Make-Ahead Lasagna

Total Time Prep: 35 min. + chilling Bake: 55 min. + standing
Yield 12 servings
Test Kitchen Approved
A few smart shortcuts transform lasagna from an all-afternoon project to something you can have assembled in just about half an hour.

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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

1 piece: 462 calories, 27g fat (12g saturated fat), 117mg cholesterol, 931mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 30g protein.

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
Recipe Creator

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