Lazy Day Overnight Lasagna
This is another long time recipe. I’ve been making this since we moved into our house. It’s the perfect recipe for cold winter nights, company, growing boys, and to satisfy a comfort food craving. When we first got married I had tried traditional lasagna recipes. It’s a lot of work! The number of times I have burnt myself on lasagna noodles alone makes it not worth it. Then I found this recipe in a good old fashioned cookbook. We fell in love and it’s the only traditional style lasagna we make now. Just remember to plan a day in advance as it sits in the refrigerator overnight. For company we often make 2 pans, one with sausage and one with ground beef.
- 1 lb mild bulk Italian sausage or ground beef
- 28 ounce jar spaghetti sauce
- 1 cup water
- 15 ounce container ricotta cheese
- 2 tablespoons
chopped fresh dried chives (or sometimes I omit depends on sauce)
- ½ teaspoon dried oregano
- 1 egg
- 8 ounces uncooked lasagna noodles
- 16 ounces mozzarella cheese,
- 2 tablespoons parmesan cheese, grated
|Brown sausage in large skillet over medium-high heat. Drain well. Add spaghetti sauce and water; blend well. Bring to boil. Reduce heat to low; simmer 5 minutes.
|In medium bowl, combine ricotta cheese, cives, oregano and egg; mix well.
|To assemble, in ungreased 13×9-inch baking dish, spread 1 ½ cups meat sauce. Top with half each of noodles, ricotta cheese mixture, and mozzarella cheese. Repeat with 1 ½ 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 350º. Uncover baking dish; bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving.
Makes 12 servings
Source : Pillsbury : The Best of Classic® Cookbook
This entry was posted in Beef
and tagged make ahead
. Bookmark the permalink