Sheet Pan Lasagna with Bechamel Sauce! Tender pasta with a rich meat ... There is no need to boil; the recipe has extra liquid worked into it, so your no-boil noodles cook. Absolutely!

Step 2: Arrange another layer of noodles and 1 ½ cups of sauce over the ricotta layer. Sprinkle with ½ cup of the mozzarella ...

Gently reheat each sauce before assembling and while the noodles are soaking. Let the lasagna cool for at least 15 minutes. Seriously, follow the recipe instructions! It’s always tempting to dig ...

Add a layer of squash, then a layer of tomato sauce. Lay lasagna noodles on top ... Bake for 35-40 minutes, or until golden and bubbling. Recipe from Plenty by Diana Henry/Mitchell Beazley ...

Today can be lasagne-making day and, while you’re at it, make a double or triple batch of sauce as a freezer standby. For the sauce, heat a heavy-based saucepan or casserole over a medium-high heat.

The glory is in the variety: Almost anything can be slathered in between thin sheets of pasta, topped with cheese, and called a lasagna. Bolognese sauce? Yes. Broccoli rabe? Of course. Mushrooms?