Is there anything more comforting and delicious than lasagna? Better yet, homemade lasagna? This recipe is made completely from scratch (well, almost) and is worth every hour it takes to make. The dish is layered with homemade noodles, followed by a 3-hour ragu, a spinach and ricotta mixture, and shredded mozzarella cheese. I’m drooling just trying to explain it – SO good!
Now that I’ve made lasagna entirely from scratch, I can honestly say I never want to go back to store-bought noodles – which is somewhat unfortunate, because this recipe will take hours of your time. But if you enjoy cooking (and lasagna) as much as I do, it won’t matter because it is SO worth it in the end! The homemade noodles make all of the difference and take this lasagna to another planet. The ingredient list and instructions may appear a bit daunting, but please don’t let that deter you from making this delicious dish!
Lasagna is one of my favorite dishes to cook. Although the process is somewhat laborious, the dish is delicious and provides at least one week’s worth of leftovers! My fiancé and I ate this lasagna for dinner and brought the rest to work for lunch the remainder of the week. The ground turkey and vegetables provide a delicious alternative to the classically prepared lasagna with beef.
Does this lasagna scream fall or what?! And you won’t feel too guilty eating it, considering it’s packed with veggies–butternut squash, zucchini, and spinach. :-)
I’ve pretty much given up on the possibility of chilly weather this holiday season. But that doesn’t mean I’m not embracing hearty and comforting fall recipes. This classic lasagna is absolutely delicious and relatively easy to make. Oh, and the recipe makes enough to feed a family of 12…or more. So just know that you’ll have a lot of leftovers if making the lasagna for yourself (like I did).
I hope everyone has a wonderful Thanksgiving full of good food, family and friends.
For more lasagna recipes, check out the two below:
After I made mini pumpkin muffins the other day, I had about two cups of pumpkin puree leftover. Since I’m not one for wasting any food, I wanted to make something else with the pumpkin. My friend, Dana, recently made pumpkin lasagna, which she said turned out absolutely delicious. I decided to do the same, but used a different recipe. I chose Robert Irvine’s five-star pumpkin lasagna recipe on the Food Network website, but made a few alterations.
I figured the finished product had to turn out well when the separate components tasted delicious on their own, from the wine infused tomato sauce to the slightly sweet pumpkin and cheese filling to the turkey, zucchini, garlic and onion mixture. Irvine’s recipe calls for spicy Italian sausage, but I decided to use turkey to make the dish leaner.
After removing the lasagna from the oven, it was difficult to resist immediately devouring the entire dish—the aroma was tantalizing. I was not even worried about the risk of burning my tongue. Subtle, but still recognizable, the pumpkin flavor blended beautifully with the other ingredients, even the dash of cinnamon. With each bite, a plethora of flavors greeted the taste buds, both savory and sweet. I highly recommend making this dish!