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Make-Ahead Homemade Lasagna Easy and Tasty Recipe

by on March 15, 2025

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Craving comfort food that saves you time? This Make-Ahead Homemade Lasagna recipe is your answer! Packed with rich flavors and creamy layers, it’s perfect for busy days. You can prep it ahead of time and bake when you’re ready. Follow my easy steps to create a dish that warms the heart and pleases the family. Get ready to impress with this tasty, make-ahead meal! Let’s dive in!

- 12 lasagna noodles - 1 pound ground beef (or turkey) - 1 (15-ounce) container ricotta cheese To make your lasagna, start with the main ingredients. You need lasagna noodles to build the layers. Ground beef or turkey adds flavor and protein. Ricotta cheese gives the dish its creamy goodness. - 2 teaspoons Italian seasoning - 1 (28-ounce) can crushed tomatoes - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 egg - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon salt - ½ teaspoon black pepper - Fresh basil leaves for garnish (optional) The seasonings bring your lasagna to life. Italian seasoning adds warmth and depth. Crushed tomatoes provide a rich sauce base. Shredded mozzarella and grated Parmesan give that perfect cheesy pull. The egg binds the ricotta, making it smooth. Onions and garlic add layers of flavor. Salt and pepper enhance everything. Don’t forget fresh basil for a lovely touch at the end! {{ingredient_image_2}} To cook the noodles, fill a large pot with salted water. Bring this water to a strong boil. Carefully add the lasagna noodles. Cook them according to the package directions, about 8-10 minutes, until they are al dente. Drain the noodles well. Lay them flat on a baking sheet. This will help prevent sticking. For the meat sauce, heat a large skillet over medium heat. Add your ground beef or turkey, diced onion, and minced garlic. Cook this mixture for 6-8 minutes. Stir occasionally until the meat is brown and the onions are soft. Be sure to drain any extra fat. This helps keep your meal lean. Next, stir in the crushed tomatoes along with the Italian seasoning, salt, and black pepper. Let this mixture simmer on low heat for about 15 minutes. This step blends the flavors well and makes the sauce rich. In a medium bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix well until everything is smooth. This mixture adds creaminess to your lasagna layers. Grab a 9x13-inch baking dish for assembly. Start by spreading a thin layer of meat sauce on the bottom. This prevents sticking. Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture on top. Then, add a layer of meat sauce and a sprinkle of shredded mozzarella cheese. Repeat these layers once more. Finish with the last noodles, meat sauce, and remaining cheeses. Once assembled, cover the dish tightly with plastic wrap or aluminum foil. This helps the flavors deepen. Refrigerate the lasagna for at least 2 hours or, for the best taste, overnight. When you are ready to bake, preheat your oven to 375°F (190°C). Remove the cover from your dish. Place the lasagna in the oven and bake for 45 minutes. You want the top to be golden brown and bubbling. After baking, let it sit for 10-15 minutes before cutting. This helps the layers stay together. - Pasta cooking tips: Cook the lasagna noodles in salted water. This adds flavor. Make sure to follow the package instructions. Aim for al dente texture, so they don’t turn mushy. After cooking, lay them flat on a baking sheet. This keeps them from sticking together. - Ensuring flavorful meat sauce: Start with a hot skillet for your meat. Brown your ground beef or turkey well for deep flavor. Add diced onion and minced garlic early. This brings out their sweetness. Once browned, drain any excess fat. Then, stir in crushed tomatoes and seasonings. Let it simmer gently. This melds the flavors nicely. - Best methods for reheating: When you’re ready to eat, preheat your oven to 375°F. Cover the lasagna with foil to keep heat in. Bake for about 30 minutes. This warms it evenly. - Structures to maintain moisture: To keep the lasagna from drying out, don’t skip the foil. It traps steam and keeps the dish moist. Let it sit for a few minutes after taking it out. This helps the layers settle before serving. - Pairing suggestions with sides: A side salad adds freshness. Toss greens with a light vinaigrette. Garlic bread pairs well too. It’s perfect for soaking up any sauce. You can also drizzle some extra virgin olive oil on top for extra flavor. Pro Tips Use No-Boil Noodles: For an even easier make-ahead option, consider using no-boil lasagna noodles. They will soften perfectly during baking, eliminating the need for pre-cooking. Add Veggies: Sneak in some extra nutrition by layering in cooked spinach, zucchini, or mushrooms between the cheese and meat layers for added flavor and texture. Flavor Boosting: Enhance the meat sauce by adding a splash of red wine or a tablespoon of sugar to balance the acidity of the tomatoes for a richer taste. Freezer Friendly: This lasagna freezes well! Assemble it in an aluminum or freezer-safe dish, and wrap it tightly. Bake from frozen, adding an extra 15-30 minutes to the cooking time. {{image_4}} You can easily make a tasty vegetarian lasagna. Instead of meat, try using vegetables. Great choices include spinach, zucchini, or mushrooms. You can also add bell peppers or eggplant. Sauté the veggies first to bring out their flavors. Layer these veggies just like you would with meat. This way, you keep your lasagna hearty and flavorful. If you need a gluten-free option, you have choices for noodles. Look for gluten-free lasagna noodles made from rice or corn. These noodles cook well and hold up nicely. You can also use thin slices of zucchini or eggplant as a noodle substitute. This keeps your dish light and healthy while still delivering great taste. Cheese is key to a good lasagna. While ricotta and mozzarella are classic, don’t limit yourself. Mix in different cheeses for variety. Try goat cheese for a tangy twist or provolone for a sharper flavor. You can even use a blend of cheeses for depth. Just remember to balance your cheese layers for the best results. This will make each bite creamy and rich. After you make your lasagna, you may have some left over. Store it in the fridge. Wrap it tightly with plastic wrap or aluminum foil. This keeps it fresh. You can refrigerate the lasagna for up to four days. If you want to eat it later, think about freezing it instead. To freeze your lasagna, let it cool first. Then, cut it into portions. Wrap each piece in plastic wrap. After that, place the wrapped pieces in a freezer-safe bag. You can freeze lasagna for up to three months. When you’re ready to eat, take the lasagna out of the freezer. Put it in the fridge to thaw overnight. This helps keep the texture nice. Once thawed, reheat it in the oven at 350°F (175°C) until hot. Enjoy your homemade lasagna whenever you like! Yes, you can make the lasagna a day ahead. This saves time and lets flavors blend. After assembling, cover it well and refrigerate. Let it rest for at least 2 hours. For best taste, chill it overnight. This way, when you bake, the lasagna will be even more flavorful. Yes, you can use no-boil lasagna noodles. They work well and save time. Just layer them with sauce and cheese as you would with regular noodles. They soften while baking. Keep in mind that you may need to add a bit more sauce to prevent dryness. Let the lasagna sit for 10-15 minutes before serving. This helps it set and makes slicing easier. If you cut it right away, it may fall apart. The resting time allows the layers to firm up. This ensures each slice looks great on your plate. Yes, ground turkey is a good substitute for beef. It is leaner and lower in fat. This makes for a healthier dish. However, turkey can be drier than beef. To keep it moist, add a little extra sauce or cheese. This will help balance the flavors. Making lasagna at home is both fun and rewarding. You learned about the main ingredients, like noodles, meat, and cheese, and how to prepare each layer. I shared tips for cooking perfect noodles and making a rich meat sauce. You can adapt the recipe to suit your taste, whether you're vegetarian or gluten-free. Don’t forget about storage tips, so leftovers stay fresh. Enjoy exploring these steps and variations to make your best lasagna yet! Try it, savor it, and impress your family and friends.

Why I Love This Recipe

  1. Make-Ahead Convenience: This lasagna can be assembled in advance and stored in the fridge, making it perfect for busy weekdays or entertaining guests.
  2. Layered Flavors: The combination of rich meat sauce, creamy ricotta, and melted mozzarella creates a delightful harmony of flavors in every bite.
  3. Customizable Ingredients: Feel free to swap out the meat for a vegetarian option or add your favorite vegetables to make it your own!
  4. Family-Friendly Dish: This recipe serves 6-8, making it an ideal choice for family dinners or gatherings where everyone can enjoy a hearty meal.

Ingredients

Main Ingredients for Lasagna

– 12 lasagna noodles

– 1 pound ground beef (or turkey)

– 1 (15-ounce) container ricotta cheese

To make your lasagna, start with the main ingredients. You need lasagna noodles to build the layers. Ground beef or turkey adds flavor and protein. Ricotta cheese gives the dish its creamy goodness.

Seasonings and Additional Ingredients

– 2 teaspoons Italian seasoning

– 1 (28-ounce) can crushed tomatoes

– 2 cups shredded mozzarella cheese

– 1 cup grated Parmesan cheese

– 1 egg

– 1 small onion, diced

– 2 cloves garlic, minced

– 1 teaspoon salt

– ½ teaspoon black pepper

– Fresh basil leaves for garnish (optional)

The seasonings bring your lasagna to life. Italian seasoning adds warmth and depth. Crushed tomatoes provide a rich sauce base. Shredded mozzarella and grated Parmesan give that perfect cheesy pull. The egg binds the ricotta, making it smooth. Onions and garlic add layers of flavor. Salt and pepper enhance everything. Don’t forget fresh basil for a lovely touch at the end!

Step-by-Step Instructions

Cooking the Lasagna Noodles

To cook the noodles, fill a large pot with salted water. Bring this water to a strong boil. Carefully add the lasagna noodles. Cook them according to the package directions, about 8-10 minutes, until they are al dente. Drain the noodles well. Lay them flat on a baking sheet. This will help prevent sticking.

Making the Meat Sauce

For the meat sauce, heat a large skillet over medium heat. Add your ground beef or turkey, diced onion, and minced garlic. Cook this mixture for 6-8 minutes. Stir occasionally until the meat is brown and the onions are soft. Be sure to drain any extra fat. This helps keep your meal lean.

Next, stir in the crushed tomatoes along with the Italian seasoning, salt, and black pepper. Let this mixture simmer on low heat for about 15 minutes. This step blends the flavors well and makes the sauce rich.

Preparing the Ricotta Mixture

In a medium bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix well until everything is smooth. This mixture adds creaminess to your lasagna layers.

Assembling the Lasagna

Grab a 9×13-inch baking dish for assembly. Start by spreading a thin layer of meat sauce on the bottom. This prevents sticking. Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture on top. Then, add a layer of meat sauce and a sprinkle of shredded mozzarella cheese. Repeat these layers once more. Finish with the last noodles, meat sauce, and remaining cheeses.

Storing Before Baking

Once assembled, cover the dish tightly with plastic wrap or aluminum foil. This helps the flavors deepen. Refrigerate the lasagna for at least 2 hours or, for the best taste, overnight.

Baking Instructions

When you are ready to bake, preheat your oven to 375°F (190°C). Remove the cover from your dish. Place the lasagna in the oven and bake for 45 minutes. You want the top to be golden brown and bubbling. After baking, let it sit for 10-15 minutes before cutting. This helps the layers stay together.

Tips & Tricks

Perfecting Your Lasagna

– Pasta cooking tips: Cook the lasagna noodles in salted water. This adds flavor. Make sure to follow the package instructions. Aim for al dente texture, so they don’t turn mushy. After cooking, lay them flat on a baking sheet. This keeps them from sticking together.

– Ensuring flavorful meat sauce: Start with a hot skillet for your meat. Brown your ground beef or turkey well for deep flavor. Add diced onion and minced garlic early. This brings out their sweetness. Once browned, drain any excess fat. Then, stir in crushed tomatoes and seasonings. Let it simmer gently. This melds the flavors nicely.

Reheating Suggestions

– Best methods for reheating: When you’re ready to eat, preheat your oven to 375°F. Cover the lasagna with foil to keep heat in. Bake for about 30 minutes. This warms it evenly.

– Structures to maintain moisture: To keep the lasagna from drying out, don’t skip the foil. It traps steam and keeps the dish moist. Let it sit for a few minutes after taking it out. This helps the layers settle before serving.

Serving Recommendations

– Pairing suggestions with sides: A side salad adds freshness. Toss greens with a light vinaigrette. Garlic bread pairs well too. It’s perfect for soaking up any sauce. You can also drizzle some extra virgin olive oil on top for extra flavor.

Pro Tips

  1. Use No-Boil Noodles: For an even easier make-ahead option, consider using no-boil lasagna noodles. They will soften perfectly during baking, eliminating the need for pre-cooking.
  2. Add Veggies: Sneak in some extra nutrition by layering in cooked spinach, zucchini, or mushrooms between the cheese and meat layers for added flavor and texture.
  3. Flavor Boosting: Enhance the meat sauce by adding a splash of red wine or a tablespoon of sugar to balance the acidity of the tomatoes for a richer taste.
  4. Freezer Friendly: This lasagna freezes well! Assemble it in an aluminum or freezer-safe dish, and wrap it tightly. Bake from frozen, adding an extra 15-30 minutes to the cooking time.

Variations

Vegetarian Lasagna Options

You can easily make a tasty vegetarian lasagna. Instead of meat, try using vegetables. Great choices include spinach, zucchini, or mushrooms. You can also add bell peppers or eggplant. Sauté the veggies first to bring out their flavors. Layer these veggies just like you would with meat. This way, you keep your lasagna hearty and flavorful.

Gluten-Free Variants

If you need a gluten-free option, you have choices for noodles. Look for gluten-free lasagna noodles made from rice or corn. These noodles cook well and hold up nicely. You can also use thin slices of zucchini or eggplant as a noodle substitute. This keeps your dish light and healthy while still delivering great taste.

Cheese Variations

Cheese is key to a good lasagna. While ricotta and mozzarella are classic, don’t limit yourself. Mix in different cheeses for variety. Try goat cheese for a tangy twist or provolone for a sharper flavor. You can even use a blend of cheeses for depth. Just remember to balance your cheese layers for the best results. This will make each bite creamy and rich.

Storage Info

Refrigerating Leftovers

After you make your lasagna, you may have some left over. Store it in the fridge. Wrap it tightly with plastic wrap or aluminum foil. This keeps it fresh. You can refrigerate the lasagna for up to four days. If you want to eat it later, think about freezing it instead.

Freezing Instructions

To freeze your lasagna, let it cool first. Then, cut it into portions. Wrap each piece in plastic wrap. After that, place the wrapped pieces in a freezer-safe bag. You can freeze lasagna for up to three months.

When you’re ready to eat, take the lasagna out of the freezer. Put it in the fridge to thaw overnight. This helps keep the texture nice. Once thawed, reheat it in the oven at 350°F (175°C) until hot. Enjoy your homemade lasagna whenever you like!

FAQs

Can I make the lasagna a day ahead?

Yes, you can make the lasagna a day ahead. This saves time and lets flavors blend. After assembling, cover it well and refrigerate. Let it rest for at least 2 hours. For best taste, chill it overnight. This way, when you bake, the lasagna will be even more flavorful.

Can I use no-boil lasagna noodles?

Yes, you can use no-boil lasagna noodles. They work well and save time. Just layer them with sauce and cheese as you would with regular noodles. They soften while baking. Keep in mind that you may need to add a bit more sauce to prevent dryness.

How long should I let lasagna sit before serving?

Let the lasagna sit for 10-15 minutes before serving. This helps it set and makes slicing easier. If you cut it right away, it may fall apart. The resting time allows the layers to firm up. This ensures each slice looks great on your plate.

Can I use ground turkey instead of beef?

Yes, ground turkey is a good substitute for beef. It is leaner and lower in fat. This makes for a healthier dish. However, turkey can be drier than beef. To keep it moist, add a little extra sauce or cheese. This will help balance the flavors.

Making lasagna at home is both fun and rewarding. You learned about the main ingredients, like noodles, meat, and cheese, and how to prepare each layer. I shared tips for cooking perfect noodles and making a rich meat sauce. You can adapt the recipe to suit your taste, whether you’re vegetarian or gluten-free. Don’t forget about storage tips, so leftovers stay fresh. Enjoy exploring these steps and variations to make your best lasagna yet! Try it, savor it, and impress your family and friend

- 12 lasagna noodles - 1 pound ground beef (or turkey) - 1 (15-ounce) container ricotta cheese To make your lasagna, start with the main ingredients. You need lasagna noodles to build the layers. Ground beef or turkey adds flavor and protein. Ricotta cheese gives the dish its creamy goodness. - 2 teaspoons Italian seasoning - 1 (28-ounce) can crushed tomatoes - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 egg - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon salt - ½ teaspoon black pepper - Fresh basil leaves for garnish (optional) The seasonings bring your lasagna to life. Italian seasoning adds warmth and depth. Crushed tomatoes provide a rich sauce base. Shredded mozzarella and grated Parmesan give that perfect cheesy pull. The egg binds the ricotta, making it smooth. Onions and garlic add layers of flavor. Salt and pepper enhance everything. Don’t forget fresh basil for a lovely touch at the end! {{ingredient_image_2}} To cook the noodles, fill a large pot with salted water. Bring this water to a strong boil. Carefully add the lasagna noodles. Cook them according to the package directions, about 8-10 minutes, until they are al dente. Drain the noodles well. Lay them flat on a baking sheet. This will help prevent sticking. For the meat sauce, heat a large skillet over medium heat. Add your ground beef or turkey, diced onion, and minced garlic. Cook this mixture for 6-8 minutes. Stir occasionally until the meat is brown and the onions are soft. Be sure to drain any extra fat. This helps keep your meal lean. Next, stir in the crushed tomatoes along with the Italian seasoning, salt, and black pepper. Let this mixture simmer on low heat for about 15 minutes. This step blends the flavors well and makes the sauce rich. In a medium bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix well until everything is smooth. This mixture adds creaminess to your lasagna layers. Grab a 9x13-inch baking dish for assembly. Start by spreading a thin layer of meat sauce on the bottom. This prevents sticking. Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture on top. Then, add a layer of meat sauce and a sprinkle of shredded mozzarella cheese. Repeat these layers once more. Finish with the last noodles, meat sauce, and remaining cheeses. Once assembled, cover the dish tightly with plastic wrap or aluminum foil. This helps the flavors deepen. Refrigerate the lasagna for at least 2 hours or, for the best taste, overnight. When you are ready to bake, preheat your oven to 375°F (190°C). Remove the cover from your dish. Place the lasagna in the oven and bake for 45 minutes. You want the top to be golden brown and bubbling. After baking, let it sit for 10-15 minutes before cutting. This helps the layers stay together. - Pasta cooking tips: Cook the lasagna noodles in salted water. This adds flavor. Make sure to follow the package instructions. Aim for al dente texture, so they don’t turn mushy. After cooking, lay them flat on a baking sheet. This keeps them from sticking together. - Ensuring flavorful meat sauce: Start with a hot skillet for your meat. Brown your ground beef or turkey well for deep flavor. Add diced onion and minced garlic early. This brings out their sweetness. Once browned, drain any excess fat. Then, stir in crushed tomatoes and seasonings. Let it simmer gently. This melds the flavors nicely. - Best methods for reheating: When you’re ready to eat, preheat your oven to 375°F. Cover the lasagna with foil to keep heat in. Bake for about 30 minutes. This warms it evenly. - Structures to maintain moisture: To keep the lasagna from drying out, don’t skip the foil. It traps steam and keeps the dish moist. Let it sit for a few minutes after taking it out. This helps the layers settle before serving. - Pairing suggestions with sides: A side salad adds freshness. Toss greens with a light vinaigrette. Garlic bread pairs well too. It’s perfect for soaking up any sauce. You can also drizzle some extra virgin olive oil on top for extra flavor. Pro Tips Use No-Boil Noodles: For an even easier make-ahead option, consider using no-boil lasagna noodles. They will soften perfectly during baking, eliminating the need for pre-cooking. Add Veggies: Sneak in some extra nutrition by layering in cooked spinach, zucchini, or mushrooms between the cheese and meat layers for added flavor and texture. Flavor Boosting: Enhance the meat sauce by adding a splash of red wine or a tablespoon of sugar to balance the acidity of the tomatoes for a richer taste. Freezer Friendly: This lasagna freezes well! Assemble it in an aluminum or freezer-safe dish, and wrap it tightly. Bake from frozen, adding an extra 15-30 minutes to the cooking time. {{image_4}} You can easily make a tasty vegetarian lasagna. Instead of meat, try using vegetables. Great choices include spinach, zucchini, or mushrooms. You can also add bell peppers or eggplant. Sauté the veggies first to bring out their flavors. Layer these veggies just like you would with meat. This way, you keep your lasagna hearty and flavorful. If you need a gluten-free option, you have choices for noodles. Look for gluten-free lasagna noodles made from rice or corn. These noodles cook well and hold up nicely. You can also use thin slices of zucchini or eggplant as a noodle substitute. This keeps your dish light and healthy while still delivering great taste. Cheese is key to a good lasagna. While ricotta and mozzarella are classic, don’t limit yourself. Mix in different cheeses for variety. Try goat cheese for a tangy twist or provolone for a sharper flavor. You can even use a blend of cheeses for depth. Just remember to balance your cheese layers for the best results. This will make each bite creamy and rich. After you make your lasagna, you may have some left over. Store it in the fridge. Wrap it tightly with plastic wrap or aluminum foil. This keeps it fresh. You can refrigerate the lasagna for up to four days. If you want to eat it later, think about freezing it instead. To freeze your lasagna, let it cool first. Then, cut it into portions. Wrap each piece in plastic wrap. After that, place the wrapped pieces in a freezer-safe bag. You can freeze lasagna for up to three months. When you’re ready to eat, take the lasagna out of the freezer. Put it in the fridge to thaw overnight. This helps keep the texture nice. Once thawed, reheat it in the oven at 350°F (175°C) until hot. Enjoy your homemade lasagna whenever you like! Yes, you can make the lasagna a day ahead. This saves time and lets flavors blend. After assembling, cover it well and refrigerate. Let it rest for at least 2 hours. For best taste, chill it overnight. This way, when you bake, the lasagna will be even more flavorful. Yes, you can use no-boil lasagna noodles. They work well and save time. Just layer them with sauce and cheese as you would with regular noodles. They soften while baking. Keep in mind that you may need to add a bit more sauce to prevent dryness. Let the lasagna sit for 10-15 minutes before serving. This helps it set and makes slicing easier. If you cut it right away, it may fall apart. The resting time allows the layers to firm up. This ensures each slice looks great on your plate. Yes, ground turkey is a good substitute for beef. It is leaner and lower in fat. This makes for a healthier dish. However, turkey can be drier than beef. To keep it moist, add a little extra sauce or cheese. This will help balance the flavors. Making lasagna at home is both fun and rewarding. You learned about the main ingredients, like noodles, meat, and cheese, and how to prepare each layer. I shared tips for cooking perfect noodles and making a rich meat sauce. You can adapt the recipe to suit your taste, whether you're vegetarian or gluten-free. Don’t forget about storage tips, so leftovers stay fresh. Enjoy exploring these steps and variations to make your best lasagna yet! Try it, savor it, and impress your family and friends.

Make-Ahead Homemade Lasagna

A delicious and hearty lasagna that can be prepared in advance for a convenient meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 12 noodles lasagna noodles
  • 1 pound ground beef (or turkey)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 28 ounce can crushed tomatoes
  • 15 ounce container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 egg egg
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 bunch fresh basil leaves for garnish (optional)

Instructions
 

  • Fill a large pot with salted water and bring it to a vigorous boil. Carefully add the lasagna noodles, ensuring they’re submerged. Cook according to the package directions until al dente, usually about 8-10 minutes. Once cooked, drain the noodles well and lay them flat on a baking sheet to prevent sticking.
  • In a large skillet, heat over medium heat. Add the ground beef (or turkey), diced onion, and minced garlic. Cook for about 6-8 minutes, stirring occasionally, until the meat is browned and the onions are translucent. Be sure to drain any excess fat for a leaner meal.
  • Into the browned meat mixture, stir in the crushed tomatoes, Italian seasoning, salt, and black pepper. Bring the mixture to a simmer and reduce the heat to low, allowing it to cook gently for about 15 minutes.
  • In a medium mixing bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix well until the ingredients are smooth and fully incorporated.
  • Grab a 9x13-inch baking dish. Start by spreading a thin layer of the meat sauce on the bottom to prevent sticking. Arrange 3 lasagna noodles over the sauce. Layer half of the ricotta mixture on top of the noodles, followed by a layer of the meat sauce and a generous sprinkle of shredded mozzarella cheese. Repeat this layering process once more, and finish with the remaining noodles. Top it all off with the final layer of meat sauce, the leftover mozzarella, and the rest of the grated Parmesan cheese.
  • To allow flavors to deepen, cover the assembled lasagna tightly with plastic wrap or aluminum foil. Refrigerate for a minimum of 2 hours, or ideally overnight.
  • When ready to bake, preheat your oven to 375°F (190°C). Remove the cover from the dish and place the lasagna in the oven. Bake for 45 minutes, or until the top is golden brown and bubbling.
  • For a finishing touch, garnish with fresh basil leaves if you desire. Cut and serve warm, and enjoy this hearty, make-ahead delight!

Notes

Serve with a side salad and garlic bread for a complete meal.
Keyword lasagna, make-ahead, pasta

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