24 Hour Lasagna

This is a flavorful homemade lasagna.  The key is to let the flavors blend together for 24 hours before cooking.  Double the recipe and freeze one for later. 
24 Hour Lasagna
Meat Layer
1- 1 1/2 hamburger, cooked and drained
1 clove garlic minced
2 teaspoons parsley flakes
1 Tablespoon basil
1 teaspoon salt
1 lb. canned tomatoes
2 (6 oz.) cans tomato paste

Cheese Layer
3 cups cottage cheese
3 eggs, beaten
1 teaspoon salt
3/4 teaspoon pepper
1 Tablespoon parsley
1/2 cup Parmesan cheese

1 (10 oz.) box lasagna noodles
2-3 cups shredded Mozzarella cheese

1. Mix together the hamburger, garlic, 2 teaspoons parsley, 1 Tablespoon basil and salt.  Add the tomatoes and tomato paste. Let simmer while you prepare the cheese mixture and cook the lasagna noodles.
2. Mix together the cottage cheese, eggs, salt, pepper, parsley and parmesan cheese.
To put the lasagna together:
Spray pan lightly with cooking spray. Place one layer of noodles across the bottom of pan. Spread 1/3 of the cheese mixture over the noodles and top with shredded mozzarella cheese.
Spread 1/3 of the meat mixture over the cheese.
Top with another layer of noodles and repeat this two more times ending with the meat mixture and top with another layer of cheese.
Now the key to this recipe is to refrigerate for 24 hours. (you can also freeze at this point.) If frozen unthaw in the fridge.  Bake at 350 degree for 40-45 minutes or until cheese is melted and bubbly.
Allow to sit for about 5 minutes before serving.


  1. Italians always say that pasta sauce is always best "the next day." The lasaga looks delicious :), Miriam@Meatless Meals For Meat Eaters

  2. Yes you need to cook your noodles first. Thanks!!


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