Description
This Overnight Lasagna is a convenient and flavorful twist on the classic Italian dish, perfect for preparing ahead of time. Layers of savory Italian sausage simmered in rich spaghetti sauce are combined with creamy cottage cheese, melted mozzarella, and Parmesan cheeses. Refrigerated overnight to blend flavors, then baked to bubbly perfection. Ideal for feeding a crowd, this lasagna offers comforting, hearty flavors with minimal day-of effort.
Ingredients
Scale
Meat Sauce
- 1 lb Italian sausage, removed from casings
- 1 (26-oz) jar spaghetti sauce
- 3/4 to 1 cup water (depending on how thin your jarred sauce is)
Cheese Mixture
- 1 (24-oz) container cottage cheese
- 1 egg (beaten)
- 1 Tbsp dried parsley
Assembly
- 12 lasagna noodles (uncooked)
- 16 oz mozzarella cheese slices
- 1/2 cup grated Parmesan cheese
- Cooking spray (for greasing the pan)
Instructions
- Prepare the Meat Sauce: Brown the Italian sausage in a skillet over medium heat until fully cooked, then drain excess fat. Stir in the jarred spaghetti sauce and water, adjusting the amount of water based on the sauce’s thickness. Simmer the mixture on low heat for 5 minutes to meld the flavors. Remove from heat and set aside to cool slightly.
- Mix the Cheese Filling: In a medium bowl, combine the cottage cheese, beaten egg, and dried parsley. Mix well and set aside. This mixture adds creaminess and flavor to the lasagna layers.
- Assemble the First Layer: Lightly spray a 9×13-inch baking pan with cooking spray. Spread 1½ cups of the prepared meat sauce evenly over the bottom of the pan. Arrange 6 uncooked lasagna noodles lengthwise and slightly overlapping on top of the sauce to cover the surface.
- Add Cheese and Sauce Layers: Spread half of the cottage cheese mixture evenly over the noodles. Top with one-third of the mozzarella cheese slices. Spoon 1½ cups of the meat sauce over the mozzarella, then sprinkle with ¼ cup of grated Parmesan cheese.
- Repeat the Layers: Begin the second layer by arranging the remaining 6 lasagna noodles over the previous cheese and sauce layers. Spread the remaining cottage cheese mixture over the noodles, then top with the remaining mozzarella cheese slices. Spoon the remaining meat sauce on top, spreading evenly, and sprinkle with the remaining Parmesan cheese.
- Refrigerate Overnight: Cover the assembled lasagna tightly with foil and refrigerate overnight to allow the flavors to develop and the noodles to soften in the sauce.
- Bake the Lasagna: When ready to bake, preheat the oven to 350ºF (175ºC). Bake the lasagna covered with foil for 25 minutes. Remove the foil and bake uncovered for an additional 30 minutes, until the lasagna is bubbly and the cheese is melted and slightly golden on top.
- Rest Before Serving: Let the lasagna stand for 15 minutes after baking. This rest time helps the lasagna set for easier slicing and serving.
Notes
- Using uncooked noodles allows the lasagna to cook fully during baking without pre-boiling the noodles, saving preparation time.
- Adjust water quantity in the sauce to ensure it is not too thick or watery, facilitating even noodle cooking.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a vegetarian version, substitute Italian sausage with plant-based sausage or additional vegetables.
- If desired, add a layer of sautéed vegetables such as spinach or mushrooms for more texture and flavor.
