This lasagna recipe with ricotta is a true classic comfort food that brings together layers of tender pasta, rich tomato sauce, gooey melted cheese, and creamy ricotta that adds a smooth, slightly tangy touch. You’ll love how the ricotta makes each bite soft and creamy, balancing the flavors perfectly. It’s simple to put together but feels like a special meal everyone will enjoy.
I always like to use fresh ricotta when I can—it just makes a big difference in taste and texture. A little tip I’ve found helpful is to mix the ricotta with a bit of egg and some grated Parmesan before layering; it helps everything hold together better and adds extra flavor. I think of it as the secret to making the lasagna feel homemade and hearty without too much fuss.
When I serve this lasagna, I love pairing it with a simple green salad and some crusty bread to soak up all those lovely tomato juices. It’s a perfect dish for family dinners or when friends come over because it feeds a crowd and tastes even better the next day. Every time I make it, I think about those cozy nights and the warm, happy feeling it brings to the table.
Key Ingredients & Substitutions
Ricotta cheese: This is the star of the dish, giving a creamy, mild texture. If you can’t find ricotta, cottage cheese works as a good substitute but blend it a bit for smoother texture. For a vegan option, try tofu mixed with nutritional yeast and lemon juice.
Ground beef or Italian sausage: Use either depending on your taste. You can swap for ground turkey or a plant-based meat alternative for a lighter or vegetarian version.
Lasagna noodles: Regular or no-boil noodles both work. If using no-boil, add slightly more sauce to help them cook properly. For gluten-free, try gluten-free noodles or thinly sliced zucchini for a low-carb twist.
Mozzarella and Parmesan cheese: Mozzarella melts beautifully for that ooey-gooey effect. Parmesan adds flavor and a slight sharpness. You can use Pecorino Romano or Asiago if Parmesan isn’t available.
How Do You Build Layers for a Perfect Lasagna?
Layering is key for balanced flavor and structure. Here’s how I make it easy:
- Start with sauce to prevent noodles from drying out.
- Add noodles next to create the base.
- Spoon the ricotta mixture evenly—mixing the ricotta with egg helps it stay creamy and hold shape.
- Scatter cooked meat over the cheese so every bite has a meaty kick.
- Pour more sauce on top of meat to keep layers moist.
- Finish with shredded mozzarella for gooey, golden goodness.
- Repeat these steps two more times for a sturdy, flavorful lasagna.
Cover with foil initially to trap steam, then uncover near the end to brown the cheese nicely. Let it rest after baking so it sets and cuts cleanly without falling apart.
Equipment You’ll Need
- Large pot – for boiling the lasagna noodles perfectly without sticking.
- 12-inch skillet – great for cooking the meat and sautéing garlic evenly.
- Mixing bowl – to combine the ricotta, egg, and seasonings smoothly.
- 9×13-inch baking dish – ideal size for layering and baking the lasagna evenly.
- Aluminum foil – helps keep the cheese from burning while baking.
- Slotted spoon or tongs – easy for handling cooked noodles without tearing.
Flavor Variations & Add-Ins
- Swap ground beef with Italian sausage or ground turkey for different flavors and leaner options.
- Add sautéed spinach or kale to the ricotta mixture for extra greens and nutrients.
- Mix in some chopped roasted red peppers or mushrooms with the meat for added texture and taste.
- Use fresh basil or oregano in the sauce or ricotta for a brighter, herb-forward flavor.
Classic Ricotta Lasagna Recipe
Ingredients You’ll Need:
For the Noodles and Meat:
- 9 lasagna noodles
- 1 lb (450g) ground beef or Italian sausage
- Olive oil, for cooking
- 2 cloves garlic, minced
For the Cheese Mixture:
- 2 cups ricotta cheese
- 1 large egg
- ¼ cup fresh parsley, chopped (or 2 tsp dried)
- ½ cup grated Parmesan cheese (reserve the other half for topping)
- Salt and pepper, to taste
Other Ingredients:
- 2 cups marinara or tomato pasta sauce
- 2 cups shredded mozzarella cheese
- Remaining ½ cup grated Parmesan cheese for topping
- Optional: fresh basil or additional herbs for garnish
- 1 tsp Italian seasoning
How Much Time Will You Need?
Plan for about 15 minutes to prepare the ingredients and cook the noodles and meat. Baking the lasagna takes around 45-50 minutes, including covered and uncovered time. Finally, let it rest for 10-15 minutes before serving. Total time: roughly 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, according to package directions. Drain and lay the noodles flat on an oiled baking sheet to prevent sticking.
2. Prepare the Meat:
Heat a skillet over medium heat with a little olive oil. Sauté the minced garlic until fragrant (about 1 minute). Add the ground beef or sausage, breaking it into small pieces. Season with salt, pepper, and Italian seasoning. Cook until browned and no longer pink, then drain excess fat and set aside.
3. Mix the Ricotta Cheese Filling:
In a bowl, combine ricotta cheese, egg, chopped parsley, half of the Parmesan cheese, and a pinch of salt and pepper. Stir until smooth and creamy.
4. Assemble the Lasagna:
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer 3 noodles over the sauce, then spread one-third of the ricotta mixture evenly over the noodles. Sprinkle one-third of the cooked meat on top, then spoon one-third of the marinara sauce over the meat. Finally, sprinkle one-third of the shredded mozzarella evenly over the sauce. Repeat these layers two more times, finishing with noodles, sauce, and mozzarella.
5. Bake the Lasagna:
Sprinkle the remaining Parmesan cheese over the top. Cover the dish with foil, making sure it’s tented so it doesn’t stick to the cheese. Bake in the preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 20-25 minutes until the cheese is bubbly and golden brown.
6. Let it Rest and Serve:
Allow the lasagna to rest for 10-15 minutes before slicing. This helps it hold together better when serving. Garnish with fresh basil or parsley if you like, then enjoy!
Can I Use No-Boil Lasagna Noodles Instead?
Yes! If you prefer no-boil noodles, you can use them, but be sure to add a little extra sauce to keep the noodles moist during baking. There’s no need to pre-cook them, which saves time.
How Can I Make This Lasagna Ahead of Time?
You can assemble the lasagna up to a day in advance, cover it tightly, and refrigerate. When ready to bake, add extra baking time if still cold or bake directly from the fridge at 375°F (190°C) until heated through and bubbly.
What’s the Best Way to Store Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3-4 days. Reheat individual portions in the microwave or oven until warmed through. It also freezes well for longer storage.
Can I Substitute the Ground Meat?
Absolutely! Ground turkey, chicken, or a plant-based substitute work well. Just cook and season them the same way to keep the flavors balanced.
