This light Provençal lasagna is made from roasted planks of ratatouille, fresh pasta sheets, layers of unexpected herbs, and a gratinéed crust of gooey cheese. More

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We're loving this White Lasagna with Mushrooms and Prosciutto from Sara Kate Gillingham-Ryan's Good Food to Share. Loaded with creamy fontina béchamel, caramelized leeks, and salty bits of prosciutto, this lasagna has more than enough richness to make any get-together feel like a special occasion. But when it comes to baking it, the process is hardly involved—just a bit of stirring, chopping, and layering, and 45 minutes later you're looking at a glorious tray of lasagna that needs nothing more than a simple salad and a few loaves of bread to make for a great centerpiece to any wintry dinner party. More

The combination of hot sausage and simply seasoned spinach is something a little different in lasagna form, but also uncomplicated and soothing for a Sunday supper. Be sure to taste the drained spinach for seasoning before you assemble the lasagna; the seasoning is important so that the spinach layers can stand up to the sausage. Serve this lasagna with a green salad, a bottle of red wine, and some piping hot garlic bread. More

This Valentine's Day, instead of blowing big bucks on a restaurant meal, why not pour a big ol' glass of red wine and whip up this lightened version of Better Homes and Gardens' Spinach Lasagna? It has all the cheesy goodness of regular spinach lasagna, minus a few extra calories. More

I decided to see just how well cheese-less lasagna would go over by testing out this recipe for Lasagna with Roasted Cauliflower Ricotta and Spinach from Isa Chandra Moskowitz's Appetite for Reduction. Moskowitz uses a clever combination of whipped tofu and roasted cauliflower mixed with nutritional yeast and lemon juice to stand in for creamy ricotta. More

You can feed up to six people with this hearty lasagna recipe featuring creamy mushroom sauce and Italian tomato sauce layered between sheets of pasta with cheese and beef. More

This recipe for Turkey-Spinach Lasagne from The Gloriously Gluten-Free Cookbook is one of the only recipes that I'll be sharing this week that calls for a gluten-free substitute—in this case the brown rice pasta. I was curious to see how it would compare texturally and flavor-wise to its semolina counterpart. More

"Ragù Bolognese is the king of all meat sauces." [Photos: J. Kenji Lopez-Alt] Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one... More

Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays to help us cook through seasonal surplus with ease. It occurred to me recently that I have a very specific conception of what it means to... More