Next Day Now Lasagna

Posted: 7th June 2013 by doomthings in Dinner, The Foodening
Tags: , , , , , , ,

Most lasagna seems to be better as a leftover; something to do with the flavors getting all chummy as it sits in the refrigerator.  Lasagna should not be worth posting, because lasagna is not special.  You can put whatever you want in it and on the second day: delicious comfort food.  I found a better way.

What I learned while making Next Day Now Lasagna:

  1. No-boil lasagna sheets are so easy (and apparently were lying around my house for years – it was time).
  2. Saute the veggies before you add them in your layers (I didn’t use meat so I have no advice for that).
  3. Cheddar cheese works just as good, if not better, than ricotta cheese in the cheese-goo-mix.
  4. It’s seriously filling, so you don’t need a lot.
  5. 9″ x 4″ baking dishes are essential for the single person (I’m not single, but my hoos-band was out on travel when I made this, so that week, I was single as far as food is concerned).

Here’s the recipe I threw together (based on the back of the lasagna pasta box) in case you’d like to try my version:


  • 5 no-boil lasagna sheets
  • pasta sauce (I didn’t measure this out, see directions)
  • half a pepper, sliced in strips
  • handful of sliced mushrooms
  • 1-2 cloves of garlic, diced
  • dried oregano
  • dried parsley
  • cracked pepper, to taste
  • mozzarella cheese, grated + extra for topping
  • white cheddar cheese, grated + extra for topping
  • parmesan cheese, ground or grated
  • 1 egg
  • olive oil (for sauteing veggies)


  1. Saute veggies and garlic with olive oil and cracked pepper.
  2. In a small bowl, combine cheeses, oregano, parsley, and egg; mix well.  Add cracked pepper if desired.
  3. Grease 9″ x 4″ baking dish w/olive oil or cooking spray.
  4. Just coat the bottom of the dish with pasta sauce.
  5. Layer:  pasta, sauce, cheese mixture, veggies.
  6. Continue layering until you have one pasta sheet left and place it on top.
  7. Top the last pasta sheet with sauce and extra mozzarella and cheddar.
  8. Bake at 375 degrees F for 45 minutes.

I went in with expectations that it would be meh on the first day and fine as a leftover.  I was wrong.  It was awesome all the time.  + 5 sensing

I can haz lasagna now.

I can haz lasagna now.

  1. Dawn says:

    Nom, nom! I loves your drawrings :)

    The recipe sounds delish! ^-^ Thank you for sharing!

    • doomthings says:

      Thanks!! I didn’t take any pictures of the lasagna while I was making it because I wasn’t expecting it to turn out so well. A Wacom tablet and Paint saved the day!