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  • Homemade Three Meat Bolognese Lasagna – Simply Scratch

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    In this Homemade Three Meat Bolognese Lasagna, a rich and flavorful, homemade bolognese sauce consisting of ground beef, pork and veal, slowly simmers with vegetables, herbs, wine and cream over a couple of hours. This robust bolognese sauce is the backbone to this lasagna. Spoonfuls are layered between noodles, mozzarella cheese and a creamy mascarpone and ricotta mixture.

    Years ago, Pat and I took our first trip, just the two of us, to Las Vegas for our anniversary.

    On our last night in Vegas, we went to FiAmma Trattoria & Bar which has since closed. But it was an upscale Italian restaurant located in our hotel, at the MGM Grand. I immediately ordered a glass of Malbec and skimmed the specials while Pat perused the main menu.

    I’m a sucker for ordering from the specials. Most likely because I’m guaranteed to find something I’ve never had before and nine times out of 10 it tastes amazing– they don’t call it today’s “specials” for nothing, amiright. In the end, Pat ordered his usual Italian go-to of chicken fettuccine and Caesar salad and I ordered the three meat bolognese lasagna (yes, from the specials) and a pear and walnut salad.

    Three Meat Bolognese LasagnaThree Meat Bolognese Lasagna

    After the first forkful, it was clear to me that this lasagna would be one of the best lasagnas my taste buds will ever have the pleasure to experience.

    Well. Until this one, of course.

    ingredients for Homemade Three Meat Bolognese Lasagnaingredients for Homemade Three Meat Bolognese Lasagna

    For the Three Meat Bolognese Lasagna Sauce You Will Need:

    • olive oil – For sautéing vegetables. Can substitute with avocado oil or butter.
    • yellow onion – Adds a sweet and subtle onion flavor.
    • carrot – Adds color, texture and subtle sweetness.
    • celery – Lends earthy flavor and delicious texture.
    • garlic – Adds distinct punchy flavor.
    • fresh thyme – Lends an earthy, slightly minty and lemony flavor.
    • bay leaves – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
    • ground beef – I prefer to use 80/20 or 85/15 – Force of Nature Ancestral blend is my favorite ground beef to use.
    • ground pork – Use 85/15 or 80/20 ground pork.
    • ground veal – This provides a milder, more delicate flavor and a tender texture to the meat sauce.
    • tomato paste – Lends depth and flavor to the soup.
    • heavy cream – Lends richness and creaminess.
    • dry red wine – Use a wine you like to drink, such as merlot, malbec or pinot noir.
    • crushed San Marzano tomatoes – Adds robust tomato flavor and are less acidic.
    • kosher salt – Enhances the flavors in the recipe.
    • black pepper – Adds robust tomato flavor.

    chop veggies in food processorchop veggies in food processor

    Instead of spending most of my time finely chopping all those vegetables, I gave my onion, celery and carrots a [very] rough chop an threw them into my food processor and pulsed it until finely chopped. This whole step took 5 seconds.

    SO EASY.

    add oil and veggies to large dutch ovenadd oil and veggies to large dutch oven

    Into your large dutch oven, add 2 tablespoon of olive oil and all of the chopped veggies and 1/2 teaspoon of kosher salt.

    stir and sauce until tenderstir and sauce until tender

    Stir, cover and cook until the onions are translucent and vegetables are tender. About 5 to 8 minutes or so.

    add in garlic, thyme and bay leavesadd in garlic, thyme and bay leaves

    Once the vegetables are tender, add in the garlic, thyme and bay leaves. Stir and cook for 2 minutes.

    add in the ground meatadd in the ground meat

    Next, add in 1/2 pound each of ground beef chuck, pork and veal. Using a wooden spoon, break up the meat into crumbles and cook until not longer pink.

    break up with a wooden spoon and cook until no longer pinkbreak up with a wooden spoon and cook until no longer pink

    Be careful not to crush the bay leaves.

    add in tomato pasteadd in tomato paste

    Once the meat is cooked, add in 2 tablespoons of tomato paste, stir and cook for 2 minutes. If you notice that the meat mixture is swimming in fat, use a spoon to remove no more than half. Don’t fear the fat! Fat = flavor and we don’t want to lose too much flavor or the sauce will be dull. I personally removed zero fat and this yielded a glorious bolognese sauce.

    add creamadd cream

    Increase the heat to medium/medium-high and pour in the cup of heavy cream. Bring to a simmer, stirring occasionally until most of the heavy cream evaporates and the meat mixture is only a little bit creamy, about 10 to 15 minutes.

    add in wineadd in wine

    Then pour in the wine and continue to simmer, about 10-15 minutes until the wine evaporates.

    add in san Marzano tomatoesadd in san Marzano tomatoes

    Stir in the crushed san Marzano tomatoes.

    Stir to combineStir to combine

    Cover and bring to a boil, then reduce to low and simmer for 1 hour, stirring every 20-25 minutes. Remove the lid and continue to simmer for another 1 hour, still stirring every 2o minutes or until the sauce is thick and rich.

    taste, season with salt and pepper and let cooltaste, season with salt and pepper and let cool

    Season with a teaspoon of kosher salt and 1/2 teaspoon freshly ground black pepper, or to taste. Allow the bolognese sauce to cool down a bit before assembling the three meat bolognese lasagna.

    build the lasagnabuild the lasagna

    To assemble the Three Meat Bolognese Lasagna you’ll need:

    • a full recipe of the three meat bolognese sauce
    • 16 [1 box] oven-ready lasagna noodles
    • freshly shredded mozzarella cheese
    • 16 ounces whole milk ricotta
    • 8 ounces mascarpone cheese
    • 2 eggs
    • black pepper

    make mascarpone ricotta mixturemake mascarpone ricotta mixture

    First, preheat your oven to 375℉ (or 190℃).

    In a medium bowl stir together the ricotta, mascarpone, 1/2 cup finely grated fresh Parmesan, 1/2 cup mozzarella and two eggs. Keep mixture refrigerated until ready to use.

    prepare lasagne panprepare lasagne pan

    Lightly spray a lasagna pan with olive oil spray.

    layer 1 and 2layer 1 and 2

    To assemble:

    • Layer 1: Measure 1-1/4 cups of sauce and spread it out even onto the bottom of your pan. Top with 4 lasagna noodles, 1/3 of the [chilled] ricotta mixture, then top the ricotta with 1 cup of the sauce and 3/4 to 1 cup of the shredded mozzarella.
    • Then Layer 2: Top the mozzarella with 4 more lasagna noodles, 1/3 of the ricotta mixture, 1 cup of sauce and then 3/4 to 1 cup of the mozzarella.

    layer 3layer 3

    • And Layer 3: Place 4 more noodles, the remaining ricotta, and 1 cup of sauce [ NO cheese].

    top with remaining mozzarellatop with remaining mozzarella

    Lastly layer 4: Place the last 4 noodles on top of the sauce, spoon the remaining sauce over top and sprinkle with the 2 cups Mozzarella cheese.

    baked Homemade Three Meat Bolognese Lasagnabaked Homemade Three Meat Bolognese Lasagna

    Bake this homemade three meat bolognese lasagna on the middle rack of your preheated 375° oven for 20 minutes.

    Rotate the pan halfway and continue to bake for an additional 20 to 30 minutes, or until the cheese is golden brown and the the whole pan is bubbly.

    cut and servecut and serve

    Once baked, remove and let the lasagna cool for 10 minutes before serving.

    Delicious saucy layers and cheese pulls. I die.

    Homemade Three Meat Bolognese LasagnaHomemade Three Meat Bolognese Lasagna

    Lasagna is something that I don’t typically make during the week, instead saving it for a Sunday or special occasions. Around the holidays I know many of you make my classic lasagna for your Christmas dinner. It’s such an honor to know that lasagna recipe has become a tradition in some of your homes. Hopefully, you’ll find this one equally as special and just as delicious.

    I serve this three meat bolognese lasagna with a Caesar or simple green salad and wine.

    Homemade Three Meat Bolognese LasagnaHomemade Three Meat Bolognese Lasagna

    Enjoy! And if you give this Three Meat Bolognese Lasagna recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Homemade Three Meat Bolognese LasagnaHomemade Three Meat Bolognese Lasagna

    Yield: 12 servings

    Three Meat Bolognese Lasagna

    In this Homemade Three Meat Bolognese Lasagna, a rich and flavorful, homemade bolognese sauce consisting of ground beef, pork and veal, slowly simmers with vegetables, herbs, wine and cream over a couple of hours. This robust bolognese sauce is the backbone to this lasagna. Spoonfuls are layered between noodles, mozzarella cheese and a creamy mascarpone and ricotta mixture.

    Prep Time: 2 hours 45 minutes

    Cook Time: 40 minutes

    Additional Time: 35 minutes

    Total Time: 4 hours

    FOR THE THREE MEAT BOLOGNESE Sauce:

    • 2 tablespoons olive oil
    • 3 medium carrots, roughly chopped or (or 1 cup diced very small)
    • 3 ribs celery, from celery heart, roughly chopped (or 1 cup diced very small)
    • 1 medium onion, roughly chopped (or 1 cup diced very small)
    • kosher salt
    • 6 cloves garlic, minced
    • 2 teaspoons fresh thyme
    • 2 bay leaves
    • 1/2 pound ground beef
    • 1/2 pound ground pork
    • 1/2 pound ground veal
    • 2 tablespoons tomato paste
    • 1 cup heavy cream
    • 1 cup dry red wine, like merlot or pinot noir
    • 28 ounces canned crushed San Marzano tomatoes, (or regular crushed tomatoes)
    • 1/2 teaspoon freshly ground black pepper

    FOR THE RICOTTA MASCARPONE FILLING:

    • 16 ounces whole milk ricotta cheese
    • 8 ounces mascarpone cheese
    • 1/2 cup freshly grated Parmesan cheese
    • 1/2 cup shredded Mozzarella cheese, not pre-shredded
    • 2 large eggs
    • 1/2 teaspoon black pepper

    FOR THE LASAGNA:

    • 16 oven-ready lasagna noodle sheets
    • 3½ cups shredded mozzarella, not pre-shredded*

    MAKE THE THREE MEAT BOLOGNESE:

    • In your food processor fitted with the blade attachment, pulse the carrots, celery and onion until finely chopped.

    • In a dutch oven, add olive oil, [finely chopped] carrots, celery, onions and a 1/2 teaspoon of kosher salt. Heat on medium. Stir, cover and cook (stirring occasionally) until tender, about 5 to 8 minutes.

    • Add in garlic, thyme and bay leaves and cook for 2 minutes.

    • Next add in the beef, pork and veal. Use a wooden spoon to break up the meat into crumbles — be careful not to crush the bay leaves. Cook until no longer pink. If you notice that the meat mixture is swimming in fat, use a spoon to remove no more than half. Please don’t fear the fat! Fat = flavor and you don’t want to lose too much flavor or the sauce will be dull. I personally removed zero fat and this yielded a glorious robust bolognese sauce. (no regrets!)

    • Next add in the tomato paste and cook 2 to 3 minutes before pouring in the heavy cream. Increase the heat to medium/ medium-high and simmer until the heavy cream evaporates and is only a little creamy, about 10 to 15 minutes. Pour in the wine and continue to simmer, about 10-15 minutes until most of the wine evaporates.

    • Lastly, add in crushed tomatoes. Stir, cover and increase the heat to high and bring to a boil. Cover, reduce the heat to low and simmer, stirring every 20-25 minutes for 2 hours.

    • Allow the sauce to cool before assembling the lasagna. I prefer to make the bolognese a day in advance so the flavors can develop even more overnight. Remember to remove the bay leaves before assembling.

    MAKE THE RICOTTA FILLING:

    • In a medium bowl stir together the ricotta, mascarpone, grated fresh Parmesan, mozzarella and eggs. Keep mixture refrigerated until ready to use.

    ASSEMBLE THE LASAGNA:

    • Preheat your oven to 375℉ (or 190℃).

    • Layer 1: Measure 1¼ cups of sauce and spread it out even onto the bottom of your pan. Top with 4 lasagna noodles, 1/3 of the [chilled] ricotta mixture, then top the ricotta with 1 cup of the sauce and 3/4 to 1 cup of the shredded mozzarella.

    • Layer 2: Top the mozzarella with 4 more lasagna noodles, 1/3 of the ricotta mixture, 1 cup of sauce and then 3/4 to 1 cup of the mozzarella.

    • Layer 3: Place 4 more noodles, the remaining ricotta, and 1 cup of sauce [no cheese].

    • Lastly layer 4: Place the last 4 noodles on top of the sauce, spoon the remaining sauce over top and sprinkle with the 2 cups Mozzarella cheese.

    • Bake (uncovered) on the middle rack of your preheated oven for 20 minutes. Rotate the pan halfway and bake for an additional 20 to 30 minutes, or until the cheese is golden brown and the the whole pan is bubbly. Remove and let cool for 10 minutes before serving.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 624kcal, Carbohydrates: 25g, Protein: 30g, Fat: 43g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 179mg, Sodium: 437mg, Potassium: 447mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3705IU, Vitamin C: 4mg, Calcium: 382mg, Iron: 1mg

    Author: Laurie McNamara

    Course: baked pasta

    Cuisine: Italian

    This recipe was originally posted on December 13th, 2017 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Broken Lasagna

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    This Broken Lasagna brings together everything you love about classic lasagna in one easy pan. It is creamy, meaty, cheesy, and filled with comforting flavors that make every bite satisfying.

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    Published: 10/27/25

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    Lasagna has always been one of those dishes that make any meal feel special. But when you want the same delicious flavor without the layering and baking, broken lasagna is the answer. The noodles cook right in the sauce, soaking up all that savory flavor while the cheese melts into a creamy, velvety mix. For the classic version, try my Homemade Lasagna Recipe.

     

    What is Broken Lasagna

    Broken Lasagna is a more relaxed, one-pan version of traditional lasagna. Instead of layering noodles, meat, and cheese, the pasta is broken into pieces and cooked directly in a tomato and beef sauce. It still captures that same rich, comforting flavor with less time and effort.

    I love how easy this dish is to make on a weeknight. The noodles absorb the sauce beautifully, and the melted cheese ties everything together.

    Ingredients for Broken Lasagna

    • Lasagna – broken into pieces
    • Ground beef – gives the sauce a meaty and savory base
    • Whole tomatoes – bring brightness and acidity
    • Tomato paste – deepens the tomato flavor and adds color
    • Ricotta cheese – gives a smooth and creamy texture
    • Mozzarella cheese – provides stretch and gooeyness
    • Parmesan cheese – adds a nutty, salty flavor
    • Sharp cheddar cheese – boosts richness and depth
    • Fresh basil – adds aroma and freshness
    • Yellow onion – adds natural sweetness
    • Garlic – enhances the flavor of the sauce
    • Beef broth – forms the savory base for the sauce
    • Ground black pepper – balances the flavor
    • Olive oil – used for sautéing

    How to Cook Broken Lasagna

    1. Sear and set the base
      Heat olive oil in a wide pan. Arrange the whole tomatoes around the edges and place the ground beef in the center. Cook the beef until it starts to brown.
    2. Add aromatics
      Add onion and garlic. Sauté until the onion softens and releases a pleasant aroma.
    3. Crush and combine
      Remove the tomato skins with tongs. Mash the tomatoes right in the pan and mix them with the beef until well combined.
    4. Simmer the sauce
      Add tomato paste and pour in the beef broth. Stir and let the sauce simmer gently until it thickens and the flavors blend together.
    5. Cook the noodles
      Add the broken lasagna pieces into the sauce. Stir every few minutes to prevent sticking and cook until the pasta is al dente.
    6. Season and brighten
      Add ground black pepper and fresh basil. Stir well and taste before adjusting seasoning to your preference.
    7. Make it creamy
      Lower the heat and stir in ricotta, mozzarella, parmesan, and sharp cheddar. Mix gently until the cheeses melt completely and the sauce turns creamy and smooth.
    8. Serve
      Transfer the broken lasagna to a serving bowl. Garnish with more basil and serve it warm.
    Broken lasagna recipeBroken lasagna recipe

    Tips in Cooking Broken Lasagna

    • Break noodles into uneven pieces for a rustic texture.
    • Simmer the sauce long enough to deepen the flavor before adding pasta.
    • Stir occasionally while cooking the noodles to keep them from sticking.
    • Always melt the cheeses over low heat for a smooth, creamy finish.
    • Keep some broth ready in case the sauce thickens too much.

    Chicken Barbecue

    Juicy leg-quarter pieces marinated overnight in soy sauce, lemon juice, banana ketchup, salt and pepper before grilling over medium heat for a sweet savoury and slightly tangy finish. The result brings the familiar smoky flavour of Filipino street-barbecue into your home with a simple marinade and good old fashioned grilling.

    CHECK OUT THIS RECIPE

    Best Ways to Enjoy Broken Lasagna

    This dish is perfect for cozy weeknights or family dinners when you want something filling and satisfying. It pairs beautifully with bread or salad and makes any evening feel special.

    If you love creamy pasta, try my Million Dollar Spaghetti for another comforting meal idea.

    How This Broken Lasagna Stands Out

    What makes this version special is how the pasta cooks directly in the sauce, soaking up every bit of flavor. The mix of four cheeses adds a perfect balance of creaminess and richness. It’s simple, hearty, and guaranteed to impress without the extra work.

    Substitutions and Variations

    • Replace ground beef with Italian sausage for a bolder flavor.
    • Add mushrooms, spinach, or bell peppers for extra texture and nutrition.
    • Use parsley instead of basil for a lighter herbal taste.
    • Try cottage cheese instead of ricotta for a leaner option.
    • Add chili flakes for a gentle spicy touch.

    Storage and Leftovers

    • Store leftovers in an airtight container and refrigerate for up to three days.
    • Reheat in a saucepan or microwave with a small splash of broth or water to keep it creamy.
    • Avoid freezing since the cheese and pasta can lose their texture after thawing.
    Delicous messy lasagnaDelicous messy lasagna

    What to Have with It

    Frequently Asked Questions

    Can I use canned tomatoes instead of fresh?
    Yes, you can. Just drain some of the liquid so the sauce stays thick. The flavor remains delicious, and you save a bit of prep time too.

    Which cheeses are the most important?
    Ricotta and mozzarella make the sauce creamy and stretchy, while parmesan adds depth and cheddar gives it a rich finish. You can adjust the ratios depending on how cheesy you like it.

    Can I make this ahead of time?
    You can cook the sauce ahead and store it in the fridge for up to two days. When ready, just cook the pasta and mix in the cheese for that freshly made taste.

    Can I use other meats?
    Yes, ground pork or a mix of beef and sausage also works well. Each gives the sauce a different character and flavor depth.

    Can I add vegetables?
    Definitely. Spinach and mushrooms fit right in with this dish. They add color, freshness, and extra nutrients.

    No bake lasagna on a panNo bake lasagna on a pan

    Broken Lasagna brings the joy of classic lasagna to your table in a simpler way. It’s creamy, flavorful, and comforting, with every bite filled with the perfect mix of cheese, sauce, and pasta. This recipe has become one of my family’s go-to favorites, and I hope it becomes one of yours too. Cook it, share it, and enjoy the smiles around your table.

    YouTube videoYouTube video

    Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

    Broken lasagna recipeBroken lasagna recipe

    Broken Lasagna

    Broken lasagna cooked in a rich tomato and beef sauce, finished with ricotta, mozzarella, parmesan, and sharp cheddar, and topped with fresh basil.

    Prep: 10 minutes

    Cook: 40 minutes

    Total: 50 minutes

    Instructions

    • Heat olive oil in a large pan. Arrange the whole tomatoes around the pan.

      3 tablespoons olive oil, 5 pieces tomatoes

    • Add the ground beef in the center and sauté gently without disturbing the tomatoes until the beef browns.

      1 lb ground beef, 5 pieces tomatoes

    • Add the garlic and onion. Sauté for about 2 minutes.

      3 cloves garlic, 1 medium yellow onion

    • Peel off the tomato skins, mash the tomatoes, and stir well with the beef mixture.

      5 pieces tomatoes

    • Add tomato paste and pour in beef broth. Stir and simmer for 20 minutes.

      3 tablespoons tomato paste, 4 cups beef broth

    • Add the broken lasagna pieces. Stir occasionally and cook until al dente according to package directions.

      8 ounces lasagna

    • Season with ground black pepper and mix in the chopped fresh basil.

      1/4 teaspoon ground black pepper, 8 pieces fresh basil

    • Stir in ricotta, sharp cheddar, parmesan, and mozzarella. Gently mix until the cheeses melt and the sauce becomes creamy.

      1/2 cup ricotta cheese, 1/2 cup sharp cheddar, 6 tablespoons parmesan cheese, 3/4 cup mozzarella

    • Transfer to a serving bowl. Serve warm with garlic bread.

    Nutrition Information

    Calories: 837kcal (42%) Carbohydrates: 50g (17%) Protein: 45g (90%) Fat: 50g (77%) Saturated Fat: 20g (100%) Polyunsaturated Fat: 3g Monounsaturated Fat: 22g Trans Fat: 1g Cholesterol: 132mg (44%) Sodium: 1439mg (60%) Potassium: 810mg (23%) Fiber: 3g (12%) Sugar: 5g (6%) Vitamin A: 780IU (16%) Vitamin C: 6mg (7%) Calcium: 425mg (43%) Iron: 4mg (22%)

    Did you make this?

    Tag @PanlasangPinoy on Instagram and be sure to leave a rating!

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  • The Best Lasagna Soup Recipe

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    This lasagna soup recipe has everything you love about classic lasagna with savory meat, tender pasta, rich tomato sauce, and plenty of melty cheese all in one cozy bowl.

    A few years ago my husband and I had the chance to go to New York and film two episodes of Paula’s Party. It was such a fun experience. We even got to meet Carson Kressley, Cheri Oteri, Jason Priestly and a bunch of others. One of the dishes Paula made was Tastes Like Lasagna Soup and it smelled amazing. We were so disappointed we didn’t get to taste it, so when we got home we created our own version. It quickly became a favorite.

    A photo of Carrian and her husband in front of the Food Network Logo at the Food Network Offices in New York.

    There’s just something about lasagna soup that feels like home. It’s saucy, cheesy, cozy, and truly the best kind of comfort food.

    a photo of a bowl full of hearty lasagna soup topped with melted cheese and chopped fresh herbs.a photo of a bowl full of hearty lasagna soup topped with melted cheese and chopped fresh herbs.

    Ingredients for Lasagna Soup

    This soup recipe is a cross between a creamy soup and broth soup due to the addition of a little ricotta. It’s hearty, beefy, and delicious. In other words, perfection. Here is what you will need:

    • Olive Oil: For sautéing veggies
    • Minced Vegetables: Diced onion (red), garlic, and bell peppers
    • Fresh Herbs: Oregano, parsley, and basil
    • Ground Beef: 80/20 for rich flavor
    • Beef Broth: Forms the soup base
    • Ricotta Cheese: Adds creaminess
    • Fire Roasted Diced Tomatoes: Smoky flavor with a hint of heat
    • Marinara Sauce: Rao’s recommended (stock up at Costco sales!)
    • Parmesan Rind: Simmer for flavor, remove before serving
    • Lasagna Noodles: Use broken pieces or break up fresh ones
    • Mozzarella Cheese: Melty and gooey topping
    • Garlic Bread: Optional but perfect for dipping

    Scroll to the end of the post to the recipe card to see all the measurements and details.

    a photo of a white soup bowl full of lasagna soup topped with melted mozzarella cheese.a photo of a white soup bowl full of lasagna soup topped with melted mozzarella cheese.

    How to Make Lasagna Soup

    This recipe comes together so quickly, and the steps are super easy. Here are the basic steps:

    1. Sauté: Cook the vegetables until tender, then stir in the herbs and seasonings.
    2. Brown: Add the beef, cook until browned, and drain any excess grease.
    3. Simmer:Stir in all remaining ingredients (except pasta and cheese) and let simmer for at least 30 minutes, or up to all day for deeper flavor.
    4. Add: Drop in the pasta and cook until tender.
    5. Finish: Top with cheese and broil until hot, melted, and golden.

    The full list of instructions can be found in the recipe card at the end of the post.

    a photo of minced red onions, garlic, bell pepper and herbs being sauteed in a ceramic dutch oven.a photo of minced red onions, garlic, bell pepper and herbs being sauteed in a ceramic dutch oven.

    Notes for A Better Lasagna Soup

    Carrian’s Tips:

    Carrian CheneyCarrian Cheney

    Noodles & leftovers: Lasagna noodles soak up broth the longer they sit, so I always wait until the last 15 minutes to add them. If you’re planning to freeze the soup or make a big batch for later, keep the noodles separate and add them fresh when reheating for best texture.

    All-day simmer: This soup is perfect for making in the morning and letting it bubble away on low heat. By dinnertime, the flavors are deep and rich, and your whole house will smell like an Italian kitchen.

    Herb swaps: Fresh herbs are amazing, but not required. I love using Gourmet Garden tubes for convenience, or you can substitute dried herbs—just remember to use half the amount since dried are more concentrated.

    Parmesan rind magic: Never throw away parmesan cheese rinds! Adding one to your soup while it simmers infuses the broth with a salty, nutty richness that you can’t get any other way. Just fish it out before serving. It’s a simple trick that elevates soups, sauces, and even stews.

    Cheese pull & bread dunk: The melted, broiled cheese on top is the showstopper. Gooey, golden, and comforting. And while it might seem optional, dipping warm, crusty garlic bread into the soup makes the whole meal next-level cozy.

    a photo of a small section of parmesan rind sitting on a wooden spoon being held above a pot of soup.a photo of a small section of parmesan rind sitting on a wooden spoon being held above a pot of soup.

    Variations & Substitutions

    You can easily make this lasagna soup vegetarian by skipping the ground beef and using vegetable broth instead of beef broth. Want to switch up the protein? Try half ground beef and half Italian sausage, or use ground turkey or chicken for a lighter option. No regular lasagna noodles? No problem! Bow tie pasta works perfectly, and for a fun twist, try mafalda pasta, which looks like mini lasagna noodles (though it can be harder to find).

    For added variety, toss in mushrooms, yellow squash, zucchini, carrots, or spinach cut into bite-sized pieces. Boost the flavor with spices like red pepper flakes, adding just a pinch or sprinkle to taste. Top with your favorite types of cheese for a rich, melty finish.

    Slow Cooker & Instant Pot Instructions

    This lasagna soup works perfectly in both the crock pot and Instant Pot.

    Slow Cooker

    For the slow cooker, follow the stovetop instructions through step 7, then transfer everything to the crock pot and cook on low for 6–8 hours. Add the pasta 15 minutes before serving, top with cheese, and broil in oven-safe bowls for a melty, golden finish.

    Instant Pot

    For the Instant Pot, follow the recipe through step 5 using sauté mode. Once cooked, continue to step 10, place the lid on, and cook on high pressure for 5 minutes, then quick release. Add cheese on top and replace the lid to let it melt. For broiled cheese, transfer the soup to oven-safe bowls and broil until golden.

    a photo of a bowl full of lasagna soup topped with melted cheese and chopped fresh herbs.a photo of a bowl full of lasagna soup topped with melted cheese and chopped fresh herbs.

    What to Serve With This Lasagna Soup Recipe

    I highly recommend serving garlic bread as a side, or any crusty bread you love. A baguette works perfectly, or try our no-knead artisan bread for an extra touch. To balance the richness, I also love a bright, fresh salad on the side. Caesar salad is a classic favorite!

    Storing, Freezing and Reheating Lasagna Soup

    Properly stored, lasagna soup will keep for 3-4 days in the refrigerator. Store leftovers in an airtight container.

    If you want to double the recipe and freeze some of it, do not add the pasta or cheese. Let the soup cool completely and freeze it in a ziploc bag or a freezer safe container. It will keep for up to 6 months.

    To reheat refrigerated soup, just zap it in the microwave until warmed through. You can also reheat it on the stovetop. To reheat frozen soup, let the soup thaw at room temperature for about 30 minutes. Then place it in a pan and heat until boiling. Then add the noodles and let simmer until the noodles are cooked. Top with cheese if desired.

    a photo of a large bowl full of lasagna soup topped with melted mozzarella and chopped fresh herbs.a photo of a large bowl full of lasagna soup topped with melted mozzarella and chopped fresh herbs.

    Why You Will Love This Recipe

    This whole recipe can be made in one bowl, which makes prepping, cooking and cleanup such a cinch. Plus, your kids will love it too!

    Speaking of cleanup, making a traditional lasagna takes all sorts of pots and pans and mountains of dishes. It really is just a mess afterward (but totally worth it because lasagna is so dang good). With this soup, you get all the same flavors without the mess.

    a photo of a bowl of lasagna soup topped with melted cheese and someone pulling a spoon out of the bowl with cheese stringing from it.

    Lasagna soup is so hearty and so comforting! It makes a great dinner for guests or to take to a neighbor. It really is loved by all, even my picky eaters!

    More Soup Recipes You’ll Love:

    Watch How This Lasagna Soup is Made…

    • 1 Tablespoon Olive Oil
    • 4 Cloves Garlic, small, minced
    • 1 Red Onion, minced *see note
    • 1 Bell Pepper, minced
    • ½ teaspoon Fresh Oregano, chopped
    • 1 Tablespoon Fresh Parsley, chopped
    • 1 ½ teaspoon Fresh Basil, chopped
    • ½ teaspoon Salt
    • ¼ teaspoon Pepper
    • 1 Pound Ground Beef
    • 32 Ounces Beef Broth
    • ½ Cup Ricotta
    • 32 Ounces Marinara Sauce, *Rao’s is our favorite
    • 14 Ounces Fire Roasted Diced Tomatoes
    • 1″ Parmesan Rind
    • 2 Cups Lasagna Noodles, broken
    • 1 Cup Mozzarella Cheese, shredded
    • Garlic Bread, for dipping

    Prevent your screen from going dark

    • In a heavy bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.

      1 Tablespoon Olive Oil

    • Add the garlic and onion, stirring as you add it and cook for 3-5 minutes, until translucent.

      4 Cloves Garlic, 1 Red Onion

    • Add the bell pepper, oregano, parsley and basil and season with a little salt and pepper.

      1 Bell Pepper, ½ teaspoon Fresh Oregano, 1 Tablespoon Fresh Parsley, 1 ½ teaspoon Fresh Basil, ½ teaspoon Salt, ¼ teaspoon Pepper

    • Stir to combine and let cook for one minute.

    • Add the ground beef and cook until browned and no longer raw. Drain off any grease.

      1 Pound Ground Beef

    • I’ve decided it’s easiest to add the ricotta in at this point as it will melt into the meat, but you’ll notice I add it in the next step in the video. Either will work.

      ½ Cup Ricotta

    • Add the beef broth, marinara, diced tomatoes and parmesan rind.

      32 Ounces Beef Broth, 14 Ounces Fire Roasted Diced Tomatoes, 32 Ounces Marinara Sauce, 1″ Parmesan Rind

    • Let simmer all day for maximum flavor or at least 30 minutes.

    • The last 15 minutes add the broken lasagna noodles and cook until tender.

      2 Cups Lasagna Noodles

    • Remove parmesan rind.

    • Place the soup in oven safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you’d like.

      1 Cup Mozzarella Cheese

    • Heat the broiler to high heat and place the soup in the oven.

    • Once the cheese is golden and melted remove from the oven and serve with our favorite garlic bread.

      Garlic Bread

    • You can use 1/2 ground beef and 1/2 Italian Sausage for more flavor
    • You can use any onion you’d like, but I tend to use red like our bolognese sauce
    • If you don’t have access to fresh herbs, you can substitute half the amount of dry herbs.
    • You can freeze this soup for up to 6 months, but never with the lasagna noodles or they will absorb liquid. Cool completely and freeze in heavy duty freezer bag or in a covered freezer container.

    Serving: 1g, Calories: 675kcal, Carbohydrates: 75g, Protein: 34g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 1767mg, Potassium: 1030mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1819IU, Vitamin C: 40mg, Calcium: 230mg, Iron: 5mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Vegetable White Lasagna Recipe with Pancetta

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    Indulge in the comforting layers of this vegetable white lasagna recipe with pancetta, where savory pancetta meets the freshness of vibrant vegetables. Each bite is a perfect balance of rich, creamy white béchamel sauce and a medley of sautéed zucchini and broccoli, all tucked between layers of pasta.

    The pancetta adds a savory, slightly smoky flavor to the dish, while the velvety béchamel sauce is made with a heavy cream infused with fresh sage. Baked until golden and bubbling, this lasagna offers the ultimate in hearty, satisfying flavor. Perfect for a cozy dinner or impressing guests with something a little different yet oh-so-delicious.

    I don’t have anything fancy to say about this recipe except that I was trying to use up vegetables in the fridge and leftovers from a charcuterie board (particularly the raclette) we had around the holidays last year. I had some no boil lasagna noodles in the pantry and I decided to throw together a white sauce lasagna, and it was phenomenal! Thankfully, I kept notes along the way because it ended up better than I had ever hoped and the whole family loved it!

    a photo of a serving of pancetta vegetable lasagna with white sauce sitting on a white dinner plate

    What You Need to Make White Lasagna

    This vegetable lasagna recipe is layers of pasta nestled in creamy white sauce loaded with broccoli, zucchini and pancetta all held together by piles of cheese! You won’t find cottage cheese or ricotta cheese in this recipe, which I know makes some people happy. If you find yourself with some raclette leftover after the holidays, then this white lasagna recipe is your answer! Here are all the ingredients you will need:

    • Heavy Cream: adds the creaminess for the white sauce
    • Fresh Sage: gets infused into the cream to make a flavorful béchamel sauce
    • Pancetta: cooked to add flavor and crispiness to the dish
    • Zucchini: cut into slices
    • Broccoli: cut into bite size florets
    • Salt and Black Pepper: adds flavor
    • Butter: adds rich flavor
    • Flour: all purpose flour combines with the butter and cream to make the thick and creamy béchamel sauce
    • Lemon Juice: adds a brightness
    • Nutmeg: adds a hint of warmth that you never knew you were missing
    • No Boil or Fresh Lasagna Noodles: feel free to use no boil lasagna noodles or cook your own before adding to the baking dish
    • Raclette: melts beautifully and adds a delicate fruity flavor
    • Mozzarella Cheese: the perfect cheese for adding melted gooiness
    • Parmesan Cheese: adds a nutty flavor and helps the top get golden brown
    • Fresh Parsley: adds a pop of freshness to cut through all the richness of the dish
    a photo of all the ingredients for pancetta vegetable lasagna with white sauce including fresh sage, pancetta, raclette and seasonings and lasagna noodlesa photo of all the ingredients for pancetta vegetable lasagna with white sauce including fresh sage, pancetta, raclette and seasonings and lasagna noodles

    How to Make Vegetable White Lasagna

    If you’ve made any type of lasagna recipe before, then you can make this recipe. It’s all about the layers! Once you’ve made each component, you just assemble and top with lots of cheese and bake. Here are the basic steps:

    1. Prep: Preheat the oven to 375 degrees F.
    2. Steep: Add the cream and sage to a pot and bring to a boil. Pour into a bowl allow the cream and sage to steep for about 15 minutes.
    3. Cook: Next we will cook the pancetta in a skillet over medium heat. Remove the pancetta to a plate and reserve 2 tablespoons for the top of the lasagna.
    4. Sauté: Add the zucchini to the skillet and sprinkle with salt and pepper. Cook for a few minutes and then add the broccoli. Sauté until vibrant green, then remove the veggies to a separate plate.
    5. Make Béchamel Sauce: Wipe out the saucepan and melt the butter. Add the flour to the melted butter and allow it to cook for 2 minutes, whisking occasionally until it thickens into a paste. Add the lemon juice and nutmeg and stir everything together.
    6. Whisk: Remove the sage leaves from the cream and slowly add to the flour mixture whisking constantly. Reduce the heat to low and simmer for 5 minutes until thickened.
    a photo of cooked broccoli and zucchini being stirred into a white bechamel saucea photo of cooked broccoli and zucchini being stirred into a white bechamel sauce

    Assemble the Lasagna

    1. Combine: Spread a thin layer of sauce on the bottom of an 8×8 casserole dish. Add the broccoli and zucchini to the remaining sauce and stir to combine.
    2. Boil Noodles: If you are using uncooked pasta, boil the noodles now in heavily salted water according to the package instructions.
    3. Assemble: Lay 3 cooked noodles in a single layer in the baking dish. Top the layer of noodles with the white sauce and veggie mixture, sprinkle with pancetta, finally add 4 slices of raclette. Repeat these same layers 2 more times. On the 3rd layer, use only 2 slices of raclette.
    4. Top: Once you have added all the components of the 3rd layer, top with mozzarella, a sprinkle of pancetta and the parmesan cheese.
    5. Bake: Spray a piece of aluminum foil with cooking spray and then tightly cover the dish. Bake for 40 minutes. Remove the foil and bake for 10 minutes more.
    6. Garnish: Sprinkle with chopped fresh parsley and serve!
    a photo of a scoop of creamy golden baked vegetable white lasagna being removed from a full pan of it a photo of a scoop of creamy golden baked vegetable white lasagna being removed from a full pan of it

    Substitutions and Variations

    To be honest, the only reason I used zucchini and broccoli is because that’s what was in the fridge. You could use just about any vegetables you want including carrots, peas, green beans, celery, brussels sprouts, onions, fresh spinach, etc. Mushrooms will definitely be on my ingredients list for the next time I make this lasagna recipe.

    If you don’t have pancetta on hand, bacon would be a great substitute. You could also use ground sausage, or skip the meat altogether and make it a true veggie lasagna.

    Don’t have raclette cheese? No worries! Gruyère will be your best substitute.

    a photo of a piece of pancetta vegetable lasagna with white sauce sitting on a dinner platea photo of a piece of pancetta vegetable lasagna with white sauce sitting on a dinner plate

    Recipe Tip

    What to Do with Leftover Raclette

    The holidays are over and you are left with random odds and ends like raclette. Definitely don’t let it go to waste! Use it in this white lasagna! It adds delicious flavor and irresistible creaminess. You’re going to love it! It’s comfort food at it’s finest!

    What to Serve with Pancetta Vegetable Lasagna

    I’m all about the carbs when it comes to lasagna! A delicious piece of garlic bread to sop up any extra sauce is just the type of joy I seek! Some other great bread options would be…

    a photo of a serving of pancetta vegetable lasagna being cut into with a forka photo of a serving of pancetta vegetable lasagna being cut into with a fork

    Can I Double This Recipe to a 9×13 Pan?

    Yes, absolutely! Double each ingredient and follow the instructions as written. It may need a little extra baking time to bake all the way through.

    a photo of an 8x8 white casserole dish full of golden baked pancetta vegetable lasagna with white saucea photo of an 8x8 white casserole dish full of golden baked pancetta vegetable lasagna with white sauce

    Can I Make Lasagna Ahead of Time?

    I love lasagna recipes for many reasons but one of my favorite things about them is that they are great make ahead recipes. They are so forgiving and reheat beautifully.

    You can bake the lasagna several hours ahead of time, let it cool and store it in the fridge until you’re ready to serve it. Reheat it, covered with foil, for about a half hour at 375 degrees F. Be sure to keep it covered so it doesn’t dry out.

    a photo taken from the side of a piece of pancetta vegetable lasagna sitting on a dinner plate so you can see all the cheesy layers.a photo taken from the side of a piece of pancetta vegetable lasagna sitting on a dinner plate so you can see all the cheesy layers.

    Can I Freeze Lasagna?

    Yes, lasagna does really well in the freezer both before and after baking it. Wrap an uncooked lasagna in plastic wrap and then foil. It will keep in the freezer for up to 3 months. You can bake it from frozen (you’ll need at least an hour or more of baking time) or let it thaw in the refrigerator overnight and then bake as written in the instructions.

    You can also freeze a baked lasagna (whole or individual portions). Let it cool completely and then wrap tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months. Reheat as written above.

    a photo of a piece of pancetta vegetable lasagna with white sauce being cut up and eaten with a forka photo of a piece of pancetta vegetable lasagna with white sauce being cut up and eaten with a fork

    Storing

    Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days. They can be reheated either in the microwave or in the oven depending on how much you have to reheat. Make sure the lasagna is covered when you reheat it so it doesn’t dry out.

    a photo of a serving of white vegetable lasagna being scooped out of a full pan of ita photo of a serving of white vegetable lasagna being scooped out of a full pan of it

    Try this delicious and hearty pancetta vegetable lasagna with white sauce for a satisfying and flavorful meal. Perfect for a cozy night in or for entertaining guests.

    More Comfort Food Recipes You Must Try:

    Watch How to Make a Simple White Sauce Lasagna

    • 2 ¾ Cups Heavy Cream, or whole milk
    • 1 Spray Sage, fresh, about 6 leaves
    • 10 oz Pancetta, chopped
    • 1 Zucchini, small, sliced
    • 1 Head Broccoli, chopped
    • Salt and Black Pepper, to taste
    • 6 Tablespoons Butter
    • 1/3 Cup Flour
    • 1 Squeeze Lemon Juice, almost 1/2 a lemon
    • 1/4 teaspoon Nutmeg
    • 1 Box No Boil or Fresh Lasagna Noodles, 9oz
    • 8 Ounces Raclette, about 10 slices
    • 1 ¼ Cups Mozzarella Cheese, shredded
    • 2 Tablespoons Parmesan Cheese, shredded
    • Fresh Parsley

    Prevent your screen from going dark

    • Preheat the oven to 375 degrees F.

    • In a pot, add the cream and sage and bring to a boil. Turn off and pour into a bowl to allow to steep for 15 minutes.

      2 ¾ Cups Heavy Cream, 1 Spray Sage

    • Cook the pancetta in a skillet over medium heat until crisped. Reserve 2 tablespoons of pancetta for the very top in a separate dish. Remove to a plate.

      10 oz Pancetta

    • Add the zucchini to the skillet with salt and pepper and cook for a few minutes, until one side is beginning to turn golden and throw in the broccoli with a little more salt and pepper. Cook until vibrant green. Remove to another plate.

      1 Zucchini, 1 Head Broccoli, Salt and Black Pepper

    • Meanwhile, wipe out the saucepan and melt the butter over medium heat.

      6 Tablespoons Butter

    • Whisk in the flour and allow to cook for about 2 minutes, whisking occasionally until thickened. Then add the lemon juice and nutmeg and whisk in.

      1/3 Cup Flour, 1/4 teaspoon Nutmeg, 1 Squeeze Lemon Juice

    • Remove the sage from the milk, (rewarm in microwave if it cooled) and slowly, while whisking, drizzle the milk into the flour and butter. Simmer on low for five minutes.

    • Take 2 tablespoons of the sauce and spread into the bottom of a 8×8 casserole dish. Mix the broccoli and zucchini into the sauce.

    • Boil noodles if necessary otherwise lay three in the dish, top with bechamel mixture, a sprinkle of pancetta, and 4 slices of raclette.

      1 Box No Boil or Fresh Lasagna Noodles, 8 Ounces Raclette

    • Repeat another 2 layers with the 3rd layer using only 2 slices of raclette.

    • On the last layer, layer like normal but end with mozzarella, the tiny bit of pancetta and parmesan.

      1 ¼ Cups Mozzarella Cheese, 2 Tablespoons Parmesan Cheese

    • Spray foil with nonstick spray and cover the dish. Bake for 40 minutes, remove the foil and cook for 10 min more, resulting in 50 min total.

    • Sprinkle with fresh parsley and serve.

      Fresh Parsley

    Serving: 1cup, Calories: 1119kcal, Carbohydrates: 49g, Protein: 36g, Fat: 89g, Saturated Fat: 49g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 27g, Trans Fat: 1g, Cholesterol: 265mg, Sodium: 911mg, Potassium: 767mg, Fiber: 5g, Sugar: 7g, Vitamin A: 3197IU, Vitamin C: 97mg, Calcium: 652mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Quick and Easy Creamy Chicken Pesto Lasagna – Oh Sweet Basil

    Quick and Easy Creamy Chicken Pesto Lasagna – Oh Sweet Basil

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    Indulge in a delicious twist on traditional lasagna with this easy and flavorful Chicken Pesto Lasagna recipe. Follow along with our step-by-step instructions and impress your family and friends with this tasty dish.

    We layer lasagna noodles with a homemade creamy béchamel sauce, fresh pesto sauce, chunks of juicy rotisserie chicken and cheese, glorious cheese! It can be made in about an hour and it is a recipe perfect for spring!

    Back when we lived in Utah County, there was a great little Italian restaurant (Màstra for the locals, SO GOOD!) with a delicious pesto lasagna. I have thought of how wonderful the lasagna was for over two years now, and while I couldn’t remember all the details about it, I knew I could create a simple lasagna recipe that our fans would fall in love with. I just had no idea it would actually become my favorite recipe thus far in 2024.

    a photo of a piece of creamy pesto chicken lasagna being removed from a full pan of it

    Tips for the Best Pesto Lasagna

    It is so easy to make and so delicious! I think a few things make a difference… first, go ahead and use shredded chicken breast meat from a rotisserie chicken. I buy mine at Costco and divide it up into freezer bags using our food saver. It makes meals like this easy chicken lasagna a cinch and it’s far more tender and flavorful.

    Second, I prefer to make my own béchamel sauce as it’s so darn easy, but if you really want to hurry you can just use Alfredo sauce. Rao’s makes a good one. In fact, did you know you could use evaporated milk and extra salt, pepper and Parmesan if you need to stretch it out even more? Half and half, milk, and heavy creamy would work as well.

    Lastly, homemade pesto is always more fresh and vibrant but again, Costco or Harmons in Utah make fantastic pesto that pulls things together in a jiffy. While it’s not shown in the photo, I love to toast pine nuts to sprinkle on top and maybe a little Aleppo pepper flakes too. Totally up to you, but in less than an hour you’ve got dinner with such a small amount of work.

    a photo of a large serving of creamy pesto chicken lasagna sitting on a plate with a silver fork next to it.a photo of a large serving of creamy pesto chicken lasagna sitting on a plate with a silver fork next to it.

    Ingredients Pesto Chicken Lasagna

    The ingredients list includes a few pantry friendly ingredients to make the béchamel sauce and then a few more ingredients to assemble all the delicious lasagna layers. Here is what you will need:

    For the Béchamel Sauce

    • Unsalted Butter: if you only have salted butter, just omit the salt from the sauce
    • Flour: just regular all purpose flour works the best
    • Heavy Cream: makes the sauce extra rich and creamy
    • Salt: adds flavor
    • Pepper: adds flavor and a tiny bit of heat
    • Nutmeg: adds flavor

    For the Lasagna

    • Béchamel Sauce: easy to make from scratch but you can substitute a couple jars of a good Alfredo sauce if you are in a hurry
    • Oven Ready Lasagna Noodles: saves tons of time but can be swapped for uncooked lasagna noodles, the noodles will need to be cooked to al dente first
    • Rotisserie Chicken: makes this recipe so easy and has great flavor
    • Mozzarella Cheese: has a great melt factor, buy a brick of cheese and grate your own
    • Pesto: homemade or store-bought at Costco or locally in Utah Harmons
    • Fresh Parmesan Cheese: adds a little more flavor and is best if grated yourself

    The measurements for each of these ingredients can be found in the recipe card down below. Keep scrolling for all the details!

    a photo of layers of lasagna pasta, shredded chicken, pesto, mozzarella and creamy bechamel being put into a white baking dish to be bakeda photo of layers of lasagna pasta, shredded chicken, pesto, mozzarella and creamy bechamel being put into a white baking dish to be baked

    Steps for Making Chicken Pesto Lasagna Recipe

    We will start by making that creamy béchamel sauce, and then jump in to assembling the lasagna. Here are the step-by-step instructions:

    For the Béchamel Sauce

    1. Melt: Start by melting the butter in a saucepan over medium heat.
    2. Whisk: Once the butter is melted, whisk in the flour and let it cook for 30 seconds to cook the flour taste out. Then gently whisk in the heavy cream.
    3. Season: Add the salt, black pepper and nutmeg and let the sauce simmer until thickened. Then remove from the heat.

    For the Lasagna

    1. Prep: Preheat the oven to 375° F and pour a little of the béchamel sauce into the bottom of a 9×13 pan spreading it around evenly.
    2. Layer: Lay down a layer of noodles and top with 1/4 of the remaining béchamel sauce, then 1/3 of the chicken, then 1/4 of the mozzarella cheese, and finally 1/3 cup of pesto.
    3. Repeat: Repeat these layers ending with the lasagna noodles, béchamel sauce and then mozzarella cheese.
    4. Cover: Place a piece of aluminum foil sprayed with non-stick cooking spray over the baking dish being careful to not touch the cheese.
    5. Bake: Stick the casserole dish in the oven and bake for 40-45 minutes and remove the foil for the last 10 minutes.
    6. Garnish: Pull the lasagna out of the oven, top with a drizzle of more pesto and sprinkle with the the fresh parmesan cheese.

    These instructions can also be found in the recipe card at the end of the post.

    a photo of a creamy baked pesto chicken lasagna in a white ceramic 9x13 baking dish topped with a leaf of fresh basil and drizzles of pesto.

    Can I Use Regular Lasagna Noodles?

    Absolutely! I love the convenience of the no cook lasagna noodles, but if you have the time to cook your own pasta, boil the noodles as written on the package until al dente. They will finish cooking in the oven when the lasagna bakes.

    Can I Cook My Own Chicken?

    Yes! Either pan fry or grill 2-3 chicken breasts and then shred it to use in the lasagna.

    a photo of a serving of pesto chicken lasagna sitting on a white dinner plate

    Variations, Additions and Substitutions

    This recipe is amazing as written, but it is totally open to your interpretation. Here are some ideas for ways to customize this chicken lasagna recipe:

    Additions: mushrooms, toasted pine nuts, spinach, artichoke hearts, bacon, broccoli or roasted red peppers

    Variations/Substitutions: remove the chicken to make this recipe vegetarian, swap the bechamel sauce for alfredo sauce or ricotta cheese, try different cheeses such as provolone, asiago, fontina, gouda or gruyere

    a photo of a 9x13 white casserole dish full of golden baked creamy pesto chicken lasagna

    Why You Will Love This Recipe

    Comfort Food: Lasagna is a mega comfort food and there’s something extra comforting about the creamy bechamel sauce paired with bright basil pesto that makes me feel like I’m home.

    Quick and Easy: Using rotisserie chicken and no bake lasagna pasta makes this recipe super easy and dinner is on the table in no time.

    Meal Prep: This is a great recipe for making ahead of time. It can be completely assembled and then stored in the refrigerator for up to 2 days. It can also be assembled and then frozen for up to 2 months and then baked right from frozen (see more details below).

    Shareable: This is the perfect meal to drop off to someone that just had surgery or a baby. It is loved by everyone and makes great leftovers. Try these other shareable dinner ideas as well:

    a photo of a serving of creamy cheesy white chicken pesto lasagna

    What to Eat with Pesto Chicken Lasagna

    Storage and Reheating Tips

    Lasagna leftovers should be cooled completely and then stored in an airtight container in the refrigerator. It will keep for 4-5 days. They can also be stored in the freezer for up to 2-3 months.

    Single servings of lasagna can be reheated in the microwave. If I am reheating a large portion of the lasagna, I prefer to use the oven. Preheat the oven to 350 degrees F, cover the pan with foil and bake for about 30 minutes or until heated through.

    This also makes a great make ahead recipe. Make and assemble the whole lasagna as written and then wrap in foil followed by plastic wrap. Freeze for up to 2-3 months. It can be baked from frozen at 350 degrees F for 60 minutes.

    a serving of creamy chicken pesto lasagna being lifted by a spatula from a casserole disha serving of creamy chicken pesto lasagna being lifted by a spatula from a casserole dish

    We love all things pesto, especially when spring comes around and we can get our hands on all that fresh basil! We are using all our fresh pesto to make this creamy white chicken lasagna with pesto! My favorite recipe of 2024 so far!

    More Pesto Recipes to Try

    Servings: 12

    Prep Time: 15 minutes

    Cook Time: 40 minutes

    Total Time: 55 minutes

    Description

    Indulge in a delicious twist on traditional lasagna with this easy and flavorful Chicken Pesto Lasagna recipe. Follow along with our step-by-step instructions and impress your family and friends with this tasty dish.

    Prevent your screen from going dark

    For the Béchamel Sauce

    • In a saucepan over medium heat, melt the butter, once melted whisk the flour for 30 seconds, then slowly whisk in the heavy cream continuing to whisk until smooth.

      4 Tablespoons Unsalted Butter, 3 Tablespoons Flour, 1 1/2 Pints Heavy Cream

    • Season with salt, pepper, and nutmeg to taste. Allowed to simmer until thicken then removed from the heat.

      1 teaspoon Salt, 1/4 teaspoon Pepper, 1/4 teaspoon Nutmeg

    For the Lasagna

    • Heat and oven to 375° F.

    • Pour a little of the béchamel sauce into the bottom of a 9 x 13 pan and spread it out evenly.

      1 Batch Béchamel Sauce

    • Lay down your first layer of lasagna noodles top with 1/4 of the remaining béchamel sauce then 1/3 of the chicken, 1/4 of the mozzarella cheese, and 1/3 cup of the pesto.

      1 Package Oven Ready Lasagna Noodles, 3 Cups Rotisserie Chicken, 3 Cups Mozzarella Cheese, 1 1/2 Cups Pesto

    • Repeat the layers ending with lasagna noodle, béchamel and mozzarella cheese.

    • Spray a piece of tinfoil with nonstick spray and carefully place over the lasagna without touching the cheese.

    • Bake for 40 to 45 minutes removing the foil off of the top for the last 10 minutes.

    • Remove from the oven and top with a little pesto. Sprinkle remaining fresh Parmesan cheese. Serve immediately.

      Fresh Parmesan Cheese

    Serving: 1cupCalories: 670kcalCarbohydrates: 25gProtein: 15gFat: 57gSaturated Fat: 28gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 165mgSodium: 1231mgPotassium: 133mgFiber: 1gSugar: 5gVitamin A: 1801IUVitamin C: 0.4mgCalcium: 232mgIron: 0.5mg

    Author: Sweet Basil

    Course: 50 of our Best Easy Pasta Recipes, Over 500 Family Dinner Recipes Ideas

    Cuisine: Italian

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  • Miss Pasta: A Numerical Pasta Party

    Miss Pasta: A Numerical Pasta Party

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    Someone sent us a social media post about Miss Pasta, a newish restaurant with a unique concept from chef Giuliano Matarese, formerly at Mille Lire: Fresh house-made pasta with regional sauces made from scratch served in a fast-casual manner. They had us at pasta, of course, so we ventured out for a high-carb lunch recently…

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    Hank Vaughn

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  • Eggplant Lasagna Recipe | Kitchen Nostalgia

    Eggplant Lasagna Recipe | Kitchen Nostalgia

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    Eggplant Lasagna Recipe | Kitchen Nostalgia






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