This make-ahead lasagna is classic beef lasagna built for planning ahead: layers of meat sauce, ricotta, mozzarella and no-boil noodles that can go into the fridge or freezer until you need them.
A pan of lasagna feeds ten, which makes the cost per serving low even with three kinds of cheese. No-boil noodles save a pot and a step.
Assemble it on the weekend and dinner is handled on a busy night.
Ingredients and Swaps
- Ground beef: Lean ground beef. Swap half for Italian sausage for more flavor.
- Sauce: A jar of marinara plus a can of tomato sauce. No-boil noodles need the extra liquid.
- Ricotta filling: Ricotta, egg, Parmesan and parsley. Cottage cheese is a cheaper stand-in for ricotta.
- Noodles: No-boil lasagna noodles.
- Mozzarella: Shredded from a block melts best.
Tips for a Lasagna That Slices Cleanly
- Start with sauce. A layer on the bottom keeps the noodles from sticking.
- Cover the noodles completely. No-boil noodles need to be in contact with sauce to soften. Dry edges stay hard.
- Cover while baking. Foil traps steam to cook the noodles. Uncover at the end to brown the cheese.
- Rest for 15 minutes. It’s the difference between neat squares and a puddle.
- Grease the foil. A quick spray keeps the cheese from sticking to it.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $18.24 from Walmart, $16.56 from ALDI · Per Serving – $1.66 to $1.82
Make-Ahead Beef Lasagna
Ingredients
Method
- In a large skillet over medium-high heat, cook the ground beef and onion for 7–8 minutes, breaking up the meat, until browned. Drain excess fat. Add the garlic and cook 1 minute.
- Stir in the marinara, tomato sauce, and Italian seasoning. Simmer for 10 minutes and season with salt and pepper.
- In a bowl, mix the ricotta, egg, Parmesan, and parsley.
- Spread 1 cup of meat sauce in the bottom of a 9×13-inch baking dish or foil pan.
- Layer 3 noodles, one-third of the ricotta mixture, 1 cup meat sauce, and ¾ cup mozzarella. Repeat twice more.
- Top with the last 3 noodles, the remaining sauce (making sure the noodles are covered), and the remaining mozzarella.
- To bake now: cover with greased foil and bake at 375°F for 40 minutes, then uncover and bake 15–20 minutes more until bubbly and golden. Rest 15 minutes before slicing.
- To freeze: wrap tightly in plastic wrap and foil and freeze. Bake from frozen, covered, at 375°F for 1½ hours, then uncovered for 15–20 minutes.
Notes
- Swap half the beef for Italian sausage for extra flavor.
- Add a layer of spinach to the ricotta mixture.
- Cottage cheese can replace ricotta for a budget swap.
- Freeze in two 8×8 pans for smaller meals.
Make-Ahead and Freezer Directions
- Refrigerate: Assemble, cover and refrigerate for up to 2 days. Add 10 minutes to the covered baking time.
- Freeze unbaked: Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge, or bake from frozen, covered, for about 90 minutes before uncovering.
- Freeze baked: Cool, cut into portions and freeze for easy single servings.
Storage and Reheating
- Refrigerate baked lasagna for up to 5 days.
- Reheat slices in the microwave, or the pan at 350°F covered with foil.
Serve with a Classic Caesar Salad. For a faster pasta bake, see Lazy No-Boil Baked Ziti.
Lasagna Questions
Can I use regular lasagna noodles?
Yes. Boil them until just flexible and leave out the can of tomato sauce if the sauce looks very loose.
Can I add vegetables?
Yes. Stir chopped spinach into the ricotta, or add sautéed mushrooms or zucchini to the sauce.
