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

  6. I will be making and freezing right away–does the lasagna have to be wrapped in plastic? Can it be frozen in a aluminum pan with foil on top? I don’t see how you could pop directly into oven from freezer with plastic wrap on it.

    Kim

    1. Hi Kim, I like to freezing with plastic wrap to keep air and freezer burn out of the dish, especially if freezing for more than 1 night. You could just do foil if you like, but it would allow air into the lasagna and may change the flavor of your finished dish. – Meggan

    1. Hi Heather, some substitute the ricotta with cottage cheese, others use a béchamel sauce (white sauce) instead. If it’s a texture aversion, béchamel would be your best option. Take care! – Meggan

  7. I am trying to coordinate cooking the dethawed lasagna with other dishes. Could I cook the lasagna at 400 degrees until the internal temp reaches 165 or will that cause it to cook unevenly?

    1. Hi Cassie, thank you for your question! I don’t think it will be an issue. I would watch it while baking without the foil on to make sure the edges and cheese do not burn. If they do begin to darken but the lasagna has yet to reach 165 degrees, you can cover with foil again and continue to bake until it reaches 165. Please write again if you have anymore questions! – Meggan

  8. BEST lasagna ever. I have made this so many times and it always turns out perfectly! I have only made it the day before. And I always add much more ricotta than it calls for. You’ll also have plenty of left over sauce to freeze for a future pasta dish!5 stars

  9. Hi, I’m stepping away from my typical “cook for 3 days, take 15 minutes to eat, and clean up for 2 days” Christmas meal plans. Your recipe sounds exactly like what will be celebratory but not have me on my feet for 3 days!
    I looked through previous comments/questions, but don’t see mine—what changes would you suggest to the sauce if I making one without meat? I need to make one w/o meat because of some dietary restrictions. The rest of us will enjoy your original recipe.
    Any help you can provide would be much appreciated.
    Take care,
    Carla
    Austin, TX

    1. Hi Carla, I love your new plan! This lasagna is perfect for it. There are a couple adjustments you could make, you could omit the meat from the sauce and just cook the onion until it’s softened in step 1, use a vegetarian beef substitute for the ground beef and Italian sausage (like Beyond Beef) which also worked great. Or, if you would like, add some chopped mushrooms to the sauce instead at this step. You could also add some spinach to the sauce, or cook and drain spinach very very well and add it to the ricotta mixture. The recipe is quite flexible. I hope you have a great and stress-free Christmas! Please let me know if you have anymore questions! – Meggan

  10. When I made it I put in a pound of ground beef and a pound of Italian sausage. Does it call for only a pound of meat??5 stars

    1. Hi Becky, you made what the sauce calls for! You could have substituted the meats or omitted them, what’s important is you enjoyed the lasagna when it’s done. Please write if you have anymore questions! – Meggan

  11. Hi Meggan,

    I’m super excited to make this recipe this weekend and would love to add a layer of pesto. Would you put it over one of the ricotta layers before adding the cheese?

    Thank you,
    Kelly

    1. Hi Kelly, yes! I would spoon or spread a thin layer on top of the ricotta filling layers. I hope you have a great time making this lasagna! Please write if you have anymore questions! – Meggan

  12. Delicious as written. I’ve made it 3 times now and keep my leftover sauce in the freezer. I’m looking forward to the next lasagna as I won’t have to make sauce! Thanks for a great recipe, and SO much better than boiling noodles!

    1. I’m so happy you loved it, Kathy! I agree, it’s so nice to skip right over the boiling noodles part! You’re so welcome. Thank you for trusting my recipe! Take care. – Meggan

  13. If i am going to bake in the morning overnight do i need to let it get to room temperature before baking? Or can i pop it in the oven right away?

  14. Loved it! I will never pre-boil lasagna noodles ever ever again! Like many people who commented I was also worried the raw, not boiled, regular lasagna noodles would not get done but it turned out perfectly. I followed the recipe exactly but I did make a few adjustments, most of which were listed in the recipe notes. I cut the recipe in half since I had a small group of people visiting for the weekend. I used a disposable aluminum pan with high sides (mine was 9″x11″ because I couldn’t find 9″x9″ at the store) and it worked perfectly as per the notes. I was able to fit 3 full-size Creamette lasagna noodles in my pan for a total of 9 noodles (because there are 3 layers). Even though I used a smaller pan I baked it exactly the same as the recipe instructions. I used one-half pound of Johnsonville mild ground sausage and one-half pound of ground 85/15 hamburger. Instead of using crushed tomatoes, tomato sauce, and tomato paste, I used one 32 oz. jar of Rao’s Marinara to make it easier on myself. I did finally use up that jar of pesto that’s been sitting in my fridge and I added it to one layer of the lasagna…awesome tip. Since I was using the pesto I decided to omit the dried basil in the meat sauce for fear it might be overpowering (too basil-forward). In hindsight, I don’t think it would’ve been. Also, I am not a huge fan of Ricotta cheese so I used one-half of a 15 oz. container of Kemps 1% cottage cheese instead for the cheese filling. I like to spread my cheese filling directly on top of the 3 noodles in each layer. My guests were staying the entire weekend so I assembled it on Friday, froze it immediately, and then thawed it in the fridge for 24 hours and baked it on Sunday evening. I guess I could’ve left the lasagna in the fridge from Fri to Sun but we weren’t sure if we would eat out or stay in on Sun evening so I decided to freeze it and this allowed us to be flexible (and my fridge is rather small, lol). I served the lasagna on Sunday evening with a homemade Caesar salad and garlic bread from the freezer section of the grocery store. My guests even took some of the leftover lasagna home when they left! I will be making this again for my next get-together!5 stars

  15. Meggan, I am planning to make your Make Ahead Lasagna recipe for Christmas dinner. I have already made the sauce (delicious) but I am confused about the amount needed. The recipe says you need 2 quarts (8 cups total) but the specific directions calls for 2 cups of sauce for each of 3 layers (6 cups total). Please clarify. Also, can I use BelGioioso Fresh Mozzarella in this recipe. Thank you in advance for your help.

    1. Hi Michael, yes. You’re correct. Most folks, myself included, aren’t putting exactly two cups for each layer, especially since the meat sauce is nice and chunky. To avoid the risk of running out of sauce when making the third layer, there is a little extra sauce accounted in the recipe. I’m glad you loved the meat sauce, too! I don’t see why you can’t use use the BelGioioso Fresh Mozzarella, it’s quite good! Take care and please let me know if you have any other questions! – Meggan

    2. Made this recipe for Christmas dinner about a week before Christmas and froze it per the instructions. Came out great! Family loved it. Served with Caesar salad and garlic knots. Made for a really nice Christmas dinner. Thank you Meggan!5 stars

    3. You’re so welcome, Michael! I really appreciate you writing back! I’m so happy you and your family loved it and had a great Christmas. Take care! – Meggan

  16. I did not make the recipe yet but would like to assemble and freeze the lasagna. Do I have to let it sit in the fridge before I freeze it or will the noodles soften enough on their own during the thawing or cooking process when I take it out of the freezer

    1. Hi Elaine, there’s no need to refrigerate the lasagna first. Once the lasagna is assembled and cooled, it can be wrapped and be placed directly in the freezer. Then you can either pull it out and place it in the refrigerator to thaw overnight then bake, or bake it right out of the freezer (which will take about 30 minutes longer), the noodles will soften either way. I hope you enjoy it! Please let me know if you have anymore questions! – Meggan

  17. This looks easy and delicious…I’m going t try this for Christmas day..to free me up from cooking that day…I’ve made lasagna many times and usually use the regular noodles…I tried the mo boil onrs..and don’t like their texture..My only concern is If I put this together 2days before I bake it..is that OK and will the noodles bake good..and taste good?..Thanks so much..hope t hear back💗5 stars

    1. Hi Linda, thank you for writing! Two days is perfectly fine! You can also assemble it, cool and then freeze it ahead of time, and bake it from frozen when you’re ready. Please let me know if you have anymore questions! Hope you have a great Christmas! – Meggan

    1. Hi Adrienne, I haven’t but other readers have. One reader, Kevin, layers ricotta and bechamel with the meat sauce. Please write back if you try it! – Meggan

  18. Hi! I have never premade lasagna before and I am so nervous about not boiling the noodles. How would it turn out if I did boil the noodles? My plan is to assemble everything the night before, and bake the next night, so it would be in the fridge for almost 24 hours. What would this do to the noodles, boiled or not? Thanks for your help!

    1. Hi Clare! I understand your concerns! This recipe is perfect for what you’re saying you plan to do. The un-boiled/raw noodles will soften in the sauce as it sits overnight in the refrigerator. No need to take the extra step and boil them. If you do boil them, they will likely be more soft and soggy if the lasagna is not baked and is held overnight. It might work out fine, but you don’t need to do the extra steps. – Meggan

  19. I love this recipe, particularly for the sauce. Somehow, though, I never seem to remember and account for the 5 hours of chilling time (despite the fact that it says “make ahead” in the recipe title). What are your recommendations for baking immediately? Boil the noodles? Par-boil the noodles?5 stars

    1. Hi Jamie! Thank you for your question! I completely understand! I would boil and drain the noodles, and when making the sauce allow it to simmer a little bit longer to thicken up some, since you won’t need the extra liquid to soften the noodles. Please let me know if you have any more questions! – Meggan

  20. Hi there, I live in high altitude (6,000 ft) and I am wondering if I need to make any adjustments to either the recipe or the time of cooking. I do want to make this lasagna at least 2 days before cooking. Appreciate your feedback!

    1. Hi Elayne! Thank you so much for your question! At a higher altitude, food tends to take a little more time to cook. I would expect the sauce to take a little longer if you’re making it from scratch, and the lasagna itself will likely take a little more time to bake. Some cooks find increasing the baking temperature by 10 -15 degrees helps adjust for the change, or you could keep an eye on it and let it bake until nice and bubbly. Please write if you have any more questions! – Meggan

  21. I was so nervous making this without cooking the noodles
    or using oven-ready ones. I read every single review and decided to do it your way.
    OMG! The best lasagna ever and I served it to dinner guests that are Italian, which was gutsy anyway.
    They LOVED it and couldn’t believe I did not pre-cook the
    noodles. What flavor!!
    Kudos to you. Being able to make this ahead is genius!5 stars

    1. Hi Pat! I’m so glad you tried it even though you were nervous. I’m so glad you liked it! -Meggan

  22. Everybody raved about this lasagna, thank you! I subbed tomatoes and spices for 2 Costco-sized bottles of Rao’s Marinara. YUMMO.5 stars

  23. GREAT RECIPE! I made this for my Dad’s 80th birthday dinner. He said it was the BEST lasagna he’s ever had, and he ate leftovers twice that week (and he’s not a leftovers kind of guy). I did the beef/pork split and followed the recipe to the T. The pork and fennel seed really added a lot of flavor; I will never make it with all beef again. I used 6T of sugar. This recipe is lighter on ricatta than other recipes which suits my family perfectly. I did have some leftover meat sause because I took the 2 cups very literally. I’ll probably just divide it into thirds next time. I made it 2 days ahead of time and just let it sit in the fridge. I took it out of the fridge and let it sit for about 30 minutes before putting it in the oven. Cook time was perfect! Thank you!5 stars

    1. You’re so welcome, Jennifer! I agree, the pork and fennel do add so much flavor! I’m so happy it was a hit with your family, take care! – Meggan

  24. Hi there! I am meal prepping for post-partum, so not intending to eat this for a month or so. I know not to bake it yet, but do you recommend letting it since in the fridge for 5 hours before freezing so the noodles soften? Or do I assemble everything and freeze immediately, then thaw in the fridge prior to baking to soften the noodles? Hope this makes sense, thanks!

    1. Hi Kylie, thank you so much for your question! There’s no need to refrigerate first. Once the lasagna is assembled and cooled, it can be wrapped and be placed directly in the freezer. I hope you enjoy this and have a safe birth and recovery. Take care! – Meggan

    1. Hi Elena, yes! Readers have shared that they will bake as directed and freeze leftover servings. I hope you enjoy this lasagna! – Meggan

  25. I love this technique of assembling in advance and baking it later. Question-can I omit the meat altogether? I don’t want to have any meat or meat like product in there, but I’m wondering if the noodles will be the right texture or if it will be moist enough. What do you think? Thanks!

    1. Hi Jane, thank you for your question! You absolutely can, the only change to the sauce will be to add some olive oil to the Dutch oven and bring it to a shimmer before adding the onion in step 1, so it doesn’t scorch. I hope you love it! – Meggan

  26. Hell! I’m wondering if this can be baked in a smaller proportion and if so, does that change the baking time? What kind of pan would you suggest if I cut the recipe in half?

    Thank you so much!:)

    1. Hi Lindsay, thank you so much for your question! Absolutely, yes! This can be halved. I would use a 9″x9″ baking dish. (You could use an 8″x8″ one, but it will likely overflow, or you’ll have a.) I would still bake for 25 minutes with the foil on, and after removing the foil, I would check it starting at the 10 to 15 minute mark to see if the center is hot and bubbly. I hope you love it! – Meggan

  27. Love this recipe so much!
    Has anyone made this with gluten free noodles? Do they work the same way?
    Thank you so much for developing this recipe that enables me to better enjoy my guests and still treat them to culinary delight!5 stars

    1. Hi June, thank you so much! I’m so happy you love it! One reader uses Barilla gluten-free no boil noodles and bakes or freezes right away, and another reader wrote that they make this with gluten-free brown rice lasagna noodles, par cooking the noodles first to set the dough before assembling the lasagna and then baking right away. Please let me know if you have any more questions, I’m happy to help! – Meggan

  28. Wow! So good! Company worthy! Thank you! This is the only recipe you need for an excellent main that you can prepare ahead of time and enjoy more time with your guests. I serve with Caesar salad, green and yellow beans or corn on the cob and pull apart mozzarella bread. Flavourful, filling, fantastico!!5 stars

  29. This is the best lasagna. I double the ricotta, parsley, eggs and salt part. I have made it many times for guests and friends. Everyone loves it. I really like that you can make it in advance!

    1. I’m so glad it was a hit, Jan! Thank you for sharing about doubling the ricotta mixture, going to try that next time! Take care! – Meggan

    1. Hi Nikol, thank you for your question! I haven’t, but another reader wrote that they make this with gluten-free brown rice lasagna noodles, par cooking the noodles first to set the dough before assembling the lasagna and then baking right away. Please let me know if you have any more questions, I’m happy to help! – Meggan

  30. I tried this recipe for the first time for company. It was mushy in the middle and the edges weren’t cooked. Instead they were dried out. I don’t recommend this recipe at all.

    1. Hi Constance, I’m so sorry your lasagna didn’t come out right. A mushy middle and dried edges sounds like something went wrong. Were the layers of sauce, ricotta, and cheese spread evenly all the way to each side of the pan? If they weren’t, that may be why the middle was mushy and the edges dry. Also making sure to wrap the lasagna well with the foil in the first part of baking will help prevent dry edges. I’m so sorry again and I hope the next one comes out better! Take care! – Meggan

  31. Do i bake it 3 days before of do i assemble and keep in the fridge 3 days prior, then-bake when i need it?

    1. Hi Dima, thank you so much for your question! I recommend you make it the night before (even 3 days before) and bake it when you need it. You can assemble, bake, cool it, then reheat it, but it tastes better fresh out of the oven. I hope this helps! Please write back and let me know how you like it! – Meggan

  32. Hi Diana,
    I’m baking two 13×9 pans of lasagna do I need to double the baking time if I cook them both together or can I put both pans in the oven for the same amount of time as one pan?
    Thank you!

    1. Hi Jeanette, you don’t need to double the baking time, but it may take a little bit longer to bake. When putting the trays in the oven, make sure there is space between the pans to allow the hot air to flow. I hope you love them! – Meggan

  33. What does it mean the lasagna needs 5 hours to chill? And how does that affect making ahead of time? I just want to make it put it in the refrigerator and then cook it in about 5 hours. What do you mean 5 hours to chill?

    1. Hi Diana, thank you for your question. Sorry for the confusion. The lasagna needs to sit in the refrigerator so the noodles can absorb the sauce. You’re exactly on track, assemble the lasagna and then place in the refrigerator. Hope you love it! – Meggan

    1. Hi Vivian, thank you for your question! There’s no need to refrigerate first. Once the lasagna is assembled and cooled, it can be wrapped and be placed directly in the freezer. I hope this helps! – Meggan

    1. Hi Robbie, you’re so welcome! The noodles are dried, and not oven-ready. Take care! – Meggan

  34. I came across your site searching for a make ahead lasagna for a dinner party I was hosting. I was very nervous trying a new recipe out on a dinner party for 15. Let me just say, this recipe was delicious and a hit with everyone! This will be my go to lasagna recipe and my go to spaghetti sauce from now on. Thank you for such an easy to follow, delicious recipe!5 stars

    1. You’re so welcome, Buffie! I understand how stressful it can be to make a new recipe for soo many people. I’m glad it turned out wonderfully and that you loved it! Take care! – Meggan

  35. Been searching for this for years! I always want to assemble ahead of time and not cook noodles. Will be doing this tomorrow for a dinner on Saturday!

  36. This was absolutely delicious. I made it for company and it was a huge hit. I did use ‘oven ready’ noodles since I grabbed them by mistake. They did not shred or get soggy; I made it the night before. I also used two containers of ricotta. Maybe it depends on the brand.5 stars

    1. Hi Sara, thank you for your comment! I’m so glad it was a hit and didn’t get soggy! – Meggan

  37. Thank you for this recipe. Love it!
    My pan wasn’t deep enough for three layers but it turned out great just the same.

  38. I made this for a party. First time ever making lasagne on my own. Made 2 batches and people LOVED it! So easy and so good. Thank you!5 stars

    1. Hi Danielle! You’re welcome, I’m glad you found it easy and that it was a hit! – Meggan

  39. Does it matter if you put the meat sauce on the noodles and then the ricotta or do the noodles soften better with the ricotta on them. The reason I ask is because I mix my ricotta with some became and pipe it on5 stars

    1. Hi Loretta, the noodles need to be in contact with the meat sauce to soften. Shouldn’t be any issue if you then pipe on the ricotta. Hope this helps! – Meggan

  40. Hi! I would like to make a couple trays of this lasagna to serve a party of 50 that we are hosting at another event space. Could you tell me whats the best way of going about this? Should I assemble ahead, bake it the day of and heat up at the space again?

    1. Hi Angel, I suggest assembling the lasagna the day before and bake the day of. If you aren’t able to, bake as directed and when you’re ready to reheat, bake at 375 covered with foil for 25 to 30 minutes, then remove foil and continue to reheat until the middle reaches 165 degrees. Hope your party goes well and that you love this lasagna! – Meggan

  41. I had my doubts about the noodles not being precooked but after following Megan’s recipe and leaving the assembled lasagna dish in the fridge overnight as the recipes says…the noodles baked up perfectly!!5 stars

  42. I put my lasagna after assembling it directly into the freezer right after. Will that still turn out okay if it’s cooked from frozen?!

    1. Hi Sahari, no worries! 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). Thank you so much for your question, I hope you enjoy the lasagna! – Meggan

  43. I served this lasagna to dinner guests last night. Here are actual comments: “Wow, this lasagna is incredible”. “This is the best lasagna I’ve ever had “. As the host, I would have to agree. Thank you Meggan for another “stellar” recipe.5 stars

  44. HI! This looks fantastic! I was wondering if you had any advice on adding any veggies? I’d like to add some spinach and maybe layer some zucchini like you did the noodles? Thank you!

    1. Hi Caitlin! You absolutely can! I would add a package of frozen spinach that has been thawed and squeezed (to remove the excess liquid) to the meat sauce, or adding it into the ricotta mixture. Adding some sliced grilled zucchini squash instead of some lasagna noodles would work, too! They need to be grilled some to remove their moisture as much as possible since the noodles won’t be in there to do it. If you’re looking for a recipe that uses all zucchini instead of lasagna noodles, I recommend you check out mine! – https://www.culinaryhill.com/zucchini-lasagna/. Take care! – Meggan

  45. This method works! I was soooo nervous. Esp since I made my own meat sauce vs following the recipe per se. I had a large party and really didnt want to make everything day of. This is my new go-to because, same, I can’t stand the no-boil noodles. Wondering if this will work for my veggie lasagna? 🤔 I use a bechamel…hmm.4 stars

    1. Hi Jordan, thank you for your comment! It might, you will need to make the bechamel a little loose so there is extra liquid for the noodles to soak up. I haven’t tried it myself. Sorry about that! Sounds delicious, though! – Meggan

  46. I have assembled the dish and it is in the fridge for the night hopefully doing its thing!
    My question is this…tomorrow, can I put the dish in the preheated oven straight from the fridge or should I let the assembled dish sit out on the counter for a bit?
    Another question…If the noodles don’t seem softened enough, could I add a little more sauce or water (or a combo of the two) and return it to the fridge for a little longer soaking time before baking?4 stars

    1. Hi Vee, it shouldn’t be necessary to add more sauce or liquid, the noodles will continue to soften as it cooks. You can bake directly from the refrigerator. – Meggan

  47. Hello, Your recipe looks wonderful, but I have a question about the assembling of the lasagna. Two quarts equals 8 cups. When putting the layers together, I used 2 cups of meat sauce three times for a total of 6 cups, so I had two cups left over. Did I misread something? (I have three layers of noodles.)

  48. OMG, this is amazing!!! I have celiac disease so I use Barilla Gluten Free No Boil Noodles. I cook or freeze right after assembly and it turns out great. I double the ricotta mixture and go heavy on the cheeses. I also add a layer of turkey pepperoni slices on top of the ricotta layer. It is decadent and amazing, definitely worthy of being a meal for company. Side note, I don’t like sweet marinara so I omitted the sugar and added a teaspoon of red pepper flakes.5 stars

    1. Hi Jonna! I’m so happy you loved it and were also able to adapt it! The turkey pepperoni sounds like a game changer, going to have to try it! Take care! – Meggan

  49. Absolutely love this recipe – the best homemade lasagna I have had! Has anyone tried making this with gluten free noodles?

    1. Hi Michelle, I’m so glad you loved it! Another reader wrote that they make this with gluten-free brown rice lasagna noodles, par cooking the noodles first to set the dough before assembling the lasagna and then baking right away. Hope this helps! – Meggan

  50. Made your recipe for lasagna for Christmas Day dinner. It was a huge success. Thank you so much. Do you by chance have a similar recipe for white sauce lasagna

    1. Thank you for your comment, Jim! You’re so welcome! I’m glad it was a hit! I don’t have a make-ahead version of this with a white sauce. I’m not sure a white sauce would have enough moisture to be able to moisten the noodles properly overnight. So sorry about that! Take care! – Meggan

  51. Like many, I was concerned about the technique. Especially since my lasagna is the one thing my mom specifically requests for Christmas. But it turned out perfectly, and it was so nice to relax on Christmas day, having assembled everything ahead. (Also made the focaccia and antipasti ahead). I only got 2 layers of noodles out of this recipe, because I used up the cheese filling before getting to the third layer of noodles. No leftover sauce, either. Think I’m overly generous with the filling. I added parmesan cheese directly to the ricotta, per the recipe I’d been using in the past. That was my only deviation. This is my new go-to.5 stars

  52. If you had the choice would you make this the morning of and letting it sit 5-8 hours or the day before letting it sit for 24 hours?

    1. Hi Amanda, I suggest assembling the lasagna the day before and baking the day of, that way the majority of the work is done and cleaned up before it comes time to serve. Take care! – Meggan

  53. Looking forward to making this for my family this Christmas (definitely a little worried about the noodles but I trust you😁). Do you recommend making this the morning of and letting it sit for 5-8 hours or making it the night before and having it sit for 24 hours?

  54. Meggan this is my first time using your lasagna recipe.
    Looks like a great make ahead plan!
    How many servings would you say in one recipe?
    Thank you

    1. Hi Rhonda, hope you love it! It makes 12 servings as written. If you want to change the number of servings, there is a slide bar in the recipe you can use to change it. Take care! – Meggan

  55. I hope you will answer my question
    I’m sure you get so many questions
    Do you suggest hot Italian sausage or mild ?
    Thank you
    Gail l

    1. Hi Gail! So sorry for the late response! I prefer using sweet Italian sausage, since it’s more kid-friendly. Hope you love this lasagna as much as I do. Please write back once you’ve tried it, would love to hear your feedback! – Meggan

  56. Anyone have suggestions on how to make this a vegetarian lasagna? Have a few vegetarians coming for the holidays and want to make sure they feel included. Definitely making the original as well though.

    1. Hi Kimberly, I do! I’ve made this vegetarian by substituting the ground beef and Italian sausage with Impossible ground burger, and my friend loved it! I imagine it would work as well with another brand, such as Beyond Beef, but I haven’t tried that yet myself. It’s wonderful you’re including options for everyone. Take care! – Meggan

  57. Im planing on making this. I agusted the recipe to 60 serving. Into how many pans would you devide this? i cannot wait to try this!

  58. Make ahead: to bake or not to bake is the question. I plan to make this a day ahead of a large dinner party. Do I bake the lasagne the day before the actual dinner or do I not bake the day before? ie prepare and refrigerate the day before or prepare, bake and refrigerate the day before? What temp do I heat up the day of the dinner party if it is prebaked the day before? Thanks for your help.

    1. Hi Kim, I suggest assembling the lasagna the day before and bake the day of. If you choose to bake the day before, when you’re ready to reheat, bake covered with foil for 25 to 30 minutes, then remove foil and continue to reheat until the middle reaches 165 degrees. Hope you love this lasagna! – Meggan

  59. I’m excited to try this! Just to clarify. Would it be ok to make two days ahead? Just want to make sure the noodles won’t be soggy or am i better off making it the morning of.

    1. Hi Kristen, two days is perfectly fine! You can also assemble it, cool and then freeze it ahead of time, and bake it from frozen when you’re ready. Hope this helps! – Meggan

  60. Probably our new lasagna recipe. Just a note, I didnt use all the noodles, as I layered them like the instructions said, three across with a partial broken noodle. Noticed that the picture actually showed 5 noodles across. Also, the cooking time on my printed instructions stated 25 minutes covered, and 25 uncovered. Actually took about 1 hour and a half to cook. Then I noticed the cook time on the title page stated over one hour. I didnt have the extra fennel seed, so had to leave it out. It was great, usually i eat one serving and freeze the rest, but my husband and I couldnt stay out of it, and i only froze a small amount. It is much easier than other recipes. My 8 year old granddaughter said, ” Grandma, this is good, really good.”5 stars

    1. Hi Laura, thank you for the feedback! I’m so happy you, your husband, and your granddaughter loved it! I’ve clarified in the post about the noodles. It really depends on the size of the noodles available and which baking dish I use to make this. I’ve omitted the fennel before in this sauce, mostly when I’m using all ground beef and no Italian sausage. Still tastes amazing! In regards to your oven and how long it took the lasagna to bake, I wonder if it is not cooking at the right temperature. Do you use an oven thermometer? I recommend using one, and also noting some ovens take longer to preheat properly and take some time to recover the heat if opened often. The cook time in the recipe card also includes the cooking time to make the sauce, not just baking the lasagna. I’m so happy again that it was a hit with your family! Take care, Laura! – Meggan

  61. Making your recipe, sounds fantastic!! I assembled it and letting it set for 5 hours. I’m going to bake then and reheat tomorrow. Any tips on it not drying out?? Should I par cook?? Thank you!!!

    1. Hi Julie, I hope you love it! I wouldn’t recommend par cooking this recipe, it might turn into a rubbery mess as well as not reaching the correct temperature. I would recommend wrapping the cooled lasagna with plastic wrap very well. When you’re ready to reheat, bake covered with foil for 25 to 30 minutes, then remove foil and continue to reheat until the middle reaches 165 degrees. Since it may only take a little longer and if you’re able to, I would recommend doing the initial baking tomorrow instead. Hope this helps! Take care! – Meggan

  62. Hi Meggan;
    Hope all is well your end.
    Was spending a lazy Sunday morning searching for a ricotta recipe to use for my cannoli shells, which lead me to your lasagne recipe, which then further lead me to peruse the Culinary Hill website for other enticingly photographed and well informed culinary recipes and ideas. I am armed with a stack of printouts ( thank you), but feel sheepish in telling you that it is well past midday and I am still in my pyjamas. lol. – Time to get cooking!
    Thank you Culinary Hill , Meggan for your expertise, I will endeavour to do your recipes justice.
    Chris Martyn.

    1. Hi Chris, what a lovely Sunday morning! Thank you so much for such a lovely message, you’re so sweet! I hope you enjoy each recipe and the rest of your Sunday was amazing. Take care! – Meggan

    1. Hi Bridget, they are the regular noodles, uncooked. No boil or oven-ready noodles will be too soggy. The uncooked noodles soften up while the lasagna is chilling in the refrigerators. Hope this helps! Take care! – Meggan

  63. This is delicious!!! Made it when we had friends coming over for dinner and was a little worried when I was told lasagna was one person’s favorite meal but they ended up asking for the recipe. My daughter and I also made it while meal prepping and now her husband asks for this repeatedly!! So awesome to have in the freezer ready!!5 stars

    1. Hi Stephanie, that’s so wonderful! I understand being worried about trying a new recipe and having to cook for friends! I’m so glad it was a hit! Thanks you for taking the time to leave your feedback, I appreciate it! Take care! – Meggan

  64. This is my go to recipe, it’s delicious every time! We’re making some to go in the freezer, have you ever used a disposable pan to make ahead and/or freeze? I don’t want it to impact the taste!5 stars

    1. Hi Emily! I’m glad you love it! I have used a disposable pan, and it works just as great, with less mess! ;) -Meggan

  65. Made 4 pans of this for party on 8/19. Made mistake put in freezer 2 hrs after making. Can I take out of freezer day before into refrigerator to thaw then let it sit 5 hrs in frig ? Will sauce still soften noodles. Should I add a little sauce to it before baking. HELP PLEASE.

    1. Hi Eve! No need to worry! You can thaw it overnight in the fridge and bake as directed, or bake it directly from frozen by baking for 1 hour covered with foil, and about 24 minutes without the foil. I hope you have a great party! – Meggan

  66. I just put this together using whole grain noodles. I have alot of the 2qts of sauce left after following the directions. Is this normal? Can’t wait to try it tomorrow.

    1. Hi Paula, sorry about that! Although it hasn’t happened to me, it has happened to other readers. I’d suggest saving it for another dish or adding more to your lasagna if you need. Hope this helps! – Meggan

  67. I made this last year for a lake vacation and it turned out great! I’m planning to make two this year for a big family trip in two days. I’m making it right now and planning to freeze it to bake in 5 days. Today is Thursday, driving 12 hours on Sunday, and planning to serve it on Tuesday. Should I refrigerate it tonight, then freeze tomorrow?

    Thanks for the great recipe!

    1. Hi Lori, sorry I didn’t see this last night but you should be good to go! Hope it turns out great. – Meggan

  68. Hi, I’ve been looking for a good do-ahead lasagna and this recipe looks amazing! I was wondering: When you say that you can “make” this ahead of time, do you mean that you can do everything BUT the baking, and then just bake it when you need it? Thanks!

  69. Hi! I am definitely going to make this for my family. They like Zucchini and fresh spinach in it. Will that add too much water? Should I add with the ricotta? Thank you!

  70. I was really skeptical this would work with the regular pasta sheets, but magically it did. Perfectly. Made it twice so far and have been really happy both times (and used jarred sauce to make it even easier). This is the only lasagna recipe I will ever use from now on.5 stars

  71. The original recipe did not include the tomato paste and it still is the best lasagna I have ever made. Easy and delicious. I love that I can make this ahead and don’t have to deal with boiling the noodles. Makes 12 generous servings. Using a mix of ground beef and ground Italian sausage really flavors this amazing recipe.5 stars

  72. My first time ever making lasagna and I chose this recipe! Made to share with everyone for lunch at work today–fingers crossed! It was certainly easy to put together and love that it’s a “make ahead” recipe.

  73. I thought I was taking a huge risk making this recipe for the first time for 15 people. I thought I’d pull the lasagna out of the fridge with rock hard noodles and I’d have to order pizza for my party instead. So glad that I was dead wrong!! I don’t understand how, but the noodles were absolutely perfect, tender without being mush, and so much more flavorful since they soaked up all that good sauce. I used one 28oz jar of Rao’s sauce and supplemented with some canned tomato sauce and it was perfect. Still cooked the beef with the garlic. I’ll definitely be revisiting this recipe!5 stars

  74. Hi,
    I made your make ahead Lasagna last night.
    Put it in the oven at 3:00 pm today. I really hoped that it would work , as I am disabled and sometimes draining hot water can be scary.
    It is a great recipe.
    Thank you5 stars

  75. Hi! I’m making this in small, individual metal tins (think 1/8th of the recipe, or single serving) to freeze. A couple questions:
    How do you think that will affect the cook time?
    Do I need to let it sit for 5+ hours in the refrigerator before I can freeze them, or can I just freeze them directly after assembly?
    Thanks!

    1. Hi Melissa, sounds great! I recommend allowing them to sit for 5 hours and then freezing them. I imagine the cooking time would be reduced quite a bit since they are so much smaller than a full pan. I imagine it would be about 30 minutes, but I can’t say for sure. I would keep an eye out when you bake them. Take care! – Meggan

  76. Hi! If I am making this ahead of time (1 or 2 days before serving) would I store in the fridge uncooked or cooked and then wrap up?

    1. Hi Mar, you can assemble the lasagna and refrigerate it. Then bake when it’s time to serve. I hope you enjoy this! – Meggan

  77. hi, this looks like a delicious and convenient recipe. i have a question please regarding the quantity of sauce if store bought is used.
    For Store Bought Sauce Recipe:
    1-15 oz can of sauce
    1- 6 oz tomato paste
    1-28 oz crushed tomatoes
    ***AND ALSO***
    2 quarts of store bought sauce?

    i tried to sleuth this out from your many comments/answers to reader’s questions however became more confused. Can’t wait to try this!
    thanks much for your prompt reply.4 stars

    1. Hi Sue, thanks for the question! It’s 2 quarts of sauce only (and possibly some water if the sauce is on the thick side). The tomato sauce, paste, and crushed tomatoes would only be needed if you were to make the sauce from scratch. I hope you enjoy it! – Meggan

  78. This was so good! With the exception of throwing in some Provel along with the other cheeses (because my family likes Provel), and adding the leftover tomato/meat sauce over the top before adding the last layer of cheeses, I followed the recipe exactly. The lasagna was a huge hit with my guests. This wonderful recipe is definitely a keeper. I plan to make more of that sauce and freeze it. It is so much better than the jar sauce you get at the grocery store.5 stars

  79. Hi There,

    Wanted to reconfirm, you mention said not to no-cook noodles. If I use raw noodles (ones that are no-cook), do I layer them unboiled? Also, will lasagna noodles fully cook if I dont broil them? Also is it okay if I can assemble the lasagna and keep in fridge for 3 days before making it ?

    Thanks,

    1. Hi Aneesa, that is all correct. Layer them raw and over the next 3 days they will soften and be perfect after baking! Hope you enjoy. – Meggan

  80. So I am making this again. I accidentally used the new boil noodles last time. (It was still good) But this time I am using regular lasagna noodles without boiling them first. However I only have five hours to refrigerate it before baking it this evening will that be enough time?5 stars

  81. Has anyone tried to make this recipe with bechamel for the white sauce instead of ricotta? This is my go to lasagna recipe (I use all ground beef and add homemade sausage seasoning) and I’d like to try making it for family who isn’t a fan of ricotta.5 stars

    1. Amanda, I’m not a big fan of ricotta and cottage cheese either. I discovered bechamel when searching for substitutions and now I always make my lasagna with bechamel. I’m trying this new twist of not cooking the noodles. Will let you know in a couple of days.

  82. I’ve made this recipe a couple of times and it’s always a hit. It’s easy and always turns out delicious. I add mushrooms to it for a little hit of vegetables. I highly recommend this recipe!5 stars

    1. Hi Jane, I haven’t tested this yet but it is on my list! I will come back and let you know. – Meggan

  83. I really was unsure if my lasagna was going to turn out good…joking that we may have to get Chinese take out on this New Year’s Day. It turned out so well…everyone loved it. Thank you for a great, easy recipe. I used a couple jars of sauce with a can of petite diced tomatoes along with 2 lbs of ground beef and followed the recipe. Put in the refrigerator overnight. I think this just might just be my new go to!5 stars

  84. Great recipe. I added more Italian seasonings and about a 1/4 tsp of red pepper flakes – but it was really good. Just adjust some seasonings to your taste! Worked out great!

  85. Another question re:cheese. For the park, does pre shredded from store work? Or is home shredded better? I’d read store bought shredded has something in it to make it not stick together?
    For Motz cheese: store bought shredded? Or the sliced fresh Morz?

    1. Hi Beth,
      I would like to freeze the lasagne for a couple of weeks, do I assemble in a disposable pan then let sit at room temperature for 5 hours before freezing or do I need to refrigerate for the 5 hours. Also, when I take out of the freezer to cook is it better to cook frozen or should I let it thaw out at room temperature. If this works for me it will be a life saver. I live in Ireland now and my fridge size is very small so ahead and freeze would be a life saver for my party the end of this month.

      Thanks a bunch
      Marian4 stars

  86. Question: my lasagna pan is huge so I am making a double batch to fill it. What would cook time be for a double batch in one large lasagna pan? Making this today for Boxing Day dinner. Thanks!

    1. Hi Beth, I love that you have a large lasagna pan! I haven’t done a double batch, but I think it would probably take an hour and some to cook. I would let it cook longer with the foil on, and watch it when you take the foil off. Enjoy! – Meggan

  87. I going to try this for Christmas dinner I will be cooking it a day a half ahead of when we eat. What is your recommendation on reheating it for dinner.

    1. Hi Tonette, you can reheat per the normal instructions in the post! It should be fine. Hope you enjoy. – Meggan

  88. Before finding your recipe, I bought fresh Whole Foods noodles and DeCecco Egg lasagne no 112. I would like to make the sauce one day, then refrigerate. Then assemble the lasagna the next day, and refrigerate for two nights. Think I can use the fresh, (then I would return the dried lasagna since I bought 2 packages of each)? Now I’m thinking that buying fresh was a mistake, but hate to throw it out. Although I want the best outcome, so maybe the DeCecco would be better? Love the idea of not having to par-boil the pasta!

    1. Hi Louise, since you have fresh noodles you can just make the lasagne right away and skip the 5 hour refrigerating time. You could still make the sauce ahead of time if you want. Hope this helps! – Meggan

  89. I just want to let you know that I am a volunteer with the organization Lasagna Love, and I’ve been using this recipe with every one of my lasagna matches since February. I receive wonderful feedback each and every time and always direct them to your website so they know where I got the recipe! I am truly grateful to have such a consistently good product to give away! It is so wonderful to have a recipe that can be easily doubled and frozen and come out delicious every time. Just wanted to let you know I’ve fed over 20 families with this recipe in 2021!5 stars

  90. I’m concerned about the noodles. You’re saying the regular dried noodles will soften in the fridge? No pre boiling?

    1. Hi Kyle, yes! They soften throughout the 5 hours or if you leave it overnight and bake beautifully. Hope you enjoy! – Meggan

  91. Heeelp! Just made this as directed. I have quite a bit of sauce left – I don’t think I missed a layer or measured wrong. Should I pour it over the top? Or save for another use?? Thanks! Lynn

    1. Hi Lynn, I like to freeze any extra sauce and save it for future use! Hope you enjoy. – Meggan

  92. Was wondering if ground Turkey and Turkey Italian sausage would work in this recipe? Has anyone here tried it? Thanks!

    1. Hi! I want to make a small version of this without meat for my kids. What changes do you recommend for that?

    2. Hi Jessica, you can adjust the serving size on the recipe card. I would suggest lowering it to about 6 servings (which is half the recipe) and go from there. Hope they like it! – Meggan

  93. If I assemble this in a glass-type casserole dish, should I put it on the counter to warm up prior to putting it in a hot oven so the dish doesn’t break from the temperature change? If so, how long can I safely leave it on the counter?

    1. Hi Jerri, you can safely leave it out on the counter for up to 4 hours. However if you’re concerned you could always use a disposable foil pan. Less cleanup with that too! Hope this helps. – Meggan

    1. Hi Janis, for the entire recipe it is 1 hour and 20 minutes. However the lasagna itself bakes in the oven for only 50 minutes. Hope this helps! – Meggan

    1. Hi Dee, The seeds make the Italian sausage flavors pop. If you use just ground beef (no sausage), omit the fennel seeds. Hope this helps! – Meggan

  94. Do you think this could be done with gluten free lasagna noodles? Sounds amazing but I need to make a small gf one for 2 family members with celiac

    1. Hi Diana, I’m sorry but I don’t know. You could always boil the GF noodles the traditional way and layer them in like a traditional lasagna. Worst-case scenario, your lasagna might be a little soupy. Obviously, some of the moisture from the sauce goes into the noodles, tightening up the sauce. You could make the sauce less liquidy, but I don’t know by how much. I’m so sorry about that. I will add it to our test list though, I think they will work fine but I really don’t know a lot about GF noodles. – Meggan

    2. I’m a from scratch gluten free baker of nine years. If using gluten free store bought noodles, ensure they are of brown rice composition. They hold up and taste better than the trash made of corn or worse, ancient grains. However, you must par-cook them first then assemble the lasagna and bake. Cooking them first will set the dough and prevent them from turning into mush while in the sauce. Making ahead without baking is a bad idea . If buying noodles, follow package directions. It freezes and reheats well AFTER baking.

  95. I just tripled this recipe and made it in 9×12 aluminum lasagna pans for a family dinner. I let it sit overnight in the fridge. I followed the directions to a T since I very rarely make lasagna. (like every 5 years)This lasagna came out perfect. Perfect combinations of ricotta and gooey mozerella. The noodles were firm and not mushy. I did follow the 3 noodles and one on the end instruction which made it a little light on the noodles, but no complaints we finished off everything.5 stars

  96. This lasagna is amazing! We are making it today for the second time. I have never been a real lasagna lover, but this one may have converted me! Than you!!!5 stars

    1. Hi Amy, no, you don’t have to cool the sauce. I always assemble the lasagna while the sauce is still warm. It cools down pretty fast once you start spreading it out anyway, so it won’t be piping hot by the time you’re done assembling the lasagna. Hope this helps! – Meggan

  97. Thanks for the ZERO BOILING lasagna recipe. This is the first time I’ve attempted lasagna in years because you made the process so much easier! I used your directions and cheese amounts with an Italian sausage sauce. WOW, this was so much easier/quicker, not to mention less stress doing battle with pasta. The pan is in the fridge for tomorrow. Again, thanks!! :)5 stars

    1. I never have to boil pasta for lasagna again. The lasagna turned out even better than expected since the pasta was perfect. The amounts of cheese worked out as well. Again, thanks! :)5 stars

  98. Anyone tried putting in the disposable loaf pan 8×3 in ? How many did it take to use entire recipe. I need small servings

    1. Hi Patty, I tried this out over the weekend in two 8 1/2-inch by 4 9/16-inch by 2 3/4-inch aluminum loaf pans. I put about 1/2 cup sauce to cover the bottom of each pan. I broke the noodles in half and overlapped four halves per layer. I topped the noodles with about 1/2 cup of the ricotta filling, then 1/2 cup of mozzarella, and about 1 tablespoon of parmesan. I then scooped about 1/2 to 3/4 cups of meat sauce on top. I repeated the layers one more time, then topped with 4 noodle halves, 1/2 cup of mozzarella, and 1 tablespoon of parmesan. I froze one, and wrapped one for the next day. I baked the refrigerated one at 375 for 25 minutes, then removed the foil and baked an additional 25 minutes. Because the load was thicker, it wasn’t hot in the middle, so I cooked for an additional 20 minutes. The frozen one took quite a bit longer, 55 minutes with foil and about 45 minutes more without the foil. I had a quart of sauce leftover, which I’ve since frozen for later. I would recommend if you are making loaf pans, make double the ricotta filling unless you plan to make that layer thin. (I LOVE the filling.) Best of luck! – Meggan

  99. This lasagna recipe was a hit at my party, everyone loved it and asked for seconds! Thank You so much for sharing!5 stars

  100. If I want to freeze the lasagna, do I need to let the noodles “soak” for at least 5 hours prior to putting it in the freezer?
    Thanks!

    1. Hi Amy, yes! Let it sit for the 5 hours or overnight so the noodles soften, THEN freeze it, then you can thaw it and bake it as normal. Hope this helps, thanks!- Meggan

  101. I made this lasagna for Christmas and it was a HUGE hit!! Looking to just make the sauce for spaghetti. How much sauce do you think this makes? I’m serving 20 people!

  102. I’m a little confused on which noodles to use. The photos look like hard no boil sheets. I am used to fresh sheets being dough like. Do you find the necessary sheets in the pasta aisle? Do you have an example of a brand or box to look for? TY

    1. Hi Stephanie! So you use just traditional noodles that say you should boil them first but you don’t boil and just layer them in as is (they will soften over that 5 hour refrigerating time). I typically use either Barilla brand or generic. I shop at Ralph’s in California so the generic brand is Kroger. Hope this helps! -Meggan

  103. Will “fresh” lasagna noodles that come in the refrigerated section work in the same fashion as the dry regular lasagna noodles indicated in the recipe? If so, any modificatons that need to be made?
    Thanks

    1. Hi Donna, it will work if you are going to bake the lasagna right away. If fresh noodles are used and sit in the sauce overnight, they maybe become soggy. – Meggan

  104. This turned out great as a drop off pandemic meal for a couple with a newborn, for some reason it made enough for two smaller lasagnas (with some extra ricotta and mozz on hand) so we had one for ourselves too.
    I saw in notes that disposable aluminum pans are fine…. is it fine to let the lasagna sit for 2 days before baking in the aluminum pan? Planning on making ahead for my daughter’s birthday party and would rather the easy clean up of a disposable pan if possible and trying to brainstorm any time saving measures!5 stars

    1. Hi Amanda, yes! This recipe works perfectly fine in an aluminum pan two days ahead of time. It’s so nice to use them for easy clean-up. Enjoy! – Meggan

  105. Hi there,

    Thank you for the recipe! I’m going to freeze the recipe and use for a pot luck. I just wanted to be clear on the instructions. When I assemble it, do I wait 5 hours first for the noodles to soften and then freeze it? Or just wrap it up right after I make it and pop it right into the freezer, then let it thaw and bake.

    Thanks again!

    1. Hi Kat! You’re welcome! You can just make the lasagna, wrap it up, and freeze it. Then you can either pull it out and place it in the refrigerator to thaw overnight then bake, or bake it right out of the freezer (which will take about 30 minutes longer) I hope everyone enjoys it! – meggan

    1. Hi Bev, I don’t see why not! As long as they are the regular type of lasagna noodles and not the no-boil it should work. – Meggan

  106. Can I try this with Baked Ziti … i.e. mixing uncooked ziti noodles, ricotta, mozzarella and parmesan cheese with sauce and letting it sit in refrigerator over night and then baking like this lasagna ??

    Thanks!!5 stars

    1. Hi Donna, I haven’t tried this myself, but I don’t see why it wouldn’t work. Penne noodles are thicker than lasagna, so it’s possible they may not soften, but they also could! I think also you would want to have a very liquid sauce like in this recipe so the noodles have liquid to absorb. I’m adding this to my list to test, but if you happen to do it, please let me know how it turns out! – meggan

  107. Great recipe, made this for a new-mum friend. Love all the extra tips (never thought before to spray the foil with non-stick spray so that it doesn’t stick to the top cheese layer!). Thanks!4 stars

  108. This recipe was delicious. Loved the sauce. I used ground beef and sausage and omitted the fennel seeds since I didn’t have any. I also only used a tablespoon of sugar as I prefer a savory sauce. Will definitely make again.5 stars

    1. Hi Alecia, I’m having it sent now, please let me know if you don’t receive it. I hope you enjoy it! – Meggan

  109. Googling “can I prep lasagna ahead of time?” most serendipitously brought me to this page. With all the holiday prep and festivities, I wanted to make our traditional Christmas Eve lasagna dinner easier. Didn’t have all the ingredients listed here; but we made do. We substituted where needed, but followed your process exactly. The final product was outrageously good! I used jar sauce, a little leftover sweet Italian sausage and meatloaf mix in place of ground beef. Hubs doesn’t like ricotta, so I have always used cottage cheese. Our little gathering loved it. Everyone had to have seconds and zero regrets! Need to get fennel seeds and pesto. Best of all, we still have half the pan for leftovers! And yet, I’m already looking forward to the next time we make it. Highly recommend this most delicious lasagna. Thank you!5 stars

    1. Try making a simple bechamel to replace the cottage cheese/ricotta. It is typically more authentic, I usually layer ricotta and bechamel alternating in layers with meat sauce but I have done without the ricotta – the creaminess of the bechamel is fantastic with the cheeses. Since I live in Sweden I use Västerböttenost (Vasterbotten Cheese) for a parmesan replacement — it is very flavorful hard Swedish cheese that I use always for a parmesan replacement – it is a nice switch off, not sure if you can buy it in the US.4 stars

  110. Hi! Can I make this with Rao’s pasta sauce instead to add to the meat? Planning on making for cmas eve! (Also would love the recipe w the extra sauce!)

    1. Hi Mary! I don’t see why not! You’ll need 2 quarts of sauce for this recipe. I’ll have the recipe sent to you know, please let me know if you don’t receive it. I hope you havee a nice Christmas! – Meggan

  111. May I please have the recipe for the extra sauce as well?
    Also, some of my guests do not like Ricotta or Cottage Cheese – can I make this recipe without the Ricotta? (yes they are the weird part of the family LOL).

    1. Hi Cheryl, I’ll have it sent now! Please let me know if you don’t receive the recipe. I am sure you can make it with a substitute for the ricotta that’s not cottage cheese. What were you thinking of substituting it with? I haven’t tried anything other than those. – Meggan

    1. Hi Marlene, I’m having it sent to you. :) Please let me know if you don’t receive it. – Meggan

  112. Hey, in making this for Christmas at work at the hospital, would love the original recipe with extra sauce! Could you send it to me? Planning on shopping today.

  113. I was wondering if two pounds of Impossible Burger Ground meat substitute could be used instead of beef and and sausage to make this vegetarian friendly?

    1. Hi Diane, yes I absolutely think so. I haven’t tried it myself, but I know the impossible meat is tasty and it should work just fine. Thanks! -Meggan

    1. Hi Lacy, I’ll have it sent to you! Please let me know if you don’t receive it. Enjoy! – Meggan

  114. Hi, this recipe is great and have made several time! Since I book marked the page, I dont have the original recipe. Can you forward the recipe with the extra sauce as I am making for Christmas.
    Thank you!5 stars

    1. Hi Dianna, of course! I hope you have a great Christmas! Please let me know if you don’t receive the recipe! – Meggan

  115. Hello!
    This recipe sounds amazing and I plan to make it for Christmas. Would you please send me the original recipe with the extra sauce? Thank you!!5 stars

    1. Hi Gabrielle, absolutely! I hope you enjoy it! Please let me know if you do not receive the email. – Meggan

    2. May I have the recipe as well? Also, Im making these ahead of time for a friend. Since its yielding about 12 servings, could i split that into 2 8inch square tins and then freeze? Or do I have to adjest the recipe. Thanks in advance!

    3. Hi Leah, sure! I haven’t split it into 8-inch pans, but I don’t see why you can’t. The volume of 8-inch pans is 6 to 8 cups (depending on how tall they are) and the 9-inch by 13-inch volume is 14 cups, so it should work out just right. :) I’d love to hear if it worked for you! Thank you so much – Meggan

  116. Would you kindly send me the original lasagna recipe with the extra sauce? I am planning on making the recipe for Christmas Eve dinner. Thank you.

    1. Hi Deanna, absolutely! I’ll have it emailed to you. Please let me know if you don’t receive it. – Meggan

  117. I just made this recipe and I can’t wait to bake it tonight after resting for 5 hours in the fridge. Would you be able to send me the recipe for the extra quart of sauce?

    Thank you so much! I’ll keep you posted on how it turns out!5 stars

    1. Hi Catherine, I have emailed you the recipe. If you don’t receive it, please let me know. Thanks! :) -Meggan

  118. Hello,
    Can you send me the recipe with the extra sauce? I’ve had this recipe before and it is delicious, but I definitely need the extra sauce. Thanks!

    1. Hi Kassie, I have emailed you the recipe. If you don’t receive it, please let me know. Thanks! :) -Meggan

    1. Hi Jenna, I disagree. I’ve made this so many times, and so have thousands of other people, and we all love it. If you want more, you can absolutely use more, but at some point it’s just going to overflow out of your pan, so I suggest putting a baking sheet underneath just in case? -Meggan

  119. This looks awesome. I am planning to make it for a friend’s Christmas. She is recovering from surgery.

    Could you send me the original recipe with cooked noodles please?

    Thank you!

    1. Hi Diane, I have emailed you the recipe. If you don’t receive it, please let me know. Thanks! :) -Meggan

  120. Hi!
    This recipe sounds delicious and I plan to make it for Christmas. Would you please send me the original recipe with the extra sauce? Thank you!

    1. Hi Terry! I’ll have this emailed out to you! Please let me know if you don’t receive it. I hope you enjoy it! – Meggan

  121. Hi! This looks amazing. I’m making three lasagnas for Christmas dinner and was wondering if I could get the original recipe? I appreciate it and can’t wait to try it out!5 stars

    1. I’m having the original recipe with the extra sauce emailed to you, please let me know if you didn’t get it! Thanks!

  122. Hi,
    I’m going to try this recipe this Christmas. I don’t like dry lasagna. Could you please send me the original recipe that produces the extra sauce? Thanks so much!

    1. Hi Gail, absolutely! I’m having the original recipe with the extra sauce emailed to you, please let me know if you didn’t get it! Thanks!

  123. Hey, lady! I just want you to know that I make this recipe every Christmas, and my family LOVES it! It’s the best Lasagna ever! Would you be so kind as to e-mail me the extra sauce recipe? I would so appreciate it! Thank you for sharing such a fantastic recipe!

    1. Hi Abigail, I just emailed you the recipe with the extra sauce. If you don’t receive it, please let me know. Thank you so much! :) -Meggan

  124. I have a very important question. I cooked to much of everything for my lasagna. So I refrigerated everything now I want to build a new one and bake it but how do I assemble it. Everything is ready…ricotta cheese too.

    1. Hi Carol! You would just organize your bowls of ingredients (the meat sauce, the ricotta topping, the noodles) and build the layers as directed in the recipe. It’s totally fine that everything is cold. Just build it and let it set for 5+ hours in the refrigerator, and then you can bake it according to the recipe instructions. It will work just fine! Does that help? If not please let me know. thanks! -Meggan

    2. Excited to try this tomorrow already made my own sauce today. My sauce is on the thicker side, how much water do you recommend adding to 2 cups to thin it out, 2 TBSPs? More?

    3. Hi Alicia, I would suggest starting with 2 tbsp and continue adding until you reach the desired consistency. Hope this helps! – Meggan

  125. I love this recipe! My go to lasagna. I was wondering if you can email me the original recipe that makes the extra sauce?

    Thank you!5 stars

    1. Hi Hailey! Thank you so much. I emailed the original lasagna recipe to you just now. If you don’t see it, please let me know. Thank you! :) -Meggan

  126. Hi! So you use just traditional noodles that say you should boil them first but you in fact don’t boil and just layer them in as if you had already boiled them and they get soft?

    1. Hi Kristen, yes! They soften as they sit overnight in the lasagna with the meat sauce, and while cooking in the oven. – Meggan

  127. So if all you have are the “Oven ready” noodle can you use them? I just wonder how they will effect the final product? Thanks for any advice.

    1. Hi Patti, oven-ready noodles are partially cooked, so if you are going to use them I would recommend baking the lasagna right away. The oven-ready noodles have less starch in them as well, so the lasagna may not hold its shape as well as it would with regular uncooked lasagna noodles. Thank you for the question! – Meggan

  128. My husband said it was the best lasagna that he has EVER had. We are in our 70’s, so that is quite the compliment! I followed the directions exactly and WOW!5 stars

  129. This is my go to lasagna recipe in 2020! Can you send me the recipe for more sauce? Also, any chance you have advice for making this in loaf pans? I’d like to make smaller portions to give to friends as gifts when they are under the weather. Thanks!

    1. Hi Amanda, what a thoughtful idea! I tried this out over the weekend in two 8 1/2-inch by 4 9/16-inch by 2 3/4-inch aluminum loaf pans. I put about 1/2 cup sauce to cover the bottom of each pan. I broke the noodles in half and overlapped four halves per layer. I topped the noodles with about 1/2 cup of the ricotta filling, then 1/2 cup of mozzarella, and about 1 tablespoon of parmesan. I then scooped about 1/2 to 3/4 cups of meat sauce on top. I repeated the layers one more time, then topped with 4 noodle halves, 1/2 cup of mozzarella, and 1 tablespoon of parmesan. I froze one, and wrapped one for the next day. I baked the refrigerated one at 375 for 25 minutes, then removed the foil and baked an additional 25 minutes. Because the load was thicker, it wasn’t hot in the middle, so I cooked for an additional 20 minutes. The frozen one took quite a bit longer, 55 minutes with foil and about 45 minutes more without the foil. I had a quart of sauce leftover, which I’ve since frozen for later. I would recommend if you are making loaf pans, make double the ricotta filling unless you plan to make that layer thin. (I LOVE the filling.) Best of luck! – Meggan

  130. Hi I always make my own noodles but I am keen to try this recipe. I gave it 5 stars for originality I am sure it will be great, I will report back :)5 stars

  131. Has anyone tried this with gluten free noodles? Sounds amazing but not sure how to adjust for GF as the noodle structure is different and may not soften?

    1. Hi Ali, I have no idea. I’m so sorry about that. You could always boil the GF noodles the traditional way and layer them in like a traditional lasagna. Worst-case scenario, your lasagna might be a little soupy. Obviously some of the moisture from the sauce goes into the noodles, tightening up the sauce. You could make the sauce less liquidy, but I don’t know by how much. I’m so sorry about that. -Meggan

    1. Hi Margaret! Sorry for not explaining this better. You get to 2 quarts including the 2 pounds of meat, the onion, and all sauce ingredients. Not just the tomato products. Sorry for the confusion. I hope this helps. I’m glad you asked for clarification, let me know if I can help with anything else. Thanks! -Meggan

  132. I always add water when I use tomato paste. So with this recipe you do not add water. Is that correct. Thanks!!

    1. Hi Margaret, it’s true I don’t add water here. There isn’t a rule about having to add water if you use tomato paste. I think it just depends on the recipe. I add the paste to have a thicker sauce. But you could add some water if you want to (no more than 1/2 cup I’d say) and you can always cook it down more if you want to. Ultimately you want to end up with about 2 quarts of sauce, so however you get there is fine with me! Just as long as you’re having fun. :) -Meggan

  133. Hi I love this recipe! It makes the most delicious lasagna. I would like the recipe that makes the additional sauce please. Thanks in advance!

    Also how long do you need to keep it in the fridge for before cooking it if you have no plans of freezing?

    Thank you!

    Julia5 stars

    1. Hi Julia! I emailed you the recipe you requested. To answer your other question, you need to refrigerate the lasagna for at least 5 hours before baking to give the noodles time to soften. Or up to 4 days. I would bake it on the 4th day of refrigeration for sure, or freeze it at that point. Thank you so much! :) -Meggan

    1. Hi Karen, yes. I haven’t tried it specifically, but I’ve made it in a 9×13 foil pan, and I can’t think of any reason why it wouldn’t work perfectly split in two. The baking time might be slightly less (the part after you’ve removed the foil) but also maybe not. It won’t be a huge difference, I wouldn’t think. And at that point you’re just getting it piping hot anyway. I think you’ll be fine! Thanks. -Meggan

  134. Hi!
    So, do you have to chill the sauce after making it before layering it with the rest of the ingredients? So that all of the ingredients are cold when assembling? Or can you add the sauce hot right after cooking it to assemble the lasagna?
    Also, is it safe to refrigerate leftovers after baking and reheat again? Seems like that would be too many times to chill and reheat, but not sure?!
    Thanks so much!! :)

    1. Hi Tiffanie, no, you don’t have to chill the sauce. I always assemble the lasagna while the sauce is still warm. It cools down pretty fast once you start spreading it out anyway, so it won’t be piping hot by the time you’re done assembling the lasagna. It’s totally fine to refrigerate and reheat leftovers yes!!! You basically have 4 days to eat the leftovers. I would say, just reheat the portions as you are going to eat them (after the initial bake). But you’ll be good. If you need more clarification, just let me know! Thanks! -Meggan

  135. Hi,
    Our local grocery stores have been out of regular lasagna noodles. All I could find was Barilla Whole Grain lasagna noodles. I’ve already prepared it and refrigerated it for tomorrow evening. Do you think the noodles will soften? Do I need to adjust the time or temperature?
    Thank you

    1. Hi Lynda, I’m sorry I didn’t get back to you in time! I meant to say your noodles should be just fine and would soften appropriately. Hopefully you’ve discovered that by now as well. I’m sorry about my delay. I hope your lasagna was good. Thank you! -Meggan

  136. Hi. I made this before when it had the additional sauce and can’t remember the difference in the recipes. Could you send me the unedited version or just the extra ingredients/steps. I should’ve written it down but didn’t think you’d change it.

    Thanks!

    1. Hi Dustin, I’m sorry about that. My sister is CONSTANTLY telling me to stop changing recipes on the site, but I can’t help it, I just end up doing it. Other people have scolded me for food waste (because the lasanga used to make extra sauce) and I couldn’t handle the criticism, so I fixed it. “Fixed it.” I’ll email you the original. So sorry about that! -Meggan

  137. I made this for a big crowd (one tray using ground turkey, and another tray vegetarian) and it was terrific! A few notes/changes besides the turkey instead of beef: be sure you really squish the top layer of noodles down into the sauce and cheese, so they soften properly. I also did not add any sugar. I got a zillion compliments on this, and it turned out great. Thanks for a wonderful recipe.5 stars

    1. Hi Shara, at some point the lasagna needs to sit so the noodles can soften. It is possible that could happen AFTER you freeze it, like when it’s thawing, but I haven’t tested that particular nuance of the recipe. What I know works is – let it sit overnight so the noodles soften, THEN freeze it, then you can thaw it and bake it as normal. So that’s what i would recommend. The other way might work, but I’m not 100% sure. Thanks!- Meggan

  138. I’ve tried a lot of different lasagna recipes over the years and this was delicious. So nice to make it the day before and store it in the fridge — typically I am stressed and tired from an hours long process of making lasagna, so I never make it on a weekday, but this method actually made it possible to eat lasagna on a Tuesday night after a long day of work! My husband declared it the best lasagna I had ever made. I’m already planning what to stock the freezer with for when our second baby arrives in July, and this just made the top of the list. Thanks for a great recipe!5 stars

    1. This makes me so happy Megan! All of it – a happy husband, a fresh baby on the way, delicious lasagna… perfection. I’m so happy to help, and I know exactly what you mean about lasagna potentially ruining your day. It’s nice when you can just pop it in the oven and then ENJOY eating it! Thanks for the comment and if you need anything else, just let me know. Congrats on your pregnancy also. :) -Meggan

    1. Hi Sarah, I typically use either Barilla brand or generic. I shop at Ralph’s in California so the generic brand is Kroger. I don’t know if that helps at all. If you have other questions, just let me know! Thanks! -Meggan

    1. Hi Jessica, I think so? I have always recommended that you let it sit in the refrigerator first, for a minimum of 5 hours, so the noodles have a chance to soften (since they go in uncooked). But, as long as you allow that time after freezing, before baking (time to thaw and time for the noodles to soften), you should be okay. Having said that, I don’t know for sure but I really hope it works! Thanks. -Meggan

  139. All I have on hand are the Oven Ready noodles. (And we have a winter storm advisory in effect, so I can’t get out!) Any idea of what adjustments I should make?

    1. Hi Gloria! I haven’t made it with the oven ready noodles, but my suspicion is that you could just bake it immediately without waiting for the noodles to soften. It should be ready to go immediately. So tuck that lasagna in the oven and watch the bad weather from your cozy house! Take care and thanks. -Meggan

  140. I read in a comment that there was 2 cans of tomato paste and 1/2 cups of water in the sauce but it is not in the recipe. Can you help me out with that?

    1. Hi Debra, I’m really sorry for the confusion. I was working on this lasagna recipe yesterday and made the changes last night, about 24 hours ago. In the previous version, you made enough sauce for the lasagna PLUS an extra quart of sauce you could use for something else. I didn’t like that, so I worked on the recipe so you’d only have as much sauce as you needed to make the lasagna. That meant removing the 2 6-oz cans of tomato paste and the water. They aren’t necessary. I also learned that the noodles will be soft enough to bake after just 5 hours, not the 8 hours I had previously written. I also updated some notes about the sugar – you can leave it out entirely, stick with the 2 tablespoons as written, or increase it to 1/4 cup if you love sugar in your spaghetti sauce. Sorry so much for the confusion, this changed literally 24 hours ago, but I think the recipe is better for it. I hope you agree. The lasagna was fabulous and I’ve eaten half a pan since it came out of the oven last night. Thank you! -Meggan

  141. Just made this for our family Christmas dinner. I was a little concerned with using uncooked lasagna noodles. But not to worry…it was fabulous. Everyone loved it. I will never cook a lasagna noodle again. So easy. THANK YOU. ⭐⭐🌟🌟🌟.5 stars

  142. Can I substitute cottage cheese for the ricotta? And can I make on Sunday morning and bake on Monday night? Many thanks!

    1. Hi Robin, yes and yes! You can sub in cottage cheese and you can make it Sunday morning and bake Monday night. Just keep it covered in the refrigerator until baking time. Thank you! -Meggan

  143. I’m curious what brand of lasagna noodles you use? In the video, they look like Barilla Oven Ready lasagna noodle (flat sheets).
    I’ve never seen NOT no-boil noodles that look like that.
    I’m making this for the family Christmas and want to do ahead of time…. so want to be sure I have the right noodles on hand.

  144. I have been looking for the perfect recipe and this one doesn’t fail, who makes lasagna that often so if it’s not good it’s months before making again, your recipe will be shared with anyone who loves lasagna, also I feel your pain I’m from Wisconsin too and have to be extra cautious not to get sick, Thanks5 stars

    1. Hi Kat! Yes, you sure can. I did that in my Vegetable Lasagna recipe, I added 1 thawed 10-ounce bag chopped spinach. Well, I actually added it to the mushroom mixture (the stuff that was standing in for the meat), but I think it would be fine mixed in with the ricotta. It should be great. You could also add it to the sauce if you wanted, that should work too (but I would probably add it to the ricotta like you’re suggesting, that sounds better). Thanks! -Meggan

    1. Hi Erica, not a dumb questions! You should refrigerate it overnight according to the directions to let the noodles soften. After it has had it’s refrigeration time, THEN go ahead and freeze it. No need to bake before freezing. -Meggan

  145. I made this for my son’s graduation party this weekend and it was a HUGE success! I made it exactly as the recipe stipulated and let it sit in my frig for three days prior (due to not having time to prepare it closer to the event). It turned out perfectly with such great flavor–even the sauce on it’s own would be great over pasta. I had the graduation catered by a local Italian restaurant and decided last minute to make the lasagna when the rsvps kept coming in– and the lasagna was the first to go! At the end of the party, family members were asking to take home what small amount remained. :-) The recipe’s definitely a keeper!5 stars

  146. Can’t wait to try. I am not a fan of sausage…would I substitute for 2lbs of ground beef instead? Or would 1.5 lbs be okay?5 stars

  147. I know this recipe was published long ago, bit since people are still commenting I thought I’d add my 2¢ regarding whether this can be cooked from frozen. It can. I don’t use the exact same sauce recipe (I’ve been making both lasagna & spaghetti sauce forever, so I don’t need to follow a recipe anymore). However, I’ve been making lasagna with regular lasagna noodles uncooked for years. As long as you let the lasagna sit in the fridge overnight after assembly before freezing it, it’s fine to just take it directly from the freezer into your preheated oven. As others have mentioned, the cook time is going to increase by at least 50%. One of the best investments I’ve ever made insofar as cooking equipment was the purchase of a Chef’s Alarm thermometer by ThermoWorks. Once the lasagna has thawed enough in the oven, I stick the probe right into the center of the lasagna, set the device to 165°, and forget it. It beeps when it’s done.

  148. Hi Meggan, thanks for the recipe. I am planning a dinner party for 40 and plan on making your lasagna. I did a test run with the recipe last weekend and the family loved it. I was like many others and quite nervous that the noodles wouldn’t be done, but was pleasantly surprised and relieved when the knife went so easy into the pan for cutting into servings. Next week I will make 3 pans on Friday for cooking on Saturday. Thank you for sharing your overnight trick!5 stars

  149. Thank you so much for sharing this recipe! I have made this for Christmas dinner for the last three years and it is always a hit. Making it ahead of time takes the stress out of cooking and gives me more time with family on Christmas Day. Usually, I double the recipe so there are leftovers to share or to freeze and eat later. Another plus is very little cleanup! Better than any I have had at a restaurant!5 stars

  150. This is really a wonderful recipe. Thank you so much for sharing. A few notes to keep in mind for people trying it out for the first time. If you are using the foil “lasagna” pans, they are slightly bigger, and you will have to make adjustments for that. I had to purchase quite a bit more of all the cheeses to make up for that. Plus, the timing for cooking will be increased as well. A thermometer for checking doneness is a must in my opinion. I did make one change and added a basil paste since it’s winter, and I really wanted the basil flavor to shine. I’d highly recommend making this once before bringing it to a family affair, so you can work out any changes you need to make it your own. All in all, an absolutely great recipe!! Even my Italian relatives were clamoring for more! 5 stars

    1. Hi Diane, it’s my fault and I’m sorry about that. I’ve been traveling a lot for the holidays, and I’ve been sick since I got in to Wisconsin a week ago, but I know your question goes back a lot further than that. I know you mentioned the 2 6-ounce cans of tomato paste, but you also added the 28 ounce can of crushed tomatoes and the 15 ounce can of tomato sauce, right? I’ve made this sauce a ton, even just on its own as a meat sauce and have never had a problem of it being too thick. I always have AT LEAST a quart left, and it sounds like you didn’t. So you could please let me know if you definitely adding the other 28 + 15 ounce cans of tomato sauce. Sorry for the delay, and thanks for your patience. Let me know what you think. I really don’t understand why the sauce is so thick for you and that you have none left over. Makes no sense! Just for your own info, if you want to see a picture of JUST the meat sauce, here’s the post for it. The only difference here is I reduce the tomato paste by 1 can (instead of 2) and omit the water. https://www.culinaryhill.com/homemade-meat-sauce/

  151. Did not like the texture of the 2 cans of tomatoe paste, I added wine to help thin it, but there must be a mistake?? One cup in the beginning did not cover the pan??  No left over sauce!!

  152. I have made this once and was delicious. Can this sit longer than 24 hours in the fridge? For example, make Sunday night and cook it Tuesday early afternoon?5 stars

  153. I took this to a family gathering yesterday and there was not a speck left!!  Thanks so much for this recipe!  I put it together last weekend and put it in the freezer.  However, I did not leave it in the frig long enough to thaw.  TIP for anyone who makes the same mistake I did — You will need to bake it 1 and a half hours.  5 stars

  154. Hi! My sauce seems very thick and was more like dollops when layering rather than a liquid sauce layer. Is this going to make it too dry when i cook it? I was thinking maybe id add just some jarred sauce over top?4 stars

  155. Thanks for the recipe! I don’t know why, but every SINGLE time I make a lasagna, I only have ricotta enough for two layers (never 3). I wonder why? Any thoughts about what I might be doing wrong?

  156. I found your sauce recipe looking for a lasagna sauce for my dinner tonight. And since you conveniently linked your lasagna recipe I decided to go with that. But I kept to the original sauce recipe since I was boiling the noodles and cooking it tonight.
    The sauce turned out AMAZING (I doubled it for spaghetti later this week). Fingers crossed the lasagna turns out well. Since I didnt let it sit overnight. Cant wait!5 stars

  157. I was looking at your 2 recipes-the one for your sauce alone and the one for the sauce with the lasagna. One says two cans tomato paste and the other says one can . And water is listed in only one . I am confused.

    1. Hi Valerie, so sorry for your confusion. The one for the lasagna has more water because it’s an “overnight” lasagna – you don’t cook the noodles, you put them in the lasagna dry. The extra water softens the lasagna noodles overnight and the extra tomato paste makes sure the sauce isn’t too watery. The straight-up meat sauce doesn’t need either of those because you just put it on noodles or whatever. So it’s nearly the same thing, but one needs to “soften” lasagna noodles and therefore needs a little more liquid. Does this make sense? Please let me know. I hope so. Thanks and sorry about that!

  158. Can I bake it straight out if the freezer or do i have to let it thaw for 24 hours? I could let it soak the night before I freeze it. I want this to be a quick meal for a busy summer night.

    Thanks,

    Jennifer

    1. Hi Jennifer, I have never baked it straight from the freezer. I did some searches online, and they mostly say you should thaw the lasagna overnight before you bake it. However, I will test it myself and see if it works. They say that store-bought frozen lasagnas are meant to be baked from frozen, but homemade lasagnas are not. But I don’t know. I can’t think of a reason why you couldn’t bake it from frozen (but I would definitely soak it before freezing it). If you’d like to give it a shot without knowing what will happen, you could try baking it from the freezer in a 375-degree oven for 90 minutes (but check it at 60 minutes?). And I would cover it for sure. But I don’t know. But I will test it! Thanks for the question.

  159. I have a quick question.. when assembling the lasagna do I only  put the noodles lengthwise across the pan? What about the open spaces at the end of the pan?  Do I need to break noodles to fill that space? 

    1. Hi Kimberly! Sorry for the delay on replying. I usually do 3 full noodles across, and then I break a 4th to fit the end. I hope this helps. Thanks!

  160. If you are going to freeze to prepare later, do you freeze immediately after prep or do you refrigerate overnight and then freeze? 

    1. Hi Keisha, either one. But if I had to pick, I’d let it sit for 8 hours and then freeze (you could let it sit for 3-4 days in your fridge before freezing, even). If you freeze it immediately upon finishing it, the noodles will soften during the thawing phase. But since it has to thaw AND soften, it might take more than 8 hours. I haven’t tested it specifically, but I feel like 12 hours would be sufficient to thaw and soften. I hope this helps! Let me know if you need anything else. Thanks.

  161. I know this is somewhat of a repeat question but… do you think freezing it for two nights will do any harm? Followed by thawing out overnight and then heating as directed? Similar to what you mentioned in the intro, I’m making this for a new mom, but with a hectic schedule, need to make it two days in advance! Either way, I was excited to read about recipes for new moms, I’ve been on the hunt!

    1. Hi Carolyn! Not a repeat question, every nuance of this recipe can and should be explored! :D Freezing it for 2 nights will do no harm. It will be just perfect. If you knew that the mom was going to make it the day you gave it to her, you wouldn’t even need to freeze it for 2 nights. It is good for 4 days in the fridge. But if you don’t know for sure exactly when she will make it, like if it’s not until a day or two after you give it to her, freezing it is the way to go! You could even give it to her frozen. Please also free to point out to her that it has been previously frozen and therefore should not be RE-frozen. If you have any other questions, please let me know! And congrats to the new mom. :)

  162. I forgot to add the half cup of water!  Its now sitting overnight in the fridge. Will it still work out?5 stars

    1. Hi Brittany, yes probably. The lasagna itself is quite saucy, so your version might be slightly less saucy. I would just poke the noodles around the top and make sure they softened. If, for example, the top layer of noodles still seem crunchy, maybe remove JUST those noodles and keep everything else. I think that’s better than tossing the whole thing. So just take a look! If it looks like good lasagna before you bake it, you’ll wind up with great lasagna in the end! Good luck!

    2. turned out great!! definitely going in the rotation. thanks for the the quick response. family lived it and I live the homemade sauce.5 stars

  163. I made your recipe for Christmas dinner this year and it was wonderful! The only thing I left out were the fennel seeds, only because I forgot to buy them. I’m not sure how much that changed the taste of the recipe but my family loved it! Being able to prepare it and then cook the next day was a godsend. My son will be 28 this week and he requested I make this for his birthday dinner. Thank you for sharing a wonderful recipe!5 stars

    1. Hi Donna! This is so amazing! I wouldn’t worry about the fennel at all. I like it, but it just tastes the sausage taste a little more sausage-y, if that makes sense. No love lost. I think if someone wants a recipe to be their “birthday dinner,” that is the highest possible compliment! Seriously! Nothing better. Thank you so much. :D

  164. I made a pot of sauce yesterday and it is in the fridge cold. Can I assemble this as in your recipe with the sauce being cold? and let it set overnight and bake overnight? OR do you assemble this with the sauce being hot?

    1. Hi Linda! Good question, assemble it with the sauce cold. The sauce does not need to be hot. It just needs to be… saucy. :) Thank you so much for the question, I’ll add this info to the post!

  165. I am just saw your sauce recipe and I can’t wait to try it along with your make ahead lasagna. It sounds delish.
    It’s. Christmas day and I am wishing I had this cooking instead of turkey..
    Can’t wait to try and Merry Christmas to All.
    Sandy5 stars

    1. Hi Sandy, you are so kind! Thank you so much! I hope you love the recipes if you get a chance to try them… and I hope you had a very Merry Christmas! (I’m sure your turkey was delicious). Take care and thank you so much!

  166. Best lasagne I’ve ever made. My boyfriend, dad and brother loved it! Several times during dinner they remarked how good it was. Followed the recipe to a t. Making it again for company next week. Thanks for such a delicious recipe Meggan!5 stars

    1. Hi April! I’m sure you can… I just haven’t tested the recipe so I don’t know exactly how much sauce you would need. I will put it on the list to test so I can report back! Sorry I don’t have an instant answer for you. I will probably buy 2 jars myself and just make it and see what happens, so if you feel brave and/or experimental, you could definitely try it out. I just don’t know for sure if that is enough sauce. Thanks!

    2. Hi, I used two jars of sauce with a little more water. I had so much sauce that I made two 9×13 lasagnas: one for company and one for me two days later. It worked perfectly!5 stars

  167. The recipe was good, but I used ALL of the sauce and wished I had even more to use. It was kind of dry the next day after cooking. Also, ricotta is now being sold in 15 oz containers, so I had to buy 2 in order to have the 16 oz that the recipe called for. If I make it again, I will also increase the amount of ricotta mixture that I use, so I would not end up with a partial container of ricotta cheese that will probably not get used up. I will also not use shredded mozarella cheese, if I make it again. I think that the slices of cheese make for a much more gooier, tastier lasagna.4 stars

    1. Hi Erin, 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. Thanks!

    1. Ha ha ha! Your sigh made me laugh. You know, a lot of people in the world LOVE no-boil noodles, that’s why they exist. So don’t let my opinions dissuade you. I think it will be JUST fine, delicious even. No worries! Thanks Van.

    1. Hi Lynn! Yes, you definitely can. Personally I would leave it unbaked and freeze it like that, and just thaw it overnight and bake it the next day. But you can absolutely bake it, freeze it, thaw it, and reheat it. Please let me know if you need any other information. Thanks Lynn!

    1. Hi Vicki, yes. You use regular noodles, they go in to the dish uncooked, and then they soften overnight. Please let me know if you have any more questions! Thanks!

  168. Ok….I posted twice above with questions. 
    I was sweating this one out. I kept checking he pasta all night to see if it was softening…..and sure enough…IT WAS! You said to have faith, that it was  going to work. But I still wasn’t confident. 
    Well, it turned out great….they guys all went back for seconds and it was a hit. The noodles weren’t under cooked or over cooked..
    I goofed a little and added more sauce to each layer because I didn’t think the one cup would be enough.  But judging by how saucy I made it, I think it would have been fine. 
    And I didn’t have to do a thing Sunday morning, other than worry about it….lol.
    So now I’m gong to try the one pot pasta dishes with shrimp….looks great and so easy.
    Thanks so much….!!
    Lorraine5 stars

    1. Hi Lorraine, I am so relieved for you!!! I feel bad for all the undue stress I caused you, but thanks for sticking it out until the end and I’m glad it worked out and EVERYONE ATE IT. LOL. That’s the most important thing. Thank you so much for reporting back. If you need anything else just let me know!

    1. Hi Emily, sure and yes! You can substitute cottage cheese if you want to, that’s fine. I would still add the egg. Thanks Emily and good luck!

  169. Ok….I left the question just above about the top layer. So what I did was, since my dish is deep, I added a fourth layer without ricotta….just sauce, mozzarella and parm.
    It felt a little weird putting the ricotta on the dry  pasta but It ended up looking like a normal lasagna. Don’t know how it will end up as I’m cooking it tomorrow…. the sauce was very good, so so far so good….lol
    I’m a marinara girl but I think the lasagna pasta needs the richer meat sauce. I can’t wait to see how it comes out.
    Lorraine

  170. Hi there….do you end the layers with lasagna and sauce and some grated cheese… or just the cheese mixture. 
    This is too interesting not to try.
    Thanks,
    Lorraine

    1. Hi Lorraine! Sorry for not getting back to you sooner! I usually end on a layer of cheese mixture, possibly with extra cheese on top. But honestly you can do whatever you want, and you’ll have plenty of sauce to end on sauce. You should do exactly what you want! And to your other comment, I know it seems weird putting in dry noodles. But you’ll see – you’ll see the magic! I hope you love it. It’s my favorite. Good luck and please let me know how it goes, if you want to!

  171. Hi. This receipe sounds amazing. I am making it with just 2 lbs 85% ground meat no sausage. Question: Do I drain the meat? Seems lloke a lot of grease. Thanks. 

    1. Hi Judy, that is a personal choice. My recipe doesn’t say to, but you could. I will add that in to the instructions (or notes) so people recognize their option. I once heard that “true Italians” would NEVER drain the grease, that’s where all the flavor is, but that is just one opinion. And yes, it definitely depends on the type of ground beef you use too. Thanks for the question! If you try it, I hope you like it. Thanks and take care.

    1. Hi Rheya, if I froze it I would thaw it in the fridge overnight the day before I wanted to make it. That would essentially put you back to square 1 and you wouldn’t need to adjust the baking time since it was thawed. If I were baking it straight from the freezer I’d add 30 minutes to the baking time and just check it with a thermometer at the end to make sure it hit 165 degrees. I hope this helps! Thank you for your question!

  172. I made this a couple days ago and it turned out great! The noodles cooked perfectly. I did question the amount of salt that the cooking directions listed…it said ONE TABLESPOON, which I think is a lot of salt, especially since it had Italian Sausage in it. I chose to put 1/4 teaspoon of salt in the sauce and 1/4 teaspoon in the ricotta mixture and it came out perfectly.5 stars

    1. Thank you for your comment, Sue! Your point on the salt is a good one. I can definitely alter the ingredients to advise a range for salt. For me, a tablespoon of salt tastes corret, but you loved it with just 1/4 teaspoon. That’s amazing! So, I should list a range and maybe say in parentheses “(I use 1 tablespoon salt)” or something like that. That way, no one ends up with overly salty food. Honestly, salt should always just be listed as “to taste” in many instances, such as with making sauce, but people reading recipes like clear directions. So, good for you for doing what you like! I’m really glad the lasagna turned out for you.

    2. I will make sure the recipe suggests salt to taste with my suggestion there. I am glad you know yourself and you’re willing to use less, some people are so scared to modify a recipe. Thanks and I hope you like it!

  173. Thank you so much for this recipe! My brother in law said it was the best lasagne he has eaten to date. I was a bit skeptical about not cooking the lasagne sheets before layering the lasasgne but they turned out perfectly cooked.  Also the meat sauce was just perfect. 

    Thank you! 

    1. Thank you so much Debbie! It means a lot that you took a chance on my recipe which, I know, sounds weird (not cooking the noodles). I’m so happy to turned out and that your brother-in-law liked it too! Amazing! Thanks for letting me know, and take care.

  174. Is there a reason you don’t mix the mozz and parm into the ricotta mixture? It would simplify things a little.

    1. There is no reason at all – it literally never occurred to me. I have always made lasagna in layers like that, but you’re right. Just mix them in! Seems obvious when you say it. :) Thanks Laura!

  175. I have made this before and it was awesome… This time however I forgot to layer the mozzarella cheese so i put it on top, it is in the oven now…I am so hoping I didn’t mess it up!!5 stars

    1. No worries Carol! You didn’t/can’t mess it up. Cheese on top sounds perfect! Probably even better. :) Thanks for your comment!

  176. Do you bake the lasagna directly from the fridge or let it sit at room temperature for a while before baking?

    1. Hey Cheryl, I baked it right from the fridge! I don’t necessarily like to let things sit at room temperature for food safety purposes. But it’s a great question! Thanks.

    1. Hi Flo, I am not sure off the top of my head. Do you have a thermometer? You want it to get to 165 degrees in the middle. I’d probably still bake it for at least 20 minutes with the foil on, then test it after 15 minutes with the foil off. And just go from there. Good luck!

    1. Hi Eva, the sauce has extra liquid and it softens the noodles. I swear it works as long as you make the sauce as instructed. It’s crazy, but it works!

  177. From a fully refrigerated state it only needs to cook for a total of 50 minutes?  Is that long enough for cooking since there’s an egg in the recipe? 

    1. Hi Beth, it just needs to get to 165 degrees. You cover it for the first 25 minutes so I think that helps it get it hot, fast. And then remove the foil to promote browning. But yes, if your oven is running at the right temperature (375 degrees if you set it at that temp) it will be hot and bubbly by then. I’ve never had an issue. Just make sure it hits 165 degrees!

  178. This recipe looks delicious! I have to feed a large family party 30+ adults. There are a few vegetarians in the mix so was hoping to make this dish along with another that doesn’t have meat. Do you think your technique to not cook the lasagna noodles would work in other recipes too? Or do you have recipes that are vegetarian but similar to this one? Thanks!

    1. Hi Natasha! The technique with the noodles will work provided you have a sauce with enough liquid in it, so YES! The meat has nothing to do with it. But, if you used a white sauce instead of a red one, I’m not sure what effect that would have. But let’s say you were going to use spinach and mushrooms, or squash and peppers, or anything else like that in the sauce instead of meat. Yes. You’ll have no issues. I don’t have any such recipes posted, but I think you could probably find a good vegetarian recipe you like online and just try to match it up to mine to make sure it makes sense. I hope that helps!

  179. I just made the meat sauce today and our house smells delicious.  I’m planning on making the lasagna Sunday afternoon to have for dinner on Monday night.  Do you think it’s fine for the lasagna to site already-made in the fridge for 24 hours?  I wasn’t sure if the overnight/8-hr suggestion was the ideal timeframe?  Part of me figures by overnight you meant for dinner the next night but perhaps you meant earlier in the day (not that there’s anything wrong with that!).  Sorry if that’s a stupid question….

    Thanks!5 stars

    1. Hi Amanda! Not a stupid question at all. 24 hours in the fridge is fine! I’ve done that myself. The 8 hours is basically the minimum I recommend to make sure your noodles soften, the “overnight” is more of a convenience thing. 24 hours is just fine. The noodles have max amount of liquid they will absorb. Honestly I think even 48 hours is fine. Thanks for checking! I hope you love it.

  180. Holy YUM! And I just gotta give a heck yes to these normal-and-still-don’t-have-to-boil noodles. This recipe is just everything!

  181. Question! I’ve never made a make-ahead lasagne – do you cook it fully first and then freeze it? or do you assemble it, freeze it and then bake it?

    1. Hi Erin! The way this one works is, you only cook the sauce but everything else is cold. Noodles are uncooked. You assemble it, and then you could either refrigerate it overnight and bake it the next day, or stick it in the freezer, thaw it overnight, and bake it the next day. I hope that helps! If you have more questions just let me know. Thank you so much!

    2. Meggan, when you say “thaw overnight,” do you mean in the fridge or out of the fridge? Made this tonight and need it for Wed night so I just put it in the freezer… Thanks! Can’t wait to try it!

    3. Hi Erica! Thank you for the question and sorry that wasn’t clear. You should thaw in the fridge (you should always thaw things in the fridge for food safety, no matter what it is, rather than just at room temperature). In your case, I’d pull it out of the freezer on Tuesday night and put it in the fridge so it will have 24 hours before you bake it Wednesday night. You should be in good shape! Just make sure you bake it to 165 degrees. You’ll be all set. Thank you Erica!

  182. Megan!  This looks so awesome!  I love a good lasagna and sadly have also had bad luck with those gross no boil ones.  And yes I ALSO talk to people in the aisles so we are both weirdos.  I bet this freezes wonderfully too huh!

  183. You can’t beat a really good lasagna. Love your tips – thank you, Meggan!

    I’d never thought of the shredding noodles thing, but now you mention it… ;-)

    I’m a big fan of mixing beef with sausage too – pack in that flavour!5 stars

  184. Thank you so much for leaving a comment. :) The day I made yours, I also made one for myself. I’m glad your family enjoyed it as much as mine did!

    1. I always use uncooked regular noodles. Just use tad more sauce and increase baking time. Haven’t cooked noodles in Years. Will try your make ahead idea when pressed for time day of dinner though!5 stars

  185. Hi Lindsay, it sounds like perhaps you used the wrong noodles. Did you use regular lasagna noodles and skip the boiling step? Or if you used fresh or pre-cooked noodles, that could also cause your noodles to be doughy. So sorry it didn’t turn out right! – Meggan

  186. I used the right noodles. Your recipe called for uncooked regular (aka not no-boil) noodles, so that’s what I used. It turned out awful.

  187. Hi Katie, it sounds like perhaps you used the wrong noodles or possibly did not let the lasagna sit long enough (at least five hours). Did you use regular lasagna noodles and skip the boiling step, or did you use fresh or pre-cooked noodles? That could also cause your noodles to not cook properly. I’m so sorry it didn’t turn out right and fell apart! – Meggan