Lasagna : nos idées recettes

All recipes with lasagna

Here you’ll find all the lasagna recipes that our site’s foodies have lovingly created for you!

Lasagna isn’t just pasta; it’s an art of layering. This unique format transforms simple ingredients into a delectable mille-feuille, where each layer plays a crucial role in balancing flavors and textures.

Where does the term “lasagna” come from?

The word’s origin dates back to ancient times. It derives from the Greek lasanon, which referred to a kitchen tripod, and later from the Latin lasanum, meaning “cooking vessel.”

Over time, the name of the utensil came to refer to its contents: wide sheets of pasta cooked in a deep dish.

While the modern version is inextricably linked to Italy (and more specifically to Bologna for the classic recipe), medieval texts already mention the dish’s ancestors long before the tomato arrived in Europe.

Dried or fresh lasagna: which to choose?

The choice of ingredient depends on how much time you have and the result you’re looking for:

Dried lasagna: This is the most common type. Made from durum wheat semolina, it’s convenient and has a long shelf life. It absorbs sauce (tomato, béchamel) generously, giving it excellent structure when cut.
Fresh lasagna: Often made with eggs, it has a much silkier, melt-in-your-mouth texture. It cooks very quickly and is ideal for lighter recipes or quick gratins.

What are the main variations of this dish?

While Lasagna alla Bolognese (ground beef, tomato sauce, and béchamel) is the undisputed queen, there are countless variations:

Lasagna Verde: The pasta is colored with spinach, adding a vegetable note and a vibrant color.
Vegetarian Lasagna: The meat is replaced with layers of grilled vegetables (zucchini, eggplant) or mushrooms.
Seafood Lasagna: A refined version featuring salmon, spinach, and a creamy seafood sauce.
White Lasagna: This version skips the tomato sauce to focus on cheeses (ricotta, mozzarella, Parmesan) and herbs.

Is it easy to make your own lasagna dough?

Contrary to popular belief, making your own dough is very accessible, even without a complex machine. The basic recipe requires only two ingredients: flour and fresh eggs.

The secret lies in the kneading (to make the dough elastic) and the resting time (about 30 minutes in the fridge). If you don’t have a pasta machine, a simple rolling pin and a little elbow grease will help you achieve thin sheets.

The result on the palate is incomparable: a delicacy and ability to absorb sauce that store-bought pasta simply can’t match.

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Ricotta and Spinach Lasagna

Here is my all-time favorite recipe for ricotta and spinach lasagna, taken from the excellent book . In this book, you’ll discover true gems of traditional vegetarian cuisine from many ...

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Vegetarian Lasagna with Vegetables and Brousse Cheese

Hello to all lovers of creative, healthy, and delicious cuisine! Today, I’m going to share this delicious and unique recipe for vegetarian lasagna with vegetables and Brousse cheese.This dish will ...

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My Easy Bolognese Lasagna

Here’s my recipe for easy-to-make lasagna Bolognese. I got it from my Italian grandfather, who loved to treat us to it at family dinners… So it’s perfect for a cozy meal with family or ...