Easy Overnight Lasagna Recipe

A classic make-ahead lasagna made with uncooked noodles, seasoned ground beef sauce, ricotta, Parmesan, and mozzarella. Refrigerate it overnight, then bake until tender, bubbling, and lightly browned.

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Prep Time 25

Cook Time 45

Total Time 9

Servings: 6 servings

Ingredients Method Notes

Ingredients

Meat Sauce

1 pound Ground beef
1 medium Medium onion, chopped
1 15-ounce can Tomato sauce
1 14 1/2-ounce can Diced tomatoes, undrained
1 6-ounce can Tomato paste
1 teaspoon Sugar
1 teaspoon Salt
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
1/4 teaspoon Black pepper

Assembly

9 noodles Uncooked lasagna noodles
15 ounces Ricotta cheese
1/2 cup Grated Parmesan cheese
2 cups Shredded mozzarella cheese

Method

Step-by-Step

Brown the ground beef and chopped onion in a large skillet over medium heat. Drain any excess fat.
Stir in the tomato sauce, undrained diced tomatoes, tomato paste, sugar, salt, basil, oregano, and black pepper. Simmer for 5 to 10 minutes.
Grease a 13-by-9-inch baking dish and spread a small amount of meat sauce over the bottom.
Place 3 uncooked lasagna noodles over the sauce. Add approximately one-third of the ricotta, meat sauce, mozzarella, and Parmesan.
Repeat the layers twice, finishing with sauce and the remaining cheeses. Cover the dish tightly with foil and refrigerate for 8 to 24 hours.
Bake the covered lasagna at 350°F for 35 to 40 minutes. Remove the foil and bake for another 10 minutes, until bubbling and lightly browned.
Let the lasagna stand for about 10 minutes before cutting and serving.

Notes

Keep the dish tightly covered during refrigeration and the first part of baking so steam can soften the uncooked noodles. Use plenty of sauce around the edges and over the top layer to prevent dry spots. Refrigerate leftovers promptly and reheat individual portions until hot.