The word "lasagna" originally referred to a specific Italian cooking vessel, but now it applies to the delicious layered casseroles of meats, cheeses, and vegetables so typical of Italian eating. No matter what the combinations within, a lasagna pleases every crowd, any night of the week.
| Recipe Title | Prep Time | Total Time |
Quick Lasagna Casserole
From Better Homes and Gardens |
25 mins | 1 hr 10 mins |
Miracle Lasagna
From Prego Italian Sauce |
10 mins | 1 hr 15 mins |
Florentine Lasagna
From Better Homes and Gardens |
50 mins | 1 hr 40 mins |
Spinach And Cheese Roll-Ups
From Better Homes and Gardens |
||
Quick Skillet Lasagna
From Better Homes and Gardens |
30 mins | |
Lasagna with Italian Sausage
From The Food Channel |
45 mins | |
Spicy Brunch Lasagna
From Better Homes and Gardens |
40 mins | 10 hrs 15 mins |
Turkey Lasagna Rolls
From Better Homes and Gardens |
50 mins | 1 hr 25 mins |
Lobster Lasagna
From Better Homes and Gardens |
45 mins | 1 hr 15 mins |
Ham and Bacon Lasagna
From Smithfield |
30 mins | |
Flatbread Lasagna
From Food & Wine |
1 hr 30 mins | 1 hr 50 mins |
Pesto Lasagna Pie
From Better Homes and Gardens |
50 mins | 2 hrs 10 mins |
Butternut Squash Lasagna
From Better Homes and Gardens |
45 mins | 1 hr 45 mins |
Layers of Lasagna
From Diabetic Living |
30 mins | 1 hr 5 mins |
Creamy Artichoke Lasagna
From Better Homes and Gardens |
50 mins | 1 hr 40 mins |
sausage & pepper lasagna
From Family Circle |
15 mins | 1 hr 25 mins |
Vegetable Polenta Lasagna
From Diabetic Living |
25 mins | 2 hrs 5 mins |
Lickety-Split Lasagna
From Better Homes and Gardens |
30 mins | 1 hr 45 mins |
Free-Form Sausage-and-Three-Cheese Lasagna
From Food & Wine |
1 hr 20 mins | 2 hrs |
Sausage, Mushroom & Spinach Lasagna
From EatingWell |
30 mins | 2 hrs |
Vegetarian Lasagna
From Better Homes and Gardens |
45 mins | 1 hr 25 mins |
Polenta Lasagna
From Parents |
20 mins | 30 mins |
Vegetable Lasagna
From Diabetic Living |
25 mins | 1 hr 10 mins |
Meatball Lasagna
From Diabetic Living |
||
Beef & Pork Ragu Lasagne
From Fine Cooking Magazine |
