7 Favorite Lasagna Recipes

“Make this lasagna the way you like it and to fit the seasons,” says Flour + Water chef Thomas McNaughton, who named it for its biggest fan—his 20-month-old daughter, Lucie. “If you like aged Gouda, use that instead of parmesan. Or use thyme in the winter instead of basil.” It’s also an ideal make-ahead dish for a laid-back dinner party, since it tastes even better when assembled the day before. To keep track of ingredients as you layer the lasagna, cross each one off as you go—and don’t be deterred by the longish prep time. It’s worth it.

Recipe: Lucie's Lasagna

In this vegetable-centric (and gluten-free) dish, zucchini takes the place of the usual pasta. You can use green or yellow squash, or both. A handheld slicer makes quick work of cutting the squash.

Recipe: Zucchini and Corn Lasagna

Ragù (sauce) simmered gently for two hours loads this lasagna with flavor.

Recipe: Lasagna with Sausage Ragù

Leeks and mushrooms are always a great match, and they're wonderful when layered with pasta, béchamel (white sauce), and cheese.

Recipe: Mushroom and Fresh Herb Lasagna

This lasagna may have less calories and fat than Sunset’s original recipe, but it's still hearty and delicious.

Recipe: Lasagna with Sausage Ragù Redux

The colorful filling loaded with fiber is just right with whole-wheat pasta.

Recipe: Whole-Wheat Lasagna with Butternut Squash and Kale

When craving lasagna but time is limited, this recipe comes to the rescue. The sauce cooks in a fraction of the time required for traditional Bolognese.

Recipe: Lazy Lasagna Bolognese