The Best Make Ahead Lasagna
Say hello to your new favorite comfort food with *The Best Make Ahead Lasagna*! This classic Italian-inspired dish is layered with tender lasagna noodles, a rich and meaty sauce made from ground beef, Italian sausage, and crushed tomatoes, and a creamy ricotta mixture enhanced with fresh parsley and a hint of Parmesan. Topped with gooey mozzarella and baked to golden perfection, this lasagna is designed for convenience—it’s perfect to prepare ahead for busy weeknights or special occasions. Whether you refrigerate it for a couple of days or freeze it for up to three months, this hearty, cheesy masterpiece is all about delivering maximum flavor with minimal stress. Perfectly portioned to serve a crowd, it’s the ultimate make-ahead meal that promises to bring everyone back to the table.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 pound Ground Italian sausage
- 1 medium Yellow onion, finely diced
- 4 cloves Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 6 ounces Tomato paste
- 1 cup Fresh basil, chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Whole milk ricotta cheese
- 1 large Egg
- 0.25 cup Fresh parsley, chopped
- 4 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a baking sheet to prevent sticking.
Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3 minutes.
Stir in the crushed tomatoes, tomato paste, chopped basil, Italian seasoning, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.
In a medium bowl, mix together ricotta cheese, egg, and chopped parsley until well combined. Set aside.
Spread 1 cup of the meat sauce in the bottom of a 9x13-inch baking dish. Layer 4 lasagna noodles over the sauce.
Spread 1/3 of the ricotta mixture over the noodles. Sprinkle 1 cup of shredded mozzarella and 1/4 cup of Parmesan cheese over the ricotta.
Add another cup of meat sauce over the cheese layer. Repeat this process two more times to create three layers, finishing with meat sauce on top.
Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the final layer of sauce.
Cover the baking dish tightly with aluminum foil, ensuring the foil doesn't touch the cheese layer.
Bake for 40 minutes. Remove the foil and bake an additional 20 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for at least 15 minutes before serving. This will help it set and make slicing easier.
If making ahead, cool completely, cover tightly with foil, and refrigerate for up to 2 days or freeze for up to 3 months. Reheat in a 350°F oven until heated through.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.2 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 797 mg | 61% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
