Let me just preface this by saying that my introduction to lasagna came in the form of a Stouffer’s frozen entree. Mom didn’t know how to make one from scratch, nor did she have any inclination to do so. My first attempt, as a young adult, involved ground beef, jarred marinara sauce, a ball of part-skim mozzarella, a tub of low-fat cottage cheese, and some Kraft grated parmesan out of the green can.
Flash forward several decades and my world-view of lasagna has expanded exponentially. While mom may still be beholden to her Stouffer’s, I’m always on the lookout for different ways to get my lasagna fix. Sometimes I want a meat-and-cheese extravaganza, like a Neapolitan-style lasagna with little crispy meatballs and sliced sausage. Other times, my tastes lean towards vegetarian options like a creamy Brussels and mushroom or a cheesy autumn squash lasagna. Although I’m not vegan, a great plant-based lasagna recipe, such as Daniel’s vegan lasagna alla Bolognese, can inspire me to give his meatless version a go. Whatever you’re in the mood for, we’ve offered up lots of lasagna recipes for you to try.
