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Lazy-Day Overnight Lasagna

Here's a way to make meaty, cheesy lasagna without the fuss.

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Prep Time 20 min
Total Time 13 hr 35 min
Servings 12

Ingredients

1: lb mild bulk Italian pork sausage or ground beef

1: jar (26 to 28 oz) tomato pasta sauce

1: cup water

1: container (15 oz) ricotta cheese

2: tablespoons chopped fresh chives

1/2: teaspoon dried oregano leaves

1: egg

8: oz uncooked lasagna noodles

1: package (16 oz) sliced mozzarella cheese

2: tablespoons grated Parmesan cheese

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Directions

1 In 12-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink. Drain well. Stir in pasta sauce and water. Heat to boiling. Reduce heat to low; simmer 5 minutes.
2 In medium bowl, mix ricotta cheese, chives, oregano and egg.
3 In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1 1/2 cups of the meat sauce. Top with half each of the uncooked noodles, ricotta cheese mixture and mozzarella cheese. Repeat with 1 1/2 cups meat sauce and remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover; refrigerate 12 hours or overnight.
4 Heat oven to 350°F. Uncover baking dish; bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving.

EXPERT TIPS

Expert Tips

Instead of Italian sausage, try making this lasagna with ground beef instead.

For added flavor, use provolone cheese instead of the mozzarella.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 700mg; 700%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 2g 2% Sugars 7g 7% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 6%;
Calcium: 40%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 6/13/2011 5:30:19 PM REPORT ABUSE heathertsanchez said:

Rating:

I made this dish for supper tonight and it was awesome! I prepared it the night before and stored it until this afternoon. I added one more layer of lasagna noodles and cheese. Also I cooked it covered for 60 minutes, then uncovered for 10 more minutes. It came out perfect.

This reply was: Helpful Inspiring

Posted 4/10/2011 3:43:14 PM REPORT ABUSE Shutzie27 said:

Rating:

Oh, I forgot to mention that I *do* use the light Italian sausage sometimes as well and that adds a nice, different flavor to the recipe. Not having to cook the noodles ahead of time means less time and fewer dishes, so that's another major plus on this recipe.

This reply was: Helpful Inspiring

Posted 4/10/2011 3:41:38 PM REPORT ABUSE Shutzie27 said:

Rating:

This is my go-to recipe to ensure a perfectly lazy Sunday but still have a good dinner on the table. I usually make it Saturday morning and put it in the oven on Sunday evening. At first I thought that might mean it was in the fridge too long, but it has always turned out just fine. I do healthify it a tad by using ground turkey and whole grain lasagna noodles (sometimes; those lasagna noodles can be hard to find a tad pricey) as well as reduced-fat mozzarella and ricotta. In addition, the lasagna re-heats excellently and serves as a good, quick lunch. My fiancée will often take a square or two with him to school and I save one for my lunch break as well.

This reply was: Helpful Inspiring