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Is there anyone out there who doesn’t love it? Please try this easy Overnight Lasagna that turns out perfect every time.
Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), seasonings, and spices, like Italian seasonings, such as garlic, oregano and basil. The dish may be topped with grated cheese, which becomes melted after baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square portions.
Ripe Tomato Overnight Lasagna
- Prep Time: 1 hours
- Layering and Cook Time: 1 hour 10 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4 portions depending on size 1x
- Category: Pasta and Noodles
- Cuisine: Italian
Description
Is there anyone out there who doesn’t love it? Please try this easy Overnight Lasagna that turns out perfect every time.
Ingredients
Marinara Sauce
- 1 kg ripe Tomatoes
- 2 diced Onions
- 5 – 6 grated Cloves of Garlic
- 2 tsp Dried Oregano
- 1/3 cup Olive Oil
- Salt & Pepper to taste
- 2 Bay Leaves
Filling
- 4 – 6 Chicken Thighs cut into small pieces
- 2 cups of Spinach
- 250g sliced Mushrooms
- 1 Large diced Onion
- 1 tsp. Dried Thyme
- 3 – 4 grated Cloves of Garlic
- 2 tsp. Paprika
- 1–1 1/2 cups of Chicken Stock/ Broth (approx.)
- 2 tbsp. Flour
- 1 cup of Milk / Cream
- 2 tbsp. of Butter
- Salt & Pepper to taste
Instructions
Marinara Sauce
- Remove the skins from the tomatoes and chop them.
- Heat oil in a large pan. Cook the onion till soft.
- Add in garlic, spices & seasonings.
- Cook for 5 minutes.
- Add in the tomatoes and cook for 40-45 minutes until the tomatoes have broken down.
- Adjust seasoning, remove bay leaves and allow to cool. Spoon into a jar and store in the fridge.
- Lasts for 4-5 days. Enjoy!!
Filling
- Heat a thin film of oil in a heavy-based pan and brown chicken on all sides in batches. Set aside.
- In the same pan, add butter and cook onion and garlic till soft.
- Sprinkle in the flour, then pour in milk/cream and stock or broth (start with 1 cup) and cook till it has thickened.
- Add the chicken, mushroom, spinach, seasonings, and spices to the sauce. Let it simmer for a few minutes.
Layering
- Boil the sheets of pasta in water until pliable then place it in a dish of iced
water to stop the cooking process. - Layer the sheets of softened pasta in a baking dish, alternate between the meat filling and tomato sauce finishing off with a layer of freshly sliced mozzarella. (I make this dish a day ahead so it sits in the fridge overnight)
- Remove from fridge 30 minutes before baking.
- Place in oven to bake at 180C / 350F for 30-40 minutes.
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 17404
- Sugar: 423
- Sodium: 33274
- Fat: 1244
- Saturated Fat: 527
- Unsaturated Fat: 641
- Trans Fat: 25
- Carbohydrates: 874
- Fiber: 8
- Protein: 673
- Cholesterol: 3031
Keywords: Lasagna, onion, garlic, oregano, bay leaves, chicken, mushrooms
Is this anything like overnight oats? either way it looks super delicious. Sadly Am trying to stay away from wheat this Feb.
★★★★★
The leaving of this overnight to my mind is just for all the flavors to marry nicely and provide an awesome flavor.