Lasagna, Three Ways

February 28, 2007

Our favorite potluck-perfect lasagna recipes starring unexpected cheeses, fresh vegetables and even seafood.


I’ll never forget the first time I savored a lasagna made with something other than the usual mozzarella and ricotta cheeses.

I was living in New York City, and a lovely Englishwoman invited me to dinner. Out from her oven came a pan of lasagna, bubbling with of all things Cheddar cheese between the layers.


I was skeptical at first; it seemed heresy to use an English cheese in a typically Italian dish. But the depth of flavor that a true Cheddar brought was indeed head-turning. There was something else in the recipe, too—slathers of white sauce adding a creamy lusciousness that I had never before experienced in the dish.

A few years later, I found myself in Paris swooning over a French version of lasagna, this one made with a white sauce and Comté cheese (a French Gruyère). The waiter asked me why I was making such a fuss; after all, didn’t we have lasagna in America? Yes, I told him but many recipes don’t include a white sauce. And we certainly didn’t use Comté. “Well, then, what’s the point?” he asked.

A trip to Italy confirmed the same thing—luscious lasagna lies in the creamy béchamel sauce, and Italy’s famed Parmigiano-Reggiano cheese. Enjoy them all.


By Wini Moranville, Relish wine columnist

For a video on making a creamy bechamel sauce click here.


Lasagna with Cheddar Cheese

Cheddar lends this lasagna an interesting change-up.


Chock-Full-O-Veggies Lasagna

Carrot, zucchini and mushroom mix with Parmesan and Mozzarella cheese.

Seafood Lasagna with Scallops and Tilapia

A delicately flavored variation of lasagna using fish fillets and scallops.


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