Grammy's Overnight Lasagna Recipe - Allrecipes.com
Grammy's Overnight Lasagna Recipe
  • READY IN 9+ hrs

Grammy's Overnight Lasagna

Recipe by  

"My Grammy's version of lasagna. Prepared the day before and left in the fridge overnight, it pops quickly into the oven and is on the table in no time. Sometimes I'll gussy it up with herbs and spices, but there is something nice and simple and homey about how Grammy made it. Easily halved or doubled!"

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Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 5 mins
  • READY IN

    9 hrs 15 mins

Directions

  1. Cook the ground beef in a large saucepan over medium-high heat until browned and no longer pink, about 5 minutes; drain fat. Stir in the marinara sauce, water, and salt. Bring to a boil. Remove sauce from heat.
  2. Arrange 6 noodles in a 9x13-inch baking dish, breaking if necessary to fit. Spoon 1/2 of the sauce over noodles. Top with 1/2 of the cottage cheese and 1/2 of the mozzarella cheese. Repeat layers with remaining noodles, sauce, cottage cheese, and mozzarella cheese. Top with Parmesan cheese. Cover tightly with foil; refrigerate overnight.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Bake lasagna, covered, until noodles are soft, cheese is melted, and sauce is bubbly, about 1 hour. Allow to sit for 10 minutes before serving.
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Reviews More Reviews

Jul 19, 2010

This is the best Make-Ahead Lasagna recipe I have tried. Thank you! --- I almost followed the directions exactly. Here are the nitty gritty details for those who like them: ---I halved the recipe and put it in a 7 x 11 glass dish (2" deep). It worked out so it baked right up to the top but wasn't overflowing. There was plenty of room for the noodles to expand but they didn't get all crinkled up and end up on top of each other. ---The noodles and sauce were the perfect ratio so it cooked into a thicker lasagna, and not like soup nor paste. ---I only let the lasagna sit 5 hours before I needed to bake it. ---I added one beaten egg into the cottage cheese to help it set up better. ---The number of servings seems pretty low on the original recipe. My half-recipe ended up making 6 very generous servings. ---Thank you again! I will use this recipe from now on.

 
Apr 26, 2012

Wonderful! Only things I did different was used 16 oz. of cheese, added an egg to the cottage cheese, and added some dried basil and a little minced garlic while cooking the meat. I'm sure the sauce plays a huge roll in the flavor. I used Hunts Meat Sauce. It was perfect AND is only $1 a can! I used a 8x11 pan so everything was snug and stayed together. Just a note: in the past I've used low-fat cottage cheese and it turns watery. This time I used the full-fat small curd and the flavor and texture were perfect. I also used no-boil lasagna, but I always soak them in hot water for about 40 minutes before using them. Just a little tip I've heard along the way and it really does ensure they cook through. NOTE: The Oven-Ready lasagna noodles at Walmart are under $1.50!

 
Apr 29, 2010

This is so easy. My kids think herbs are "green stuff" so they LOVED it. My 16 year old ate almost half of it. This is a keeper!

 
Jan 24, 2011

I used the oven-ready noodles even though the recipe didn't specify. Nixed the cottage cheese so it would freeze better.Came out PERFECT for packing in lunches!

 
Jan 31, 2011

This is great but add some chopped onion and minced garlic toi the ground beef, then add pasta sauce and some fine parmesan cheese while it is cooking. It had much more flavour. Freezes well too for warm up at a later date.

 
Oct 26, 2010

I made with turkey sausage & spinach in my sauce. I used less noodles (I wasn't sure if it was OK to overlap them, although I'm guessing it is) - it turned out great! I think it helps the flavor since the noodles can soften and everything can marry for hours before cooking. Will definitely make again.

 
Jul 18, 2011

I followed all instructions and ingredients except for the pan - I used a slightly smaller and deeper pan, so the lasagna was three layers. It turned out Perfect

 
Jun 03, 2012

Really simple. So, so easy. Made hosting a dinner party stress free. Added basic Italian sausage seasoning (see below) to the meat; big plus. Might have been a bit plain without that. Making it again right now! TIP: Add the jar of marinara sauce to the beef then dump the 3/4 cup water into the jar and swish it around before adding it to the meat mixture, to get the remaining sauce out. Seasoning: 1 tsp paprika, 2 tsp dried parsley, 1 tsp dried minced onion, 1 tsp garlic powder (or 2 cloves fresh garlic, minced), and 1 tsp crushed dried fennel seeds. Can also add dried pepper flakes if you like heat.

 

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Nutrition

  • Calories
  • 558 kcal
  • 28%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 24.4 g
  • 37%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 40.1 g
  • 80%
  • Sodium
  • 1339 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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