THE BEST MAKE-AHEAD LASAGNA
This recipe comes from an America's Test Kitchen cookbook entitled The Best Make-Ahead Recipe. Everything I've made from this cookbook has been superb and this is my new favorite! The best part about this recipe is that it uses Barilla's No Boil Lasagna Noodles. After making this lasagna I will never use another kind of noodle! The noodles mimic fresh pasta because they turn out delicate, not chewy like other no-boil noodles I've tried. Make sure to use good quality canned tomatoes and don't be alarmed about the sauce tasting too tomato-y and sharp because the taste mellows dramatically in the final dish. The recipe calls for meatloaf mix but if you can't find it (or in my experience, aren't willing to pay the high price) you can substitute lean ground beef, pork, italian sausage, or any combination thereof. Whole milk ricotta cheese and mozzarella give the best results if you are freezing this dish to serve later but if you are baking this immediately then skim or part-skim ingredients can be substituted without any loss in flavor.
Provided by muncheechee
Categories < 4 Hours
Time 1h40m
Yield 1 Lasagna, 8 serving(s)
Number Of Ingredients 18
Steps:
- FOR THE SAUCE: Heat the oil in a Dutch oven (or large pot) over medium heat until shimmering.
- Add the onions and cook until softened but not browned, about 3 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in the meat, 1 teaspoon salt, 1 teaspoon pepper and cook, breaking the meat into small pieces until the meat loses its raw color but has not browned, about 4 minutes.
- Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes.
- Stir in the tomato puree and drained diced tomatoes (and a splash of your favorite red wine if you feel so inclined).
- Bring to a simmer and cook until the flavors are blended, about 3 minutes.
- Season with salt and pepper to taste; set aside.
- FOR THE RICOTTA FILLING: Stir all the ingredients together until combined; set aside.
- TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat).
- Place 3 noodles in a single layer.
- Spread each noodle with 1/3 cup of the ricotta mixture.
- Sprinkle with 1 cup mozzerella.
- Spoon 1 cup of sauce evenly over the cheeses.
- Repeat layering twice more.
- Place the remaining 3 noodles on top, cover with the remaining sauce, and sprinkle with 1 cup mozzerella and the Parmesan.
- TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
- TO SERVE: Adjust an oven rack to the middle position and pre-heat to 400 degrees. Unwrap the dish and cover tightly with aluminium foil that has been sprayed with vegetable oil spray (or use nonstick foil). Place a rimmed baking sheet under the dish to catch any overspill. Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before cutting and serving.
- TO SERVE RIGHT AWAY: Follow instructions above, reducing covered baking time to 15 minutes.
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
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.
MAKE AHEAD LASAGNA
Make and share this Make Ahead Lasagna recipe from Food.com.
Provided by nleewebb
Categories < 4 Hours
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cook lasagna noodles according to package directions.
- in separate bowl, combine cottage cheese, ricotta cheese, parmesan cheese and 1 cup mozzarella cheese and pesto.
- In large skillet, brown ground beef, draining off any accumulated grease. Add chopped onion and minced garlic. Saute' until onion is translucent. Stir in pasta sauce.
- Layer 1 cup beef mixture, 3 noodles, and 2 1/2 cups cottage cheese mixture in a lightly greased 13- x 9-inch baking dish. Top with 3 noodles, 2 cups beef mixture, and 3 more noodles. Top with remaining cottage cheese mixture, 3 noodles, and beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
- Cover with plastic and then foil. Refrigerate overnight.
- Remove from refrigerator and let set on counter until oven is pre-heated to 375.
- Bake covered for 30 minutes. Uncover and bake for 20 additional minutes, or until cheese is bubbly and lightly browned.
Nutrition Facts : Calories 545.7, Fat 26.3, SaturatedFat 13.3, Cholesterol 136.1, Sodium 958.8, Carbohydrate 37.2, Fiber 3.1, Sugar 10.5, Protein 38.4
MAKE-AHEAD LASAGNA
Make and share this Make-Ahead Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage and beef over medium heat until no longer pink; drain.
- Stir in pizza sauce and marinara sauce; taste and adjust seasoning with salt and pepper, if needed.
- In a large bowl, combine the eggs, ricotta, Parmesan, parsley, and pepper.
- Spread 1 cup meat sauce into a greased 13 x 9 inch baking dish.
- Layer with 4 noodles, half of the cheese mixture, 1 cup meat sauce and 1 cup mozzarella.
- Repeat layers.
- Top with remaining noodles, meat sauce, and mozzarella.
- Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking.
- Bake, covered, at 375° for 45 minutes.
- Uncover; bake 10-15 minutes longer or until cheese is melted.
- Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 631.5, Fat 36.7, SaturatedFat 18, Cholesterol 150.3, Sodium 1287, Carbohydrate 29.9, Fiber 2.3, Sugar 6.9, Protein 43.5
MAKE-AHEAD LASAGNA
Looking for a classic Italian cuisine dinner? Then check out this cheesy beef lasagna casserole - a delicious meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h5m
Yield 8
Number Of Ingredients 15
Steps:
- Peel and chop the onion to measure 1/2 cup.
- In a 4-quart Dutch oven, cook the beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Place a strainer or colander in a large bowl; line strainer with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Return beef mixture to Dutch oven; discard paper towels and any juices in the bowl.
- Into the beef, stir the parsley, basil, sugar, seasoned salt, tomatoes (with liquid), soup, tomato paste and water. Heat to boiling over high heat, stirring occasionally. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered 20 minutes.
- In an ungreased 13x9-inch (3-quart) glass baking dish, spread 2 cups of the sauce mixture. Top with 4 uncooked noodles. Spread half of the cottage cheese over noodles; spread with 2 cups sauce mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining cottage cheese, 2 cups sauce mixture and remaining mozzarella cheese. Top with remaining noodles and sauce; sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake covered 30 minutes. Remove foil; bake 30 to 40 minutes longer or until hot in center. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 55 mg, Fiber 3 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 11 g, TransFat 1/2 g
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
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
REALLY EASY MAKE AHEAD LASAGNA FOR TWO
I love lasagna but am not too crazy about freezing the leftovers. I also hate boiling the noodles so I made this recipe for a fast and yummy lasagna for DH and myself. It is made the day before so it simplifies the meal the next day. It can serve four but around here ,,,, mmmmm.... uhhhh, oh well...... This is as easy as can be and the ingredients can be what you like.
Provided by Secret Agent
Categories One Dish Meal
Time 1h20m
Yield 1 casserole with leftovers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the filling ingredients together reserving 1/2 cup of mozzarella for the top of the lasagna.
- Put 1/2 cup of sauce in the bottom of an 8 x 8 brownie pan or casserole dish (use glass or ceramic).
- layer noodles over sauce and spoon 1/3 of the cheese mixture onto the noodles and then spoon on more sauce.
- Layer noodles for the second layer in the opposite direction, add 1/3 of the filling on top and then more sauce. Repeat until the pan is full.
- Cover the top layer of noodles with remaining sauce and 1/2 cup of mozzarella cheese.
- Cover with plastic wrap and store in the refrigerator for up to 2 days.
- To Bake:.
- Remove the lasagna from the fridge 1/2 hour before baking. Remove plastic wrap and cover the dish with foil. Preheat the oven to 350 and bake about 45 minutes to an hour until the lasagne tests hot. If you like a crunchy top just uncover for about 15 minutes.
Nutrition Facts : Calories 523.3, Fat 25.6, SaturatedFat 14.3, Cholesterol 82.6, Sodium 951.4, Carbohydrate 44, Fiber 4.2, Sugar 11.3, Protein 28.4
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
MAKE-AHEAD LASAGNA ROLL-UPS RECIPE BY TASTY
Here's what you need: lasagna noodles, ground beef, ground pork sausage, onion, salt, pepper, marinara sauce, ricotta cheese, fresh baby spinach, italian seasoning, egg, shredded mozzarella cheese, shredded parmesan cheese
Provided by Hannah Williams
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 851 calories, Carbohydrate 27 grams, Fat 51 grams, Fiber 3 grams, Protein 61 grams, Sugar 6 grams
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- In a large saucepan or Dutch oven over medium-high heat, add beef, sausage, and onion and cook until mostly browned, about 5 minutes. Drain if desired. Stir in garlic until fragrant, about 30 seconds.
- Meanwhile, in a large bowl, combine ricotta cheese with egg, parsley, and salt. Chill until the sauce is finished.
- In the bottom of a 9-inch x 13-inch baking dish, spread 2 cups meat sauce. Arrange a single layer of uncooked noodles over the meat sauce (I do 3 full-size noodles lengthwise and then a partial noodle crosswise). Spread with a heaping 2/3 cup of the ricotta mixture. Top with about 1 1/2 cups (5 ounces) of mozzarella. Sprinkle with 1/3 cup Parmesan cheese.
- Preheat oven to 375 degrees. Bake, covered with foil, for 25 minutes. Remove foil and bake an until hot and bubbly, about 25 minutes longer. Cool 5 minutes, then garnish with parsley before serving if desired.
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