Homemade Overnight Lasagna
This Homemade Overnight Lasagna is the ultimate comfort food. Feed a crowd (or your very hungry family) and give them a hug at the same time!
Servings: 12 Adults
Calories: 470kcal
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.
Notes
There will be some additional sauce leftover after the lasagna is assembled.
Nutrition
Calories: 470kcal | Carbohydrates: 22g | Protein: 27g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 1028mg | Potassium: 328mg | Fiber: 1g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 412mg | Iron: 2mg
