Overnight Mediterranean Lasagna Recipes

MEDITERRANEAN LASAGNA RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Coat 9x13 glass baking dish with cooking spray; set aside.
• In a large skillet brown Laura's Lean 92% Ground Beef with onion; drain.
• Add jar of puttanesca pasta sauce to meat and stir to combine.
• In a small mixing bowl combine ricotta cheese and 1 1/2 tablespoons oregano.
• To make lasagna with three layers: place one layer pasta (3 sheets lasagna) in bottom of baking dish, thin layer of meat sauce (approximately 1 cup per layer), 8 tablespoons ricotta cheese (spread with spoon), 1/3 cup greek feta cheese, 2 cups spinach, and repeat two more times. Placing a layer of sliced tomatoes in the middle and on the top layers of lasagna.
• Top with remaining oregano and ricotta cheese mixture.
• Drizzle water around the outside edge of pan, cover with foil, and bake for 35-40 minutes or until center pierces easily with fork.
• To serve: sprinkle with parsley and Greek feta cheese.
• Enjoy your Mediterranean Lasagna Recipe! :)

OVERNIGHT MEDITERRANEAN LASAGNA

Steps:

• In a bowl, combine tomato sauce, olives and water and mix well.
• In another bowl, combine ricotta cheese, lemon juice, and oregano, mix until combined.
• Prepare your lasagna dish. Spread 1/2 cup of sauce on the bottom of the dish. Arrange half of your lasagna noodles over the sauce, top noodles with 1/2 ricotta mixture, 1/2 cup of mozzarella, 1/2 of crumbled feta and spinach. Continue layering all remaining ingredients in the same order.
• Pour all remaining sauce on top. Cover with plastic wrap and transfer to the fridge overnight.
• On the next day uncover your lasagna and bake for 35 minutes. Take out of the oven, sprinkle with the remaining cup of mozzarella and return back to the oven for an additional 20 minutes or until cheese is melted and golden.
• Let sit 15 minutes before serving.

LAZY-DAY OVERNIGHT LASAGNA

Steps:

• Brown ground beef in a large skillet; drain well.
• Add spaghetti sauce and water and blend well; simmer 5 minutes.
• In a medium bowl, combine ricotta, chives, oregano and egg and mix well.
• In bottom of ungreased 13x9 baking dish or lasagna pan, spread 1 1/2 cups of meat sauce.
• Top with half of the noodles, half of the ricotta cheese mixture and half of the mozzarella.
• Repeat with remaining noodles, ricotta cheese mixture and mozzarella.
• Top with remaining meat sauce.
• Sprinkle with Parmesan cheese.
• Cover and refrigerate overnight.
• Heat oven to 350 degrees.
• Uncover baking dish and bake for 50-60 minutes or until noodles are tender and casserole is bubbly.
• Cover: let stand for 15 minutes before serving.

LAZY-DAY OVERNIGHT LASAGNA

Steps:

• In 12-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink. Drain well. Stir in pasta sauce and water. Heat to boiling. Reduce heat to low; simmer 5 minutes.
• In medium bowl, mix ricotta cheese, chives, oregano and egg.
• In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1 1/2 cups of the meat sauce. Top with half each of the uncooked noodles, ricotta cheese mixture and mozzarella cheese. Repeat with 1 1/2 cups meat sauce and remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover; refrigerate 12 hours or overnight.
• Heat oven to 350°F. Uncover baking dish; bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving.

MEDITERRANEAN LASAGNA (COOKING LIGHT)

Steps:

• Preheat oven to 375°.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic), and sauté 5 minutes. Add artichokes and bell pepper, and sauté 3 minutes. Stir in beans, and remove from heat.
• Melt butter in a medium saucepan over medium heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended, and cook until slightly thick (about 4 minutes). Remove from heat. Add feta and 2 tablespoons Parmesan; stir until cheese melts.
• Spread 1/4 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce; top with half of leek mixture, half of spinach, 1/4 cup mozzarella, and 1/2 cup cheese sauce. Repeat layers, ending with noodles. Pour remaining cheese sauce over noodles, and sprinkle with 1/4 cup mozzarella and 1 tablespoon Parmesan.
• Cover and bake at 375° for 35 minutes. Uncover and bake 15 minutes or until top is golden. Let stand 5 minutes.

OVERNIGHT LASAGNA

Steps:

• In medium bowl, combine ricotta cheese, cream cheese, egg, and 1 cup Parmesan cheese.
• Beat until blended.
• Stir in thawed spinach.
• Bake meatballs according to package directions.
• Remove from oven and coarsely chop.
• In 13x9" glass baking dish, pour 1 cup spaghetti sauce.
• Layer 4 lasagna noodles over sauce.
• Top with half of the ricotta mixture, then half of the chopped meatballs.
• Pour half of the water over everything.
• Sprinkle with half of the Mozzarella cheese.
• Top with half of remaining spaghetti sauce.
• Repeat layers, ending with spaghetti sauce.
• Top with 1 cup Parmesan cheese.
• Cover tightly with foil and refrigerate at least 8 hours, or overnight.
• When ready to eat, place in preheated 375`oven.
• Bake for 1 hour, or until lasagna noodles are tender when pierced with fork.
• Uncover and bake 10-15 minutes longer until bubbly.
• Remove from oven and let stand 10 minutes before serving. Serves 10.

GRAMMY'S OVERNIGHT LASAGNA

Steps:

• Cook the ground beef in a large saucepan over medium-high heat until browned and no longer pink, about 5 minutes; drain fat. Stir in the marinara sauce, water, and salt. Bring to a boil. Remove sauce from heat.
• Arrange 6 noodles in a 9x13-inch baking dish, breaking if necessary to fit. Spoon 1/2 of the sauce over noodles. Top with 1/2 of the cottage cheese and 1/2 of the mozzarella cheese. Repeat layers with remaining noodles, sauce, cottage cheese, and mozzarella cheese. Top with Parmesan cheese. Cover tightly with foil; refrigerate overnight.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake lasagna, covered, until noodles are soft, cheese is melted, and sauce is bubbly, about 1 hour. Allow to sit for 10 minutes before serving.

MEDITERRANEAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Use a mandolin to thinly slice, about an 1/8th inch thick, the zucchini and eggplant into long strips. Line two half sheet trays with paper towel and lay the strips of vegetables over the lined sheet trays. Evenly sprinkle the salt over the vegetables and then top them with another sheet of paper towel. Continue to layer the vegetables and paper towels in single layers until all the vegetables are covered. Let the vegetables stand while you prep the rest of the ingredients, at least 30 minutes; the vegetables will let off their excess moisture.
• Meanwhile bring a pot of salted water to a boil. Lay the lasagna noodles on a sheet tray in an even layer. Carefully pour the hot, salted water over the noodles. Let the noodles soak for 20 minutes to soften.
• Add 2 tablespoons olive oil to a large sauté pan over medium-high heat. Add the mushrooms and cook about 6-8 minutes or until softened and the excess liquid has evaporated from the pan. Season with salt. Stir in the garlic and cook an additional minute or until fragrant. Next add the spinach to the pan and cook until wilted. Season the mixture again with salt to taste once the spinach has completely wilted and excess liquid has cooked off. Turn the heat off and let the mixture cool.
• To a large bowl combine the ricotta, lemon zest, spinach and mushroom mixture, parsley, basil, dried oregano and red pepper flakes. Season the ricotta mixture with salt to taste.
• In a 9x13 inch baking dish evenly spread 3/4 cup of tomato sauce over the bottom. Top the sauce with 4 lasagna noodles. Evenly spread one third of the ricotta mixture over the noodles. Next, shingle half of the eggplant slices over the ricotta and press down on the eggplant firmly to ensure the layers are even. Spread another 3/4 cup of sauce over the eggplant followed by half of the zucchini. Again, press down on the zucchini to keep the layers even. Spread another third of the ricotta over the zucchini, followed by four more noodles and another 3/4 cup tomato sauce. Shingle the remaining eggplant over the sauce and press firmly down on the eggplant. Spread the remaining ricotta over the top, the last four noodles and another 3/4 cup tomato sauce. Shingle the zucchini over the top of the lasagna and sprinkle the top with shaved parmesan.
• Place the lasagna in the oven and bake for 45 minutes or until the lasagna is bubbling on the sides and the cheese is beginning to brown on top. Remove from the oven and let stand 15 minutes before cutting and serving.
• Nutrition Info Per Serving.
• Calories: 361.
• Total Fat: 15 grams.
• Saturated Fat: 7 grams.
• Total Carbohydrate: 40 grams.
• Sugars: 12 grams.
• Protein: 6 grams.
• Sodium: 886 milligrams.
• Cholesterol: 34 milligrams.
• Fiber: 6 gram.

OVERNIGHT LASAGNA

Steps:

• Cook beef, onion and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Stir in parsley, sugar, basil, seasoned salt, tomatoes, tomato soup, tomato paste and water; break up tomatoes.
• Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 20 minutes.
• Spread 2 cups of the sauce mixture in ungreased rectangular baking dish, 13 x 9 x 2 inches. Top with 4 noodles.
• Spread half of the cottage cheese over noodles; top with 2 cups of the sauce mixture. Sprinkle with 1 cup mozzarella cheese.
• Repeat with 4 noodles, the remaining cottage cheese, 2 cups of the sauce mixture and the remaining 1 cup mozzarella cheese.
• Top with the remaining noodles and sauce mixture; sprinkle with Parmesan cheese.
• Cover and refrigerate up to 12 hours.
• Heat oven to 350 degrees. Bake covered 30 minutes.
• Uncover and bake 30 to 40 minutes longer or until hot and bubbly.
• Let stand 15 minutes before serving.