Overnight Lasagna

SK H Recipe

By SK H Soos

15 Min
1 Hr 15 Min

You do not cook the noodles in this lasagna. The tomato juice soaks into the noodle and softens them for cooking.

This is a very tasty dish and great when you have company coming the next day and you have to entertain. You just pop it in the oven and make salad and garlic bread.

The wonderful flavor is amazing. It is quick and easy to make and I love the ground beef and pepperoni flavors along with all the cheeses.

pinch tips: How to Tie a Roast


1 pkg
lasagna noodles
1 lb
ground chuck
1 jar(s)
your favorite marinara sauce
1 large
onion sliced with 1/4 chopped fine
green pepper sliced
1 pkg
turkey pepperoni
12 oz
mozzarella cheese
1 c
shredded asiago cheese
1 c
parmesan cheese
2 c
ricotta cheese
garlic clove chopped
1 Tbsp
1 Tbsp
24 oz
tomato juice
1/2 c
button mushrooms

Directions Step-By-Step

Brown ground chuck in a skillet with 1/4 c of onion chopped fine, mushrooms and garlic. Once the hamburg is brown add the sauce.
Mix the ricotta cheese, oregano, basil and 1 cup of parm.
In a 9x12 pan layer 3 tablespoons of sauce and 1/2 cup of tomato juice.
Add lasagna noodle in the pan and cover with sauce. Next take the sliced onions and pull them apart and lay over top of the sauce. Take spoonfuls of the ricotta cheese mix and dollop over the onion. Place the green pepper on top and layer turkey pepperoni on top of that. Sprinkle Mozaarella cheese and Asiago cheese on top of the pepperoni. I just put a light coating. Layer noodles and repeat the whole process again. On the top layer put down the parm first and then the mozzarella cheese and asiago.
Take the tomato juice and pour all around the edges and cover with clear plastic wrap.
Set it in the fridge for atleast 8 hours. I normally let mine set overnight.
Cook for 45 minutes to 1 hour till the cheese is brown and bubbly. You may have to cook it a little longer as it is cold when you put it in the oven. Let set for 20 minutes before serving.

About this Recipe

Course/Dish: Beef
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

You May Also Like:


Lynn Socko lynnsocko
Oct 1, 2011
I'm totally making this!!!!
Julia Ferguson judyjellybean
Oct 1, 2011
Susan, this looks wonderful, will have to give it a try. The Hubs loves lasagna. Thanks.
Stormy Stewart karlyn255
Oct 1, 2011
Susan did you know that if you just add a 1/2 cup water to any lasagna recipe and cover with foil while baking, you don't need to cook the noodles Before hand. I have tried this with every brand noodle and it works. I discovered this when the product came out the no cook (before hand) noodles. The recipe on the back added 1/2 cup water to any sauce and bake with foil.
Karla Everett Karla59
Oct 1, 2011
I don't boil my noodles anymore either , and they cook in the with my sauce in the oven . Your lasagna recipe sounds delicious , I love lasagna and the idea of setting it all up the night before is great and I bet the flavor really sets in that way too....saved :D
SK H Soos
Oct 1, 2011
I have seen that before...but I just love the way the tomato juice makes the noodles red and the rich taste. It takes longer to cook because it is cold when you put it in the oven but it is worth it.
Lynn Socko lynnsocko
Oct 1, 2011
All the flavors get to marry too Susan. I think sauces and soups are sometimes better after the are stored overnight. That's what I do with my dressing, mix it up and let it still 24-48 hrs. And Karla that is good to know, I hadn't heard that before! I buy the no boil ones, didn't know you could do that with the others.
c g coffeecup
Dec 5, 2011
i had a dab of chive cream cheese so i spread it on the dry lasagna sheets. added the rest of the ingredients. oh, my was that good. i will have to do it all the time. i also make it into two 9inch pans and freeze one. works well if i want to make a mexican version or a veg one.