Lasagna Recipe with Ricotta

Lasagna Recipe with Ricotta: A Comforting Italian Classic

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Introduction

Lasagna with ricotta is a rich, layered dish that brings the warmth of Italian comfort food to your table. This recipe features creamy ricotta, savory meat sauce, and melty cheese, making it perfect for family gatherings or cozy dinners. With straightforward steps, you can create a hearty lasagna that’s sure to impress.

Ingredients

  • 12 lasagna noodles
  • 1 lb ground beef
  • ½ lb Italian sausage (mild or spicy)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 15 oz ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

Step-by-Step Process

  1. Cook Noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean towel to cool.
  2. Make Meat Sauce: In a large skillet, cook ground beef and Italian sausage over medium heat until browned, about 6-8 minutes. Drain excess fat. Add onion and garlic; cook 3-4 minutes until softened. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer 15 minutes.
  3. Prepare Ricotta Mixture: In a bowl, mix ricotta cheese, egg, ½ cup Parmesan, parsley, and a pinch of salt until smooth.
  4. Preheat Oven: Preheat oven to 375°F (190°C).
  5. Assemble Lasagna: Spread a thin layer of meat sauce in a 9×13-inch baking dish. Layer 3 noodles, ⅓ of the ricotta mixture, ⅓ of the meat sauce, and ⅓ cup mozzarella. Repeat layers twice, ending with a layer of meat sauce and remaining mozzarella and Parmesan.
  6. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake 10-15 minutes until cheese is bubbly and golden. Let rest 10 minutes before slicing.
  7. Serve: Cut into squares and serve hot with a side salad or garlic bread.

Tips for a Better Lasagna

  • Use no-boil noodles to save time; adjust the liquid in the sauce if needed
  • Let the lasagna rest before cutting to hold its shape
  • Season each layer lightly with salt for balanced flavor
  • Make the sauce ahead to deepen flavors
Variations and Customization
  • Vegetarian Lasagna: Replace meat with 2 cups sautéed mushrooms and spinach
  • White Lasagna: Swap tomato sauce for béchamel and add chicken
  • Spicy Kick: Use hot Italian sausage or add ½ tsp red pepper flakes
  • Gluten-Free: Use gluten-free lasagna noodles
  • Pesto Twist: Mix 2 tbsp pesto into the ricotta for a herby flavor
Storage and Serving Tips
  • Store leftovers in an airtight container in the fridge for 4 days
  • Freeze unbaked or baked lasagna for up to 3 months
  • Serve with a Caesar salad or roasted vegetables
  • Reheat slices in a 350°F oven for 15-20 minutes or microwave for 2-3 minutes
Conclusion

This lasagna recipe with ricotta delivers a comforting, cheesy masterpiece that’s perfect for any occasion. Its creamy layers and robust flavors make it a crowd-pleaser, customizable to suit any taste.

Lasagna Recipe with Ricotta

Lasagna Recipe with Ricotta: A Comforting Italian Classic

A rich, cheesy lasagna with creamy ricotta and savory meat sauce, perfect for hearty family meals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients
  

  • 12 lasagna noodles
  • 1 lb ground beef
  • ½ lb Italian sausage (mild or spicy)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 15 oz ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

Instructions
 

  • Cook lasagna noodles until al dente; drain and cool
  • Brown beef and sausage; drain fat. Add onion, garlic, tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer 15 minutes
  • Mix ricotta, egg, ½ cup Parmesan, parsley, and salt
  • Preheat oven to 375°F. Layer sauce, noodles, ricotta, and mozzarella in a 9x13 dish; repeat twice
  • Bake covered 25 minutes, uncovered 10-15 minutes. Rest 10 minutes
  • Serve hot

Notes

  • Use no-boil noodles to save time
  • Let the lasagna rest for clean slices
  • Store in fridge for 4 days or freeze for 3 months
  • Serve with salad or garlic bread

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