'lasagna' on Serious Eats

The Food Lab: How to Make The Ultimate Creamy Spinach Lasagna

I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. And while I'll often opt for the ease and convenience of no-boil lasagna noodles, today we're going to go all-in with store-bought fresh pasta. More

The Best Spinach Lasagna

I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. And while I'll often opt for the ease and convenience of no-boil lasagna noodles, today we're going to go all-in with store-bought fresh pasta. More

The Food Lab: How to Make Extra Creamy Squash Lasagna

Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta. More

The Best Squash Lasagna

Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta. More

The Food Lab Turbo: Creamy Brussels Sprouts Lasagna

If ultimate indulgence, supreme creaminess, and a ridiculous amount of tasty goo are what you're after, this recipe—a layered lasagna with mushrooms, seared Brussels sprouts, and plenty of cheese—is a good way to get you there. The mushrooms and Brussels sprouts? Yeah, they're in there too, but they are there entirely for the sake of pleasure. I add Brussels sprouts to my rib-stickers not because they're green and healthy, but because they're damn delicious. The green and healthy part is just an added bonus. More

From the Archives: No-Holds-Barred Sunday Lasagna Bolognese

Serious Eats Art Director Robyn Lee made the questionable decision to construct my Lasagna Bolognese on a weeknight. Why questionable? Because the sauce alone needs to simmer for three hours before you can even begin to construct or bake the damned thing. "We didn't eat until 1 a.m. so we were really hungry and it tasted good," she said. Here's a promise: this stuff tastes really good even when it's not 1 a.m. and your last meal wasn't 12 hours ago. More

Taste Test: Diet Frozen Lasagna

From time to time I'll catch a smug Internet thug disparaging the very notion of single-serve frozen entrees. "Oh ho ho, how sad, you want beef stroganoff but don't feel like cooking all day, you have a pet and your pants fit weird." Phooey. It's perfectly reasonable for a happy, well-adjusted person to let the freezer do the prep work every now and then. With that in mind I tracked down lasagna with meat sauce from three leading purveyors of health-conscious (or at least health-marketed) frozen food: Healthy Choice, Lean Cuisine, and Weight Watchers' Smart Ones. More

The Food Lab Lite: Ultra-Creamy Spinach and Mushroom Lasagna

The other night, I accidentally woke my wife up at two in the morning. "I couldn't sleep so I decided to make a lasagna."

She stared at me blankly for a moment, turned around, and shuffled back to the bedroom, muttering "what did I marry?" under her breath. If she had given me a longer chance to explain, I would have been able to foist the blame squarely on the shoulders of Serious Eats community member KarmaFreeCooking, who started up a Talk thread titled, "Vegetarian Lasagna Throwdown—Ideas To Win Over Any Meat Eater", explaining that she'd been issued the challenge of bringing a vegetarian lasagna good enough to compete with a meaty lasagna to a lasagna party.

I was not invited to this party, nor was I officially challenged, but challenge accepted anyway.

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