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Easy Overnight Lasagna Recipe

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This recipe for Easy Overnight Lasagna, by , is from Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Keene
Added: Sunday, April 26, 2009

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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