Lasagna, Five Delicious Ways

Explore the classic Italian dish with unique twists like mushrooms, leeks, white wine, and more!

White Wine and Chicken Lasagna

Ingredients:

• 1 lb (500 g) lasagna noodles
• 1 lb (500 g) ground chicken
• 2 oz (2 slices) ham, finely chopped
• 1 cup (8 oz) white wine
• 1 cup (8 oz) tomato purée
• 3.5 oz (100 g) shredded cheese
• 1 carrot, finely chopped
• 1 small onion, diced
• 1 celery stalk, diced
• 1 tbsp all-purpose flour
• 1 tbsp olive oil
• Fresh parsley, chopped
• Salt, black pepper, and rosemary to taste

Instructions:

1. Pre-cook lasagna noodles in boiling water for 5 minutes to soften.
2. Sauté the carrot, onion, and celery in olive oil over low heat until softened. Add chopped ham and ground chicken.
3. Cook until the chicken is browned, then season with salt, pepper, and rosemary. Add white wine and simmer until the alcohol evaporates.
4. Separately, prepare the tomato sauce: mix tomato purée and flour, cooking on low heat until thickened.
5. In a baking dish, layer lasagna noodles, half the chicken mixture, and repeat. Top with noodles, tomato sauce, and shredded cheese.
6. Bake at 400°F (200°C) for 30 minutes, until the cheese is melted and golden.

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Beef Lasagna

Ingredients:

• 9 oz (250 g) lasagna noodles (or 7 oz/200 g macaroni)
• 7 oz (200 g) ground beef
• ½ cup (4 oz) heavy cream
• 1 packet instant lasagna mix
• 1.7 oz (50 g) shredded cheese
• 1 packet grated Parmesan
• 1 tbsp olive oil
• Salt, pepper, and fresh parsley

Instructions:

1. Sauté the beef in olive oil over low heat. Season with salt, pepper, and spices, and simmer for 20 minutes. Add fresh parsley.
2. Dissolve the instant lasagna mix in 2 cups (16 oz) of water. Add the heavy cream and stir well. Combine with the beef mixture and simmer.
3. In a baking dish, layer lasagna noodles and beef sauce, alternating until all ingredients are used. Top with shredded cheese.
4. Bake at 375°F (190°C) for 30 minutes. Sprinkle with Parmesan before serving.

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Leek and Chicken Lasagna

Ingredients:

• 7 oz (200 g) lasagna noodles
• 7 oz (200 g) chicken breast, diced
• 3.5 oz (100 g) leeks, sliced
• 3.5 oz (100 g) cauliflower
• 3.5 tbsp (50 g) butter
• 2 tbsp olive oil
• Fresh parsley, salt, pepper, and rosemary

Instructions:

1. Sauté leeks in olive oil with ¾ cup (6 oz) water until soft. Add chicken, season, and cook.
2. For the bechamel sauce, cook cauliflower, then blend with butter, olive oil, and ½ cup (4 oz) cooking water until smooth.
3. Combine most of the bechamel sauce with the leek and chicken mixture. Reserve some for topping.
4. Layer lasagna noodles, sauce, and chicken mixture in a greased dish. Top with reserved bechamel sauce.
5. Bake at 350°F (180°C) for 30 minutes, until golden.

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Ground Beef and Mozzarella Lasagna

Ingredients:

• 1 lb (500 g) lasagna noodles
• 1 lb (500 g) ground beef (preferably beef)
• 1 small onion, finely chopped
• 1 carrot, diced
• 1 cup (8 oz) tomato sauce
• ½ cup (4 oz) butter
• 2 tbsp all-purpose flour
• 3 cups (24 oz) milk
• 10.5 oz (300 g) mozzarella or melting cheese
• 1 packet Parmesan
• 1 tbsp olive oil
• 1 tbsp dried vegetable seasoning
• Salt, pepper, and fresh parsley

Instructions:

1. Sauté onion in olive oil, then add ground beef, vegetable seasoning, and pepper. Cook for 30 minutes. Add tomato sauce and parsley.
2. For bechamel, melt butter, stir in flour, then gradually add milk, whisking until thick. Mix in grated mozzarella.
3. Layer lasagna noodles, beef mixture, and bechamel sauce in a baking dish. Repeat, finishing with bechamel and cheese.
4. Bake at 375°F (190°C) for 1 hour. Sprinkle with Parmesan and bake a few more minutes.

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Mushroom and Beef Lasagna

Ingredients:

• 1 lb (500 g) lasagna noodles
• 1.5 lbs (700 g) ground beef
• 2.2 lbs (1 kg) mushrooms, sliced
• 3 cups (24 oz) tomato sauce
• 1 large onion, finely chopped
• ½ cup (4 oz) butter
• 2 tbsp all-purpose flour
• 3 cups (24 oz) milk
• 7 oz (200 g) shredded cheese
• Salt, pepper, and oregano

Instructions:

1. Sauté mushrooms until golden. Separately, cook onions and ground beef, seasoning with salt, pepper, and oregano.
2. Add tomato sauce to the meat mixture and simmer for 10 minutes.
3. For bechamel, melt butter, stir in flour, then gradually add milk, whisking until thick.
4. In a greased dish, layer lasagna noodles, bechamel sauce, meat sauce, and shredded cheese. Repeat, ending with cheese.
5. Bake at 480°F (250°C) for 40 minutes, until bubbly and golden.