noodles.
Here’s What You’ll Need:
1lb ground beef or ground turkey
½ tube of Italian sausage
16 oz package Lasagna noodles
½ tbsp. Italian seasoning
8 oz Cottage Cheese
8 oz Ricotta Cheese
2 cups Kraft Shredded Mozzarella cheese
2 cups Kraft Shredded Parmesan Cheese
28 oz jar Spaghetti Sauce
Brown 1 lb ground beef (or turkey) with ½ tube of Italian sausage over medium high heat in a large skillet until cooked through and drain excess fat. Return meat to pan and set aside. In a large pot, boil water and add lasagna noodles. Cook according to package directions. In a large bowl, mix 2 eggs, Italian Seasoning, 8 oz cottage cheese, 8 oz ricotta, 1 cup of mozzarella and 1 cup of Parmesan cheese. Add jar of spaghetti to meat and heat through. In a 9×13 baking dish layer noodles, meat sauce, cheese. Repeat. Top with foil and bake at 350* for 35 minutes.
Pioneer Woman’s Lasagna Roll-Ups
My other favorite lasagna option is to slightly modify Pioneer Woman’s Lasagna Roll-Ups. As in, I buy jarred pasta sauce instead of making it from scratch. If you’re fancy, go for her original Lasagna Roll-Up recipe. You cannot beat homemade sauce if you have the time!
These are perfect for smaller portion sizes—I love to buy the disposable foil mini loaf pans and portion them out to share with friends. They freeze really well, and with 5 pans, I can always think of some friends that need some extra love in the form of lasagna. If you don’t want to make these in the mini loaf pans, a 9×13 baking dish works just as well.
Here’s What You’ll Need:
20 Whole Lasagna Noodles
1 ½ pounds ground beef
½ pound Italian sausage
2 jars of Pasta Sauce
30 ounces Ricotta Cheese
2 Whole Eggs
¾ Cups Kraft Grated Parmesan Cheese
½ tsp salt
½ tsp pepper
1 tbsp minced parsley
1 tbsp minced basil
1 pound Kraft Grated Mozzarella
Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil, being careful to not let noodles touch. Add a drizzle of olive oil to a large pan over medium-high heat. Add sausage and beef and stir around, cooking until brown and cooked through. Drain off excess fat and return to pan, reducing heat and adding in jarred sauce to let heat through.
Follow the rest of the recipe as Pioneer Woman suggests– Make the filling by combining ricotta, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine.
To assemble, spoon a little sauce into the bottom of a 9 x 13 inch pan OR the smaller disposable foil loaf pans. Spread 2-3 tablespoons ricotta filling on each noodle, then roll them up. Lay them sideways in the pans (4 will fit in the loaf pans, or you can fill a 9 x 13 inch pan with the rollups.) Top with remaining sauce, plenty of grated mozzarella, and grated Parmesan.
If baking immediately, bake at 375 for 20 minutes or until hot and bubbly. If baking from a frozen state, bake, covered in foil at 350 for 45 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.
One of my favorite things to do with any lasagna recipe you have is to modify things- try chicken with white sauce instead of the traditional method. Add a package of fresh spinach into the sauce for hidden vegetable intake.
There are so many creative takes on a traditional lasagna. One thing is for sure, a trip to Italy is all you need to make frozen, pre-made lasagna a thing of the past. Try one of these simple recipes for yourself, or modify a recipe you have and pair with a Caprese salad, warm bread and olive oil for dipping, a bottle of Chianti wine and you will have your own little taste of Italy to celebrate National Lasagna Day with friends.