Whether fastCup recipesor warming casseroles - when it gets cold and stormy outside, we all long for cozy and hearty dishes that warm the body and soul. Because what could be nicer than retreating into the kitchen, inviting friends over and treating them to something delicious? Some recipes don't need much of an introduction and are so popular for a reason. This is also the case with classic lasagne. Super delicious and wonderfully creamy – the Italian classic is ideal for everyday use and can be varied as desired and adapted to any dietary style. Lasagna always tastes perfect, but have you ever wondered if you can use the lasagna sheets differently? The answer is a resounding yes! From pan lasagna to mini lasagna cups to apple lasagna as a dessert - here you will find the best lasagna recipes waiting for you to prepare!
Use lasagna sheets differently: Spinach Lasagna Roll-ups Recipe
A great mix of lasagna and cannelloni - these spinach lasagna roll-ups are a fun change and an excellent way to use the lasagna sheets in a different way. Instead of layers, this recipe wraps them around the filling and then bakes them in the oven - sounds like the perfect oneautumnal delicacies!
Ingredients:
- 10 lasagna sheets
- 300 grams of spinach – fresh or frozen
- 400 grams of canned tomatoes or homemade marinara sauce
- 1 onion
- 2 cloves of garlic
- 160 Gramm Ricotta
- 130 Grams Mozzarella
- 60 Gramm Parmesan
- 1 teaspoon each dried oregano and basil
- Salt and pepper to taste
Preparation:
- Cook the lasagna sheets in salted water for 1-2 minutes until al dente.
- Peel the onion and garlic cloves and chop roughly.
- Mix with the tomatoes and puree everything with the hand blender. Alternatively, you can use marinara sauce directly and skip this step.
- Blanch the spinach and squeeze to remove as much water as possible. If you use frozen spinach, let it thaw first.
- Then put the spinach and ricotta in a bowl, season with salt and pepper and mix.
- Add parmesan and mix everything together.
- Preheat the oven to 180 degrees.
- Take a strip of lasagne and spread 1 heaped tablespoon of spinach mixture on it. Roll up carefully and repeat the process with the remaining lasagna sheets.
- Pour some tomato sauce into a baking dish and arrange the lasagna roll-ups.
- Put some more tomato sauce on top.
- Cut the mozzarella into small pieces and spread over it.
- Bake for about 25-30 minutes or until golden brown and enjoy!
Chicken Curry Lasagna Recipe
Do you fancy Italian or Indian? Why not enjoy both at once and make this delicious Chicken Curry Lasagna for dinner? Full of flavor and incredibly delicious - this is guaranteed to be the next favorite of the whole family!
Ingredients for 12 servings:
- 12 lasagna plates
- 1 medium onion, chopped finely
- 3 cloves of garlic, finely chopped
- 150 grams of tomato paste
- 2 cans of coconut milk
- 450 grams roast chicken, shredded
- 500 grams of ricotta cheese
- 2 Owner
- 300 grams of frozen spinach
- 500 Grams Mozzarella
- 1 TL Curry-Pulver
- Fresh coriander, chopped finely
- Salt and pepper to taste
Preparation:
- Preheat the oven to 180 degrees.
- Cook lasagna noodles al dente according to package instructions.
- Heat 1 tablespoon of olive oil in a pan over medium heat and fry the onion for 5 minutes.
- Add curry powder and garlic and fry for 1-2 minutes.
- Stir in tomato paste and coconut milk and bring to a boil.
- Reduce the heat and simmer for 5 minutes.
- Add the chicken and mix everything well.
- Whisk together the ricotta, eggs, spinach and coriander in a bowl and season with salt and pepper.
- Place about a quarter of the chicken mixture in a baking dish.
- Top with 4 noodles and half of the ricotta mixture.
- Then spread a quarter of the chicken and around 200 grams of mozzarella on top.
- Repeat the process and put in the oven for 40-45 minutes.
- Sprinkle with some coriander and enjoy!
The fastest pan lasagna without an oven
We have already shown you how to make a crispy onePizza without an ovenprepare. And now we will tell you how to use the lasagna sheets differently and make an incredibly delicious lasagna in the pan. And the best part? The recipe only takes 30 minutes - perfect for a quick weeknight dinner!
Ingredients:
- 450 grams of ground beef
- 400 Gramm Marinara-Sauce
- 1 can diced tomatoes
- 1/2 onion, finely diced
- 3 cloves of garlic, finely chopped
- 330 grams of lasagna sheets
- 240 grams grated mozzarella
- 2 tbsp olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
Preparation:
- Heat the olive oil in a large pan over medium heat and fry the minced meat for 5-6 minutes, stirring constantly.
- Add onion and fry for another 1-2 minutes.
- Add marinara sauce and diced tomatoes and stir well.
- Season with spices.
- Break the lasagna sheets into large pieces and add them to the pan.
- Reduce the heat and simmer covered for 15-20 minutes.
- Then spread the grated mozzarella on top and stir well.
- Serve warm and enjoy!
Use lasagna plates differently: breakfast lasagna with eggs and bacon
Lasagna for breakfast? We say yes! Made with hard-boiled eggs and crispy bacon, this recipe is a great way to use the lasagna sheets in a different way!
Ingredients:
- 12 lasagna sheets
- 12 hard-boiled eggs
- 450 grams of bacon, finely diced
- 1 large onion, chopped finely
- 45 grams of wheat flour
- 900 ml milk
- 500 grams grated Gouda
- 30 grams of Parmesan, grated
- Salt and pepper to taste
Preparation:
- Preheat the oven to 180 degrees and grease a baking dish with a little olive oil or butter.
- Fry the bacon in a pan over medium heat until crispy and drain on kitchen paper.
- Cut the eggs into slices.
- Fry the onion in the pan for 2-3 minutes.
- Add the flour, salt and pepper and stir well until combined.
- Gradually add milk, stirring constantly, and bring to a boil.
- Reduce the heat and cook for 2-3 minutes, stirring constantly, until the sauce has thickened.
- Pour about a third of the sauce into the baking dish and place 4 lasagne sheets on top.
- Top with a third each of eggs, bacon, Gouda and the remaining sauce.
- Repeat the process and finally sprinkle with Parmesan.
- Cover with aluminum foil and bake for 35-40 minutes.
- Remove aluminum foil and bake for another 5 minutes until golden brown.
- If desired, sprinkle with fresh parsley and serve.
Mini Lasagne Muffins
Have you invited friends over for dinner and want to impress them with your culinary skills? Then you are in good hands with these mini lasagna muffins, which are also a delight to look at!
Ingredients for the sauce:
- 220 grams of ground beef
- 170 grams of tomato paste
- 220 grams of tomato sauce
- 400 grams of diced canned tomatoes
- 2 cloves of garlic, finely chopped
- 1 medium onion, chopped finely
- 1 small zucchini, diced
- 2 tbsp olive oil
- 1 teaspoon each dried oregano and basil
- Salt and pepper
Filling:
- 21 Lasagna sheets
- 1 tbsp milk
- 285 grams of cream cheese
- 340 grams grated mozzarella
- 80 Gramm Ricotta
- 30 Gramm Parmesan
- 1 No
- Salt and pepper
Lasagna muffins preparation:
- To make the sauce, heat olive oil in a pan over medium heat and fry the minced meat vigorously while stirring for 5-6 minutes.
- Add the onion, garlic and zucchini and sauté for 3-4 minutes.
- Stir in tomato paste, sauce, diced tomatoes and spices and bring to a boil.
- Reduce the heat and simmer for 30 minutes.
- To make the filling, whisk together milk, egg, cream cheese, ricotta, Parmesan and half of the mozzarella.
- Cook the lasagne sheets for 2 minutes until al dente and drain.
- Line a muffin tin with baking paper and line the edges with 1 pasta sheet.
- Pour about 1 tablespoon of the sauce onto the base.
- Cut the remaining lasagna sheets into small pieces and place on top of the sauce.
- Spread 1 tablespoon each of sauce and cheese filling and repeat the process again.
- Finally, sprinkle with the remaining mozzarella and bake for 25-30 minutes or until golden brown.
- Serve hot and enjoy!
Lasagna soup recipe
Let's face it - making lasagna from scratch is not an easy task for some of us. How about using the lasagna sheets differently and treating yourself to a delicious lasagna soup instead? You get all the flavors of the classic in a comforting, warming form - the ultimate winter dish.
Ingredients:
- 10 lasagna plates
- 500 grams minced meat, mixed
- 1 liter beef broth
- 50 grams of tomato paste
- 250 Gramm Marinara-Sauce
- 550 grams of diced canned tomatoes
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 50 grams of Parmesan, grated
- 50 Gramm Ricotta
- 100 Gram Fresh cream
- 1 teaspoon each dried oregano and thyme
- Salt and pepper to taste
Preparation:
- Heat some olive oil in a large pot over medium heat and fry the minced meat, stirring, for 5-6 minutes.
- Add the onions and garlic and sauté for 2-3 minutes until translucent.
- Add beef broth, tomato paste, marinara sauce and diced tomatoes and stir well.
- Add the spices, stir and simmer covered over low heat for 20-25 minutes.
- In the meantime, break the lasagne sheets into small pieces and cook until al dente according to the package instructions.
- Whisk the cooked pasta with the ricotta and stir into the soup.
- Season with salt and pepper.
- Garnish with a little grated Parmesan and crème fraîche and serve.
Crispy lasagna chips
Have you ever heard of the famous Pasta Chips TikTok hack? If not, then it's time to change that! Beautifully crispy and ready in no time - these lasagna chips are the perfect snack for your next Netflix evening on the couch and a fun way to use lasagne sheets in a different way!
Ingredients:
- 400 grams of lasagna sheets
- 2 tbsp olive oil
- 1 teaspoon each dried oregano and basil
- 1 THE Paprika
- 1 tsp garlic powder
- 50 grams of Parmesan, grated
Preparation:
- Preheat the oven to 200 degrees.
- Cook the lasagne sheets according to the package instructions until al dente and drain well.
- Cut into triangles.
- Mix the olive oil with a little water and brush the pasta on both sides.
- Add the spices and mix everything together well.
- Spread the lasagne sheets on a baking tray lined with baking paper and sprinkle with the Parmesan.
- Fry for 12-15 minutes or until golden brown and crispy.
- Serve with a dip of your choice and enjoy!
Use lasagne sheets differently: Apple lasagna recipe
Yes, you read that right! You can use the lasagna sheets differently and create a super delicious dessert. It may sound strange at first glance, but believe us - you have never eaten something so delicious and unique.
Ingredients:
- 9 Lasagna sheets
- 6 Granny Smith apples, peeled and cored
- 80 Gramm Butter
- 250 grams of cream cheese
- 80 grams of brown sugar
- 1 No
- 60 grams of walnuts or almonds
- 230 grams of whipped cream
- 50 grams of graham crackers or breadcrumbs
- 1 TL Vanilleextrakt
- 1 tbsp cinnamon
Preparation:
- Place the lasagna sheets in a baking dish, cover with hot water and let soak for 15 minutes. Drain well.
- Heat 50 grams of butter in a large saucepan over medium heat.
- Cut apples into small pieces.
- Add the apple pieces, water and 50 grams of sugar to the pot, reduce the heat and cook for 10 minutes, stirring occasionally.
- Remove from heat and fold in nuts and cinnamon.
- Beat the cream until stiff.
- Beat the cream cheese and the remaining sugar until fluffy. Stir in egg and vanilla and mix.
- Add the whipped cream.
- Melt the remaining butter and mix with the breadcrumbs and 1 tablespoon of sugar.
- Preheat oven to 160 degrees.
- Spread half of the apple mixture on the baking dish and place 3 lasagna sheets on top.
- Spread with half of the cream cheese mixture and repeat the process.
- Sprinkle with breadcrumb mixture and bake for 30 minutes.
- Place in the fridge for 1 hour and enjoy!
