Who doesn’t want an Overnight Lasagna? Oh my, this Lasagna would be perfect to make on a busy week or even on the weekend. My husband and kids love lasagna, and I am constantly on the hunt for a new recipe each time they request for lasagna. I always believe that the easier the better, and of course, it has to taste delicious also.
Overnight lasagna would fit perfectly for us since we are constantly on the run. I don’t even remember the time we slowed down working. Anyway, this overnight lasagna is very easy to make. Doesn’t require a lot of ingredients nor your time. It’s cheesy and will make you make more of this kind. Assembling everything ahead of time, and just put in the oven the next day you wake-up, what a great meal right?
If you are a lasagna lover, then recipe would be perfect for you. But who doesn’t love lasagna right? It’s one dish that I love to cook because not only it’s meaty, it’s also loaded with your favorite cheese. So I hope that you give this recipe a try, and don’t forget to let me know how you like it.
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2(24 ounces)cans prepared pasta sauce or 6 cups homemade pasta sauce
115 ouncecontainer ricotta cheese
1egg, slightly beaten
½teaspoonItalian seasoning(or an equal blend of dried basil, dried oregano, and thyme leaves)
1cupgrated parmesan cheese
4cupsshredded mozzarella cheese
Spray a 9x13 baking dish with non-stick cooking spray.
In a large skillet, combine pasta sauce and browned ground chuck. Bring to a simmer and heat through.
In a medium bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, and parmesan cheese. Stir together well.
Pour approximately 1 cup of meat sauce into baking dish. Add water and combine with a spoon or fork. Add a layer of lasagna noodles. Do not overlap as the noodles will expand overnight.
Add rounded spoonfuls of the ricotta mixture over the noodles and spread evenly. Add about ¾ cup of mozzarella cheese over ricotta. Top with about 1 cup of meat sauce. Begin a new layer of noodles and repeat as above, ending with remaining meat sauce. Save any remaining mozzarella cheese in an airtight container in the refrigerator.
Cover with aluminum foil and refrigerate overnight.
Place the covered casserole in a cold oven. Set oven to 350 degrees. Bake for 45 minutes. Remove aluminum foil and top with remaining cheese. Return to oven and bake uncovered for an additional 15 to 25 minutes or until the cheese has melted and the edges are bubbly.
For best results when slicing the lasagna, allow the casserole to rest prior to cutting and serving.
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