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Italian food has always surprised us. The top 3 delicacy from Italy, spread all over the world.

Recipe for Lasagna with ragu, Lasagna with chicken and mushrooms, vegetarian Lasagna with carrots, spinach and ricotta

By Make Food By YourselfPublished 4 months ago 4 min read

Lasagna is, in essence, a gratin dish, with layers of pasta dough and at least one sauce. A simple and tasty family meal, lasagna can conquer both adults and children. I have prepared for you some lasagna recipes, as well as tips for cooking this dish to perfection.

Recipe for Lasagna with ragu

The original lasagna recipe contains a bolognese sauce with meat (ragu) and a bechamel sauce (white sauce), in addition to pasta and cheese. Serve with a simple green salad, sprinkled with lemon juice.


  • 1 package of lasagna sheets

For ragout sauce

  • 300 g minced beef
  • 150 g bacon/pancetta
  • 50 g carrots
  • 50 g celery stalk
  • 50 g onion
  • 100 ml red wine
  • 300 g of mashed tomatoes
  • 300 g vegetable soup
  • extra virgin olive oil
  • salt
  • pepper
  • 100 g Parmesan cheese

For bechamel sauce

  • 70 g of butter
  • 70 g flour
  • 1 liter of milk
  • salt
  • nutmeg

Method of preparation

  1. For the ragu, sauté the diced ham in a pan in olive oil, add the finely chopped vegetables and leave on the fire for 5-6 minutes.
  2. Add the minced meat and brown it until the liquid evaporates.
  3. Pour the wine, let it evaporate and add the tomato sauce and the soup.
  4. The sauce should simmer slowly, for about two hours, covered with a lid.
  5. Finally, adjust the taste with salt and pepper.
  6. For the bechamel sauce, heat the milk in a pan, without boiling it. In another pan, melt the butter, add the flour and let it brown slightly, stirring continuously, for a few minutes.
  7. Gradually pour the hot milk, stirring constantly, until it thickens.
  8. Season with salt and nutmeg.
  9. In a large pan with high walls, put a thin layer of bechamel and one of Bolognese sauce, then sheets of lasagna, meat sauce, sprinkle with grated parmesan, then put another sheet of lasagna, bechamel sauce, meat sauce, parmesan grate and repeat until you finish the ingredients.
  10. The layers on top must be of grated Parmesan cheese, on top of one of meat sauce.
  11. Bake in a preheated oven at 170°C for 40 minutes.

Recipe for Lasagna with chicken and mushrooms

The combination of chicken with mushrooms and bechamel sauce is extremely tasty. Serve lasagna at a family lunch, with salad and white wine.


  • 2 chicken breasts
  • 400 g tomato sauce
  • 1 package of lasagna sheets
  • 400 g bechamel sauce
  • 500 g brown mushrooms
  • 1 onion
  • 1 tablespoon of olive oil
  • 70 g grated cheese
  • salt
  • pepper

Method of preparation

  1. Preheat the oven to 180°C.
  2. Brown the chopped onion in a pan, in olive oil, then add the diced chicken breast, salt, pepper and let it cook for 5 minutes.
  3. Add the sliced ​​mushrooms and leave for a few more minutes.
  4. In a gratin dish, put a layer of tomato sauce, then one of lasagna sheets, which you cover with bechamel sauce.
  5. Add a layer of meat filling, one of tomato sauce and continue until you finish the ingredients, ending with a layer of bechamel.
  6. Sprinkle grated cheese and bake for 35-40 minutes.

Recipe for vegetarian Lasagna with carrots, spinach and ricotta

This vegetarian lasagna recipe is easy to prepare. With carrots, spinach, ricotta and fresh cream, this dish is suitable for the whole family.


  • 1 package of lasagna sheets
  • 750 g grated carrots
  • 250 g frozen spinach
  • 100 g of butter
  • 1 box of ricotta
  • 1 l sweet milk
  • 70 g flour
  • 5 tablespoons of fresh cream
  • 3 tablespoons pesto sauce
  • 1 clove of garlic
  • 1 egg
  • 50 g parmesan
  • olive oil
  • salt
  • pepper

Method of preparation

  1. Defrost the spinach and let it drain, then squeeze it well.
  2. Prepare the bechamel sauce: melt the butter, pour in the flour, let it color for a few minutes.
  3. Add the hot milk gradually, stirring continuously, until it thickens, then adjust the taste with salt and pepper.
  4. Take it off the heat, add the ricotta and let it cool a little.
  5. Add the beaten egg, mixing until well incorporated.
  6. Half of this sauce is mixed together with finely chopped garlic, pesto and grated carrots.
  7. Spinach and cream are mixed.
  8. Preheat the oven to 150°C.
  9. In the lasagna dish, alternate the sauce with the carrots, the pasta sheets and the spinach, then repeat.
  10. Pour the simple ricotta sauce over the last layer of leaves and then sprinkle with grated parmesan.
  11. Let it sit for 15 minutes, so that the lasagna sheets soften, then bake for 40 minutes, until it becomes golden.

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About the Creator

Make Food By Yourself

Food recipes for you and your loved ones. I present both food and sweets, from different countries, for a diversification of tastes to your liking.

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