Overnight Lasagna Recipes

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LAZY-DAY OVERNIGHT LASAGNA

No boiling required in this easy make-ahead recipe. Just let the uncooked noodles absorb the liquid in the fridge overnight, then pop in the oven!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 13h35m

Yield 12

Number Of Ingredients 10



Lazy-Day Overnight Lasagna image

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.

Nutrition Facts : Calories 380, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 7 g, TransFat 0 g

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

GRAMMY'S OVERNIGHT LASAGNA

My Grammy's version of lasagna. Prepared the day before and left in the fridge overnight, it pops quickly into the oven and is on the table in no time. Sometimes I'll gussy it up with herbs and spices, but there is something nice and simple and homey about how Grammy made it. Easily halved or doubled!

Provided by AuLait

Categories     World Cuisine Recipes     European     Italian

Time 9h15m

Yield 8

Number Of Ingredients 8



Grammy's Overnight Lasagna image

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.

Nutrition Facts : Calories 558.5 calories, Carbohydrate 43.5 g, Cholesterol 93.8 mg, Fat 24.4 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 11.6 g, Sodium 1339.2 mg, Sugar 11.2 g

1 ½ pounds ground beef
1 (30 ounce) jar marinara sauce
¾ cup water
1 teaspoon salt
12 lasagna noodles
1 (16 ounce) package cottage cheese
12 ounces grated mozzarella cheese
½ cup grated Parmesan cheese

OVERNIGHT MEDITERRANEAN LASAGNA

Enjoy this Mediterranean lasagna made with frozen spinach and three types of cheese - a delicious casserole dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 13h25m

Yield 8

Number Of Ingredients 10



Overnight Mediterranean Lasagna image

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.

Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 55 mg, Fiber 3 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 2 g

1 (26 to 28-oz.) jar basil and tomato-flavored tomato pasta sauce
1 (2 1/4-oz.) can sliced ripe olives, drained
1 cup water
1 (15-oz.) container ricotta cheese
2 tablespoons lemon juice
2 teaspoons dried oregano leaves
8 uncooked lasagna noodles
16 oz. (4 cups) shredded mozzarella cheese
1 (4-oz.) pkg. basil and tomato feta cheese, crumbled
1 (9-oz.) pkg. frozen spinach, thawed, well drained

OVERNIGHT LASAGNA

I found this recipe in a cookbook that I just received called "Betty Crocker Country Favorties" and I am posting it here to try at a later date. Sounds easy!

Provided by senseicheryl

Categories     One Dish Meal

Time 1h20m

Yield 1 9 x 13 inch pan, 6 serving(s)

Number Of Ingredients 15



Overnight Lasagna image

Steps:

  • Cook beef, onion and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  • Stir in parsley, sugar, basil, seasoned salt, tomatoes, tomato soup, tomato paste and water; break up tomatoes.
  • Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 20 minutes.
  • 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; top with 2 cups of the sauce mixture. Sprinkle with 1 cup mozzarella cheese.
  • Repeat with 4 noodles, the remaining cottage cheese, 2 cups of the sauce mixture and the remaining 1 cup mozzarella cheese.
  • Top with the remaining noodles and sauce mixture; sprinkle with Parmesan cheese.
  • Cover and refrigerate up to 12 hours.
  • Heat oven to 350 degrees. Bake covered 30 minutes.
  • Uncover and bake 30 to 40 minutes longer or until hot and bubbly.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 607.1, Fat 24.8, SaturatedFat 12, Cholesterol 93.1, Sodium 1095.7, Carbohydrate 56.4, Fiber 4.8, Sugar 14.1, Protein 40.1

1 lb ground beef
1 medium onion, chopped (1/2 cup)
1 garlic clove, crushed
1/3 cup fresh parsley leaves, chopped (or you can use 2 tablespoons dried parsley)
1 tablespoon sugar
2 tablespoons chopped fresh basil (or you can use 1 1/2 teaspoons dried basil leaves)
1 teaspoon seasoning salt
1 (16 ounce) can whole tomatoes, undrained
1 (10 3/4 ounce) can condensed tomato soup
1 (6 ounce) can tomato paste
2 1/2 cups water
12 lasagna noodles, uncooked (12 ounces)
1 (12 ounce) container cream-style cottage cheese
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated parmesan cheese

LAZY-DAY OVERNIGHT LASAGNA

This is the lasagna recipe that I have used for years. I like the fact that you don't have to cook the noodles first. Found this in one of those cookbooks that you find at the check out stand. My recipe is getting tattered and worn so I thought I would post it here for safe keeping. Cooking time does not include setting overnight. I've posted the recipe to be gluten free, but you could easily use regular noodles in place of the brown rice lasagna.

Provided by LARavenscroft

Categories     One Dish Meal

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 10



Lazy-Day Overnight Lasagna image

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.

1 lb lean ground beef (or mild Italian sausage)
1 (32 ounce) jar spaghetti sauce
1 cup water
15 ounces ricotta cheese
2 tablespoons fresh chives, chopped
1/2 teaspoon dried oregano
1 egg
8 ounces lasagna noodles, brown rice, uncooked
1 (16 ounce) package mozzarella cheese, sliced
2 tablespoons parmesan cheese, grated

OVERNIGHT LASAGNA

Make and share this Overnight Lasagna recipe from Food.com.

Provided by RepoGuysWife

Categories     One Dish Meal

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 11



Overnight Lasagna image

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.

Nutrition Facts : Calories 507.9, Fat 27.3, SaturatedFat 14.5, Cholesterol 98.7, Sodium 1420.9, Carbohydrate 37.1, Fiber 2.2, Sugar 16.2, Protein 28.6

16 ounces ricotta cheese
3 ounces cream cheese, softened
1 egg, beaten
1 cup grated parmesan cheese
2 cups frozen chopped spinach, thawed, well drained
1 lb frozen meatballs
2 (28 ounce) jars spaghetti sauce
1 cup water
3 cups grated mozzarella cheese
8 uncooked lasagna noodles
1 cup grated parmesan cheese

MAKE-AHEAD LASAGNA

This is an old standby when time's limited and guests are expected for dinner. It's a combination of several easy lasagna recipes I have tried over the years. -Mary Grimm, Williamsburg, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 11



Make-Ahead Lasagna image

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.

Nutrition Facts : Calories 462 calories, Fat 27g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 931mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 30g protein.

1 pound ground beef
1 pound bulk hot Italian sausage
2 cups marinara sauce
1 can (15 ounces) pizza sauce
2 large eggs, lightly beaten
1 carton (15 ounces) whole-milk ricotta cheese
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon pepper
12 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese

OVERNIGHT LASAGNA

Provided by My Food and Family

Categories     Recipes

Time 9h30m

Number Of Ingredients 11



Overnight Lasagna image

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 pkg (16 oz.) ricotta cheese
1 pkg (3 oz.) cream cheese, softened
1 egg, beaten
1 cup grated Kraft Parmesan Cheese
2 cups frozen cut leaf spinach, thawed, well drained
1 lb frozen meatballs
2 jars (28 oz. each) spaghetti sauce
8 uncooked lasagna noodles
1 cup water
3 cups grated mozzarella cheese
1 cup grated parmesan cheese

OVERNIGHT VEGETARIAN LASAGNA

This a lasagna that you want to make a day ahead of time, to allow the flavors to marry. This is one of my teenager's favorite dishes.

Provided by shell42970

Categories     Cheese

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15



Overnight Vegetarian Lasagna image

Steps:

  • Cook and drain noodles as directed on package.
  • Mix broccoli, carrots, tomatoes, bell peppers, salt, and beans. Set aside.
  • In a separate bowl, mix ricotta, Parmigiano cheese, parsley, and egg. Set aside.
  • In a small sauce pan, saute the garlic, then add the marinara and heat through.
  • Heat oven to 350 degrees.
  • Spread a thin layer of the marinara in a 9 x 13 x 2 pan.
  • Place 3 lasagna noodles over the marinara.
  • Carefully spread half the cheese mixture over the noodles (I use my fingers to press it into place).
  • Spread remaining marinara over the cheese.
  • Top with 3 more noodles.
  • Spread half the vegetable/bean mixture over the noodles.
  • Sprinkle with one cup of the mozzarella cheese.
  • Top with remaining 3 noodles.
  • Spread with remaining vegetable mixture.
  • Sprinkle with remaining mozarella.
  • Cover with foil and refrigerate for 24 hours.
  • Bake, uncovered, for 35-40 minutes.
  • Allow to stand for 10 minutes before cutting and serving.

Nutrition Facts : Calories 439.3, Fat 18.9, SaturatedFat 9.8, Cholesterol 80.4, Sodium 1071.6, Carbohydrate 45.9, Fiber 5.3, Sugar 15.6, Protein 23

9 lasagna noodles, uncooked
3 cups fresh broccoli, lightly steamed
3 large carrots, shredded (approx. 2 C)
14 1/2 ounces diced tomatoes, drained
1 medium red bell pepper, sliced thinly
1 medium green bell pepper, sliced thinly
15 ounces salad beans or 15 ounces chili beans, rinsed and drained
1/4 teaspoon salt
15 ounces ricotta cheese
1/2 cup freshly grated parmigiano-reggiano cheese
1/4 cup fresh curly-leaf parsley, chopped
1 large egg
1 garlic clove, finely chopped
28 ounces marinara sauce, heated
2 cups shredded mozzarella cheese

OVERNIGHT LASAGNA

Number Of Ingredients 15



Overnight Lasagna image

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.

Nutrition Facts : Nutritional Facts Serves

1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, crushed
1/3 cup chopped fresh or 2 tablespoons dried parsley leaves
1 tablespoon sugar
2 tablespoons chopped fresh or 1 1/2 teaspoon dried basil leaves
1 teaspoon seasoned salt
1 (16-ounce) can whole tomato, undrained
1 (10 3/4-ounce) can condensed tomato soup
1 (6-ounce) can tomato paste
2 1/2 cups water
12 uncooked lasagna noodles (about 12 ounces)
1 (12-ounce) container creamed cottage cheese
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese

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From allrecipes.com


OVERNIGHT BREAKFAST LASAGNA RECIPE - JULIE'S EATS & TREATS
Slowly whisk flour into milk until smooth. Cook over medium heat until thickened. Stir in American cheese and stir until cheese is melted. Spread 1/2 c. of cheese sauce on bottom of pan. Layer with 3 lasagna noodles. Top with a 1/3 of the bacon, ham and onions, a 1/3 of the shredded cheddar cheese and 1/3 of cheese sauce. Repeat layers twice.
From julieseatsandtreats.com


OVERNIGHT VEGETABLE LASAGNA RECIPE | MYRECIPES
Spoon one-third tomato mixture into bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray. Place 3 uncooked lasagna noodles over tomato mixture; top with one-third zucchini.
From myrecipes.com


OUR 15 BEST LASAGNA RECIPES OF ALL TIME | ALLRECIPES
This lasagna is the perfect make-ahead dinner — recipe creator ETHELMERTZ suggests making it a full day in advance and refrigerating it overnight to allow the flavors to intensify. Reviewers recommend adding extra sauce to the lasagna to keep it from being dry. "I have found my staple lasagna recipe! I put it together the night before, baked it covered for 1 …
From allrecipes.com


RECIPES - OVERNIGHT S'MORES LASAGNA | GOODCOOK
Overnight S'Mores Lasagna. In a large mixer, combine marshmallow fluff and cream cheese until smooth. Line the bottom of a Good Cook 9x13" pan with chocolate graham crackers. Spread 1/3 of the marshmallow mixture on top. Cover with a second layer of chocolate graham crackers. Spread half of the remaining marshmallow mixture on top.
From goodcook.com


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