5 lasagna recipes to make the weekend tastier

Lasagna is undoubtedly the treasure when it comes to pasta! After all, its filling is usually made with ingredients like cheese, chicken, and ground beef. In addition, it still has the sauce which is also to the taste of those who make it and can be the traditional tomato, béchamel, rosé and anything else your creativity allows you!

Thinking of making a delicious lasagna for lunch this weekend? Then check out our list of 5 mouth-watering options! And there’s something for everyone, see? It has chicken stuffing, meat, vegetarian option and even shortcrust pastry.

Therefore be sure to choose your favorite lasagna recipe and do it today for some family fun. Watch!

Chicken lasagna with 4 cheeses

Chicken lasagna with 4 cheeses – Photo: Stela Handa

Time: 1 hour

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 pack of fresh lasagna pasta (500g)
• 300 g of sliced ​​mozzarella
• 1 cup Parmesan (grated)

Sauce

• 4 tablespoons of butter
• 1 chopped onion
• 3 tablespoons of wheat flour
• 4 cups of milk (tea)
• 1 cup of grated gorgonzola
• 1 cup of grated provolone
• 1 cup cream (milk)
• Salt and nutmeg to taste

stir-fried chicken

• 2 tablespoons of butter
• 1 chopped onion
• 1 chicken breast cooked and chopped
• 2 chopped tomatoes
• 1 can of drained peas
• Salt and chopped parsley to taste

Method of preparation:

1. For the sauce, heat a pan with the butter and fry the onion until soft.
2. Add the flour and fry quickly. Add the milk, a little at a time, stirring until thickened.
3. Add the gorgonzola, provola, cream, salt and nutmeg, mix well and turn off the heat.
4. Reserve.
5. For the chicken stew, heat a pan with the butter and sauté the onion until golden brown.
6. Add the chicken, tomatoes, peas, salt and greens and saute for 3 minutes.
7. Turn off and reserve.
8. To assemble, in refractory, make layers of sauce, pasta, chicken stew, sauce and sliced ​​mozzarella.
9. Repeat the layers until you run out of ingredients ending in sauce.
10. Sprinkle with Parmesan and bake in a preheated medium oven for 30 minutes.
11. Remove and serve.

Broccoli and spinach lasagna

Broccoli and spinach lasagna – Photo: Stela Handa

Time: 1h30 (+10min rest)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 5 tablespoons of butter
• 3 tablespoons of wheat flour
• 1 jar of cream
• Salt, black pepper and grated nutmeg to taste
• 1 cup (tea) of broccoli bouquet
• 1 cup carrots (diced)
• 1 cup hearts of palm (chopped)
• 1 bunch of cooked spinach, squeezed and chopped
• 1 pack of pre-cooked lasagna (500g)
• 3 cups of grated mozzarella
• 5 tablespoons grated Parmesan for dusting

Method of preparation:

1. Melt 4 tablespoons of butter in a skillet over medium heat.
2. Sprinkle with flour and fry for 3 minutes
3. Pour in the milk, a little at a time, stirring, until it thickens.
4. Remove from the heat, stir in the cream, season with salt, pepper and nutmeg and set aside.
5. Meanwhile, over medium heat, melt the rest of the butter in a frying pan, add the broccoli, carrots and sauté for 3 minutes
6. Add the heart of palm, the spinach and sauté for another 2 minutes
7. Season with salt and pepper
8. In a large refractory interlayer layers of sauce, pasta, more sauce, fried and mozzarella, ending with pasta and sauce
9. Sprinkle with Parmesan and then bake in a preheated medium oven for 40 minutes.
10. Remove from the oven, let it rest for 10 minutes and then serve.

Bolognese lasagna

Lasagna Bolognese – Photo: Shutterstock

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of oil
• 2 crushed garlic cloves
• 1 chopped onion
• 4 cups ground beef (tea)
• 10 tomatoes beaten in the blender
• 2 cups tomato sauce (tea)
• salt to taste
• Oil for greasing
• 1 pack of pre-cooked lasagna (500g)
• 3 cups of grated mozzarella
• 3 cups of white sauce
• 1 1/2 cups grated Parmesan

Method of preparation:

1. In a skillet, over medium heat, heat the oil and saute the garlic and onion for 3 minutes.
2. Add the meat and saute until browned.
3. Add the beaten tomato, tomato puree, salt and set aside.
4. In a large greased refractory, interlayer layers of pasta, red sauce, mozzarella and béchamel, finishing in béchamel.
5. Sprinkle with Parmesan and bake in a preheated medium oven for 20 minutes.
6. Remove and serve.

Shortcrust pastry lasagna

Shortcrust pastry lasagna – Photo: Stela Handa

Time: 1 hour

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 roll of shortcrust pastry (500 g)
• 300 g of sliced ​​mozzarella
• 300 g of sliced ​​ham
• 100 g grated parmesan

Sauce

• 2 cans of corn with water
• 3 cups of milk (tea)
• 1 cup cottage cheese (tea)
• 1 cube of vegetable broth
• 2 tablespoons of butter
• 1 chopped onion
• 1 chicken breast cooked and chopped
• 1/2 cup chopped parsley (minced)
• Salt and black pepper to taste

Method of preparation:

1. For the salsa, beat the corn, milk, cottage cheese, and vegetable stock in a blender until smooth.
2. Heat a pan with the butter over medium heat and sauté the onion, chicken and parsley for 3 minutes.
3. Add the cream from the blender, season with salt and pepper to taste and cook for 5 minutes.
4. Turn it off and let it cool down.
5. To assemble, in a medium refractory, make a layer of sauce, a layer of shortcrust pastry, more sauce and mozzarella and ham.
6. Repeat the layers, until the ingredients are used up, ending with the sauce.
7. Sprinkle with the Parmesan and bake in a preheated medium oven for 25 minutes or until golden brown.
8. Remove and serve.

rosé chicken lasagna

Rosé chicken lasagna – Photo: Stela Handa

Time: 50 minutes

Performance: 8 portions

Difficulty: easy

Ingredients:

• 2 cups maize corn (drained)
• 2 cups of milk (tea)
• 300 g of sliced ​​mozzarella
• 2 tablespoons of wheat flour
• 1 cube of chicken stock
• 3 tablespoons of butter
• 1 chopped onion
• 2 tablespoons of olive oil
• 1 cup tomato (chopped)
• 1 cup cooked and shredded chicken
• Salt, black pepper and chopped parsley to taste
• 1 pack of pre-cooked lasagna (500g)
• Grated Parmesan for dusting

Method of preparation:

1. In blender, beat half of the corn, milk, flour, heavy cream and chicken broth.
2. In a skillet, over medium heat, melt the butter and saute half the onion until wilted.
3. Pour in the beaten corn, stirring until thickened.
4. In another skillet, over medium heat, heat the oil and saute the remaining onion until wilted.
5. Add tomato, chicken, remaining corn and saute for 2 minutes.
6. Mix salt, pepper, parsley and turn off.
7. In a medium refractory, interlayer layers of pasta, mozzarella, creamed corn and chicken sauce, finishing with mozzarella and creamed corn.
8. Sprinkle with Parmesan and bake in a preheated medium oven for 20 minutes.
9. Remove and serve.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.