A rectangular baking dish filled with eggplant lasagna bolognese on a wooden table.
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A metal skillet filled with easy skillet lasagna and garnished with basil leaves.
Dylan James Ho & Jeni Afuso
1 of 6

Easy Skillet Lasagna

This easy skillet lasagna is made with a homemade basil tomato sauce, store-bought ravioli, and mozzarella and Parmesan cheeses. A satisfying weeknight dinner that the entire family will want repeatedly.
Recipe
A metal casserole dish filled with a cooked lasagna Bolognese, with three forks and a stack of plates beside it.
Joseph De Leo
2 of 6

Lasagne Bolognese

This lasagne bolognese from Giuliano Hazan is as authentic as it gets.
Recipe
Layers of pasta with mushrooms, spinach, and bechamel sauce between each layer.
Hirsheimer & Hamilton
3 of 6

Three-Cheese Vegetarian Lasagna

Three-cheese vegetarian lasagna is easy and exceptional and even sorta elegant anytime of year BUT we especially welcome it at the Thanksgiving table when we need something vegetarian and lovely. Here’s exactly how to make it plus what kind of cheeses work best.
Recipe
Marcus Nilsson
4 of 6

Personal Pan Lasagna

This personal pan lasagna is a mini and magnificent combination of store-bought ravioli, pasta sauce, and cheese. Consider it an easy cheater’s lasagna. And you won’t care what it’s called as soon as you taste this individual lasagna made with no ricotta.
Recipe
Meatball lasagna, with one piece missing, in a large baking dish beside a spatula.
Johnny Miller
5 of 6

Meatball Lasagna

This meatball lasagna is made with layers of rich tomato sauce, lasagna noodles, mini beef and veal meatballs, mozzarella, and ricotta. Italian comfort food at its most amazing.
Recipe
An earthenware bowl with an open lasagna of mushrooms, pine nuts, and thyme in it and a fork resting in the bowl and a glass of white wine in the background.
Steve Brown
6 of 6

Open Mushroom Lasagna

This open lasagna of mushrooms, pine nuts, and thyme with a garlic cream sauce is the fastest and easiest lasagna we’ve ever made.
Recipe

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About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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