Lasagna is one of those dishes that feels like a warm hug on a plate, and this Lasagna Recipe with Ricotta Cheese delivers all that comforting goodness without the fuss.
I’ve been making lasagna for years, and I’ve learned that you don’t need to spend all day in the kitchen to create something spectacular.
This recipe features tender pasta sheets layered with a rich, savory meat sauce, creamy ricotta cheese, and plenty of melted mozzarella. It’s the kind of meal that brings everyone to the table and always gets rave reviews.
The best part? It’s surprisingly straightforward to make, even if you’ve never tackled lasagna before.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 60 minutes |
| Total Time | 1 hour 25 minutes |
| Servings | 8-10 servings |
| Difficulty Level | Easy |
Why You’ll Love This Lasagna Recipe with Ricotta Cheese
This lasagna hits all the right notes. The ricotta creates these pockets of creamy richness that balance perfectly with the hearty meat sauce.
You can assemble it ahead of time and just pop it in the oven when you’re ready to eat. That makes it perfect for busy weeknights or when you’re hosting a crowd.
- Classic flavors that everyone loves – There’s a reason traditional lasagna has stood the test of time
- Make-ahead friendly – Assemble it in the morning or even the night before
- Feeds a crowd – One pan serves 8-10 people easily
- Freezer-friendly – Double the recipe and freeze one for later
- Customizable – Swap the meat for veggies or add your favorite herbs
- Restaurant-quality at home – Impress your family without the restaurant price tag
This pairs beautifully with my roasted brussels sprouts recipe for a complete meal.
Ingredients
The ingredients for this lasagna recipe are straightforward and easy to find at any grocery store.
The combination of three cheeses gives it that authentic Italian flavor, while the meat sauce adds heartiness and depth.
- 1 pound ground beef (or Italian sausage)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can tomato sauce
- 2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 2 teaspoons sugar
- Salt and black pepper to taste
- 1 (16-ounce) container ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 12 lasagna noodles (regular or no-boil)
- Fresh parsley for garnish
Kitchen Equipment Needed
Having the right tools makes assembling lasagna so much easier. You don’t need anything fancy, just a few basic kitchen essentials that you probably already have.
- Large skillet or Dutch oven for the sauce
- 9×13-inch baking dish
- Large pot for boiling noodles (if using regular noodles)
- Mixing bowls
- Wooden spoon or spatula
- Aluminum foil
- Colander
Read Also: Spaghetti Sauce Recipe
Recommended Products for This Recipe
After making lasagna countless times, I’ve found a few products that genuinely make the process easier and the results better.
These aren’t just random recommendations – they’re tools and ingredients I actually use in my own kitchen.
1. Emile Henry Lasagna Baker
This ceramic baking dish distributes heat evenly, which means no burnt edges or undercooked centers.
The deep sides are perfect for those generous layers, and it goes from oven to table beautifully. Plus, it cleans up easily even with all that baked-on cheese.
2. San Marzano Tomatoes
These Italian tomatoes make a noticeable difference in your sauce.
They’re sweeter and less acidic than regular canned tomatoes, giving your lasagna that authentic Italian restaurant flavor. Once you try them, you won’t want to go back.
3. Whole Milk Ricotta Cheese
The quality of your ricotta matters. Full-fat ricotta creates those creamy, luxurious layers that make lasagna special. Low-fat versions just don’t have the same richness or texture.
4. Large Stainless Steel Skillet
A good, wide skillet gives you plenty of room to brown the meat properly and simmer the sauce.
Stainless steel won’t react with the acidic tomatoes, and it develops those flavorful browned bits on the bottom that make your sauce even better.
Step-by-Step Instructions: How to Make Lasagna Recipe with Ricotta
Follow these detailed steps, and you’ll have a perfect lasagna every time. I’ve broken everything down so even beginners can follow along easily.
1. Prepare the Meat Sauce
- Heat a large skillet over medium-high heat
- Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 8-10 minutes
- Drain excess fat, leaving about 1 tablespoon in the pan
- Add the chopped onion and cook until softened, about 5 minutes
- Stir in the minced garlic and cook for 1 minute until fragrant
- Add the crushed tomatoes, tomato paste, tomato sauce, basil, oregano, and sugar
- Season with salt and pepper to taste
- Reduce heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally
- The sauce should thicken slightly and the flavors will meld together beautifully
2. Cook the Lasagna Noodles
- Bring a large pot of salted water to a boil
- Add the lasagna noodles and cook according to package directions until al dente (if using regular noodles)
- Drain the noodles and rinse with cold water to stop the cooking process
- Lay the noodles flat on a clean kitchen towel to prevent sticking
- If using no-boil noodles, skip this step entirely and use them straight from the box
3. Prepare the Ricotta Mixture
- In a medium bowl, combine the ricotta cheese and egg
- Mix until smooth and well combined
- Stir in 1 cup of the shredded mozzarella and 1/2 cup of the Parmesan cheese
- Season with a pinch of salt and black pepper
- The egg helps bind the cheese mixture and keeps it from being watery
4. Assemble the Lasagna
- Preheat your oven to 375°F (190°C)
- Spread 1 cup of meat sauce across the bottom of your 9×13-inch baking dish
- Place 4 lasagna noodles over the sauce, overlapping slightly if needed
- Spread half of the ricotta mixture evenly over the noodles
- Top with 1/3 of the remaining meat sauce
- Sprinkle with 2/3 cup of mozzarella cheese
- Repeat the layers: noodles, remaining ricotta mixture, 1/3 of the sauce, and 2/3 cup mozzarella
- Add a final layer of noodles, the remaining sauce, and top with the remaining mozzarella and Parmesan cheese
- The top layer of cheese should completely cover the sauce for a beautiful golden crust
5. Bake the Lasagna
- Cover the baking dish tightly with aluminum foil (spray the foil with cooking spray to prevent cheese from sticking)
- Bake for 45 minutes covered
- Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown
- If you want extra browning on top, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning
6. Rest and Serve
- Remove the lasagna from the oven and let it rest for 15-20 minutes before cutting
- This resting time is crucial as it allows the layers to set and makes slicing much easier
- Garnish with fresh chopped parsley
- Cut into squares and serve hot
- The first piece is always the hardest to remove, but after that, they’ll come out cleanly
You might also enjoy: Italian Marinara Sauce Recipe
Tips for The Best Lasagna Recipe with Ricotta
These tips come from years of making lasagna and learning what works best. Following them will help you avoid common pitfalls and ensure perfect results.
- Don’t skip the resting time – Cutting into lasagna immediately causes it to fall apart and all those beautiful layers slide around
- Use full-fat cheeses – They melt better and create that creamy, rich texture you want
- Let the sauce simmer – The longer it cooks, the deeper the flavor becomes
- Season each layer – Add a pinch of salt and pepper to the ricotta mixture and taste your sauce before assembling
- Prevent watery lasagna – Make sure your sauce is thick, not soupy, and drain your noodles well
- Spray your foil – This prevents the cheese from sticking when you remove it
- Use no-boil noodles for convenience – They work great and save you a step, just make sure your sauce is slightly thinner to provide moisture
Another favorite: Parmesan Crusted Chicken Recipe
Serving Suggestions
Lasagna is hearty enough to stand on its own, but pairing it with the right sides elevates the entire meal.
Here are my favorite accompaniments that complement the rich, cheesy flavors.
Round out your Italian feast with these delicious sides:
- A crisp spinach gorgonzola salad with balsamic vinaigrette cuts through the richness
- Garlic butter roasted chicken makes this a true feast
- Warm, crusty buttery dinner rolls for sopping up extra sauce
- Simple steamed broccoli or green beans add a fresh element
- A light Caesar salad provides a crisp contrast
- Garlic bread is a classic for good reason
For a lighter option, try: Broccoli Salad with Bacon and Cheese
Variations of Lasagna Recipe with Ricotta
One of the best things about lasagna is how adaptable it is. You can customize it to suit your preferences, dietary needs, or whatever ingredients you have on hand.
Here are some delicious variations to try:
- Vegetarian Lasagna – Replace the meat with sautéed mushrooms, spinach, zucchini, and bell peppers
- White Lasagna – Skip the tomato sauce and use a creamy béchamel or alfredo sauce instead
- Spicy Italian Lasagna – Use hot Italian sausage and add red pepper flakes to the sauce
- Spinach and Mushroom Lasagna – Layer in sautéed spinach and mushrooms for extra vegetables
- Cottage Cheese Substitution – Use cottage cheese instead of ricotta for a tangier, slightly lighter version
- Mexican Lasagna – Swap the Italian seasonings for cumin and chili powder, use salsa instead of marinara, and add black beans
- Seafood Lasagna – Use a white sauce with shrimp, crab, or lobster for an elegant twist
Read Also: Chicken Cacciatore Recipe
Storage and Reheating
Lasagna actually tastes even better the next day after the flavors have had time to meld together. Proper storage ensures you can enjoy leftovers all week long.
Follow these guidelines for the best results:
- Refrigerator Storage – Cover tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days
- Freezing Instructions – Wrap individual portions or the entire pan tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months
- Freeze Before Baking – Assemble the lasagna, cover well, and freeze unbaked; when ready to cook, thaw overnight in the fridge and bake as directed
- Reheating in the Oven – Cover with foil and bake at 350°F for 20-25 minutes until heated through; remove foil for the last 5 minutes to crisp the top
- Microwave Reheating – Place a single portion on a microwave-safe plate, cover loosely, and heat on 50% power for 2-3 minutes, checking and stirring halfway through
- Add Moisture When Reheating – Drizzle a tablespoon of water or marinara sauce over the lasagna before reheating to prevent it from drying out
Nutritional Facts
Per serving (based on 10 servings):
- Calories: 420
- Total Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 95mg
- Sodium: 780mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 28g
- Calcium: 35% DV
- Iron: 15% DV
Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes.
Health Benefits of Key Ingredients
While lasagna is definitely a comfort food, it does contain several nutritious ingredients that provide real health benefits.
Understanding what these ingredients offer can help you feel good about serving this dish to your family.
The ingredients in this lasagna contribute to a balanced meal:
- Ricotta Cheese – Excellent source of calcium for strong bones and teeth, plus protein for muscle maintenance
- Tomatoes – Rich in lycopene, a powerful antioxidant linked to heart health and cancer prevention
- Garlic – Contains allicin, which has anti-inflammatory and immune-boosting properties
- Ground Beef – Provides high-quality protein, iron, zinc, and B vitamins essential for energy production
- Mozzarella – Good source of protein and calcium while being relatively lower in fat than many cheeses
- Basil and Oregano – Packed with antioxidants and have natural anti-bacterial properties
- Onions – Contain quercetin, an antioxidant that supports heart health and reduces inflammation
For a healthier side dish, check out my herb roasted vegetables.
FAQs About Lasagna Recipe with Ricotta
1. Can I use cottage cheese instead of ricotta in lasagna?
Yes, cottage cheese works as a substitute for ricotta and many people actually prefer it.
For the best texture, choose small-curd cottage cheese and drain any excess liquid before mixing it with the egg and other cheeses.
2. Do I need to boil lasagna noodles first?
It depends on the type of noodles you’re using. Regular lasagna noodles need to be boiled until al dente before layering.
No-boil noodles can go straight from the box into your lasagna, but make sure your sauce has enough moisture for them to cook properly in the oven.
3. How do I prevent my lasagna from being watery?
The key is using a thick sauce and draining your noodles thoroughly. Let your meat sauce simmer until it’s reduced and thick, not soupy.
If using vegetables like spinach or mushrooms, sauté them first to release moisture and drain well before adding to the lasagna.
4. Can I make lasagna ahead of time?
Absolutely! Lasagna is perfect for make-ahead meals. You can assemble it completely, cover tightly, and refrigerate for up to 24 hours before baking.
You may need to add 10-15 minutes to the baking time if it’s going into the oven cold from the refrigerator.
5. Why should I let lasagna rest before cutting?
Letting lasagna rest for 15-20 minutes after baking allows the layers to set and the cheese to firm up slightly.
If you cut into it immediately, the layers will slide around and you’ll end up with a messy plate instead of neat, defined portions.
Classic Lasagna with Ricotta
Ingredients
- 1 pound ground beef 454g, 80/20 blend preferred
- 1/2 pound Italian sausage 227g, casings removed
- 1 medium yellow onion about 1 cup or 150g, diced
- 4 cloves garlic minced
- 28 ounces crushed tomatoes 794g, 1 can
- 6 ounces tomato paste 170g, 1 small can
- 15 ounces tomato sauce 425g, 1 can
- 1/2 cup water 120ml
- 2 tablespoons granulated sugar
- 1 tablespoon dried basil
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces ricotta cheese 425g, whole milk or part-skim
- 1 large egg beaten
- 1/4 cup fresh parsley 15g, chopped
- 1/2 teaspoon salt
- 12 ounces lasagna noodles 340g, about 9-12 noodles
- 4 cups shredded mozzarella cheese 454g or 1 pound, divided
- 3/4 cup grated Parmesan cheese 75g, divided
Equipment
- 9×13-inch baking dish
- Large pot for boiling pasta
- Large skillet or Dutch oven for meat sauce
- Mixing bowls
- Aluminum foil
- Colander
Method
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente, drain, and set aside.
- In a large skillet over medium-high heat, cook ground beef, Italian sausage, and onion until meat is browned and onion is soft, about 8-10 minutes. Add garlic and cook 1 minute more, then drain excess fat.
- Stir in crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, oregano, salt, and pepper. Bring to a simmer, reduce heat to low, and cook uncovered for 20-30 minutes, stirring occasionally.
- In a medium bowl, combine ricotta cheese, egg, parsley, and salt. Mix until well blended and set aside.
- Spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Layer 3-4 noodles over the sauce, overlapping slightly.
- Spread half of the ricotta mixture over noodles, then top with 1 cup mozzarella and 1/4 cup Parmesan. Add 1 1/2 cups meat sauce over the cheese layer.
- Repeat layers: noodles, remaining ricotta mixture, 1 cup mozzarella, 1/4 cup Parmesan, and 1 1/2 cups meat sauce. Top with final layer of noodles and remaining meat sauce.
- Sprinkle remaining 2 cups mozzarella and 1/4 cup Parmesan over the top. Cover tightly with aluminum foil (spray foil with cooking spray to prevent sticking).
- Bake covered for 45 minutes. Remove foil and bake uncovered for an additional 15 minutes until cheese is melted and bubbly.
- Let lasagna rest for 15-20 minutes before slicing and serving. This allows the layers to set and makes cutting easier.
Nutrition
Notes
- Make-ahead: Assemble lasagna up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to baking time if baking from cold.
- Freezing instructions: Wrap assembled unbaked lasagna tightly in plastic wrap and aluminum foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.
- Use no-boil noodles to save time. Layer them directly without pre-cooking and add an extra 1/2 cup water to the sauce.
- For a vegetarian version, omit the meat and add sautéed mushrooms, zucchini, spinach, or other vegetables to the sauce.
- The sugar in the sauce helps balance the acidity of the tomatoes. Adjust to taste based on your tomato brand.
- Let the meat sauce simmer for the full time to develop deeper flavors and thicken properly.
- Fresh mozzarella can be used but will release more moisture. If using, pat it dry and reduce other liquids slightly.
- Leftover lasagna keeps well refrigerated for 3-4 days and reheats beautifully in the microwave or oven.
- For best slicing results, use a sharp knife and wipe it clean between cuts.
- The lasagna can be portioned and frozen in individual servings for easy weeknight meals.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Lasagna Recipe with Ricotta Cheese is everything comfort food should be – warm, satisfying, and full of flavor.
Once you make it a few times, you’ll have the process down and can customize it however you like.
The beauty of this recipe is that it works for any occasion, from a casual weeknight dinner to a special celebration.
I hope you’ll give this lasagna recipe with ricotta a try and discover just how simple it can be to create this classic Italian-American favorite in your own kitchen.
Drop a comment below and let me know how it turned out, or share your favorite lasagna variation.
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