Lasagna Recipes to Keep You Cozy

Any lasagna lover — vegetarian or otherwise — will certainly to enjoy Giada’s mouth-watering take on this classic dish.

Make cauliflower the star of your dinner table with this satisfying dish that uses the cruciferous veggie two ways: first blended with ricotta as a creamy sauce, then roasted and layered between pasta.

Forget thinking of lasagna as a day-long, multi-pot event and make it in a skillet. This bow-tie lasagna reheats beautifully, so you can spend more time enjoying the warm weather.

Never at a loss for creativity, Alton Brown puts a Mexican spin on a classic Italian dish by subbing in inexpensive tortillas for lasagna noodles, and adding juicy chicken breast and a ‘muy caliente’ hot sauce.

A tasty alternative to your typical lasagna, this delicious cannelloni-style version is stuffed with spinach, ricotta, prosciutto and covered in a mouthwatering marinara and béchamel sauces.

Ree Drummond serves up this one-pot meal that’s easy to make and even easier to clean up, full of robust flavours. Try it and you may never go back to traditional baked lasagna again.

Try this make-ahead lasagna, which uses tortillas in place of pasta — it’s a quick and easy alternative to traditional fajitas.

Giada makes her classic Italian lasagna with béchamel sauce, ground beef, ricotta, spinach and a simple tomato sauce. Bake until golden and bubbly.

Head to your local farmers’ market for fresh portobello mushrooms and make Ina’s velvety lasagna. Top with freshly ground Parmesan cheese and bake to a golden brown finish.

You won’t have to fight over the crispy, cheesy lasagna crust when you use a sheet-pan. Baked to a golden brown, each piece packs a crunch.

Giada’s simple skillet lasagna is filled with spicy Italian sausage and broccoli rabe layered between no-boil noodles, a blend of cheeses, and jarred marinara.

You won’t miss the meat in this hearty vegetarian lasagna. A robust sauce with plum tomato and shredded carrot, and a creamy ricotta-Parmesan blend will make your tastebuds sing.

Lasagna noodles are rolled with chicken, bacon and creamy ricotta, then baked in a casserole dish with a silky béchamel. It’s a great dish for a weeknight meal, or for last-minute entertaining.

This homemade vegetarian lasagna uses low-fat milk thickened with cornstarch in place of béchamel. The ricotta adds to the creaminess, while fresh squash brings a sweet richness to the dish.

If you love a good lasagna, you’re going to drool over this creative and delicious turkey version that also features sweet Italian sausage for extra flavour.

Skip the tomato sauce and bake your pasta with this creamy mushroom, spinach and cheese sauce. Take some extra time and make homemade lasagna noodles for a special touch.

Italian sausage, mushrooms and fresh bell peppers bring all the flavours of your favourite pizza order to your kitchen in a comforting, cheesy pasta bake. Prep in advance and bake when you get home or freeze and bake at a later date. We’ve got more easy freezer meals you can make now and devour later.

You don’t have to wait for dinner to enjoy a slice of heaven. This breakfast casserole uses sausage gravy, spinach and a blend of ooey, gooey cheeses between lasagna noodles.

Craving lasgana, but can’t spare the three to four hours it takes to make it? No problem! This stovetop version is on your table in 15 minutes thanks to oven-ready noodles and your favourite jarred pasta sauce.

Bring out your Bundt pan for a savoury dish that delivers all the layers of lasagna, baked inside a crispy noodle crust. Slice and serve for an impressive dish that’s easy to take to potlucks and parties.

For all the great taste of lasagna in the fraction of the time, opt for these pasta rolls filled with ricotta, parmesan, store-bought pesto and spinach. Sprinkle some shredded mozzarella and bake until golden.

Lasagna doesn’t have to be heavy and rich to be full of flavour. This lighter dish layers meaty portobello mushrooms, kale, roasted red peppers, and a ricotta cheese mixture between tender noodles.

It’s about time these two staples got together to form the ultimate comfort food mashup. The classic lunch pairing is simply divine when baked together in a lovely cheesy layered casserole. Your whole family will adore this dish, which is like a savoury version of French toast.

When you can’t decide between Italian and Mexican for dinner, Ree Drummond’s enchilasagna is a perfect fusion of the two. Pasta is layered with chicken, ricotta, enchilada sauce, and sharp Cheddar cheese.

Warm, cheesy and boasting a filling of chicken and creamy butternut squash, one taste and you’ll be hooked.

Two comfort food classics come together for the ultimate cold-weather dinner. You can enjoy cheesy, saucy lasagna and soft meatloaf in each bite.

This dairy-free, meatless lasagna tastes just like the real deal. With the addition of mushrooms, firm tofu, vegan cream cheese and vegan mozzarella, you’ll be looking to make this dish on the regular. Go meatless any day of the week with these high-protein vegan meals that are beyond tasty.

All your favourite flavours of chicken enchiladas but without a tortilla in sight! Instead we’ve rolled tender chicken and cheese inside lasagna noodles and baked for a creamy, comforting casserole.

Looks like lasagna and tastes like pizza, kids will love finding a thermos of this soup in their lunch boxes.

This lasagna is the perfect balance of cream, cheese and meaty sauce.

A Mexican take on lasagna, this yummy casserole features layers of tortillas, rice, salsa verde, tomatoes, corn, chicken, beans, cheese and zesty enchilada sauce.

Enjoy the flavour and texture of lasagna in half the time with easy skillet version. Bonus: the leftovers make a killer next-day soup.

Delicious vegetarian lasagna is packed with healthy greens and lots of cheese.

Ricotta cheese, pumpkin purée and subtle inflections of nutmeg create a creamy main dish that’s fragrant with fall flavours.

Hearty eggplant ricotta filling gives a creamy boost to this veggie-filled bake that’s full of fresh thyme, oregano and lots of basil.