Ripe Tomato Overnight Lasagna

an image of a bowl of lasagna topped with Ripe Tomato sauce

5 from 1 review

Is there anyone out there who doesn’t love it? Please try this easy Overnight Lasagna that turns out perfect every time.


Units Scale

Marinara Sauce


  • 46 Chicken Thighs cut into small pieces
  • 2 cups of Spinach
  • 250g sliced Mushrooms
  • 1 Large diced Onion
  • 1 tsp. Dried Thyme
  • 34 grated Cloves of Garlic
  • 2 tsp. Paprika
  • 11 1/2 cups of Chicken Stock/ Broth (approx.)
  • 2 tbsp. Flour
  • 1 cup of Milk / Cream
  • 2 tbsp. of Butter
  • Salt & Pepper to taste


Marinara Sauce

  1. Remove the skins from the tomatoes and chop them.
  2. Heat oil in a large pan. Cook the onion till soft.
  3. Add in garlic, spices & seasonings.
  4. Cook for 5 minutes.
  5. Add in the tomatoes and cook for 40-45 minutes until the tomatoes have broken down.
  6. Adjust seasoning, remove bay leaves and allow to cool. Spoon into a jar and store in the fridge.
  7. Lasts for 4-5 days. Enjoy!!


  1. Heat a thin film of oil in a heavy-based pan and brown chicken on all sides in batches. Set aside.
  2. In the same pan, add butter and cook onion and garlic till soft.
  3. Sprinkle in the flour, then pour in milk/cream and stock or broth (start with 1 cup) and cook till it has thickened.
  4. Add the chicken, mushroom, spinach, seasonings, and spices to the sauce. Let it simmer for a few minutes.


  1. Boil the sheets of pasta in water until pliable then place it in a dish of iced
    water to stop the cooking process.
  2. 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)
  3. Remove from fridge 30 minutes before baking.
  4. Place in oven to bake at 180C / 350F for 30-40 minutes.



Keywords: Lasagna, onion, garlic, oregano, bay leaves, chicken, mushrooms

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