Lasagna with ricotta is a classic comfort dish that’s full of layers of gooey cheese, tender pasta, and rich tomato sauce. The ricotta adds a lovely creamy texture that balances perfectly with the meat and mozzarella, creating a hearty and satisfying meal. It’s one of those dishes that smells incredible while baking and tastes just as good as it looks.
I love making lasagna with ricotta because it feels like a special treat but is actually pretty straightforward to prepare. My favorite tip is to mix some fresh herbs like basil or parsley into the ricotta—it brightens up the whole dish and makes each bite feel fresh. I also like to let the lasagna rest for a bit after coming out of the oven so the layers set nicely and it’s easier to serve.
Serving this lasagna with a simple green salad and some crusty bread turns it into a wonderful family dinner or a great dish for sharing with friends. There’s just something so cozy about gathering around a warm pan of lasagna together, and I always find leftovers taste even better the next day. It’s a recipe I come back to again and again when I want that perfect combination of cheesy, meaty, and tomato-y goodness.
Key Ingredients & Substitutions
Ricotta Cheese: Ricotta adds creaminess and lightness to the lasagna layers. If you can’t find ricotta, cottage cheese is a good substitute but be sure to drain it well. Adding an egg helps bind the mixture.
Ground Beef: Classic choice for a hearty meat sauce. You can swap with ground turkey or a plant-based crumble for a lighter or vegetarian version.
Lasagna Noodles: Traditional noodles work best. No-boil noodles save time but make sure your sauce is a bit wetter for proper cooking.
Mozzarella and Parmesan Cheese: Mozzarella gives the melty, stretchy texture. Parmesan adds sharpness. Use a mix of sharp and mild cheeses for balanced flavor.
How Do You Layer Lasagna for Best Texture and Flavor?
Layering is key to even cooking and balanced flavor. Here’s how to do it well:
- Start with a thin layer of meat sauce on the bottom to keep noodles from sticking.
- Add noodles evenly without overlap or crowding.
- Spread ricotta mixture gently but thoroughly for creamy pockets.
- Top ricotta with meat sauce to keep it moist.
- Sprinkle mozzarella between layers for gooey cheese goodness.
- Repeat the layers carefully, finishing with sauce and cheese on top to get a golden crust.
- Cover with foil for most of baking time to avoid drying out, then uncover to brown the cheese.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for layering lasagna and fits well in most ovens.
- Large pot – to boil the lasagna noodles until al dente without them sticking.
- Skillet or frying pan – for cooking the ground beef and simmering the sauce evenly.
- Mixing bowl – to combine the ricotta, egg, and herbs smoothly for layering.
- Aluminum foil – to cover the lasagna while baking, keeping it moist and tender.
- Spatula or wooden spoon – handy for stirring and spreading sauce and cheese mixtures evenly.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, richer flavor.
- Add sautéed spinach or mushrooms into the ricotta mix for extra veggies and texture.
- Use a mix of mozzarella and provolone cheeses for a creamier, deeper cheesy taste.
- Stir fresh basil or oregano into the tomato sauce for a bright, herbal kick.
Classic Ricotta Meat Lasagna
Ingredients You’ll Need:
For The Noodles and Meat Sauce:
- 12 lasagna noodles
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups marinara sauce (store-bought or homemade)
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
- Olive oil for cooking
For The Cheese Mixture:
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped (optional)
How Much Time Will You Need?
This lasagna takes about 20 minutes to prepare, 45 minutes to bake, and then about 10-15 minutes to rest before serving. So expect a total time of around 1 hour 15 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Cook Noodles:
Start by heating your oven to 375°F (190°C). Cook the lasagna noodles in a large pot of salted boiling water according to the package directions until they are al dente. Drain the noodles and rinse them under cool water to stop the cooking process, then lay them out flat so they don’t stick together.
2. Prepare the Meat Sauce:
Heat a bit of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until it’s soft and clear. Stir in the garlic and cook for about 1 minute until fragrant. Add the ground beef, breaking it apart with your spoon, and cook until it’s browned and no longer pink. Drain off any fat. Stir in the marinara sauce and Italian seasoning, then season with salt and pepper. Let this sauce gently simmer for about 10 minutes to develop the flavors.
3. Make the Ricotta Cheese Mixture:
In a mixing bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, chopped parsley (if using), and a pinch of salt and pepper. Stir thoroughly until everything is blended well and creamy.
4. Assemble the Lasagna Layers:
Spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish. Lay 4 noodles on top of the sauce. Spread about one-third of the ricotta mixture evenly over the noodles. Spoon one-third of the meat sauce over the ricotta, then sprinkle with one-third of the shredded mozzarella. Repeat these layers two more times: noodles, ricotta mixture, meat sauce, and mozzarella cheese.
5. Add the Final Topping:
Finish off with one last layer of noodles, then spread the remaining meat sauce over the top. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the surface.
6. Bake and Brown:
Cover the lasagna with aluminum foil and bake it in the preheated oven for 25 minutes. Then, remove the foil and bake uncovered for another 20 minutes, or until the cheese on top is beautifully bubbly and golden brown.
7. Rest and Serve:
Remove the lasagna from the oven and let it rest for 10 to 15 minutes. This will help the layers set so it’s easier to slice and serve. Enjoy your warm, cheesy, and hearty ricotta meat lasagna!
Can I Use No-Boil Noodles Instead of Regular Lasagna Noodles?
Yes! No-boil noodles are a convenient option. Just make sure your sauce is a little thinner and more generous, as the noodles will absorb the moisture during baking.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
How Should I Store Leftover Lasagna?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, covered, until warmed through.
Can I Substitute Ground Beef with Another Protein?
Definitely! Ground turkey, chicken, Italian sausage, or plant-based meat alternatives all work well. Adjust seasonings as needed for different flavors.
