How to Assemble Lasagna the Night Before Cooking

Lasagna is a dish that can easily be assembled and stored or frozen for later meals. The many kinds of lasagna recipes have varied ingredients. Traditional Italian lasagna is made with bechamel and ragout sauce. Vegetarian lasagna is usually made with tomato sauce and vegetables but can also be with bechamel and pesto. The possibilities for different lasagna combinations are endless. This sample recipe serves eight; you can use the method as a model for the type of dish you're making.

Things You'll Need

  • 1 glass casserole dish, 1.5- to 2-qt.
  • 1 package of lasagna noodles, cooked al dente
  • 1 jar of tomato sauce or homemade tomato sauce, 32 oz.
  • 1 1/2 cups ricotta cheese
  • 1 1/4 cup spinach, cooked
  • 2 cups mozzarella cheese, grated
  • Aluminum foil

Instructions

  1. Spread 2 tbsp. of tomato sauce to cover the bottom of the casserole dish.

  2. Place a layer of lasagna noodles in the casserole dish. The noodles can slightly overlap, but use just enough to cover the bottom of the dish.

  3. Spread approximately 4 tbsp. of tomato sauce over the noodles.

  4. Drop 10 tsp. of ricotta cheese spread out around the casserole dish.

  5. Spread a layer of 1/4 cup of spinach over the ricotta.

  6. Sprinkle 1/2 cup of grated mozzerella cheese evenly around the casserole dish.

  7. Place a layer of lasagna noodles over the cheese.

  8. Repeat with three to five layers until you reach the top of the casserole dish.

  9. Spread tomato sauce over the top layer of lasagna noodles, and cover with a generous layer of mozzerella cheese.

  10. Cover the casserole dish with aluminum foil and store in the refridgerator.

  11. Place the casserole dish with the aluminium foil cover, the next day, in the preheated oven at 350 degrees Fahrenheit for 45 minutes and serve.

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