Overnight Lasagna

I’ve been making this recipe for at least 20 years.  I’ve tried a couple others, just for fun, but always end up coming back to this one.  One thing I really like about this recipe is that you don’t have to cook the lasagna noodles in advance and you can make the lasagna the night before.

Directions:

Brown 2 lbs. Italian sausage.  Add ½ c. finely chopped onion and 1 tsp. salt (I always forget the salt and it’s just fine).  Cook over medium heat until sausage is cooked through.  Drain.

In medium bowl, combine:

  • 32 oz. spaghetti sauce (I can’t get a jar of 32 oz. spaghetti sauce anymore so sometimes I use the 26 ounce jar and an 8 ounce can of tomato sauce)
  • 1 c. water
  • 2 tsp. dried oregano
  • dash pepper (I always forget this)
  • ¼ tsp. sugar

In another bowl, combine:

  • 1 egg, beaten
  • 15 oz. ricotta
  • ¼ c. grated parmesan
  • 8 oz. shredded mozzarella
  • 1 tsp. parsley flakes

Cover bottom of 9×13 greased pan with 1 cup spaghetti sauce mixture.  Alternate layers 2 times:

  • Uncooked noodles (they don’t fit perfectly  in my pan so I just break off pieces to fit)
  • Cheese mixture
  • Italian sausage
  • Spaghetti sauce (about 2 cups per layer)

Sprinkle remaining ¼ c. parmesan over top.  Cover and refrigerate or freeze.  To bake, cover with foil (grease the foil and it won’t stick as bad to the top of the lasagna) and bake at 350 for 45 minutes.  Take off foil and bake 15 minutes more.  (I usually put a large cookie sheet under the pan just in case any of the mixture spills over.  The dish is very full!)

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