Classic beef lasagna is a tried-and-true favorite that is perfect for romantic candlelit dinners as well as large family gatherings. There are also several variations of the classic dish that are worth trying as well, including the following.
Beef Lasagna Roll-Ups
Cook lasagna noodles in a pot of boiling water until they are tender. Drain noodles and lay flat on a baking sheet. Brown ground beef and diced onion in a skillet, then drain grease and add your favorite pasta sauce. Spread this mixture over top of lasagna noodles and cover with sprinkled mozzarella cheese, oregano, and parmesan. Roll noodles and place in a warm oven for about ten to 15 minutes to allow cheese to melt. Serve whole noodles, or cut into slices and secure with toothpicks to create appetizers for any party.
Taco Lasagna
Brown ground beef, drain, and add taco seasoning. Line a 9×13 baking dish with tortillas, then spread a layer of salsa over top. Add 1/2 of the beef mixture along with some diced onion and approximately ½ cup shredded Monterey Jack cheese. Create a new layer of tortilla shells on top, followed by more salsa, ground beef, shredded cheese and diced onion. Bake in a 350 degree oven for about 40 minutes or until cheese is fully melted. Top with sour cream, black olives, and guacamole.
Eggplant Lasagna
Cook lasagna noodles in a large pot, then drain. Brown ground beef, onion, and diced mushrooms in a skillet. Drain and add one small can of diced tomatoes; stir and continue heating until thoroughly mixed. Cover the bottom of a 9×13 baking dish with a thin layer of sauce, followed by a layer of lasagna noodles. Place thin slices of eggplant over top of the noodles and sprinkle with your favorite cheese. Continue layering sauce, noodles, eggplant, and cheese until you have reached the top. Bake approximately 40 minutes or so in a medium oven until eggplant is tender and the top is slightly brown.
Spaghetti Squash Lasagna Boats
Cut a spaghetti squash in half and remove the seeds but not the “spaghetti.” Bake for one hour in a 350 degree oven until squash is tender. Once the squash is done, remove the strings and set aside. Brown ground beef, garlic, onion, and oregano in a large skillet. Drain, then add your favorite pasta sauce and continue cooking until the meat and sauce are fully cooked through. Add spaghetti back in and stir to mix. Fill squash hollows with your finished mixture, then sprinkle the top with shredded Monterey Jack, mozzarella, or cheddar cheese. Bake for approximately 15 minutes or until the squash is golden brown and cheese is slightly bubbly.
These delicious variations of traditional lasagna are sure to please even the pickiest eater in your family. They are a great way to spice up an old favorite, and are easy enough even for beginning cooks. Include one of these mouth-watering recipes in your dinner plans whenever you would like to spice things up a bit.