Make Ahead Lasagna (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 cups shredded mozzarella cheese
02 -
12-15 no-cook lasagna sheets
03 -
2 jars of marinara sauce
04 -
2 eggs, whisked gently
05 -
20 ounces of creamy ricotta cheese
06 -
2 pounds of minced beef
07 -
½ cup Parmesan cheese, grated
08 -
½ teaspoon black pepper
# Instructions:
01 -
Heat up a big skillet, toss in the ground beef, and cook it on medium until it's no longer pink. Pour off the grease before adding marinara sauce.
02 -
Grab a big bowl and mix the eggs, ricotta, Parmesan, and black pepper until the mixture is smooth and creamy.
03 -
Coat the bottom of your greased 33x23 cm pan with a cup of meat sauce. Lay down 4-5 noodles, spread half the ricotta blend, then add another cup of meat sauce and 1 cup of mozzarella. Stack it again in the same order. End with a final layer of noodles, meat sauce, and mozzarella on top.
04 -
Cover the dish and pop it in the fridge for at least 8 hours or even overnight.
05 -
Pull the lasagna out of the fridge and let it thaw on the counter for about 30 minutes. Wrap it in aluminum foil and bake it at 190°C for an hour. Take off the foil, and bake 10-15 more minutes until the cheesy top is golden and bubbling.
06 -
Cool the lasagna for 10 minutes to let it set. Then slice it up and serve to your hungry crowd.
# Notes:
01 -
You can prep this lasagna one day ahead and keep it chilled until it's time to bake.
02 -
Serve it with a salad on the side and warm breadsticks for an awesome meal.