The Best Make-Ahead Lasagna Recipe

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The Best Make-Ahead Lasagna
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Ingredients
18
Count
Nutrition
804
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. FOR THE SAUCE: Heat the oil in a Dutch oven (or large pot) over medium heat until shimmering.
  2. Add the onions and cook until softened but not browned, about 3 minutes.
  3. Stir in the garlic and cook until fragrant, about 30 seconds.
  4. Stir in the meat, 1 teaspoon salt, 1 teaspoon pepper and cook, breaking the meat into small pieces until the meat loses its raw color but has not browned, about 4 minutes.
  5. Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes.
  6. Stir in the tomato puree and drained diced tomatoes (and a splash of your favorite red wine if you feel so inclined).
  7. Bring to a simmer and cook until the flavors are blended, about 3 minutes.
  8. Season with salt and pepper to taste; set aside.
  9. FOR THE RICOTTA FILLING: Stir all the ingredients together until combined; set aside.
  10. TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat).
  11. Place 3 noodles in a single layer.
  12. Spread each noodle with 1/3 cup of the ricotta mixture.
  13. Sprinkle with 1 cup mozzerella.
  14. Spoon 1 cup of sauce evenly over the cheeses.
  15. Repeat layering twice more.
  16. Place the remaining 3 noodles on top, cover with the remaining sauce, and sprinkle with 1 cup mozzerella and the Parmesan.
  17. TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
  18. TO SERVE: Adjust an oven rack to the middle position and pre-heat to 400 degrees. Unwrap the dish and cover tightly with aluminium foil that has been sprayed with vegetable oil spray (or use nonstick foil). Place a rimmed baking sheet under the dish to catch any overspill. Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before cutting and serving.
  19. TO SERVE RIGHT AWAY: Follow instructions above, reducing covered baking time to 15 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 803.91 Kcal (3366 kJ)
Calories from fat 458.52 Kcal
% Daily Value*
Total Fat 50.95g 78%
Cholesterol 172.76mg 58%
Sodium 1807.74mg 75%
Potassium 439.22mg 9%
Total Carbs 31.67g 11%
Sugars 2.8g 11%
Dietary Fiber 4.53g 18%
Protein 53.21g 106%
Vitamin C 3.7mg 6%
Iron 2mg 11%
Calcium 840.5mg 84%
Amount Per 100 g
Calories 97.92 Kcal (410 kJ)
Calories from fat 55.85 Kcal
% Daily Value*
Total Fat 6.21g 78%
Cholesterol 21.04mg 58%
Sodium 220.19mg 75%
Potassium 53.5mg 9%
Total Carbs 3.86g 11%
Sugars 0.34g 11%
Dietary Fiber 0.55g 18%
Protein 6.48g 106%
Vitamin C 0.5mg 6%
Iron 0.2mg 11%
Calcium 102.4mg 84%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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