Lasagna with ricotta is one of those classic dishes that feels like a big warm hug on a plate. Layer upon layer of tender pasta sheets, rich tomato sauce, melted mozzarella, and that creamy, fluffy ricotta cheese blend together to create something truly special. The ricotta gives the lasagna a smooth, soft texture that balances perfectly with the hearty meat or veggie filling and the cheesy top layer.
I love making lasagna with ricotta because it’s so simple to customize. Sometimes I mix fresh herbs into the ricotta, like basil or parsley, which adds a lovely fresh flavor. And if you have a little extra time, letting the lasagna sit for a bit after baking helps the layers settle, making it easier to cut and even more delicious to eat. It’s one of my go-to dishes when I want something comforting and crowd-pleasing.
My favorite way to serve this lasagna is with a crisp green salad and some crusty bread to soak up all the sauce. It’s perfect for family dinners or sharing with friends, and there’s always that happy moment when everyone reaches for seconds. If you haven’t tried ricotta in your lasagna before, this recipe might just become your new favorite way to enjoy this timeless meal.
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Key Ingredients & Substitutions
Ricotta Cheese: This is the heart of the creamy layer. Full-fat ricotta gives the richest texture, but part-skim works well if you want it lighter. For a dairy-free option, try blended tofu or cashew cream.
Ground Beef: A classic choice for the meat sauce. You can swap with ground turkey or chicken for a leaner option, or even mushrooms for a vegetarian lasagna.
Lasagna Noodles: I prefer no-boil noodles for convenience, but regular noodles work great too—just be sure to cook them al dente so they don’t get mushy.
Mozzarella & Parmesan Cheese: Mozzarella gives that melty, gooey top layer. Parmesan adds a nice salty kick. You can substitute Parmesan with Pecorino Romano if you want a sharper flavor.
How Do I Build the Layers for a Perfect Lasagna?
Layering is key to lasagna’s texture and flavor. Here’s how I do it for the best balance:
- Start with a thin layer of sauce to prevent noodles from sticking.
- Lay noodles evenly without overlapping too much.
- Spread ricotta mixture smoothly on each noodle layer to keep it creamy.
- Add the meat sauce evenly to avoid dry spots.
- Top each layer with shredded mozzarella to get that melty, cheesy goodness.
- Repeat neatly to keep layers distinct for nice cutting later.
- Finish with sauce and cheese to get a bubbly, golden crust when baked.
Taking your time to layer carefully makes slicing easier and keeps every bite balanced between creamy, meaty, and cheesy. Letting the lasagna rest after baking also helps it set up and holds the layers together.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering and baking the lasagna evenly.
- Large pot – for boiling lasagna noodles without sticking.
- Skillet or frying pan – to cook the meat sauce and sauté garlic.
- Mixing bowl – to combine ricotta, egg, and herbs smoothly.
- Aluminum foil – to cover the baking dish and keep moisture in while baking.
- Spatula or spoon – for spreading the layers evenly.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage – gives a spicier, richer meat sauce.
- Add sautéed spinach or kale to the ricotta mixture – boosts nutrition and adds a fresh flavor.
- Use béchamel sauce instead of marinara for a creamier, milder lasagna.
- Mix fresh basil or oregano into the ricotta for extra herb flavor in every bite.
Classic Ricotta Lasagna Recipe
Ingredients You’ll Need:
- 12 lasagna noodles
- 1 pound ground beef (or a mix of beef and pork)
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 4 cups marinara sauce (homemade or store-bought)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley (plus extra for garnish)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
How Much Time Will You Need?
Preparing this lasagna takes about 20 minutes of active prep time, including cooking noodles and making the meat sauce. Bake time is around 45-50 minutes. Plus, allow 10-15 minutes for it to rest before serving. Total time is roughly 1 hour 15 minutes.
Step-by-Step Instructions:
1. Prepare the Noodles:
Fill a large pot with salted water and bring to a boil. Add the lasagna noodles and cook until al dente, following the package’s directions (usually 8-10 minutes). Drain the noodles and lay them flat on a sheet or parchment paper to keep them from sticking.
2. Make the Meat Sauce:
In a large skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the ground beef, season with salt, pepper, and dried oregano, and cook until browned, breaking it up as it cooks. Drain any excess fat, then stir in 2 cups of marinara sauce. Simmer gently for 5 minutes, then remove from heat.
3. Mix the Ricotta Layer:
In a medium bowl, combine ricotta cheese, egg, chopped parsley, half the Parmesan cheese, and a pinch of salt and pepper. Stir until smooth and combined.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Spread about 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Lay down three noodles side by side. Spread one-third of the ricotta mixture over the noodles. Spoon and spread one-third of the meat sauce over the ricotta. Sprinkle about 2/3 cup of mozzarella cheese over the meat. Repeat layering two more times (noodles, ricotta, meat sauce, mozzarella).
5. Finish and Bake:
For the last layer, place noodles on top, cover with remaining marinara sauce, and sprinkle with the remaining mozzarella and Parmesan cheeses. Cover the dish with foil (spray the foil with cooking spray or tent loosely to prevent sticking). Bake for 25 minutes. Remove the foil and bake for another 20-25 minutes until the cheese is bubbling and golden brown.
6. Rest and Serve:
Let the lasagna rest for 10-15 minutes after baking before slicing. This helps it set and makes serving easier. Garnish with extra chopped parsley if you like.
Enjoy your creamy, comforting ricotta lasagna with family and friends!
Can I Use No-Boil Lasagna Noodles Instead?
Yes! No-boil noodles are a convenient shortcut. Just be sure to spread enough sauce between layers to give the noodles moisture to cook fully while baking.
How Should I Store Leftover Lasagna?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it (covered) for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What Can I Substitute for Ricotta Cheese?
You can use cottage cheese as a lighter alternative or blend it smooth for a creamier texture. For a dairy-free option, try a tofu or cashew-based ricotta substitute.
