Lasagna Has More Versions Than You Think. Here's Where to Start.

Most Americans grow up with one lasagna. The one their mom made — layers of pasta, meat sauce, ricotta, mozzarella, baked until bubbling and slightly crisp at the edges. It's a great dish. It's also just the beginning.

In Italy, lasagna is not a recipe. It's a format — and every region, every season, and every family fills it differently. Seafood lasagna on the Amalfi Coast. White lasagna with béchamel and no tomato in Emilia-Romagna. Sicilian lasagna built on eggplant and ricotta salata. Spring lasagna layered with artichokes and Parmigiano. The variations are, genuinely, endless.

We have over 80 of them. Here's how to find yours.

If you've never made lasagna from scratch, Lasagne alla Bolognese is where to begin. Fresh pasta sheets, slow-cooked ragù, béchamel, and Parmigiano Reggiano — baked until the top is deep golden and the edges pull away from the pan. This is the version that defines the dish in Bologna, and the one everything else is measured against.

Pro tip: Make it a day ahead and refrigerate unbaked. It slices cleaner, the flavors settle, and you can bake it straight from the fridge — just add ten minutes to the cooking time.

White Lasagna is the move when you want all the comfort of lasagna without the tomato. Layers of pasta, béchamel, and cheese — creamy, delicate, and completely different from the classic. It's the version that converts people who think they don't like lasagna.

For something vegetable-forward, Pesto and Zucchini Lasagna is one of the best things you can make in summer — fresh, fragrant, and on the table faster than the traditional version.

Lasagna alla Norma brings Sicily to the table: eggplant, tomato, basil, and ricotta salata layered between pasta sheets. It's vegetarian, deeply savory, and unlike anything most people have tried under the lasagna label.

Pistachio Lasagna is the wildcard — and the one that stops everyone mid-scroll. Layers of egg pasta, ground pork, caciocavallo cheese, and a pistachio béchamel topped with toasted pistachios. It sounds unexpected. It tastes extraordinary. And given how hard the pistachio trend has hit American food culture, this one feels almost inevitable.

Lasagna with Broccoli Rabe and Sausage is the one for people who want bold flavor — the slight bitterness of the greens against the richness of the sausage is one of those combinations that just works.

And then there are Lasagna Pockets — fresh pasta folded into individual packets with a gooey filling of ham and spinach. Part lasagna, part dumpling, entirely worth making for a dinner party.

Skillet Lasagna delivers everything you want from the dish — pasta, sauce, melted cheese — in a single pan, in a fraction of the time. No layering, no baking dish, no forty-minute wait. Weeknight dinner sorted.

Baked Lasagna Rolls are lasagna reimagined as individual portions — sheets of pasta rolled around a filling, nestled in sauce, and baked until golden. They look like something from a restaurant menu and are easier to pull off than they look.

Artichoke Lasagna is the spring centerpiece nobody expects — layers of artichoke hearts, béchamel, and Parmigiano that feel elegant without being complicated.

These are just nine of them. Browse the full lasagna collection → and find the version that belongs on your table.

Related: Why Italians Always Make Too Much Bolognese / Bolognese Is Just the Beginning: The Italian Ragùs You've Never Tried / This Is What Easter Lunch Looks Like in Italy