Create three different lasagna varieties in one pan! This recipe features a meat lovers lasagna, a spinach pesto lasagna, and a veggie-based lasagna, perfect for satisfying diverse tastes at any family meal, especially during holidays.
Preheat oven to 375°F. In a bowl, mix ricotta cheese, Parmesan, and eggs until combined. For the meat lovers lasagna, brown ground beef and spicy Italian sausage, then drain fat and mix with marinara sauce. For the spinach pesto lasagna, thaw and squeeze excess liquid from frozen spinach, and thinly slice zucchini, letting it sit for 10 minutes with salt on paper towels to remove moisture. To assemble, layer a thin layer of sauce of choice (marinara for meat lovers, pesto for spinach pesto, or desired sauce for vegetarian) in the bottom of each section of the lasagna pan. Add one lasagna noodle to each section. Top with a couple of dollops of the ricotta mixture and spread evenly. Next, layer the specific filling for each section: meat sauce for meat lovers, desired vegetables for vegetarian, or pesto, spinach, and zucchini for spinach pesto. Simply repeat this process until each section of the pan is filled. Top each section with mozzarella cheese (2 cups for meat lovers, 1 cup for spinach pesto, and desired amount for vegetarian). Bake for 30 minutes until the cheese has melted and is bubbly.
