Lasagna with ricotta cheese is a classic Italian-American dish. It layers pasta, rich meat sauce, creamy ricotta, and melted mozzarella. This recipe serves 8 to 10 people. It takes about 2 hours total, including prep and baking time. You’ll love the cheesy, comforting layers.
Ingredients
Gather these ingredients for the best results.
For the Meat Sauce (Bolognese-Style)
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 pound Italian sausage (sweet or mild, casings removed)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 (28-ounce) cans crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup red wine (optional, or use beef broth)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1 bay leaf
For the Ricotta Filling
- 32 ounces whole-milk ricotta cheese (drained if watery)
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (or 2 tablespoons dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For Assembly
- 12 to 15 lasagna noodles (no-boil or traditional, cooked al dente if needed)
- 4 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Extra olive oil for greasing
Step-by-Step Instructions
Make the meat sauce first. It needs time to simmer for deep flavor.
Step 1: Prepare the Meat Sauce
Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5 to 7 minutes until softened. Stir often to avoid burning.
Add ground beef and Italian sausage. Break up the meat with a wooden spoon. Cook until browned, about 8 minutes. Drain excess fat if needed.
Stir in minced garlic. Cook for 1 minute until fragrant. Pour in red wine. Scrape the pot bottom to loosen browned bits. Let it reduce by half, about 3 minutes.
Add crushed tomatoes, tomato paste, oregano, basil, bay leaf, salt, and pepper. Stir well. Bring to a simmer. Reduce heat to low. Cover and cook for 45 minutes. Stir occasionally. Remove bay leaf. Taste and adjust seasoning. Set aside to cool slightly.
Step 2: Make the Ricotta Filling
In a medium bowl, combine ricotta cheese, egg, Parmesan, parsley, salt, pepper, and garlic powder. Mix until smooth. The egg binds the filling. It prevents dryness during baking. Set aside.
Step 3: Cook the Noodles (If Using Traditional)
Boil lasagna noodles in salted water until al dente, about 8 minutes. No-boil noodles soften in the sauce. Drain and rinse with cold water. Lay flat on a clean towel to prevent sticking. Lightly coat with olive oil.
Step 4: Assemble the Lasagna
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
Spread 1 cup meat sauce on the bottom. Layer 3 to 4 noodles over the sauce. They can overlap slightly.
Add half the ricotta filling in dollops. Spread evenly. Sprinkle 1 cup mozzarella.
Spoon 1/3 of remaining meat sauce over the cheese. Sprinkle 1/4 cup Parmesan.
Repeat layers: noodles, remaining ricotta, 1 cup mozzarella, another 1/3 meat sauce, 1/4 cup Parmesan.
Top with final noodles, rest of meat sauce, 2 cups mozzarella, and 1/2 cup Parmesan.
Step 5: Bake the Lasagna
Cover tightly with foil. Bake for 25 minutes. Remove foil. Bake 25 to 30 more minutes until bubbly and golden. Cheese should brown slightly.
Let rest 15 to 20 minutes before cutting. This sets the layers. It makes clean slices.
Tips for Perfect Lasagna with Ricotta Cheese
- Use full-fat ricotta. It melts better and tastes richer. Drain it in cheesecloth for 30 minutes if watery.
- Make sauce ahead. It tastes better after a day in the fridge. Flavors meld.
- Don’t overcook noodles. Al dente holds up in the oven.
- For vegetarian version, skip meat. Use mushrooms, spinach, or zucchini in the sauce.
- Freeze unbaked lasagna. Wrap well. Thaw overnight before baking.
Common Mistakes to Avoid
- Skipping the rest time leads to runny slices. Be patient.
- Overloading cheese makes it greasy. Stick to measurements.
- Using low-fat ricotta dries out the dish. Whole milk is key.
- Not seasoning layers. Taste sauce first. Add salt to ricotta.
Variations
- Try spinach lasagna. Mix 10 ounces thawed spinach into ricotta.
- Make seafood lasagna. Swap meat for shrimp and crab in white sauce.
- Go meatless. Layer roasted veggies with ricotta.
- Add pesto between layers for herby twist.
Serving Suggestions
- Pair with garlic bread and Caesar salad. A green salad cuts richness.
- Serve Chianti or Sangiovese wine. It complements tomato sauce.
- Leftovers reheat well. Microwave single portions or bake at 350°F.
Nutrition Information (Per Serving, Approximate)
- Calories: 650
- Protein: 35g
- Fat: 38g
- Carbs: 45g
Values vary by ingredients. Use a tracker for precision.
FAQs
1. Can I use no-boil noodles for lasagna with ricotta cheese?
Yes. No-boil noodles absorb sauce moisture. Ensure enough liquid in layers. They save time and work well.
2. How do I make lasagna ahead of time?
Assemble fully. Cover and refrigerate up to 24 hours. Or freeze up to 3 months. Add 10-15 minutes bake time if cold.
3. What if my ricotta is too watery?
Drain it. Place in cheesecloth-lined sieve over a bowl. Weight with a plate for 30 minutes. Pat dry before mixing.
4. Can I substitute cottage cheese for ricotta?
You can, but ricotta is creamier. Blend cottage cheese smooth first. It changes texture slightly.
5. Why does my lasagna taste bland?
Check seasoning. Add more salt, pepper, or herbs to sauce and ricotta. Fresh garlic boosts flavor.
This recipe delivers authentic taste at home. Enjoy every cheesy bite.