When it comes to Italian comfort food, nothing hits the spot like melty, cheesy, saucy lasagna. Try our classic recipe, plus 3 twists on the dish by Rachael Ray, Mario Batali and more!
THE CLASSIC: LASAGNA BOLOGNESE
The secret behind this decadent version? Two easy-to-make sauces -- a meaty ragu and a creamy béchamel -- and oodles of cheese and noodles.
Test Kitchen Tip: Keep top noodles soft: Cover the assembled lasagna with a greased parchment sheet, then wrap the top of the pan tightly with foil.
RACHAEL RAY'S VEGETABLE "LASAGNA"
Who needs noodles when you've got layers upon layers of thinly sliced roasted veggies, like smoky eggplant, sweet zucchini and hearty potatoes?
Chef Tip: "Lasagna freezes and travels well, so it's a great new-home or thank-you gift."
MARIO BATALI'S SPINACH & PESTO BAKED LASAGNA
Turn lasagna into dinner-party food by making fancy individual portions. Add breadcrumbs on top for a crunchy finishing touch.
Chef Tip: "Any vegetable, such as asparagus or mushrooms, can sub in for spinach here. Choose your favorite!"
TRACEY SEAMAN'S ALL-AMERICAN LASAGNA
Lasagna is a chameleon -- add in whatever you're craving. This one has cheeseburger-esque twists: cheddar and a little ketchup for sweetness.
Test Kitchen Director Tip: "To keep slices standing tall, let your lasagna rest in the baking dish for 20 to 30 minutes before slicing."