by Maria Russo in Recipes, January 19th, 2015
by Sara Levine in Recipes, March 17th, 2014
Gone are the days when making lasagna was a weekend-only activity that required hours of preparation. With the help of a stove-to-oven pan, Food Network Magazine’s quick-fix Skillet Lasagna with Butternut Squash (pictured above) is a go-to dinner you can reach for on even the busiest of weeknights.
The secret to making this recipe in a hurry is taking advantage of welcome timesavers. Start with your favorite jar of marinara and a package of frozen butternut squash, and opt for no-boil noodles (flat-shaped lasagna noodles that become tender by absorbing sauce) to save yourself from cooking traditional pasta separately. Once you’ve made a creamy cheesy mixture studded with the squash, it all comes down to layering: first the sauce, then the noodles and finally the cheeses before repeating the process. Top with a final blanket of gooey mozzarella and a sprinkle of nutty Parmesan for added decadence before baking. It’s a good idea to let the skillet rest for a few minutes before serving; this will help prevent the cheeses from oozing out when you cut into the lasagna.
by FN Dish Editor in Community, January 12th, 2014
Surfing the wave of mash-up mania that brought the world the Cronut™ and ramen burger, we decided to beat winter by partnering with our brilliant culinary team in Food Network Kitchen to come up with THE most comforting comfort food. Together with Cooking Channel, we’ve mashed up some classics to create all-new recipes that deliver double the comfort. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Food Network and another on Cooking Channel.
For this week’s mash-ups, we married two hearty one-dish dinners: meatloaf and lasagna. We’re convinced that these family favorites are even better together. Read more
by Maria Russo in Recipes, November 4th, 2013
This week’s Most Popular Pin of the Week skips the meat — bet you won’t miss it. This vegetarian main dish is packed with vegetables (butternut squash and spinach) and gets creamy goodness from part-skim mozzarella and low-fat milk.
For more healthy everyday recipe inspiration, visit Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Squash and Spinach Lasagna
by Maria Russo in Recipes, January 31st, 2013
While some vegetarian lasagnas consist of little more than pasta with everyday tomato sauce and mozzarella cheese, there are indeed ways to dress up the family-friendly casserole to take advantage of bold flavors and seasonal ingredients. Instead of traditional marinara sauce, for example, experiment with no-cook pesto or a creamy cheese sauce, and incorporate fresh produce like good-for-you cauliflower, earthy mushrooms or bell peppers for added taste and texture. Food Network Magazine follows suit in its top-rated recipe for Roasted Butternut Squash Lasagna (pictured above), a hearty pasta bake made with in-season squash and comforting bechamel sauce.
The trick to making this lasagna lies in its assembly. After roasting butternut squash with onions until it’s sweet and tender, begin building the layers of ingredients: first, a sage-laced cream sauce, then noodles, more sauce, a trio of Italian cheeses and finally the prepared veggies. This pattern will continue until the casserole dish is nearly overflowing with fall-fresh flavors and rich cheesiness, at which point you can bake the lasagna until it’s warm, bubbly and browned on top. Once the lasagna is cooked, it’s best to let it rest for about 15 minutes before serving; this will help the sauce thicken and ensures that the pasta keeps its shape instead of oozing out when sliced.
by Maria Russo in Recipes, January 7th, 2013
Perhaps the ultimate family-friendly meal, lasagna is a no-fail favorite that shines at both Sunday suppers and everyday weeknight dinners alike. All it takes to make a timeless Italian recipe is meat, cheese, pasta and sauce, but thanks to some of your Food Network chefs like Alton, Ina, Paula, Giada and Rachael, it’s simple to transform the classic into an extra-special dish. Check out Food Network’s top five lasagna recipes below to learn the stars’ secrets to easy, deliciously dressed-up lasagna, then browse Food Network’s entire collection of lasagna recipes for more fuss-free meal ideas.
5. Enchilada Lasagna — Alton relies on a homemade enchilada sauce featuring chipotle chiles, fresh garlic, cumin and tomato sauce to marry flavors in his Mexican-inspired lasagna, filled with tender chicken and topped with queso fresco before being baked until bubbly.
4. Turkey Lasagna — Swap out classic beef or pork and replace with sweet Italian turkey sausage to make Ina’s big-batch lasagna, featuring four different cheeses, including Parmesan, mozzarella, ricotta and goat cheeses.
Get the top three recipes
by Maria Russo in Recipes, June 11th, 2012
If you’re looking to update Mom’s tired, predictable lasagna to something fresh, seasonal and full of flavor, try recipes from some of your favorite Food Network stars, Bobby Flay and Giada De Laurentiis. Both chefs are sharing can-do recipes to help you transform this tried-and-true comfort food and put good-for-you winter produce to work. Check out their veggie-packed lasagna recipes below, then tell us in the comments: What’s your favorite way to enjoy lasagna?
Bobby’s big-batch Wild Mushroom and Cauliflower Lasagna (pictured above) is a rich, comforting dish made with two different sauces: a garlic-laced tomato sauce and a smooth, buttery cauliflower sauce with Romano cheese. He assembles this crowd-pleasing casserole by layering the sauce between partially cooked lasagna noodles, a creamy ricotta-herb mixture, sauteed mushrooms and a sprinkle of cheeses, then bakes the dish until it’s piping hot and bubbly. Let it sit for about 15 minutes once it’s removed from the oven before digging into the all-in-one supper, so that the melted cheeses don’t ooze out into a hot pool when you cut into the lasagna.
by Janel Ovrut Funk, February 10th, 2012
Though grilling season is in full swing, you don’t have to forgo your favorite plates of pasta until the fall. Lasagna, in fact, can be cooked just as easily on the grill as it can in the oven. Just a few simple steps is all it takes to prepare traditional lasagna in a very nontraditional way.
Food Network Magazine’s Grilled Lasagna (pictured above) is made in easy-to-assemble aluminum-foil packets that are sturdy enough to hold the classic ingredients inside of them. No-boil noodles form the base of the lasagna, which is layered with sliced ripe tomatoes, fresh spinach and a garlic-laced mozzarella-Parmesan cheese mixture. Thanks to the steam cloud that forms in the pouch while it’s grilled, the noodles become soft, the cheeses melted and the spinach wilted. For an added dollop of indulgence, open the packet before serving and top each square of lasagna with creamy ricotta cheese and in-season basil.
Get the recipe
by Maria Russo in Recipes, January 30th, 2012
Mexican lasagna: Meat-free and flavor-packed.
Lasagna is one of those dishes I reserve for the winter months, when I want something warm and comforting. This Mexican Lasagna, which uses tortillas in place of lasagna noodles, has some added heat from ...
by FN Dish Editor in Contests, October 28th, 2011
While some lasagna recipes require Bolognese and bechamel sauces, multiple pots and pans and a few hours in the oven, this one calls for just a single sauce and only 20-25 minutes on the stove. No-bake lasagna noodles are nestled between layers of fresh tomato sauce, sliced vegetables and creamy ricotta cheese, becoming soft as they cook in the skillet and absorb moisture.
Continue with the Italian-inspired dishes and round out your dinner with Giada’s Mixed Green Salad With Sherry Vinaigrette and Rachael’s easy, cheesy Garlic Bread, ready in fewer than 10 minutes.
Get the recipe: Skillet Lasagna from Food Network Magazine
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
Just in time for the Thanksgiving season, we’re giving away Rachael Ray’s Orange Lasagna Lover and matching Bamboo Spoonula. Melt cheesy lasagna, crisp a cobbler, serve a tray of tacos or use it as your fruit bowl — it’s that versatile.
You can buy one right now, but we’d like to give you a chance to win one. All you have to do is comment on this post by telling us which one of Rachael’s Thanksgiving recipes is your favorite and why. We’re giving away one orange Lasagna Lover and Spoonula to one randomly selected and very lucky commenter.
— Dishwasher-, microwave-, freezer- and oven-safe to 500 degrees F for convenience and versatility. The glazed interior is nonporous so foods won’t interact.
— Extra-wide handle holes allow you to get a good grip from any angle.
Find out how to enter here »