Make-Ahead Lasagna

Lasagna has saved the day for my family over and over again when we had a new baby at home. A meal train from beloved friends included three versions of the classic pasta bake: an elegant bechamel lasagna, a hippie one loaded with vegetables and a robust, traditional lasagna packed with sausage and beef. My partner warmed each one in succession, cutting each slice into little cubes so I could eat them one-handed, cradling our newborn in my other arm.

For so many, lasagna represents comfort and caretaking. Stashing one in the fridge or freezer for yourself or for someone you care about is a way to say: you’ve got this and we’ve got you. For this reason, it’s especially helpful to have a recipe that you can assemble with minimal pre-cooking so that it’s ready to go after a quick trip to the oven.

This make-ahead lasagna fits the bill. Besides browning beef and sausage, no chopping of vegetables or pre-cooking is required. Just mix the ingredients for each component together, layer them and bake. The result is a satisfying lasagna fit to fuel you for whatever challenge lies ahead.

Ingredients for Make-Ahead Lasagna

• Ground beef and hot Italian sausage: Two kinds of meat give this lasagna lots of flavor and richness. Beef provides a rich, savory base for the meat sauce, adding depth and hearty texture to the lasagna, while bulk sausage adds a spicy kick and a distinct flavor that complements the beef. Using bulk sausage will save you a step, but if you can’t find it you can just remove Italian sausage from its casings.
• Marinara sauce: Jarred marinara sauce contributes a jammy, herb-filled tomato flavor that serves as the base for the lasagna’s meat sauce.
• Pizza sauce: An uncooked, puree-style sauce, canned pizza sauce enhances the overall tomato flavor of the dish, but has a slightly thicker texture than the marinara sauce, which helps prevent this lasagna from being watery.
• Eggs: These bind the ricotta mixture together, creating a smooth and creamy consistency for the cheese layers.
• Whole-milk ricotta cheese: Ricotta offers a creamy, slightly sweet texture that balances the savory flavors of the meat and sauces.
• Grated Parmesan cheese: Parm adds a sharp, salty flavor to the cheese mixture, enriching the overall flavor of the lasagna.
• Dried parsley flakes: You can use chopped fresh parsley instead, if you prefer it or if you already have a bundle on hand.
• No-cook lasagna noodles: Par-cooked lasagna noodles are the real hero in this recipe because of how they save time by absorbing moisture from the sauce during baking, softening without the step of boiling them.
• Shredded part-skim mozzarella cheese: Melts to form a gooey, cheesy topping and layers, adding a satisfying creaminess and stretch.

Directions 

Step 1: Make the meat sauce and the cheese mixture

In a large skillet, cook and crumble the beef and sausage over medium-high heat until no longer pink; drain. Stir in the marinara and pizza sauces. In a bowl, mix the eggs, ricotta cheese, Parmesan cheese, parsley and pepper.

Step 2: Build the lasagna

Spread 1 cup of meat sauce into a greased 13×9-in. baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, another 1 cup of the meat sauce and 1 cup of the mozzarella cheese. Repeat the layers in that same order. Top with the remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered in foil, for 8 hours or overnight.

Step 3: Bake the lasagna

Preheat the oven to 375°F and position a rack in the center of the oven. Remove the lasagna from the refrigerator while the oven heats. Bake the lasagna, covered, for 45 minutes. Remove the foil and continue to bake, uncovered, until the cheese is melted, another 10-15 minutes. Remove the lasagna from the oven and let it stand for 10 minutes before cutting and serving.

Recipe Variations

• Swap the sausage: Replace the hot Italian sausage with mild Italian sausage or turkey sausage for a milder flavor that still pairs well with the beef.
• Add vegetables: Mix sauteed spinach, mushrooms or zucchini into the ricotta cheese mixture for added nutrition and a boost of flavor. Just make sure to saute them ahead of time, with a little garlic, to ensure that they don’t add too much moisture to the lasagna.
• Use a different cheese blend: Substitute the mozzarella with a combination of provolone and fontina, for a richer and more complex cheesy layer.
• Make it spicy: Add red pepper flakes to the meat sauce mixture for an extra kick of heat.
• Try a white lasagna: Swap the marinara and pizza sauces for creamy Alfredo sauce to make a white-sauce version of lasagna.
• Add fresh herbs: Incorporate fresh basil or oregano into the ricotta layer for a brighter, more herb-forward flavor.

How to Store Make-Ahead Lasagna

The best way to store leftover lasagna is to let it cool completely before wrapping it or transferring it to an airtight container. You can keep it in the refrigerator for up to four days. For longer storage, slice individual portions, wrap them in plastic wrap or foil or pack them into serving-size containers, and freeze them for up to three months.

Can you freeze Make-Ahead Lasagna?

Yes, you can freeze this make ahead lasagna recipe either unbaked or baked. To freeze it unbaked, wrap it tightly following the second step of the recipe, at the point you would typically just chill it in the refrigerator. When you’re ready to use it, defrost it in the fridge overnight and then proceed with the recipe.

How do you reheat premade lasagna?

To reheat lasagna, preheat your oven to 350°F. Place the lasagna in an oven-safe dish, cover it with foil to prevent drying out, and bake for 20-25 minutes, or until heated through.

For quicker reheating, you can microwave individual portions on a microwave-safe plate, covering the lasagna with a damp paper towel and heating for 2-3 minutes, checking periodically for even warming.

Make-Ahead Lasagna Tips

Do I need to cook the no-boil noodles before assembling the lasagna?

No, you don’t need to cook the no-boil noodles before assembling the lasagna. These noodles are designed to soften as they absorb moisture from the sauce during baking. Just make sure to use all of the meat sauce and cheese mixtures in the layers to ensure there’s enough moisture in the pan to fully hydrate the noodles while they cook in the oven.

Can you substitute regular lasagna noodles?

Yes, you can substitute regular lasagna noodles for the no-boil noodles, but you’ll need to cook them first. Boil the noodles according to the package instructions until al dente, then drain and let them cool slightly before assembling the lasagna. Make sure they’re not overcooked, as they’ll continue cooking as the lasagna bakes in the oven.

What type of pan should I use for lasagna?

A 13×9-inch baking dish is a favorite pan for lasagna, as it provides enough space for layering and allows the lasagna to bake evenly. Glass or ceramic pans are ideal because they distribute heat well, but metal pans also work well and may slightly speed up cooking time. Avoid using a pan with a non-stick surface, as the finish can be damaged when cutting the lasagna into slices. If you’re planning to share this lasagna with a loved one don’t forget to label your pan with your name on a piece of painter’s tape so you eventually get it back!