Make-Ahead Lasagna Recipe
Make-Ahead Lasagna Recipe photo by Taste of Home
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Make-Ahead Lasagna Recipe

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4.5 9 11
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This is an old standby when time's limited and guests are expected for dinner. It's a combination of several easy lasagna recipes I have tried over the years. —Mary Grimm, Williamsburg, Iowa
TOTAL TIME: Prep: 35 min. + chilling Bake: 55 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 55 min. + standing
MAKES: 12 servings


  • 1 pound ground beef
  • 1 pound bulk hot Italian sausage
  • 2 cups marinara sauce
  • 1 can (15 ounces) pizza sauce
  • 2 large eggs, lightly beaten
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 12 no-cook lasagna noodles
  • 4 cups shredded part-skim mozzarella cheese

Nutritional Facts

1 piece: 462 calories, 27g fat (12g saturated fat), 117mg cholesterol, 931mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 30g protein.


  1. In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper.
  2. Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with four noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight.
  3. Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting. Yield: 12 servings.
Originally published as Make-Ahead Lasagna in Simple & Delicious December/January 2011, p78

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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gina.kapfhamer User ID: 8717427 256040
Reviewed Oct. 28, 2016

"Definitely making this for dinner tonight! Yum!"

gramcayo User ID: 5095727 254812
Reviewed Sep. 29, 2016

"Not too different than other lasagna recipes but I really like the addition of the eggs. Also, I have always substituted cottage cheese for Ricotta as I just like the creaminess better."

mfwills User ID: 6579615 254786
Reviewed Sep. 29, 2016

""1 carton ricotta cheese"

How large a carton would that be?"

KookieB User ID: 8859340 254712
Reviewed Sep. 27, 2016

"So easy and delicious. Alter it any way you like. I made 3x the recipe. Used disposable foil pans and put 2 in the freezer for when something comes up. 5*****"

justmbeth User ID: 1196484 254154
Reviewed Sep. 15, 2016

"Another great lasagna recipe to add to our repertoire. Loved letting set overnight for both flavor and ease."

sherry77441 User ID: 3150446 190131
Reviewed Apr. 13, 2013

"This is one of the best and easiest lasagna recipes I have found. Rather than the pizza sauce and Marinara sauce I used the same amount of bottled spaghetti sauce. I doctor my sauce up with garlic and italian herbs to my taste. It is so great because you prepare it a day ahead of time. Truly a great dish for company or to take pot luck!"

s_pants User ID: 174050 123731
Reviewed Mar. 6, 2012

"This is great to make ahead and have ready to bake the next day. It definitely is spicier than others because of the hot Italian sausage; next time I might go with the mild...especially when serving it to my daughter. But when I think of lasagna, this is it!"

tootgirl User ID: 228059 176390
Reviewed Dec. 1, 2011

"I loved this recipe. Having the lasagna sit overnight before baking really helps the flavors meld together for a delicious dish!"

YummyVittles User ID: 5672904 191180
Reviewed Dec. 20, 2010

"very good basic recipe. Family loved it."

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