Grammy's Overnight Lasagna

Grammy's Overnight Lasagna

AuLait 5

"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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9 h 15 m servings 558 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 24.4 g
  • 37%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1339 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.



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 re...

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...

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!

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!

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 ...

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 flav...

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...

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

Very nice recipe and so easy. I put the noodles in warm water (they always break up when boiled, and the oven-ready are $$$) for a few hours, then layer and refrigerate overnight.