Guest Post By Jennifer:

Lasagna has been a staple in households for years – it’s relatively simple to make, everyone in the family loves it, and it’s a great dish that packages well as leftovers so you can freeze it and take it as your lunch when you’re craving a hearty meal.

And, there are so many variations to a basic lasagna recipe that you’re sure to please everyone in your family, whether they’re a meat lover, health nut, vegetarian, or anything in between. We love the dish so much that we’ve put together some variations that everyone is sure to love. But first, check out our must-know tips for making a lasagna dinner of your own:

• Regardless of what type of lasagna you’re making, consider using no-boil noodles and assembling your dish 12 to 18 hours before you bake it. This will soften the noodles and make them even tastier when you serve the final dish.
• If you opt for a meaty dish, try a combination of two or three different meats. Ground beef, hot Italian sausage, and sweet Italian sausage pair very well together for a flavor that’s just a little bit different. Sauté your meat with spices like oregano and garlic for an extra kick.
• Instead of using just one type of cheese, create an Italian blend of provolone, Romano, mozzarella, and Parmesan.
• If you’re making a tomato or cream-based sauce, be sure to put a layer of it on the bottom of the pan (before layering everything else) to avoid burning.
• Adding vegetables like broccoli, mushrooms, or green and red peppers can enhance any lasagna dish. Frozen vegetables are an affordable (and easy) substitute if you don’t have a fresh supply on hand. Just make sure to thaw and drain them first!
• A green salad makes a great addition to a lasagna dinner. Pair it with buttermilk dressing for a tasty meal.

Now, take a look at some of our favorite variations on lasagna recipes that are a great solution for an easy and affordable evening meal:

Vegetable Lasagna in Parmesan Cream Sauce

9 servings
3 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
¼ tsp. salt
¼ tsp. ground red pepper (cayenne)
2 cups milk
½ cup parmesan cheese, grated
2 Tbsp. oil
3 cups chopped broccoli
1 cup shredded carrots
1 medium red bell pepper, chopped
½ cup chopped onion
3 cloves garlic, minced
2 cups ricotta cheese
1/3 cup fresh basil leaves, chopped
9 lasagna noodles, cooked, drained
3 cups shredded cheese (any 4-cheese blend works well), divided

Preheat oven to 375°F.

Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 min. or until bubbly, stirring frequently. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 min. Stir in Parmesan cheese; set aside.
Heat oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 min. or until crisp-tender; set aside. Mix ricotta cheese and basil.

Spoon 1/4 cup of the Parmesan sauce into 12×8-inch baking dish; cover with layers of 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta cheese mixture, vegetable mixture, shredded cheese and Parmesan sauce. Top with remaining 3 noodles, remaining Parmesan sauce, remaining vegetable mixture and remaining 1 cup shredded cheese; cover with foil.

Bake 55 min. Uncover. Bake an additional 5 min. or until hot and bubbly.
Refrigerate any leftovers.

Spicy Chicken Lasagna Roll-Ups

6 servings
1 jar (24 oz.) spaghetti sauce
1 tsp. Italian seasoning
1 tsp. crushed red pepper
3 cups shredded cooked chicken
2 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese
2 eggs, beaten
12 rinsed cooked lasagna noodles

Preheat oven to 375ºF.

Mix first 3 ingredients; combine ½ cup of mixture with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.
Pour ½ cup of the remaining sauce into 13×9-inch baking dish; top with lasagna rolls, seam-sides down. Cover with remaining sauce and mozzarella cheese.
Bake 25 min. or until heated through.
Refrigerate any leftovers.
Mac & Cheese Lasagna
4 servings
1 pkg. (7-1/4 oz.) macaroni & cheese dinner
½ lb. lean ground beef
1-1/2 cups spaghetti sauce
1 cup shredded part-skim mozzarella cheese
2 Tbsp. grated parmesan cheese
Preheat oven to 350°F.
Prepare macaroni and cheese as directed on package. Meanwhile, brown meat in skillet; drain.

Spoon half the macaroni and cheese into lightly greased 8-inch square baking dish; top with layers of half each sauce, meat and shredded cheese. Repeat layers. Sprinkle with parmesan.
Bake 20 min. or until heated through.
Refrigerate any leftovers.