Tuesday Recipe: Lazy Overnight Lasagna

By preparing your lasagna ahead of time, it will be ready to bake when you are ready to eat.

Kitchen Olive Oil CanIngredients

  • 1 lb mild bulk Italian pork sausage or ground beef
  • 1 jar (26 to 28 oz) tomato pasta sauce
  • 1 cup water
  • 1 container (15 oz) ricotta cheese
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon dried oregano leaves
  • 1 egg
  • 8 oz uncooked lasagna noodles
  • 1 package (16 oz) sliced mozzarella cheese
  • 2 tablespoons grated Parmesan cheese


  1. In 12-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink. Drain well. Stir in pasta sauce and water. Heat to boiling. Reduce heat to low; simmer 5 minutes.Large Haeger Baker
  2. In medium bowl, mix ricotta cheese, chives, oregano and egg.
  3. In ungreased 13×9-inch (3-quart) glass baking dish or lasagna pan, spread 1 1/2 cups of the meat sauce. Top with half each of the uncooked noodles, ricotta cheese mixture and mozzarella cheese. Repeat with 1 1/2 cups meat sauce and remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover; refrigerate 12 hours or overnight.
  4. Heat oven to 350°F. Uncover baking dish; bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving.

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