Lasagna Season: the Most Wonderful Time of the Year

Victoria Heydt,
Editorial Project Manager

We made it! We're here! We are in the prime of what I affectionately call lasagna season. It's that in-between-the-holidays moment when we're surrounded by holiday cheer, wrapped up from head to toe in cozy down (depending which climate you live in), and yearning for some hearty, stick-to-your-ribs recipes that we can eat by the fireplace.

How did this Garfield-like love of lasagna blossom? I'm glad you asked. When I was a little girl, my great aunt, Auntie Arlene, would make her epic lasagna during the holidays and I could never get enough of it. Layers of ground beef and toothy lasagna noodles were doused in sweet tomato sauce, smeared with ricotta cheese, and topped with a heavy hand of blended Italian cheeses, then all baked together to create the epitome of comfort food. At dinner, the family would fight over who would get the last piece—we could have put American Gladiators to shame.

Unfortunately, I haven't yet gotten her recipe (don't worry, she's in her 80's and doing great). However, this simple meat lasagna recipe is the closest thing I've come across, and it is sublime. The no-boil noodles, four different types of cheeses, meat sauteed in aromatics, and on-point seasoning is, dare I say, swoon-worthy. (Oh, I dare!)

Whether you enjoy a classic meat lasagna, are looking for something vegan, or want to tackle a new technique, there is a lasagna that fits every size appetite and desire. Want to try and keep it seasonal with pumpkin? Oh my gourd! Do it! I mean, Garfield said it best: "I've never met a lasagna I didn't like." And I couldn't agree more.

Whatever you decide, pair it with a nice bottle of chianti and one of these to-die-for sides, and eat your heart out. If you happen to have leftovers, make sure you follow these easy steps on freezing your lasagna. And if you need an upgrade on your lasagna bakeware, here are eight that our testers tried out and loved.

What comfort foods are you gearing to whip up this winter season? Let us know on Facebook and Instagram @thespruceeats.

Victoria Heydt
Editorial Project Manager, The Spruce Eats

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