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Easy Lasagna Recipe with Ricotta Cheese

Classic Lasagna with Ricotta

iamwinfred
This traditional Italian-American lasagna features layers of tender pasta, rich meat sauce, creamy ricotta cheese mixture, and melted mozzarella. The combination of three cheeses creates an incredibly satisfying dish that's perfect for family dinners or feeding a crowd. Make it ahead for even better flavor!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 12 servings
Calories 425 kcal

Equipment

  • 9x13-inch baking dish
  • Large pot for boiling pasta
  • Large skillet or Dutch oven for meat sauce
  • Mixing bowls
  • Aluminum foil
  • Colander

Ingredients
  

For the Meat Sauce

  • 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

For the Ricotta Mixture

  • 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

For Assembly

  • 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

Instructions
 

  • 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 9x13 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.

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.

Nutrition

Serving: 1ServingCalories: 425kcalCarbohydrates: 32gProtein: 28gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 890mgPotassium: 650mgFiber: 3gSugar: 8gVitamin A: 20IUVitamin C: 15mgCalcium: 35mgIron: 15mg
Keyword baked pasta, italian comfort food, lasagna, make ahead dinner, ricotta cheese
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