These lasagna recipes are absolutely perfect for a party buffet table.  Lasagna meets all the criteria for an easy party menu. It can be made 1-2 days ahead and freezes beatifically.  It works on any type of menu and fits any cuisine. It is easy to serve and can be pre-sliced to control portions.  And oh yeah, everyone loves it!  

Lasagna Recipes_______

To serve a crowd of 12-16, make a double batch in two different dishes.  Use one or a mix of your favorite mushrooms including white, cremini, portobello or shitake.  This lasagna comes together with a lovely Béchamel sauce and Parmesan cheese

Lovely Mushroom Lasagna
Serves 6

Salt
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (1½ sticks) unsalted butter, divided
2 tablespoons extra virgin olive oil
1/2 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds mushrooms
1 cup freshly ground Parmesan

Preheat the oven to 375 degrees F.  Bring a large pot of salted water to a boil.  Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.  Carefully separate noodles if they stick, lay out on a baking sheet and keep covered with a damp towel. 

For the lovely white sauce.  Bring the milk to a simmer in a saucepan. Set aside. Melt 1 stick of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and whisk over medium-low heat for 3 to 5 minutes, until thick. Set aside.  

Slice the mushrooms into ¼ pieces, discarding the stems.  Heat the oil and remaining butter in a large pan.  When the butter melts, add half the mushrooms, sprinkle with salt and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices.  Repeat with the remaining mushrooms. 

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit for 15 minutes and serve hot.

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Spinach Lasagna Recipe
Servings: 12

1 Pound Fresh spinach
1 Pound Fresh mushrooms, chopped
1 Cup Chopped onion
1 Clove garlic, minced
2 Tablespoon Olive oil
3 Cups Ricotta cheese
2/3 Cup Grated Parmesan cheese
1 Egg
1/2 Teaspoon Salt
1/2 Teaspoon Black pepper
3/4 Teaspoon Dried basil
3/4 Teaspoon Dried oregano
16 Lasagna noodles
4 1/2 Cups Shredded mozzarella cheese, divided
1 Cup Grated parmesan cheese, divided

Optional: Favorite marinara sauce or tomato cream sauce to taste
               Freshly grated Parmesan cheese

Steam spinach, just until tender. Press out excess moisture. Chop coarsely. 
Heat olive oil in large sauté pan and cook mushrooms, onions and garlic 
over medium high heat until onions are tender. Drain any excess liquid and 
cool. Meanwhile, place ricotta cheese, 2/3 cup grated Parmesan, egg, salt, 
pepper, dried basil and oregano in a large mixing bowl. Add cooled spinach 
and mushroom, onion, garlic mixture. Mix with an electric mixer on low 
speed, just until blended. Cook lasagna according to package directions. 
Rinse under cool water and drain thoroughly. Spray a 9x13x2 inch baking dish 
with pan spray, or oil lightly. 

Place 4 lasagna noodles in bottom of pan overlapping slightly. Top with 2 cups of the spinach filling. Sprinkle with 1 cup shredded cheese and 1/3 cup Parmesan cheese. Repeat pasta, filling and cheese layering two more times. Top with remaining 4 lasagna noodles,  Spread 1 cup marinara or tomato cream sauce over the top. Cover lightly with foil.  

Preheat oven to 350 degrees.  Bake lasagna, covered for 1 hour. Remove from oven and let rest for at least 30 minutes before cutting.  If desired, serve with marinara or tomato cream sauce and top with freshly grated Parmesan cheese. 

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A Most Delicious Lasagna Recipe 
Servings: 10

1/2 pound dried lasagna noodles
1 pound bulk Italian sausage
1/2 pound Ground beef
1 cup Chopped onion
2 Cloves garlic, minced
1 cup (28 ounces) tomatoes, cut up, undrained
2 cups Tomato paste
2 teaspoons Sugar
2 1/2 teaspoons Salt, divided
1-1/2 teaspoons dried Italian herbs, crushed
1/2 teaspoon Fennel seeds
1/4 teaspoon Pepper
15 ounces Ricotta cheese
1 Egg, beaten
2 tablespoons chopped fresh parsley 
1 cup Sliced pitted ripe olives
4 cups Shredded mozzarella cheese
3/4 cup Grated Parmesan cheese

Cook lasagna noodles according to package directions; drain. Cook sausage, 
ground, beef, onion and garlic in large skillet over medium-high heat until 
sausage is no longer pink and onion is tender. Stir in tomatoes, tomato 
paste, sugar, 2 teaspoons salt, the dried herbs, fennel seeds and pepper.  Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for 
about 20 minutes. 

In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of salt. Lightly coat a 13x9 inch baking dish with cooking spray. Spoon 1 1/2 cups of meat sauce into the bottom of the dish.  Layer 3-4 noodles in bottom of pan overlapping slightly. Top with 1/3 of the remaining meat sauce and 1/3 each of the ricotta mixture, olives, mozzarella and Parmesan cheese into dish. Repeat layers.  

Cover with foil and bake at 375 F for 25 minutes. Uncover. Bake about 20 minutes more or until heated through. Let rest 10 minutes before cutting. 


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You can also pre-cook the shrimp and scallops but be aware that the dish cooks for at least 35 minutes and the seafood may come out a little rubbery. Make sure to at least 1 1/2 cups of sauce for the final topping and that the noodles are covered completely, otherwise you will have crispy, burnt noodles.  

Simple Seafood Lasagna
Servings: 8

1/2 cup Butter
1/2 cup Flour
1/2 teaspoon Salt
2 cups Garlic, crushed
2 cups Milk
2 cups Chicken broth
1/4 teaspoon Pepper
1 teaspoon Basil
2 cups Mozzarella cheese, shredded
1/2 cup Green onion, sliced
15 no-boil lasagna noodles
1 cup Cottage cheese, small curd
2/3 cup medium to large uncooked shrimp, roughly chopped
2/3 cup bay scallops, roughly chopped or left whole if very small
2/3 cup Crabmeat; backfin, claw or shredded surimi are good for this recipe 
1/3 cup Dry white wine
Grated Parmesan cheese

Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook, stirring constantly until bubbly. Remove from heat. Stir in 
milk, broth and white wine. Return to stove and heat until boiling, whisking constantly.  Boil for one minute. Stir in mozzarella, onions, basil and 
pepper. Cook over low heat until cheese is melted, stirring constantly. 

Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan. Layer 4-5 lasagna noodles on top of sauce, overlapping as needed. Spread cottage cheese over the noodles. Spread with another 1 1/2 cups of sauce, and then with another 4-5 noodles. Top with seafood and another round of sauce. Add remaining noodles and top with all remaining sauce. If desired top with 1/2 cup grated parmesan cheese. 

Bake, uncovered, at 350 deg. for 35-40 minutes or until the noodles are tender. Let stand for 15 minutes before cutting.