Tips
For mess-free assembly, spoon the filling into a resealable plastic bag. Snip off one corner of the bag; squeeze the bag to pipe the filling over the noodles in the baking dish.
Quick Lasagna:
Substitute 6 no-boil lasagna noodles (one-third of a 9 ounce package) for the regular lasagna noodles and skip step 3. Omit the tomatoes, tomato sauce, and Italian seasoning, fennel seeds, and pepper. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture. Do not simmer. Continue as directed in step 4.
Vegetable Lasagna:
Prepare Classic Lasagna as directed, except omit beef or sausage. Add 2 tablespoons olive oil to the skillet; heat over medium-high heat. Add 1 pound fresh cremini mushrooms, quartered, and 1 yellow or red sweet pepper, cut into strips, with the onion and garlic; cook for 5 minutes. Stir in 1 1/2 cups coarsely chopped zucchini and/or yellow summer squash; cook for 3 to 5 minutes more or until vegetables are tender. Continue as directed.
Lasagna with Bechamel
For Béchamel sauce, in a 3-quart saucepan melt 3 Tbsp. butter with 3 cloves minced garlic over medium heat for 1 minute. Stir in 3 Tbsp. all-purpose flour, 1/2 tsp. salt, and 1/2 tsp. black pepper. Gradually whisk in 2-1/2 cups milk. Cook, whisking constantly, until thickened and bubbly. Cook and whisk 2 minutes more. Stir in 1/4 cup grated Parmesan cheese into finished sauce. Remove from heat. For Béchamel sauce, in a 3-quart saucepan melt 3 Tbsp. butter with 3 cloves minced garlic over medium heat for 1 minute. Stir in 3 Tbsp. all-purpose flour, 1/2 tsp. salt, and 1/2 tsp. black pepper. Gradually whisk in 2-1/2 cups milk. Cook, whisking constantly, until thickened and bubbly. Cook and whisk 2 minutes more. Stir in 1/4 cup grated Parmesan cheese into finished sauce. Remove from heat.
