4 Lasagna Recipes for a Delicious Lasagna Day

National Lasagna Day is celebrated on July 29th in America. However, you don’t have to be Italian to celebrate the day.

Lasagna was first made in Naples, Italy during the Middle Ages and was introduced to America in the 19th century. Since then, Americans have made the Lasagna Day their day.

History of the National Lasagna Day

Lasagna originated from ancient Greece. The word comes from “laganon,” which is the earliest form of pasta. Laganon were made from flattened sheets of dough, which were sliced into thin strips. The original form is very different from the lasagna that we enjoy now. In the past, the dish was made from layers of pasta that were topped with sauce.

In ancient Rome, a similar dish called lasanum was prepared. Lasanum means pot or container in Latin. Italians use the word lasagna to mean the pot that the meal is served in. Therefore, lasagna comes from the method of cooking it and not the ingredients used.¹

The first recipe book of lasagna was first published in 1333 in Italy. In the 1880s, lasagna was introduced to the United States of America by Italian immigrants. Ronzoni introduced lasagna noodles to the American supermarkets in 1995. In 2012, Poland based Magillo restaurant created the largest lasagna ever, which weighed 4,865kg.¹

To celebrate National Lasagna Day, head over to your favorite Italian restaurant or make these heartwarming recipes from the comfort of your home.

Standard Lasagna Recipe²

It takes a lot of time to prepare, but trust me, it’s worth it. Indulge in this delicious recipe over a bottle of wine and hearty laughter with your family.

Time: 3 hr. 15 minutes

Ingredients

12 lasagna noodles
12 oz. mozzarella cheese, sliced
1 cup grated Parmesan cheese
16 oz. ricotta cheese
16 oz. sweet Italian sausage, or TVP Sausage, hydrated
12 oz. lean ground beef, or TVP Beef Bits, hydrated
¼ cup dried onion, rehydrated
2 cloves garlic, crushed
15 oz. dried tomato flakes, rehydrated
6 oz. tomato paste
6.5 oz. canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoon dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
1 egg

Method

Cook sausage, beef, onion, and garlic over medium heat until browned.
Add the tomatoes, tomato paste, and water. Add the basil, fennel, salt. Pepper, parsley, and sugar to season. Cover and simmer for about an hour. Stir occasionally for the mixture to combine.
Add water to a large pot and bring to boil.
Combine ricotta cheese with egg, parsley, and salt in a mixing bowl.
Preheat the oven to 375 degrees F.
To assemble the lasagna, spread the 1/3 of the meat sauce on a baking dish. Arrange the noodles over the meat sauce. Spread half of the ricotta cheese mixture. Top with mozzarella cheese slices. Spoon another 1/3 of the meat sauce over mozzarella and Parmesan cheese. Repeat the layers and top with the remaining sauce and cheese until finished. Cover with foil. Spray the inside of the foil with cooking spray to prevent the lasagna from sticking on the foil.
Bake for 30 minutes. Remove the foil and bake for an additional 20 minutes. Let it cool for 10-15 minutes before serving.

Vegetarian Lasagna Recipe³

This incredibly delicious creamy lasagna incorporates summer veggies and three different types of cheese and cream sauce. It is perfect for vegetarians or people who want a different taste from the traditional lasagna.

Time: 1 hour 30 minutes

Ingredients

Cheese Layer:

15 oz. ricotta cheese
2 cups shredded mozzarella cheese
½ teaspoon salt
1 teaspoon oregano
½ teaspoon pepper

Vegetable Layer:

1 cups freeze dried broccoli, rehydrated
½ cup dried carrots, rehydrated
1 medium red bell pepper (you can also use our dried red bell peppers, rehydrated)
½ cup dried zucchini, rehydrated
1 yellow squash chopped
½ cup dried onion, rehydrated

Sauce:

8 tablespoon butter
6 garlic cloves minced, or 1 tbsp. Dried Sliced Garlic, rehydrated
¼ cup flour
4 cup milk
8 oz. Parmesan cheese, shredded
2 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon pepper
1 pack lasagna noodles
1 cup mozzarella cheese, shredded
¾ cup Parmesan cheese, shredded
½ teaspoon dried oregano
½ teaspoon dried basil

Method

For cheese layer:

Combine all ingredients in a mixing bowl. Set aside until ready to use.

For vegetable layer:

Heat olive oil in a large skillet. Add the vegetables and sautée until tender-crisp.
Set aside until ready to use.

For sauce:

Mix butter and garlic in a medium saucepan. Heat the mixture over low heat until the butter melts completely and garlic is fragrant.
Add in the flour and stir constantly. Next, add in the milk gradually.
Cook over medium heat until it thickens. Keep stirring constantly.
Add the Parmesan cheese, oregano, salt, and pepper and stir until smooth.

To assemble lasagna:

Grease a 9×13-inch baking pan. Spread a thin layer of the sauce.
Add a single layer of noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the sauce.
Repeat the process.
Top with the last part of the sauce and with the remaining vegetables, mozzarella cheese, Parmesan cheese and dried oregano.
Cover with foil; bake at 375 degrees F for 1 hour.

Mexican Lasagna Recipe⁴

Enjoy the yummy recipe with your family. Combine this lasagna with tomato or guacamole salad.

Time: 1hr 20 minutes

Ingredients

2 pounds ground beef, or TVP Beef Bits, hydrated
16 oz. Refried Bean Mix, prepared
4 oz. chopped green chillies
1 envelope taco seasoning
2 tablespoons salsa
12 oz. lasagna noodles
4 cups shredded cheese, divided
16 oz. mild salsa
2 cups water
2 cups sour cream
1 ounces sliced ripe olives, drained (optional)
3 green onions, chopped
1 medium tomato, chopped, optional (you can use our tomato flakes from our site, too)

Method

Preheat the oven to 350°F.
Cook beef in a large skillet over medium heat. Cook until no longer pink. Drain the water.
Stir in the chillies, hot salsa, refried beans and taco seasoning.
Grease a 9×13 baking dish.
Spread a layer of a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat the layers twice.
Mix the salsa and water. Pour over top. Cover the lasagna mixture and bake for about an hour.
Top with sour cream, olives, onions, and the remaining cheese. Add tomatoes, if desired. Bake, uncovered, for another 5 minutes. Let it cool for about 10-15 minutes before serving.

Chocolate Lasagna Recipe for Dessert⁵

Prepare this yummy dessert without much hassle. Top with whipped cream, chocolate chips, and berries.

Time: 1 hour

Ingredients

36 chocolate cookies (Oreos), crushed
6 tablespoons melted butter
8 oz. softened cream cheese
¼ cup sugar
4 cups cold milk
2 tablespoons cold milk
12 oz. tub Cool Whip
6 oz. instant chocolate pudding
1 ½ cups chocolate chips
1 cup freeze dried blueberries or Strawberries to garnish

Method

Grease a 9×13 baking dish.
Add the chocolate cookies to a plastic bag and crush using a rolling pin until fine crumbs form. Transfer the crumbs to a large mixing bowl. Stir in the melted butter.
Transfer the mixture to the baking dish. Pour the crumbs into the bottom of the pan. Place in refrigerator to chill as you work on other layers.
Beat the cream cheese with a mixer until light and fluffy. Add the sugar and 2 tablespoons milk and mix well. Stir in the Cool Whip. Spread mixture over the cookie crust.
Combine chocolate instant pudding with the remaining milk in a large bowl. Whisk for several minutes until the pudding begins to thicken. Spread mixture over the first layer. Let the dessert sit for about 5 minutes to ensure the pudding firms up.
Pour the remaining Cool Whip over the top. Sprinkle the chocolate chips evenly. Place in the freezer for 1 hour or in the refrigerator for 4 hours before serving.
Sprinkle freeze dried strawberries or blueberries over the dessert once you’re ready to serve.

Try out these lasagna recipes and share the outcome in the comment section below.