Homemade lasagna is the quintessential comfort food and, if you're like most of us, it probably makes you think of home. This traditional meat and cheese casserole can be made ahead and reheats well. Stick with the basics-meat, cheese, tomatoes and béchamel-or give yours a new twist with pesto or meat alternatives.
Origins of Lasagna
The word lasagna is derives from the Greek lasanon which was used to describe the rather unappetizing chamber pot (lasanon means pot with feet). Roman influences changed the word to lasamum, which translates to cooking pot. The Italian word lasagna, today, refers to pasta cut in long wide strips and the dishes made from it.
Traditional Italian lasagna is made by layering Bolognese (meat) sauce, pasta and béchamel and topped with cheese before baking, but new takes on this old dish have given rise to a wide variety of ingredient combinations. Whether you're a diehard beef lasagna fan or you prefer the richer flavor of seafood lasagna, you'll use the same basic techniques for cooking lasagna.
Lasagna Noodles
Lasagna noodles are cut long and wide with curls or ruffles at the outside edges. If you don't want to make homemade pasta, you have two options: regular lasagna noodles or no-boil lasagna noodles.
Regular lasagna noodles need to be pre-cooked before assembling the casserole. You want to cook the noodles until just before they turn al dente. When in doubt, follow the package instructions exactly. When the noodles have reached this stage, strain them into a colander and run cold water over them to stop the cooking process.
No-boil noodles are just that: sheets of pasta that don't require any pre-cooking before baking. Some brands of no-boil noodles lack the ruffled edges that characterize lasagna and while this won't affect the taste, you may find that don't like the look of your lasagna slices after cutting or that the ingredients don't stay together as well.
Similarly, you can experiment with whole-wheat, high-fiber, high-protein and other fortified pastas to give your dish an added nutritional boost. Results may vary when working with these products however, so take notes on cooking times and adjust your recipe for future use.
Sauces
Bolognese sauce, which hails from Bologna, is historically made using few tomatoes. Instead, the sauce is made from beef and pancetta combined with chopped celery, carrots and onions and flavored with red wine. This isn't the only way to make a Bolognese sauce however. Some variations are made from beef only or beef mixed with pork. When you're considering sauces for your lasagna, choose your favorite: a simple red sauce made from fresh tomatoes and basil is hardly a mistake.
Béchamel is widely considered to be one of the French mother sauces and it's made by adding milk to a roux (a combination of butter of flour). Most often used as a base for making other cream or cheese sauces, it adds a certain richness to lasagna. If you don't want to go to the trouble of making a béchamel , skip this step and consider adding cream to your Bolognese instead. Those looking to cut calories or make a healthier lasagna may omit béchamel or cream entirely.
Although these sauces are used often in lasagna, you can also use a pesto or alfredo sauce in your recipe. Avoid sauces that are too thin or that will bake off in the oven. Stick to thicker, heartier sauces that will bind together with the pasta and other ingredients while at the same time, infuse the dish with flavor.
Fillings
Some of the best lasagna fillings are the simplest: ricotta cheese mixed with egg, parmesan, mozzarella and parsley is satisfying and reliable. Use this on its own or top with roasted vegetables or prosciutto. Use part-skim cheeses to reduce the amount of fat in the recipe or look for low-fat lasagna recipes that call for cottage cheese instead of ricotta.
You can also pass on a rich filling and make lighter fare from using smaller amounts of other grated cheeses you like-gruyere, for example-and create a filling from ham and peas. There are no hard-and-fast rules when it comes to what you put in your lasagna-at the end of the day, it's a noodle casserole that's only limited by your palate and imagination.
Assembling and Baking Your Lasagna
To prevent sticking, spray your lasagna pan with non-stick cooking spray before you begin assembling the layers. Layer your ingredients as follows:
Repeat the layers until you've filled the pan and/or used all of your ingredients. Top your lasagna with a generous amount of cheese.
Preheat your oven according to your recipe's instructions. Next, cover your lasagna tightly with aluminum foil. It's important to retain as much heat inside the pan as possible so the casserole cooks evenly. Bake on the center rack and remove the foil 15 minutes before the end of the cooking time. Continue baking until the cheese is brown and bubbly.
Lasagna keeps well and flavor often improves upon reheating once the ingredients have had a change to meld. Cut into squares and seal in storage containers or freezer bags for later use.
 | Many variations on the traditional lasagna recipe are out there, including a white lasagna recipe. Vegetable lasagnas are healthy and just as satisfying as the meat-based ones. |
 | A great vegetable lasagna recipe combines alfredo sauce, veggies and a delicious cheese. Try experimenting with the veggies, like zucchini, asparagus, eggplant, mushrooms and tomatoes. |
Italian classics like lasagna are traditionally made with meat. Fortunately, there are many variations such as a seafood lasagna recipe that combines Italian flavors and sauce with fresh seafood. Seafood lasagna is a bit difficult to make and assemble but will be well worth it once you can serve it to eager guests. |
 | For vegetarian friends who love the taste of Italian food, but tend to shy away from the meat filling, why not try whipping up an eggplant lasagna recipe. It's perfect for dinner parties and even the voracious carnivores of the bunch will be pleased with this veggie dish. |
A spinach lasagna recipe is a simple dish to whip up for vegetarians and veggie lovers alike. To cut your time in half, you could use a prepared pasta sauce from the store, or make your own quick marinara sauce. |
