The Best Make Ahead Lasagna

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The Best Make Ahead Lasagna has three kinds of cheese, two different meats, one fantastic homemade sauce, and oodles of real noodles that require absolutely zero boiling. It all adds up to an award-winning, freezer-friendly recipe I’ve been making (and loving) for over a decade. 

The best make ahead lasagna slice on a white plate.


 

Over the years, I tweaked this recipe to get everything exactly right. Here’s what I love about it:

You can make it ahead. The lasagna needs at least 5 hours to chill and let the sauce soften the noodles, but you can definitely make it the night before (even 3 days before) and bake it when you need it. Want your own freezer lasagna? Wrap it up in foil once you assemble it, no need to bake it beforehand. Then stash it away for dinner emergencies.

It uses real lasagna noodles. I’ve always hated the “oven-ready,” pre-boiled, no-boil lasagna noodles, which fall apart in the pan. Real noodles taste better, period. And with this recipe, you don’t even cook or soak them.

Homemade meat sauce. A quick and easy, 20-minute meat sauce loaded with ground beef and Italian sausage.

Recipe ingredients

Labeled ingredients for the best make ahead lasagna.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Ground meat: I prefer 1 pound each of ground beef and Italian sausage (2 pounds total). Or use just ground beef, just ground Italian sausage, or choose another ground meat entirely (such as ground turkey).
  • Sugar: Even a tablespoon is too much for some people. If you don’t like the sound of sugar in your meat sauce, please leave it out. In my family, people add ¼ cup or even up to ½ cup.
  • Italian seasoning: It’s easy to make your own homemade Italian seasoning with dried basil, oregano, rosemary, thyme and marjoram.
  • Fennel seeds: The seeds make the Italian sausage flavors pop. If you love the taste of a sweet tomato sauce, use just ground beef (no sausage), at least ¼ cup sugar, and omit the fennel seeds.
  • Ricotta cheese: Make your own ricotta with just 4 ingredients: Milk, lemon juice, vinegar, and salt.
  • Lasagna noodles. NOT “oven ready” or “no-boil noodles.” Those pre-cooked noodles will shred on your fork in the most unappetizing way, while the “real” noodles will soften in the fridge in just 5 hours

Step-by-step instructions

Recipe revision: I updated this Lasagna recipe to make just the amount you need (2 quarts). In the past, my recipe made a quart of extra sauce. You can download a PDF of the original lasagna recipe ( <– click this link) if you are looking for that.

To make the meat sauce:

  1. In a large saucepan or Dutch oven over medium-high heat, add beef (or sausage) and onion, and cook until mostly browned, about 5 minutes. Drain if desired. Stir in garlic until fragrant, about 30 seconds.
Ground beef and onion cooked in a saucepan.
  1. Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, and fennel seeds. Simmer uncovered for 15 minutes, stirring occasionally. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). You should have about 2 quarts of sauce.
Italian meat sauce in a saucepan.

To make the cheese filling:

  1. Meanwhile, in a large bowl, combine ricotta cheese with egg, parsley, and salt. Chill until the sauce is finished.
Ricotta cheese mixture for lasagna.

To assemble and bake the lasagna:

  1. In the bottom of a 9-inch x 13-inch baking dish, spread 2 cups meat sauce. Arrange a single layer of uncooked noodles over the meat sauce (I sometimes do 3 full-size noodles lengthwise and then a partial noodle crosswise).
The best make ahead lasagna being assembled in a white baking dish.
  1. Spread with a heaping 2/3 cup of the ricotta mixture. Top with about 1 ½ cups (5 ounces) of mozzarella. Sprinkle with ⅓ cup Parmesan cheese.
The best make ahead lasagna in a white baking dish.
  1. Spoon 2 cups meat sauce over the cheese. Make another layer of noodles, ricotta mixture (heaping 2/3 cup), mozzarella (1 ½ cups) and Parmesan (⅓ cup). Repeat layers 1 more time, for a total of 3 layers. Spray a large piece of foil with nonstick spray and cover baking dish. Refrigerate at least 5 hours or overnight.
The best make ahead lasagna in a white baking dish before being baked.
  1. Preheat oven to 375 degrees. Bake, covered with foil, for 25 minutes. Remove foil and bake an until hot and bubbly, about 25 minutes longer. Cool 5 minutes, then garnish with parsley before serving if desired.
The best make ahead lasagna in a white baking dish.

Recipe tips and variations

  • Yield: As written, the lasagna is made in a 9” by 13” baking dish, enough for 12 servings.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: Make this recipe up to 3 days before you need it and keep it in the refrigerator.
  • Freezer: Wrap the unbaked lasagna tightly in plastic wrap and freeze it for up to 2 months. Thaw overnight in the refrigerator, then bake as directed (preheat oven to 375 degrees, bake 25 minutes with foil, 25 minutes without foil). To bake the frozen lasagna straight from the freezer, bake 1 hour covered with foil and 24 minutes without the foil (the lasagna must reach 165 degrees on an internal thermometer).
  • Store-bought sauce: You’ll need 2 quarts of sauce for one pan of lasagna. You might want to add a little extra water if the sauce is on the thick side. This lasagna recipe uses a wet sauce so the noodles can soften in the liquid.
  • Disposable aluminum pans: I’ve made this in aluminum pans without a problem. They’re just fine!
  • Pesto: Got a jar of pesto in the pantry, or homemade pesto in the refrigerator? Add a surprise layer somewhere for lots of extra flavor.
  • Lasagna as a soup: Dinner in 30 minutes with my stove top Lasagna Soup, or set and forget my Slow Cooker Lasagna Soup with only 10 minutes of prep.
The best make ahead lasagna in a white baking dish with one piece removed.

Recipe FAQs

Do I have to use no-boil noodles?

No-boil noodles shred on the end of your fork in the most unappetizing way, so this recipe uses traditional dry lasagna noodles that soften in the source in a matter of hours. It takes a little bit of planning, but it’s fool-proof!

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The best make ahead lasagna slice on a white plate.

The Best Make Ahead Lasagna

The best Make Ahead Lasagna has three kinds of cheese, two different meats, one fantastic homemade sauce, and oodles of real noodles that require absolutely zero boiling.
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Course Main Course
Cuisine Italian
Calories 498
4.99 from 926 votes

Ingredients 

For the meat sauce:

For the cheese filling:

For assembly:

Instructions 

To make the meat sauce:

  • In a large saucepan or Dutch oven over medium-high heat, add beef (or sausage) and onion, and cook until mostly browned, about 5 minutes. Drain if desired. Stir in garlic until fragrant, about 30 seconds.
  • Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, and fennel seeds. Simmer uncovered for 15 minutes, stirring occasionally. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). You should have about 2 quarts of sauce.

To make the cheese filling:

  • Meanwhile, in a large bowl, combine ricotta cheese with egg, parsley, and salt. Chill until the sauce is finished.

To assemble and bake the lasagna:

  • In the bottom of a 9-inch x 13-inch baking dish, spread 2 cups meat sauce. Arrange a single layer of uncooked noodles over the meat sauce (I sometimes do 3 full-size noodles lengthwise and then a partial noodle crosswise). Spread with a heaping 2/3 cup of the ricotta mixture. Top with about 1 ½ cups (5 ounces) of mozzarella. Sprinkle with ⅓ cup Parmesan cheese.
  • Spoon 2 cups meat sauce over the cheese. Make another layer of noodles, ricotta mixture (heaping 2/3 cup), mozzarella (1 ½ cups) and Parmesan (⅓ cup). Repeat layers 1 more time, for a total of 3 layers.
  • Spray a large piece of foil with nonstick spray and cover baking dish. Refrigerate at least 5 hours or overnight.
  • Preheat oven to 375 degrees. Bake, covered with foil, for 25 minutes. Remove foil and bake an until hot and bubbly, about 25 minutes longer. Cool 5 minutes, then garnish with parsley before serving if desired.

Recipe Video

Notes

  1. Ground meat: I prefer 1 pound each of ground beef and Italian sausage (2 pounds total). Or use just ground beef, just ground Italian sausage, or choose another ground meat entirely (such as ground turkey).
  2. Sugar: Even a tablespoon is too much for some people. If you don’t like the sound of sugar in your meat sauce, please leave it out. In my family, people add ¼ cup or even up to ½ cup.
  3. Italian seasoning: It’s easy to make your own homemade Italian seasoning with dried basil, oregano, rosemary, thyme and marjoram.
  4. Fennel seeds: The seeds make the Italian sausage flavors pop. If you love the taste of a sweet tomato sauce, use just ground beef (no sausage), at least ¼ cup sugar, and omit the fennel seeds.
  5. Ricotta cheese: Make your own ricotta with just 4 ingredients: Milk, lemon juice, vinegar, and salt.
  6. Lasagna noodles. NOT “oven ready” or “no-boil noodles.” Those pre-cooked noodles will shred on your fork in the most unappetizing way, while the “real” noodles will soften in the fridge in just 5 hours
  7. Yield: As written, the lasagna is made in a 9” by 13” baking dish, enough for 12 servings.
  8. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  9. Make ahead: Make this recipe up to 3 days before you need it and keep it in the refrigerator.
  10. Freezer: Wrap the unbaked lasagna tightly in plastic wrap and freeze it for up to 2 months. Thaw overnight in the refrigerator, then bake as directed (preheat oven to 375 degrees, bake 25 minutes with foil, 25 minutes without foil). To bake the frozen lasagna straight from the freezer, bake 1 hour covered with foil and 24 minutes without the foil (the lasagna must reach 165 degrees on an internal thermometer).
  11. Store-bought sauce: You’ll need 2 quarts of sauce for one pan of lasagna. You might want to add a little extra water if the sauce is on the thick side. This lasagna recipe uses a wet sauce so the noodles can soften in the liquid.
  12. Disposable aluminum pans: I’ve made this in aluminum pans without a problem. They’re just fine!
  13. Pesto: Got a jar of pesto in the pantry, or homemade pesto in the refrigerator? Add a surprise layer somewhere for lots of extra flavor.

Nutrition

Serving: 1sliceCalories: 498kcalCarbohydrates: 33gProtein: 30gFat: 27gSaturated Fat: 12gCholesterol: 105mgSodium: 528mgPotassium: 351mgFiber: 2gSugar: 4gVitamin A: 343IUVitamin C: 1mgCalcium: 325mgIron: 3mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. Meggan’s make ahead lasagna is PHENOMENAL!! I have made this countless times in a disposable tin pan for fellow moms during postpartum so that they don’t have to try to make food while taking care of themselves and their new babies too. WHAT I LOVE MOST ABOUT THIS RECIPE: It’s EASY, it’s DELICOUS, and I can use regular lasagna noodles that don’t get soggy!!! Friends ask me for the recipe 100% of the time. Great way to feed a crowd or just two hungry, sleep deprived parents for a week!5 stars

    1. Hi Stephanie, THANK YOU SO MUCH! I’m so grateful for your support, and I’m so relieved and happy that you love the lasagna. It’s one of my favorites too, and I have a friend who just had a baby and I’m definitely making it for her! Thank you again. :) I appreciate you! Take care – Meggan

  2. Great recipe – the meat sauce is fantastic! I’m yet to make the lasagna but hope to for an event. Unfortunately I’m from New Zealand and we only seem to have either oven ready/no boil lasagna sheets or fresh sheets. I still want to make this lasagna the day before so what would you recommend pasta wise? Thank you!5 stars

    1. Hi Naomi! The only unfortunate thing about New Zealand might be the lasagna noodles, because isn’t that the best place ever? I’ve never been but I just hear the most wonderful things. So what I would do is, and I’m sorry for the extra steps, PERSONALLY I would buy regular noodles and boil them and put them in the lasagna already cooked, and then just assemble it according to the recipe and you can bake it right away or let it sit overnight or whatever. You CAN substitute the no-boil noodles, they would work fine, I just personally don’t like them. Clearly someone does as they make them and sell them, right? I would go the long route and just boil regularly lasagna noodles. I am sorry for the hassle though. But you are welcome to do whatever you please, recipes are just a jumping-off point for negotiations. I hope this helps! Enjoy New Zealand. :) Take care! -Meggan

  3. I’ve made this several times and it’s absolutely wonderful! I was wondering if the same results could be achieved using whole wheat lasagna noodles?5 stars

    1. Hi Marii, I’m sure you could although I haven’t tried it. But I imagine they would work the same way. You cook them the same way as you cook regular lasagna noodles, right? So I would think they would soften the same, as long as they are the regular type of lasagna noodles and not the no-boil. Thanks! – Meggan

  4. I love this recipe! It did not yield 12, more like 6 (I guess we’re big eaters). Cooked noodles first, baked uncovered for 25 minutes, 5 minutes high broil, and cooled for 5 minutes. SO DANG TASTY! Thanks Meggan!5 stars

  5. This was so delicious! I am never boiling noodles again I can’t believe I don’t have to anymore. Thanks for a great recipe!5 stars

    1. You’re so welcome, Claire! It’s one of my favorite parts about this recipe, too! – Meggan

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