This recipe for Homemade Overnight Lasagna is the ultimate when it comes to comfort food. Here is a no-frills, classic take on this Italian dish. The key lies in making the meat sauce a day ahead of time in order to let the flavors really meld together. While it's possible to skip the overnight rest, it's not recommended since the flavor really is so much better the next day.
Lasagna Ingredients
There are two main components to this recipe, both of equal importance: the meat sauce and the ricotta mixture. While the list of ingredients is fairly long, the process to make all of the components is simple when broken down into their individual parts.
Meat Sauce
This classic meat sauce uses 80/20 ground beef, mild Italian sausage, a combination of crushed tomatoes, tomato sauce, tomato paste, and fresh herbs. Slowly simmer the sauce for 1 hour, then allow it to cool completely. An overnight rest in the fridge allows the flavors to completely meld together, which is what really makes this dish special. The other plus of the long overnight rest in the fridge is that the sauce "sets" up a little bit and helps the lasagna stay together after you cut and serve it. You're not going to want to skip the overnight resting step; it really does make all the difference. Making the sauce ahead of time also helps with the amount of work required on the day you put everything together. Just pull the sauce out of the fridge, and begin assembling!
Quick note: There will be additional sauce leftover after the lasagna is assembled.
Ricotta Layer
The ricotta layer for the lasagna is as important as the meat sauce. It comes together quickly with minimal ingredients. It provides a rich and creamy balance to the tomato sauce, and brings the whole dish together.
Assembly & Baking
Assembling this dish is fairly straight-forward:
- Start with layering 1 & ½ cups of meat sauce on the bottom of a 9 x 13-inch baking dish.
- Top with 3 cooked noodles.
- Spread half of your ricotta mixture evenly over the noodles.
- Add ⅓rd of the mozzarella and Romano cheeses.
- Repeat with another layer consisting of 1 & ½ cups of meat sauce, 3 noodles, the remaining half of the ricotta mixture, and another ⅓rd of both mozzarella and Romano cheeses.
- Add the last layer of noodles on top.
- Cover with one last layer of 1 & ½ cups of meat sauce, and sprinkle with the remaining mozzarella and Romano cheeses.
- Bake covered at 375°F for 25 to 30-minutes, uncover and bake an additional 25 - 30-minutes.
- Remove and let cool at least 15-minutes before slicing and serving.
Step 1: Layer 1 ½ Cup of Meat Sauce on the bottom of a 9 x 13-inch casserole dish. 
Step 2: Add 3 Cooked Lasagna Noodles 
Step 3: Spread half of the ricotta mixture evenly over the noodles. 
Step 4: Sprinkle one third of the mozzarella and Romano cheese over the ricotta layer. 
Repeat with more sauce sauce, noodles, ricotta mixture, and cheese layer one more time. Top with a final layer of noodles, and 1 ½ cups of meat sauce. Top with the remaining one third of the mozzarella and Romano cheeses. -
Bake the lasagna at 375°F , covered for 25 minutes, then uncover and bake for an additional 25 minutes until melty and bubbly.
This meal doesn't just stick to your ribs - it sticks to your soul. It's a perfect way to feed a crowd, or your very hungry family. This also freezes and re-heats fantastically, so feel free to double down on the recipe and make one for now and freeze one for later!
Did you make this recipe for Homemade Overnight Lasagna?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Homemade Overnight Lasagna
Equipment
- Medium Mixing Bowl
- 9 x 13-Inch Casserole Dish
- Aluminum Foil
Ingredients
Meat Sauce
- 2 - 3 Tablespoons Neutral Oil
- 1 Onion Minced
- 2 Cloves Garlic Minced
- 1 lb. Mild Italian Sausage
- 1 lb. 80/20 Ground Beef
- 2 Tablespoons Fresh Oregano Finely Minced
- 2 Tablespoons Fresh Basil Finely Minced
- 2 Tablespoons Fresh Parsley Finely Minced
- ¼ Teaspoon Fennel Seeds Optional: grind for more pronounced flavor
- 1 ½ Teaspoons Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 (28 oz.) Can Crushed Tomatoes
- 1 (15 oz.) Can Tomato Sauce
- 2 (6 oz. each) Cans Tomato Paste
- ½ Cup Water
- 2 Tablespoons + 1 Teaspoon Granulated Sugar
- ½ Teaspoon Worcestershire Sauce
Ricotta Cheese Mixture
- 1 (16 oz.) Container Ricotta Cheese
- 1 Egg Beaten
- ½ Teaspoon Kosher Salt
- 2 Tablespoons Fresh Parsley Finely Minced
Pasta
- 4 - 6 Quarts Boiling Water Salted
- 9 Lasagna Noodles
Cheese Mixture
- 1 lb. Whole Milk Low Moisture Mozzarella Cheese Grated
- ¾ Cup Pecorino Romano Cheese Grated
Instructions
Day 1 - Meat Sauce
- The day before assembly and serving, heat a large Dutch oven over medium high heat and add 2 - 3 tablespoons of neutral oil.
- Add onion and sauté until translucent, approximately 5 to 8-minutes.
- Add garlic and cook until fragrant, approximately 30 seconds.
- Add ground beef and Italian sausage, stirring continuously until well browned, approximately 10 to 15-minutes.
- Add oregano, basil, parsley, fennel, salt, pepper, and sauté for an additional 1 to 2-minutes, stirring to incorporate.
- Add all of the tomato products and water, stirring to combine.
- Add the sugar, Worcestershire sauce, and bring sauce to a simmer.
- Lower heat to low, and simmer partially covered for 1-hour, stirring occasionally.
- Remove from heat and allow to cool, approximately 1 - 2 hours.
- Cover and refrigerate overnight.
Day 2
- The next day, remove the meat sauce from the fridge approximately 1-hour before assembly to let the sauce warm up some.
- While the sauce is warming up, cook lasagna noodles according to package directions and strain.
- While the noodles are cooking, combine the ricotta, egg, parsley, and salt in a medium mixing bowl.
Assembly
- Preheat the oven to 375°F
- Spread 2 cups of meat sauce in the bottom of a 9x13-inch casserole dish.
- Lay 3 noodles over meat sauce.
- Spread ½ of the ricotta cheese mixture evenly over noodles.
- Top with ⅓ of the mozzarella and Romano cheeses.
- Repeat with an additional layer of 2 cups meat sauce, 3 noodles, the remaining ½ of the ricotta mixture, and ⅓ of the mozzarella and Romano cheeses.
- Add an additional 2 cups of meat sauce, and 3 more noodles.
- Top with an additional 2 cups of meat sauce and the remaining ⅓ of the mozzarella and Romano cheeses.
- Cover with aluminum foil sprayed with cooking spray to ensure it doesn't stick.
- Bake, covered for 25 to 30-minutes. Uncover, and bake an additional 25 to 30-minutes.
- Optionally, broil for 3 - 5 minutes on high to brown the cheese if is not melted enough.
- Remove and let cool for at least 15-minutes before slicing and serving.
- Garnish with fresh parsley and grated Romano cheese.
Greg says
We had this for supper the other night and it was so good! We had enough for lunch the next day and it was even better!
Spencer Klickman says
Thank you! So glad you enjoyed it!
Spencer Klickman says
Thanks! It really is better the longer it sits!
Michelle says
Meaty and delicious!
Paula says
Super delicious!
Spencer Klickman says
Thank you so much! I'm glad you liked it!