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If lasagna is on the menu, everyone’s happy 
Which one are you making first—classic, cheesy, or loaded with flavor?
INGREDIENTS
1. Casserole
2 cups rotini pasta
1 pound of ground beef
1 large sweet onion diced
1 cup cottage cheese
24-ounce jar of pasta sauce
Salt and black pepper to taste
8 ounces mozzarella cheese, shredded
2. Soup
1 pound Italian sausage
1 tablespoon olive oil
1 small onion, chopped
3 cloves minced garlic
4 cups beef broth
14.5 ounces crushed tomatoes
14.5 ounces petite diced tomatoes
2 teaspoons Italian seasoning
9 lasagna sheets, broken into 1-inch pieces
1 cup mozzarella cheese, grated
½ cup ricotta cheese
¼ cup Parmesan cheese, grated
10 basil leaves, sliced
3. Homemade
16 ounces lasagna noodles
Sauce
2 pounds lean ground beef
56 ounces crushed tomatoes (two 28-ounce cans)
1 cup onion diced
1 tablespoon garlic minced (2 to 3 cloves)
1 tablespoon Italian seasoning blend
½ teaspoon salt
¼ teaspoon black pepper
4 tablespoons tomato paste
1 tablespoon olive oil
1 tablespoon fresh parsley chopped
Cheese Mixture
1½ cups ricotta cheese
3 cups mozzarella cheese divided
2 cups parmesan cheese shredded and divided
1 egg
1 tablespoon fresh parsley chopped
4. Roll-Ups
10 to 12 lasagna noodles, cooked per package directions
1 pound lean ground beef
½ yellow onion, finely diced
½ tablespoon Italian seasoning
1 teaspoon garlic salt
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
24 ounces marinara sauce
Ricotta Filling
15 ounces ricotta cheese
1 large egg, beaten
⅓ cup parmesan cheese, shredded
1½ cups mozzarella cheese, shredded
1 tablespoon dried parsley flakes
Garnish
fresh parsley, finely chopped
5. Crockpot
750 grams ground Italian sausage (1.7 pounds)
7 cups pasta sauce
750 grams four cheese ravioli uncooked (1.7 pounds)
1 cup parmesan cheese shredded
5 cups mozzarella cheese shredded
1 tablespoon fresh parsley chopped
6. Skillet
½ pound lean ground beef
½ pound sweet italian sausage
1 tablespoon minced garlic
9 full size lasagna noodles broken into small pieces, about 1 to 1 ½ inches
23.75 to 24 ounces jarred pasta sauce
1 ½ cups water
½ teaspoon italian seasoning
⅛ teaspoon crushed red pepper flakes, optional
1 cup ricotta cheese (8 ounces)
⅓ cup freshly shredded parmesan cheese
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
1 ¼ cup freshly shredded mozzarella cheese
2 tablespoons minced fresh basil
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