We like this one

https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/

I made this one last weekend using spinach and mushrooms. It was really good!

https://smittenkitchen.com/2020/02/perfect-vegetable-lasagna/

Our family favorite is this recipe from a local Italian deli and takeout - Pasta and Company Lasagna. For a period of time, it was what we made for Christmas dinner, as it could be made ahead, fed a crowd and everyone loved it. A complicated recipe that takes some time but oh, so worth it!! I think it's the béchamel sauce that is the clincher :-)

terezosa...I totally agree. I have been using that recipe for a few years and it is fabulous. It's the sauce. You pretty much can layer up the pasta/cheese in any recipe but this sauce is perfection! I make a double batch each time and freeze it so I can have it a couple other times as spaghetti.

You really don't need to add ground beef to lasagna. A pound of sweet Italian sausage is enough to flavor it.

This one's been my go-to since the late 70's when I found it in a book while having a fitting for my wedding gown. Easy to tweak by using your own sauce, but I've always especially liked the filling.

Lasagna Imbotite

Sauce:
2 T. olive oil
1 lb. ground beef (or 1/2 lb. ground beef and 1/2 lb. sweet or hot Italian sausage)
2 cloves garlic, chopped
1 small onion, chopped
1/2 cup chopped Italian parsley
1 28-oz. can tomato sauce
1 14-oz. can diced tomatoes, undrained
1/2 cup red wine or water
1 tsp. dried oregano
1 tsp. dried basil
Salt and pepper to taste

Heat the oil in a large sauce pan. Add the onion and garlic and sauté for 2 minutes. Add the meat and sauté until browned, stirring often. Add both cans of tomatoes, rinsing out with the wine or water. Add remaining ingredients and bring to a low boil. Cover, reduce heat to low, and simmer about an hour, stirring occasionally. Taste for seasoning. Remove from heat and cool to room temp. Cover and put in fridge. Bring to room temperature before assembling.

Filling:
2 eggs, beaten
1/2 lb. mushrooms, sliced
1/4 cup butter
1 pint ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry (I use a potato rice for squeezing out liquid)
1 tsp. salt
Pinch of nutmeg

1 lb. Mozzarella cheese, sliced thin
1 cup freshly grated Parmesan cheese
Lasagna noodles of choice

Saute the mushrooms in butter; season with light sprinkling of salt and pepper. Mix mushrooms and their juices with the ricotta. Blend in spinach, Parmesan, salt and nutmeg. Taste for seasoning, and mix in eggs.

Preheat oven to 375. Grease a 9 X 13 pan and cover with about 1/2 cup sauce. Top with a layer of lasagna noodles. Spread lasagna with a thin layer of filling, top with a layer of mozzarella followed by Parmesan. Repeat until the lasagna is gone, ending with layer of sauce and a generous sprinkling of Parmesan. Bake, covered with foil (lightly greased or nonstick), for about 30 minutes. Uncover and bake another 15-20 minutes or until bubbling. Let rest for 15 minutes before serving.

Yes, this one: Creamy Mushroom Lasagna

I double the mushrooms and the white sauce and freeze half of the lasagna after baking. I also add pepper and nutmeg to the white sauce, though the recipe doesn't call for it. And if I am in a hurry, I use jarred, low sodium garlic or basil tomato sauce. And if you use oven ready noodles, parboil them anyway or use extra sauce because they suck up a lot of moisture if used dry.

I don't care for the no-boil lasagna noodles, so I soak the regular kind for 10 minutes in hot water and then use them normally. Always comes out perfect.

The one we like best:

THREE CHEESE LASAGNA

9 dry lasagna noodles/cooked per package instructions

1 lb ground beef or sweet Italian sausage(not both)/optional if vegetarian

1/2 yellow onion diced

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1 jar traditional Ragu sauce or home made 2 cups

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1 bunch fresh spinach, washed, stems cut off

1 cup sliced fresh mushrooms/optional

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2 eggs

1.5lb cottage cheese or ricotta/your choice

14 cup parmesan cheese freshly grated

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3/4 lb grated mozzarella cheese

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Lay 3 noodles side by side in a 9x13 pan. Mix the meat, Ragu sauce & onions together. Spoon half over noodles. Lay another 3 noodles side by side on top. In a bowl, mix the eggs, cottage cheese and parmesan together...pour over the noodles. Lay ALL the spinach leaves & mushrooms on top of this layer. Lay another 3 noodles side by side on top. Spoon the rest of the meat sauce on top. Top with a layer of mozzarella cheese. Cover with foil. Bake @ 350 for 35 minutes. Serve.

Trader Joe's frozen.

I have a few favorites, lol. Moms old school meaty red sauce layered with thick smears of ricotta mixture and mozzarella. I love a good summer veggie lasagna made with stuff fresh out of the garden. Bechamel in the layers is yummy. My sister does a béchamel one that uses matzo for the noodles, and layers of different veggies and cheeses in the béchamel. So good.

This one is my fave, since it's not too involved and makes a smaller amount perfect for just a few people. We had it for our Christmas Eve dinner last year:

https://www.bettycrocker.com/recipes/quick-lasagna/47610f23-7269-4847-9c06-b6b6bce59cee

I use no-boil noodles, ricotta mixed with an egg and a pinch of nutmeg instead of cottage cheese, and homemade sauce - any kind will do, and I use more than the recipe calls for - maybe 1 1/2 cups. I use at least 2X as much parmesan too. Other veggies can be added too - like mushrooms, peppers and/or spinach.

This is basically my family's lasagne recipe for generations. I am showing Marcella's recipe from the NYT because my recipe is not written down. This is what Northern Italians, especially those from the Emilia Romagna area, know as Lasagne bolognese. You can use no boil noodles. The basics are a homemade meat sauce, béchamel and plenty of Parmiggiano Reggiano. I have a son who likes to make home made pasta, so I get fresh noodles when he is around ;-)

A few notes on how I prepare this. First, I do not boil the noodles if they are freshly made, and as I mentioned, I use no boil noodles if I don't have fresh. Second, I no longer boil or scald the milk for my béchamel. I saw a Gordon Ramsay YT where he said cold milk is key to no lumps, and truly it is, simpler and better. If béchamel intimidates you, look up Ramsay's video. It is very helpful. Third, this dish needs to rest in order to be cut properly. And it truly is better the next day.

From the NYT

(Adapted from "Essentials of Classic Italian Cooking," by Marcella Hazan, Alfred A. Knopf, New York, 1992)

Ragu Bolognese

1 tablespoon vegetable oil

3 tablespoons butter

1 small onion, chopped

1 large stalk celery, chopped

1 large carrot, chopped

1/2 pound ground chuck

1/4 pound ground pork

Salt and freshly ground black pepper

1 cup milk

Grating of whole nutmeg

1 cup dry white wine

1 1/2 cups canned plum tomatoes, cut up with their juice.

1. In a large saucepan or deep skillet, heat the oil and butter over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the celery and carrots continue to cook until vegetables begin to get tender, about 2 to 3 minutes.

2. Add the ground beef and a large pinch of salt and pepper. Break up the ground meat with a spoon or fork as you stir. Cook until all traces of pink are gone from the meat. 3. Add the milk and let it simmer gently until it has completely evaporated, stirring occasionally. Add a grating of nutmeg.

4. Add the white wine and continue to simmer until it is evaporated. Add the tomatoes and their juice, bring to a boil, then lower the heat and simmer. Cook the ragu for at least 3 hours, uncovered. The sauce is done when all the liquid has evaporated and you can see the oil separate from the sauce.

5. Check the seasoning and cool until ready to use.

The Béchamel

3 cups milk

6 tablespoons butter

4 1/2 tablespoons flour

Large pinch salt.

1. In a saucepan over medium heat, warm the milk.

2. In a second saucepan, melt the butter. When it is entirely melted, add the flour. Cook, stirring or whisking constantly for about 2 minutes (the mixture should not darken).

3. Slowly start adding the hot milk to the flour mixture, stirring.

4. Place the pan over low heat and add the salt. Cook, stirring constantly, until the sauce thickens (it should be about the consistency of sour cream).

NOTE: You can keep the béchamel warm by placing it, in a saucepan or heat-resistant bowl, over slowly simmering water. If a skin forms, simply stir it in; it will dissolve.

Fresh Noodles

1 cup all-purpose flour, or more as needed

2 large eggs (at room temperature).

By hand:

1. Put a large pot of water (about 4 quarts) over high heat.

2. Mound the flour and make a well in the center. Place the eggs in the well and, with a fork, slowly begin to beat them. When the eggs are well beaten, start incorporating the flour little by little until the eggs are no longer runny. Bring the mixture together with your hands (leave a tablespoon or two of the flour off to one side — depending on the size of your eggs and the humidity you may not need all the flour). The dough should be on the dry side and not sticking to your fingers. If it is sticky add the remaining flour little by little.

Clean the work surface of any crumbs or old flour. Begin to knead the dough: Press on the dough with the palms of your hands and push away from you. Pull it back or fold it and turn the dough clockwise (always turn the dough in the same direction after each push to ensure consistency). Knead for about 8 minutes or until the dough is very smooth and silky.

Marcella's lasagne cont'd

Or, in mixer or food processor:

2. In the mixer or food processor, add the flour, minus 2 tablespoons, and then the eggs. Mix until the dough comes together and test by pinching the dough to see if it sticks to your fingers. If it is still sticking add the remaining flour little by little, mixing until it is the right consistency. Finish kneading the last couple of minutes by hand pasta (dough likes warmth and the heat from your hand helps with the process). Avoid putting pasta dough in the refrigerator.

3. Wrap the dough in foil or plastic wrap and allow to rest for a couple of minutes.

4. Cut the dough into 4 pieces and flatten each with the palm of your hand. With either a manual pasta machine or an electric one, start with the widest opening and run each piece of dough through the rollers. Close the opening by one notch and repeat in the same order of running each sheet through the machine. Keep closing the opening by one notch and running the sheets through in the same order until you are down to the last 2 or 3 notches, depending on your machine. You should be able to read newsprint through the dough. Keep the dough under clean kitchen towels to avoid drying.

5. Add a tablespoon of salt to the water and bring to a boil. Have a bowl of very cold water handy nearby. You will also need a mash strainer or other large strainer to remove the pasta sheets form the boiling water, and clean, dry towels to lay the sheets on after they are blanched. Estimate the size of the pieces you will need for each layer of lasagna and cut the dough roughly to that size. (If the pieces are not big enough to fit across the baking pan, simply lay them side by side and cut to fit.)

6. Slide 4 to 5 sheets of dough into the water at a time, and cook just until the water returns to a boil, about 1 minute. Remove immediately and plunge the pasta into the cold water. Gently rinse the pasta under cold running water to remove the starch. Squeegee any excess water and lay the sheets of dough on clean towels to dry. Pat the tops with another towel to absorb any moisture.

The Assembly

1 recipe béchamel sauce (see above) 1 recipe ragu Bolognese (see above) 1 recipe fresh noodles (see above) Parmesan cheese as needed Butter (for dish and dotting). 1. Preheat an oven to 400 degrees.

2. Butter an ovenproof baking dish (9 inches by 13 inches) and spread a very thin layer of the béchamel on the bottom.

3. Line the bottom with the pasta pieces covering the whole surface of the dish without overlapping.

4. Spread a thin layer of the béchamel over the pasta, then a very thin layer of the ragu, followed by a sprinkling of grated cheese. Repeat with another layer of pasta, béchamel, Bolognese and parmesan. Keep repeating the layers until you are 6-8 layers thick. Top with a thin spread of béchamel and cheese. You can refrigerate the lasagna at this point for up to 2 days.

5. Dot the top with a few pieces of butter and bake for 10 to 15 minutes. There should be a golden crust forming on top. If you do not see a crust forming after 5 minutes turn the oven up to 450 degrees. Remove from the oven and let rest for 10 minutes before serving.

Ina Garten’s Portobello Mushroom Lasagna. So good! https://food-network.app.link/oK9Tlx7UNfb

I've made the World's Best Lasagna recipe. It is good.

But lasagna can be a lot of work. Mostly I use jarred pasta sauce & add bloomed/ crushed fennel seed and always Italian Sausage.

I don't care for ground beef in lasagna or spaghetti sauce so I always use Italian Sausage.

My mom's lasagna, which I only changed one thing, instead of cottage cheese I use Ricotta.

Homemade "spaghetti" sauce made with ground beef, onions, tomatoes, tomato paste and sauce, oregano, basil, beef bouillon, tiny bit of sugar sometimes, salt and pepper. Sometimes a bay leaf and sometimes mushrooms.

Mix ricotta with other shredded cheese, usually mozzarella and cheddar and an egg or two. Layer the noodles, sauce and cheese mixture. Top layer gets more shredded cheese.

I made spinach lasagna last week because there was so much Spinach that wasn't getting eaten and I didn't want to waste it.

I used to boil the noodles first but haven't done that in years.

I also forgot, sometimes I add red wine to the sauce, which my mom didn't do.

Lars, yes, please post your recipe!! I bought Italian semolina flour for home-made pasta a while back, but I thought making lasagna noodles would be tricky and haven't attempted it yet. So you just make a dough with the ingredients you posted, let it rest a while and roll out? Do you dry the noodles and/or freeze or make fresh each time?

"Ina Garten's Portobello Mushroom Lasagna. So good!"

Sure is!

Here’s another NYTimes favorite that I’ve made a couple of times. Asparagus and Herb Lasagna. It’s pretty complicated for me but not more than some of the recipes posted. However, it is quite good.

I only know the way mother taught me...no recipe...but cooked noodles, sauce from a jar, ricotta cheese, mozzarella cheese, parm cheese, and browned ground beef....layer and bake.

Like Lars, I make home made lasagna noodles. Home made noodles are the key to making a great lasagna.

Here's my recipe with revisions from 2017 and 2021:

Lasagna (2017)

• Pasta:
  1/2 cup semolina flour
  1/2 cup unbleached white flour
  1/2 cup whole wheat flour
  3 eggs
  1/4 tsp salt

• Filling:
  1 pound fresh spinach, not frozen
  1/3 pound Mozzarella cheese1/3 pound Provolone cheese
  1/3 pound Asiago cheese
  1/8 pound Parmesan cheese
  2 cups ricotta cheese
  2 eggs
  1/4 pound Prosciutto
  1/2 cup fresh basil
  2 tbsp fresh oregano
  1/2 tsp freshly ground black pepper
  1/8 tsp Cayenne (or minced chile de Arbol, two or three chilies, no seeds)
  1/2 tsp salt
  3 cups (24 oz.) prepared tomato pasta sauce (separate recipe)

First make the pasta by combining all ingredients in a food processor.
Process until the dough forms a ball and rolls around without sticking to the sides. You may have to add small increments of flour to get to this point. If you have too much flour, you can add a few drops of water, but you will not want the dough too dry at this point.

Remove the dough from the processor and knead with more flour until the dough is elastic and not sticky. Knead the dough by folding it over in half after it has been very lightly dusted with flour. Then flatten the dough and repeat folding over and flattening until it is the correct consistency. It is better to be slightly too wet than too dry, as flour can be added when you are putting it through the pasta machine.

Allow the dough to rest for 30 minutes to one hour, covered. This time is required for the moisture to be absorbed fully into the flour.

Next, cut the dough into pieces make approximately 2" diameter balls and roll one piece out with a rolling pin so that it will be in a flat shape for the machine. Try to keep the edges from tearing if possible. Keep the rest of the dough covered until you are ready for it. When the dough piece is flat enough, put it through the machine at the first setting (#1) and then fold it into thirds and roll it through again at the same setting. This makes the dough into a more rectangular shape and gives it straight sides. Folding it over also allows you to get a tiny bit more flour into the dough. As you continue rolling the dough, sprinkle it with flour (I use a flour shaker, which looks like a huge salt shaker) to prevent it from sticking to the rollers. Excess flour can be dusted off but does not really hurt, since you will not be folding the dough again. Stop at position #4 or #5, which is thicker than you would use for
fettuccine.

When you have rolled out all the dough, place the strips on a flat pan (such as a jellyroll pan) and cover so that it does not dry out.

Make the filling. Begin by washing the spinach and drying it through a centrifuge or salad spinner. If necessary, dry with paper towels as well—you want as little water as possible left on the spinach.
Remove the tough stems from the spinach, and place the leaves into a glass or Pyrex bowl. Cover the bowl with plastic wrap and microwave at high for one minute, stir, and the microwave one minute more.
Allow the bowl to rest for about 5 minutes covered, and then place the spinach in a colander to drain. You may want to save the liquid from this for another recipe or vegetable broth. After the spinach has drained, remove it to a chopping board and form it into a flat shape for cutting. Using a chef’s knife, cut the flat shape into 1/2" squares. This is as much as the spinach needs to be chopped. Set the spinach aside and allow it to cool further or store it in the refrigerator.

In a large mixing bowl, combine the ricotta cheese with a beaten egg.
Grate Mozzarella, Provolone, and Asiago with a coarse grater and the Parmesan with a fine grater or Microplane. Add to the ricotta and egg. Sauté the Prosciutto in an iron skillet for about 2-3 minutes, and then chop coarsely. You can substitute pancetta or bacon if you
prefer, or it can be left out altogether for a vegetarian version.
Cut the basil leaves into a chiffonade. Mince the oregano, and add the basil, oregano, salt, pepper, and cayenne to the cheese mixture. Add the chopped Prosciutto and stir to combine.

Layer a baking dish with sauce, pasta, and filling, repeating these layers, and then ending with pasta and a small amount of sauce on top. Store or freeze what you do not want to consume immediately. Bake at 360°covered for about half an hour, or until it is completely hot throughout. It is better not to bake portions that you want to save for later--the fresh herbs lose some of their fresh flavor when reheated.

This will make one 9x13” pan or two 8x8” pans.

(2021)

To make in a Corningware pan, use 2/3 of the recipe. Lately I've been mixing the pasta dough by hand in a bowl. For the Corningware pan, divide the dough into 6 or 7 rounds and roll out using a rolling pin on a floured board. Roll each ball into a squircle, the shape of the pan, so that one piece of dough will be used for each layer. The pasta will be slightly thinner in you make seven layers of pasta instead of six. It is easy to make lasagna noodles with a rolling pin, if you do not have a pasta machine, and I prefer this now,
especially since I can make whatever size noodles I want.

If you are making this in the Corningware pan, do not roll out the pasta dough until you have made the filling, Only roll out what you need as you need it – you do not want this dough to dry out, as it will otherwise crack and become brittle.

I'm mostly like Annie, but I always make my lasagna with plenty of vegetables - some combo of summer squash or eggplant, mushrooms, spinach, broccoli, even thin pared carrot; and won't necessarily have meat, sometimes will use cottage cheese instead of ricotta.

Probably wouldn't hit anyone's "10 best" list, but it is satisfying!

A neighbor suggested making lasagna with the invasive garlic mustard weed that grows rampantly around here - she said it tastes good!

I use Giada's recipe https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-lasagna-recipe-1941225

Just remembered these. They were served to us awhile back and I've been meaning to make them myself. Tasty!

Spinach Lasagna Stuffed Portobellos

6 Portobello mushrooms
1 1/2 cups ricotta cheese
1 egg, beaten
10 oz frozen spinach thawed and squeezed to remove excess liquid
2 cups shredded Mozzarella divided
¾ cup shredded Parmesan cheese divided
Zest of 1 lemon
2 T. chopped fresh basil
1/2 tsp garlic powder
¼ tsp crushed red pepper flakes
Pinch of nutmeg
Salt and pepper to taste

1 cup marinara sauce
Chopped basil for garnish

Preheat oven to 400F. Cover a sheet pan with parchment or foil and set a wire rack on top.
With a spoon, gently scoop out the gills inside the mushrooms. Discard the gills and set the mushrooms aside.

In a bowl, combine the ricotta, egg, spinach, 1 cup of mozzarella cheese, ½ cup of the Parmesan cheese, lemon zest, basil, garlic powder, red pepper flakes, and pinch of nutmeg. Stir until well combined.

Divide the ricotta spinach filling between each mushroom cap. Top each mushroom with ¼ cup marinara sauce and the additional mozzarella and Parmesan. Season with salt and pepper, to taste.

Place the mushrooms on the wire rack and bake for 20-25 minutes or until the cheese is melted and mushrooms are tender

My goodness! As always, you folks didn't disappoint. Thank you all for taking the time to post links and to type out your recipes. I'm going to go through them all and do some experimenting! You rock.

I make the lasagna noodle dough in my bread machine using the pasta cycle. Takes longer than a food processor but eliminates hand kneading. And use a hand crank Atlas pasta machine to roll.