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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Easy Overnight Lasagna Recipe

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This recipe for Easy Overnight Lasagna is from Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. lean ground beef
1 26 oz. jar marinara sauce
12 no-cook (oven ready) lasagna noodles
1 32 oz. tub part-skim ricotta cheese
1 large egg
6 tbsp. pesto
1 12 oz. jar of roasted yellow/red peppers, drained and torn into strips.
1 8 oz. package shredded part-skim mozzarella cheese (2 cups)
Directions:
Directions:
Cook beef until no longer pink. Stir in marinara sauce. Spread 1 cup meat sauce in 9 inch by 13 inch baking dish. Place 3 noodles on sauce (don’t overlap noodles). Spoon ricotta into bowl, add egg and stir until blended. Drop spoonfuls of 1/3 the ricotta mixture and 1/3 the pesto over noodles. Top with 1/3 the pepper strips, ½ cup mozzarella then 3 more noodles. Spread 1 cup meat sauce over top to cover noodles. Repeat layers twice starting with ricotta and pesto. Sprinkle with remaining mozzarella. Cover with plastic wrap, then foil and refrigerate up to 1 day.

To bake, pre-heat oven to 375º. Remove foil and plastic wrap. Recover with the foil. Bake 50 minutes or until edges bubble and center is hot.
Personal Notes:
Personal Notes:
One of my favorites!

 

 

 

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