This lasagna recipe with ricotta is a classic and comforting dish that brings together layers of tender pasta, rich tomato sauce, gooey melted cheese, and creamy ricotta. It’s the kind of meal that fills the kitchen with an amazing smell and makes everyone eager to sit down and eat. The ricotta adds a lovely softness that balances perfectly with the tangy tomato sauce and the melted mozzarella on top.
I love using ricotta in lasagna because it keeps the layers moist and gives a wonderful creamy texture that’s different from just relying on mozzarella or cheddar. When I make this dish, I like to mix some fresh herbs like basil and parsley into the ricotta to give it a little extra flavor surprise in every bite. It’s also great that you can prepare it ahead of time, so it’s ready to pop into the oven when you want a warm, homey meal.
My favorite way to serve this lasagna is with a crisp green salad and a slice of crusty bread to scoop up all the extra sauce. This recipe is a real crowd-pleaser; it’s perfect for family dinners or when friends come over. I always find that no matter how much I make, there’s never any lasagna left! It’s just that good—and so comforting on any day of the week.
Key Ingredients & Substitutions
Ricotta Cheese: The star of this recipe, ricotta adds creaminess and lightness. If you want a lighter option, try part-skim ricotta or mix it with cottage cheese for a similar texture but less fat.
Ground Beef: I like using ground beef for its rich flavor, but you can swap it for ground turkey or Italian sausage to change things up. Vegetarians can omit meat and add sautéed mushrooms or lentils instead.
Lasagna Noodles: Regular noodles work great, but oven-ready no-boil noodles save time and effort. Just make sure your sauce has enough moisture to cook them thoroughly.
Mozzarella and Parmesan: Mozzarella melts beautifully for that gooey top, and Parmesan adds a nice sharp touch. You can use a blend of Italian cheeses or substitute Parmesan with Pecorino Romano for a saltier punch.
How Do You Layer the Lasagna for Best Results?
Getting the layers right is key to a tasty lasagna. Here’s how I do it:
- Start with a thin layer of sauce at the bottom to stop noodles from sticking.
- Add noodles in a single layer without overlapping too much.
- Spread the ricotta mixture evenly so every bite gets that creamy flavor.
- Spoon sauce on top of the cheese layer for moisture and richness.
- Sprinkle shredded mozzarella and Parmesan cheese last to create a bubbly, golden crust when baked.
- Repeat layers two more times, finishing with cheese on top to get a nice melt and browning in the oven.
Taking your time layering keeps flavors balanced, and having enough sauce means the noodles cook perfectly and stay soft without becoming soggy. Cover lasagna with foil while baking to keep moisture in, then uncover near the end for that golden top!
Equipment You’ll Need
- 9×13 inch baking dish – perfect size to layer your lasagna evenly and bake it thoroughly.
- Large skillet – for cooking the ground meat and sauce together smoothly.
- Medium bowl – to mix the ricotta cheese with egg and herbs easily.
- Wooden spoon or spatula – helps stir the meat sauce without scratching your pan.
- Aluminum foil – to cover the lasagna while baking and keep it moist.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for extra spice and rich flavor.
- Add sautéed spinach or zucchini slices between layers to sneak in veggies.
- Use ground turkey or chicken for a lighter meat option that still tastes great.
- Mix fresh basil and oregano into the ricotta for a fresh, herby twist.
Classic Ricotta Lasagna with Ground Meat
Ingredients You’ll Need:
For the Meat Sauce:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (26 oz) jar marinara or tomato pasta sauce
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
For the Cheese Layer:
- 15 oz (425g) ricotta cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Salt and freshly ground black pepper to taste
For Assembly:
- 12 lasagna noodles (uncooked or oven-ready)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
How Much Time Will You Need?
The total time to make this lasagna is about 1 hour and 15 minutes. This includes 15-20 minutes to prepare the meat sauce and ricotta filling, 10 minutes for boiling noodles if needed, 45 minutes for baking, and 10-15 minutes resting time before serving.
Step-by-Step Instructions:
Prepare the Meat Sauce:
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon. Drain any excess fat. Stir in the marinara sauce and Italian seasoning, then simmer on low for 10-15 minutes to let flavors meld together.
Prepare the Ricotta Filling:
In a medium bowl, mix together the ricotta cheese, egg, chopped parsley, salt, and pepper until smooth and creamy. Set aside.
Cook the Lasagna Noodles:
If using traditional noodles, boil them according to the package instructions until al dente. Drain well and lay them flat on a lightly oiled baking sheet to prevent sticking. If using oven-ready noodles, skip this step.
Assemble the Lasagna:
Preheat the oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Place 3-4 noodles over the sauce. Spread one-third of the ricotta mixture over the noodles. Spoon one-third of the meat sauce over the ricotta layer. Sprinkle with about one-third of the shredded mozzarella and some Parmesan. Repeat the layers two more times ending with a final layer of noodles topped with the remaining mozzarella and Parmesan cheeses.
Bake and Serve:
Cover the dish tightly with aluminum foil to keep moisture in (spray the foil lightly with cooking spray to keep it from sticking to the cheese). Bake covered for 25 minutes. Remove the foil and bake for another 20-25 minutes until the lasagna is bubbly and golden brown on top. Let the lasagna rest for 10-15 minutes before slicing. Garnish with extra chopped parsley and serve warm with a side salad or garlic bread.
Can I Use No-Boil Lasagna Noodles Instead of Regular Ones?
Yes! No-boil noodles work well and save time. Just make sure your sauce is a bit wetter to help soften the noodles during baking.
How Do I Store Leftover Lasagna?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F (175°C) or microwave until warmed through.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna a day before baking, cover it tightly, and refrigerate. When ready, bake it covered, then uncover for the last 20-25 minutes to brown the top.
What Can I Substitute for Ricotta Cheese?
You can use cottage cheese as a substitute, preferably blended for a smoother texture. Mixing it with a bit of cream cheese also adds richness similar to ricotta.
