Overnightlasagna Recipes

GRAMMY'S OVERNIGHT LASAGNA

Steps:

• Cook the ground beef in a large saucepan over medium-high heat until browned and no longer pink, about 5 minutes; drain fat. Stir in the marinara sauce, water, and salt. Bring to a boil. Remove sauce from heat.
• Arrange 6 noodles in a 9x13-inch baking dish, breaking if necessary to fit. Spoon 1/2 of the sauce over noodles. Top with 1/2 of the cottage cheese and 1/2 of the mozzarella cheese. Repeat layers with remaining noodles, sauce, cottage cheese, and mozzarella cheese. Top with Parmesan cheese. Cover tightly with foil; refrigerate overnight.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake lasagna, covered, until noodles are soft, cheese is melted, and sauce is bubbly, about 1 hour. Allow to sit for 10 minutes before serving.

MAKE-AHEAD LASAGNA

Steps:

• In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.

GRAMMY'S OVERNIGHT LASAGNA RECIPE

Steps:

• Cook the ground beef in a large saucepan over medium-high heat until browned and no longer pink, about 5 minutes; drain fat. Stir in the marinara sauce, water, and salt. Bring to a boil. Remove sauce from heat. Arrange 6 noodles in a 9x13-inch baking dish, breaking if necessary to fit. Spoon 1/2 of the sauce over noodles. Top with 1/2 of the cottage cheese and 1/2 of the mozzarella cheese. Repeat layers with remaining noodles, sauce, cottage cheese, and mozzarella cheese. Top with Parmesan cheese. Cover tightly with foil; refrigerate overnight. Preheat an oven to 350 degrees F (175 degrees C). Bake lasagna, covered, until noodles are soft, cheese is melted, and sauce is bubbly, about 1 hour. Allow to sit for 10 minutes before serving.

OVERNIGHT LASAGNA

Steps:

• In medium bowl, combine ricotta cheese, cream cheese, egg, and 1 cup parmesan cheese. Beat until blended. Stir in thawed spinach. Bake meatballs according to package directions. Remove from oven and coarsely chop.
• In 13x9" glass baking dish, pour 1 cup spaghetti sauce. Layer 4 lasagna noodles over sauce. Top with half of the ricotta mixture, then half of the cooked, chopped meatballs. Pour half of the water over. Sprinkle with half of the mozzarella cheese. Top with half of remaining spaghetti sauce. Repeat layers, ending with spaghetti sauce. Top with 1 cup parmesan cheese. Cover tightly with foil and refrigerate at least 8 hours, or overnight.
• When ready to eat, place in preheated 375 degree F oven. Bake for 1 hour, or until lasagna noodles are tender when pierced with fork. Uncover and bake 10-15 minutes longer until bubbly. Remove from oven and let stand 10 minutes before serving.

OVERNIGHT LASAGNA

Steps:

• 1. Cook, stirring, ground beef, onion and garlic in Dutch oven until beef is brown drain. Stir in parsley, sugar, basil, seasoned salt, tomatoes, tomato soup, tomato paste and water break up tomatoes.2. Heat to boiling, stirring occasionally reduce heat. Simmer uncovered 20 minutes.3. Spread 2 cups of the sauce mixture in ungreased rectangular baking dish, 13 x 9 x 2 inches. Top with 4 noodles. Spread half of the cottage cheese over noodles spread with 2 cups of the sauce mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cottage cheese, 2 cups of the sauce mixture and the remaining mozzarella cheese. Top with the remaining noodles and sauce mixture sprinkle with Parmesan cheese. Cover and refrigerate up to 12 hours.4. Heat oven to 350°. Bake covered 30 minutes. Uncover and bake until hot and bubbly, 30 to 40 minutes longer. Let stand 15 minutes before cutting.1 SERVING: Calories 425 (Calories from Fat 155) Fat 17g (Saturated 8g) Cholesterol 55mg Sodium 1160mg Carbohydrates 41g (Dietary Fiber 3g) Protein 30g.

EASY LASAGNA II

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

LAZY-DAY OVERNIGHT LASAGNA

Steps:

• Brown ground beef in a large skillet; drain well.
• Add spaghetti sauce and water and blend well; simmer 5 minutes.
• In a medium bowl, combine ricotta, chives, oregano and egg and mix well.
• In bottom of ungreased 13x9 baking dish or lasagna pan, spread 1 1/2 cups of meat sauce.
• Top with half of the noodles, half of the ricotta cheese mixture and half of the mozzarella.
• Repeat with remaining noodles, ricotta cheese mixture and mozzarella.
• Top with remaining meat sauce.
• Sprinkle with Parmesan cheese.
• Cover and refrigerate overnight.
• Heat oven to 350 degrees.
• Uncover baking dish and bake for 50-60 minutes or until noodles are tender and casserole is bubbly.
• Cover: let stand for 15 minutes before serving.

OVERNIGHT LASAGNA

Steps:

• In medium bowl, combine ricotta cheese, cream cheese, egg, and 1 cup Parmesan cheese.
• Beat until blended.
• Stir in thawed spinach.
• Bake meatballs according to package directions.
• Remove from oven and coarsely chop.
• In 13x9" glass baking dish, pour 1 cup spaghetti sauce.
• Layer 4 lasagna noodles over sauce.
• Top with half of the ricotta mixture, then half of the chopped meatballs.
• Pour half of the water over everything.
• Sprinkle with half of the Mozzarella cheese.
• Top with half of remaining spaghetti sauce.
• Repeat layers, ending with spaghetti sauce.
• Top with 1 cup Parmesan cheese.
• Cover tightly with foil and refrigerate at least 8 hours, or overnight.
• When ready to eat, place in preheated 375`oven.
• Bake for 1 hour, or until lasagna noodles are tender when pierced with fork.
• Uncover and bake 10-15 minutes longer until bubbly.
• Remove from oven and let stand 10 minutes before serving. Serves 10.

MAKE-AHEAD LASAGNA ROLL-UPS RECIPE BY TASTY

Steps:

• Cook lasagna noodles al dente.
• In a skillet over medium heat, cook beef, sausage, onion, salt, and pepper until fully cooked.
• Add spinach and 1 cup of marinara sauce, and let simmer. Remove from heat.
• In a bowl, combine ricotta, Italian seasoning, and egg.
• Spread mixture over each lasagna noodle, then top with meat mixture. Roll up tightly and place in a disposable casserole dish.
• Let cool completely, then freeze up to 4 days.
• To bake, let thaw in the refrigerator during the day.
• Preheat oven to 350°F (180°C).
• Top with remaining 2 cups of marinara, cover tightly, and bake for 40 minutes.
• Uncover, and top with mozzarella and parmesan. Broil an additional 5 minutes or until cheese is melted to your preference.
• Enjoy!

NO-FUSS LASAGNA

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally. , In a bowl, combine eggs with cottage cheese, half of the cheddar cheese and half of the mozzarella. Set aside. Spoon a third of the meat sauce into a 13x9-in. baking dish. Place half of the uncooked noodles over sauce. Top with a third of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight., Bake, covered, at 350° for 1 hour. Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting. Freeze option: After assembling, sprinkle lasagna with remaining cheddar and mozzarella cheeses. Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

OVERNIGHT MEDITERRANEAN LASAGNA

Steps:

• In medium bowl, combine pasta sauce, olives and water; blend well. In another medium bowl, combine ricotta cheese, lemon juice and oregano; mix well.
• In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1 cup of pasta sauce mixture. Top with 4 uncooked noodles, half of the ricotta cheese mixture, half of the mozzarella cheese, half of the feta cheese and all of the spinach.
• Repeat layering with 1/2 cup sauce mixture, remaining 4 noodles, 1 cup of the remaining mozzarella cheese, remaining ricotta mixture, remaining feta cheese and remaining sauce mixture. Cover tightly with plastic wrap; refrigerate at least 12 hours or overnight.
• Heat oven to 350°F. Uncover baking dish; bake 35 minutes. Sprinkle with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 15 to 20 minutes or until casserole is bubbly, noodles are tender, and cheese is melted. Let stand 15 minutes before serving.

LAZY-DAY OVERNIGHT LASAGNA

Steps:

• 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.
• In medium bowl, mix ricotta cheese, chives, oregano and egg.
• 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.
• 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.