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Make-Ahead Lasagna

 Make-Ahead Lasagna
“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
12 ServingsPrep: 35 min. + chilling Bake: 55 min. + standing


  • 1 pound ground beef
  • 1 pound Johnsonville® Hot Italian Sausage Links
  • 1 can (15 ounces) pizza sauce
  • 1 jar (14 ounces) marinara sauce
  • 2 eggs, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 12 no-cook lasagna noodles
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese


  • In a large skillet, cook beef and sausage over medium heat until no
  • longer pink; drain. Stir in pizza and marinara sauces. In a large
  • bowl, combine the eggs, ricotta, Parmesan, parsley and pepper.
  • Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish.
  • Layer with four noodles, half of the cheese mixture, 1 cup meat
  • sauce and 1 cup mozzarella. Repeat layers. Top with remaining
  • noodles, meat sauce and mozzarella. Cover and refrigerate for 8
  • hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, covered,
  • at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or

2 of 2

Make-Ahead Lasagna (continued)

Directions (continued)

  • until cheese is melted. Let stand for 10 minutes before cutting.
  • Yield: 12 servings.
Nutritional Facts: 1 piece equals 405 calories, 21 g fat (10 g saturated fat), 113 mg cholesterol, 636 mg sodium, 24 g carbohydrate, 2 g fiber, 29 g protein.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now