Lazy-Day Overnight Lasagna

Lazy-Day Overnight Lasagna created by Nif_H

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.

Ready In:
1hr 35mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@LARavenscroft
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@LARavenscroft
Contributor
"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."
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  1. Kiko5541
    Very tasty and low carb (compared to other lasagnas), too! A serving fits into my mom's per meal carb count with room to spare for a low carb dessert and small salad. I followed other reviewers and used half beef and half sausage, and I replaced 1/2 cup water for red wine. I also added some sauteed mushrooms. It was very easy! A word of caution- don't cut the lasagna right after taking it out of the oven. Wait 10-15 minutes. I cut it right away and it was very watery and saucy. It didn't affect the taste at all, just the appearance. The slices we cut later were perfect in shape. Thank you for sharing this terrific recipe!
    Reply
  2. Kiko5541
    Very tasty and low carb (compared to other lasagnas), too! A serving fits into my mom's per meal carb count with room to spare for a low carb dessert and small salad. I followed other reviewers and used half beef and half sausage, and I replaced 1/2 cup water for red wine. I also added some sauteed mushrooms. It was very easy! A word of caution- don't cut the lasagna right after taking it out of the oven. Wait 10-15 minutes. I cut it right away and it was very watery and saucy. It didn't affect the taste at all, just the appearance. The slices we cut later were perfect in shape. Thank you for sharing this terrific recipe!
    Reply
  3. Tys Kitchen
    Very good lasagna but the method for preparation is outstanding! I hate precooking lasagna noodles because they always rip and/or stick together. The precooked noodles never really taste as good. Thus I NEVER make lasagna and must wait for an invitation to someone's house to eat it. Now I can make wonderful lasagna. Thanks from both me and my family.
    Reply
  4. sylbaxt
    I always make this dish when I'm having guests on a day when I don't have time to fix anything, since it can be done the evening before. It's wonderful tasting too.
    Reply
  5. UmmBinat
    Delicious normal lasagna again and easy for a lazy day. I found it taste best a day after it was cooked. I used lean ground beef which I cooked in canola oil and added a little sea salt whcih is not needed, Classico jarred pasta sauce plus some tomato paste and water as I didn't have enough, I did not have parmesan so I just sprinkled the top with shredded mozzarella which I also used throughout, plus the rest of the ingredients. I layered mine in three layers instead of most of the meat sauce on top. Served a salad on the side with recipe#34649. I may make this again. Made for ALL YOU CAN COOK BUFFET - SPECIAL EVENT!
    Reply
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