Switched Up Lasagna Recipes

Simple layered dishes for busy nights


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Switched Up Lasagna Recipes As we've made clear recently, the key to holiday season success is finding simple, quick recipes to cook between the major cooking days and seasonal shopping madness. Make ahead meals are key, as are dishes that come together in just a few minutes.

While lasagna does take some time to assemble, the ease in preparation is great for busy nights. It's also a great dish to make ahead and freeze in serving sizes until ready to reheat and serve. Plus, the warm, gooey cheese and sauce mixture is sure to satisfy on any chilly December night.

The classic lasagna involves wide sheet noodles, red sauce and ricotta and mozzarella cheeses, but we love any and all updates to classic recipes.

Read on for our favorite upgrades to classic lasagna, perfect for busy nights this holiday season.

Lasagna image via Shutterstock

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    Lobster Lasagna
    YIELDS: 6 Servings

    Chicken Stock 2-1/2 Cups 1) Bring stock to boil in a 1 quart sauce pan. Add butter.
    Butter (unsalted) 2 Tblsp When melted, slowly add corn meal while whisking
    Corn Meal 3/4 Cup with a wire whip. Cook over low heat for 7 minutes
    Boursin Garlic & Fine Herb 4 Oz while stirring frequently. Add Boursin and mix well
    remove from the stove. Pour onto a sheet pan and
    FOR THE SEAFOOD LAYER spread evenly to 1/4" thickness. Let cool at room
    Whole 1-1/2# Maine Lobster (boiled) 3 Each temperature until somewhat thick. Cut into twelve
    U-15 Shrimp (peeled) 1 Lbs. 2-3/4" disks with a round cutter . Cover and reserve.
    Boursin Garlic & Fine Herb 4 Oz SEAFOOD
    2) Remove meat from lobsters, reserve claw meat for
    FOR THE TOMATO LAYER garnish. Place half of the lobster meat and half of the
    Whole Tomatoes (large vine ripe) 2 Each shrimp meat into a food processor. Puree until smooth.
    Water 2 Qt Place into a 2 Quart mixing bowl. Chop the remaining
    Balsamic Vinegar 1 Tblsp lobster and shrimp meat to about 1/4" pieces. Add to
    Kosher Salt To Taste the pureed meat with Boursin and mix well. Season to
    taste. Place the mixture onto a greased sheet pan.
    FOR THE TOP LAYER Spread evenly to 1/4" thickness. Cover with foil and
    Boursin Garlic & Fine Herb 6 Oz place into a 350 degree oven for 8 minutes or until
    Egg Yolks 2 Each firm. Let cool then cut into twelve 2-3/4" disks with
    a round cookie cutter. Cover and reserve.
    Shells from Lobster and Shrimp From recipe 3) Score tomatoes then place into 1 quart of boiling water
    Olive Oil 2 Oz for 1 minute. Place into 1 quart ice water to cool. Peel
    Shallot (minced) 1 Tblsp and slice to 1/8" thickness. Remove core center from
    Garlic (minced) 1 tsp. each slice. Add vinegar and salt. Cover and reserve.
    White Wine 3 Cups TOP
    Saffron 1 - 1/2 tsp. 4) Add Boursin and egg yolk to a 2 quart mixing bowl and
    Heavy Cream 12 Oz mix with a wire whip until smooth. Cover and reserve.
    Salt and Ground White Pepper To Taste SAUCE
    Boursin Garlic & Fine Herb 3 Oz. 5) Place shells into a 350 degree oven on a sheet pan
    Fontina Cheese (grated) 1/2 Cup for 25 minutes.(mix every 5 minutes). Place olive oil
    into a 12" braising pan. Place over high heat and add
    shells, shallots and garlic. Sauté and stir until
    FOR THE ARTICHOKES aromatic (about 5 minutes). Add wine and saffron,
    Water 4 Quarts simmer 15 minutes. Strain through a fine sieve into
    Salt 1/4 Cup a 1 quart sauce pan. Place over medium heat and
    Cracked Pepper 2 Tblsp reduce by 3/4ths. Add cream and simmer until smooth
    Bay Leaves 4 Each (about 20 minutes). Add Boursin and Fontina while
    Coriander Seeds 2 Tblsp mixing with a wire whip. Stir until incorporated and
    Artichokes 3 Each smooth.
    ASSEMBLY 6) Place all ingredients into a 6 Quart stock pot. Bring
    2-3/4" Pasta Disks 24 Each to a boil then let simmer for 1 hour or until fully
    Eggs (whipped) 1/2 Cup cooked. Let cool. Trim off all leaves and the choke,
    Vine Ripe Tomatoes (peeled, leaving only the bottom and stem. Peel stem and trim
    seeded and medium dice) 2 Each bottom. Cut into 6 wedges and add to sauce.
    Oven Dried Spinach Leaves (torn) 24 Each ASSEMBLY
    Butter For Molds (clarified) 1/4 Cup Into six 2-3/4" X 3" high round buttered molds. Place
    NOTE: See attached recipes one polenta disk. Top with a tomato slice (trim if
    for pasta and spiral cracker needed) Brush a pasta disk on both sides with

    Dec 12, 2012 at 5:21 PM

  • No Pasta Veggie Lasagna
    Yields: 10 Portions

    2 Cups Vegetable Marinade (see recipe) or you may use vinaigrette dressing)
    1 Each Eggplant (cut lengthwise into slices slightly less than 1/4 inch thick)
    4 Each Zucchini (cut lengthwise into slices slightly less than 1/4 inch thick)
    4 Each Yellow Squash (cut lengthwise into slices less than 1/4 inch thick)
    1 Each Onion (sliced thin)
    8 Each Roma Tomatoes (cut lengthwise into slices less than 1/4 inch thick)
    1 Pound Firm Tofu (sliced ¼” thickness)
    ½ Pound Spinach (sautéed with light salt and pepper then drained well)
    ½ Pound Sliced Mushrooms (sautéed with light salt and pepper)
    To Taste Garlic Salt
    To Taste Pepper
    3 Cups Tomato Basil Sauce (see recipe)
    3 Cups Mozzarella Cheese (shredded)
    ½ Cup Romano Cheese (grated)
    10 Each Hard Boiled Eggs (chopped)
    2 Pounds Ricotta Cheese
    8 Large Eggs (lightly beaten)
    About 15 leaves Fresh Basil (chopped)
    1/3 Cup Rarmigiano-Reggiano (grated)


    1. Brush the eggplant, zucchini, yellow squash, onion, tomatoes and tofu with the marinade. Make sure that you coat well on all sides then let marinade at room temperature for at least 1 hour.
    2. You may grill or sauté all of the vegetables, separately, until nicely cooked. Set aside.
    3. Sautee the tofu slices well. When done, lightly sprinkle with garlic salt and pepper. Set aside.
    4. Into a casserole dish, pour enough of the tomato sauce to coat the bottom.
    5. Add a layer of eggplant, space evenly. Then a layer of onions. Sprinkle with mozzarella cheese and Romano cheese.
    6. Add a layer of the cooked zucchini then a layer of tofu then a layer of tomatoes. Then add a nice even layer of chopped hard boiled eggs then add some tomato sauce.
    7. Add a layer of yellow squash then spinach then mushrooms. Top with ricotta, fresh basil and Romano cheese.
    8. Add a layer of a mix of whatever vegetables might be left.
    9. Pour the beaten eggs evenly over the casserole.
    10. Top with a little sauce, mozzarella, Romano and parmesan cheeses.
    11. Cover the casserole dish with a lid or aluminum foil
    12. Bake in a pre-heated 350 degree oven for 1 hour.
    13. Remove the lid and bake for an additional 20 minutes or until the cheese gets nicely browned.
    14. Let the lasagna rest for 1 hour before cutting.

    SUGGESTION: Serve with extra sauce and parmesan cheese.

    Dec 12, 2012 at 5:22 PM

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