Make-Ahead Lasagna
This make-ahead lasagna is a comforting dish featuring layers of seasoned beef, creamy ricotta, and melty mozzarella, perfect for busy weeknights and potlucks.
Ingredients
Lasagna Components
- 9 pieces lasagna noodles
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divided: 1 cup into ricotta, 1 cup for topping)
- 1 cup grated Parmesan cheese
- 2 pieces eggs
- 2 tablespoons fresh parsley, chopped
- 4 cups marinara sauce
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package directions. Drain and lay flat to prevent sticking.
- Heat a large skillet over medium. Add the ground beef, chopped onion, and minced garlic. Cook, breaking the meat apart, until no pink remains. Drain excess fat and season with salt and pepper.
- In a bowl, stir together the ricotta, 1 cup of shredded mozzarella, Parmesan, eggs, parsley, and a pinch of salt and pepper until smooth.
- Spoon a thin layer of marinara sauce across the bottom of a 9x13-inch baking dish.
- Layer three lasagna noodles over the sauce. Spread half the ricotta mixture across the noodles. Add half the cooked beef, then a layer of sauce. Repeat: three noodles, remaining ricotta, remaining beef, and more sauce.
- Top with the final three noodles, remaining sauce, and the remaining 1 cup of mozzarella.
Baking
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake an additional 15 minutes, until the cheese is melted, bubbling, and lightly golden.
- Let rest for 15 minutes before slicing.
Notes
Can be assembled ahead of time and refrigerated up to 24 hours. Use whole eggs for structure in the ricotta mix; the eggs help set the filling when baked. Don't skip the resting time.