Ooh-La-La-Lasagna: 5 Unique Lasagna Recipes

When most people think of lasagna, visions of lasagna noodles, ground beef, tomato sauce, and ricotta, mozzarella and Parmesan cheeses dance in their heads. As one of the classic comfort foods, lasagna is a kid-friendly, warm-the-heart kind of dish (not to mention Garfield’s favorite!).  In fact, your family may have its own secret lasagna recipe that has been passed down from generation to generation.

If you have a traditional, go-to lasagna recipe that is a staple in your recipe box, that’s okay—I am not trying to convert you into a contemporary lasagna lover. But if you are willing to try new variations of this popular dish, these five delicious dishes will not disappoint. And who knows, perhaps you’ll establish a new lasagna  tradition in your family!

Creamy Chicken and Artichoke Lasagna
Servings: 12
Ingredients
2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) cream cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions
Heat oven to 350°F.
Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes
before cutting to serve.

Cheese and Chicken Lasagna Rollups
Servings: 6

Ingredients
1 pkg. (6 oz.) deli chicken breast
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
1/2 tsp. Italian seasoning
6 lasagna noodles, cooked
2 cups spaghetti sauce
1 cup shredded mozzarella cheese

Directions
Heat oven to 375°F.
Combine first 5 ingredients; spread onto noodles. Roll up tightly.
Place, seam-sides down, in 9-inch square baking dish. Cover with sauce; top with mozzarella.
Bake 30 minutes or until heated through.

Easy Lasagna Bowl
Servings: 4
Ingredients
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup Zesty Italian dressing
2 green peppers, chopped
3 cloves garlic, minced
12 oven-ready lasagna noodle, broken into quarters
1 cup shredded mozzarella cheese

Directions
Brown meat in large saucepan; drain.
Add next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.
Cook on medium-low heat 10 to 15 minutes or until noodles are tender, stirring occasionally.
Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

Fiesta Lasagna
Servings: 8
Ingredients
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper

2-1/2 cups salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas (6 inch), divided
1 container (16 oz.) cottage cheese
1 cup shredded sharp cheddar cheese
1 can (2-1/4 oz.) sliced pitted ripe olives, drained

Directions
Preheat oven to 375°F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with cheddar cheese and olives.
Bake 30 minutes or until heated through.

Greek Lasagna
Servings: 6
Ingredients
1 lb. lean ground beef
1 small onion, chopped
1 jar (24 oz.) spaghetti sauce
2 Tbsp. red wine vinegar
2 Tbsp. butter
1-1/2 cups milk
1 cup Greek yogurt
1/4 tsp. ground nutmeg
2 cups elbow macaroni, cooked
1/4 cup grated Parmesan cheese

Directions
Brown meat with onions in large skillet; drain. Stir in spaghetti sauce and vinegar; simmer on low heat 15 minutes, stirring occasionally.
Meanwhile, melt butter in large saucepan on low heat. Add milk; bring to boil on medium heat, stirring, constantly. Simmer on low heat 3 to 5 minutes or until thickened, stirring frequently.
Remove from heat. Stir in yogurt and nutmeg. Add macaroni; mix lightly.
Heat oven to 350ºF. Spread meat sauce onto bottom of 13x9-inch baking dish; top with
macaroni mixture and cheese.
Bake 45 to 50 minutes or until macaroni mixture is heated through and top is lightly browned.

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