Lasagna is a classic Italian dish that layers pasta, sauce, cheese, and meat into a comforting bake. Using ricotta cheese gives it a creamy, authentic texture. This recipe serves 8 to 10 people. It takes about 30 minutes to prep and 1 hour to bake.
You will love this homemade version. It beats store-bought every time. Follow these steps for perfect results.
Ingredients
Gather these fresh items before you start.
For the Meat Sauce
- 1 pound ground beef (80% lean)
- 1 pound Italian sausage (mild or hot)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cans (15 ounces each) tomato sauce
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Ricotta Filling
- 32 ounces ricotta cheese (whole milk for best creaminess)
- 1 cup grated Parmesan cheese
- 2 large eggs
- ¼ cup fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
For Assembly
- 12 lasagna noodles (no-boil or traditional)
- 4 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Extra olive oil for greasing
Step-by-Step Instructions
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Step 1: Make the Meat Sauce
Heat olive oil in a large pot over medium heat. Add chopped onion. Cook until soft, about 5 minutes. Stir in garlic. Cook for 1 more minute.
Add ground beef and Italian sausage. Break up the meat with a spoon. Cook until browned, about 8 minutes. Drain excess fat if needed.
Pour in crushed tomatoes and tomato sauce. Add basil, oregano, salt, and pepper. Stir well. Bring to a simmer. Reduce heat to low. Let it cook for 30 minutes. Stir occasionally. The sauce should thicken nicely.
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Step 2: Prepare the Ricotta Filling
While sauce simmers, mix the ricotta layer. In a large bowl, combine ricotta cheese, 1 cup Parmesan, eggs, parsley, salt, and pepper. Use a spoon or fork to blend until smooth. Set aside. This filling stays creamy and holds the lasagna together.
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Step 3: Cook the Lasagna Noodles (If Using Traditional)
If your noodles need boiling, bring a large pot of salted water to a boil. Add noodles. Cook according to package directions, usually 8-10 minutes. Drain. Rinse with cold water. Lay flat on a clean towel to prevent sticking. No-boil noodles skip this step.
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Step 4: Preheat Oven and Assemble
Heat your 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 4 lasagna noodles over it. They can overlap slightly.
Add half the ricotta filling in dollops. Spread evenly. Sprinkle 1 ½ cups mozzarella.
Spoon 1 ½ cups meat sauce over the cheese. Repeat layers: 4 noodles, remaining ricotta, 1 ½ cups mozzarella, 1 ½ cups sauce.
Top with final 4 noodles. Cover with remaining sauce. Sprinkle 2 cups mozzarella and 1 cup Parmesan.
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Step 5: Bake the Lasagna
Cover the dish tightly with foil. Bake for 25 minutes. Remove foil. Bake 25-30 more minutes until cheese bubbles and browns. The top should be golden.
Let it rest 15-20 minutes before cutting. This sets the layers. Serve hot with garlic bread and salad.
Tips for Perfect Lasagna Using Ricotta Cheese
- Ricotta is key for that light, milky flavor. Use whole-milk ricotta. It melts better than low-fat.
- Make sauce ahead. It tastes better after flavors meld overnight. Freeze extras for later.
- Drain ricotta if watery. Pat dry with paper towels. This prevents a soggy lasagna.
- For vegetarian version, skip meat. Use mushrooms, spinach, or zucchini in the sauce.
- No-boil noodles save time. They absorb moisture from sauce and ricotta.
- Cut perfect slices. Use a sharp knife. Wipe between cuts.
- Store leftovers in airtight containers. Refrigerate up to 4 days. Reheat at 350°F covered.
- Freeze unbaked lasagna. Thaw overnight. Bake as directed.
Why Ricotta Cheese Makes the Best Lasagna
Traditional lasagna bolognese uses béchamel. But American-Italian style shines with ricotta. It adds tang and creaminess without heaviness.
Ricotta originated in Italy from whey leftover after mozzarella making. Fresh and mild, it pairs with bold sauce.
In this recipe, eggs bind the ricotta. Parmesan boosts umami. Parsley adds freshness.
Cheese melts into gooey layers. Each bite balances sauce, pasta, and cheese.
Common Mistakes to Avoid
- Don’t overcook noodles. They finish baking in the oven.
- Layer evenly. Uneven stacks lead to dry spots.
- Skip foil at first? Cheese burns before center cooks.
- Too much sauce drowns ricotta flavor. Stick to recipe amounts.
- Rushing the rest? Lasagna falls apart when cut hot.
Variations to Try
- Add spinach to ricotta for greens. Sauté 10 ounces fresh spinach first.
- Make seafood lasagna. Swap beef for shrimp and crab.
- Go spicy. Use hot Italian sausage and red pepper flakes.
- Cheese lovers: Mix in provolone or fontina with mozzarella.
- Short on time? Use jarred marinara. Doctor it with herbs and garlic.
Nutrition Information (Per Serving)
Approximate values for 1/10th of recipe:
- Calories: 650
- Protein: 35g
- Fat: 40g
- Carbs: 40g
- Fiber: 4g
- Sodium: 1200mg
Adjust portions for your diet. Use lean meat to cut fat.
This lasagna using ricotta cheese warms any gathering. Families rave about it. Make it your go-to recipe.
Frequently Asked Questions (FAQs)
1. Can I make lasagna using ricotta cheese ahead of time?
Yes. Assemble up to 24 hours ahead. Cover and refrigerate. Add 10 minutes to bake time. Or freeze for 3 months.
2. What if I can’t find whole-milk ricotta?
Part-skim works. It’s less creamy. Drain excess liquid. Homemade ricotta is easy too—simmer milk with lemon juice.
3. How do I know when lasagna is done baking?
Look for bubbling edges and golden cheese. Internal temperature should hit 165°F. Resting firms it up.
4. Can I use cottage cheese instead of ricotta?
You can substitute in equal amounts. Pulse cottage cheese in a blender for smoothness. Ricotta tastes milder and more authentic.
5. Is no-boil lasagna better for this recipe?
No-boil saves steps. They hydrate in the sauce. Ensure enough liquid in layers. Traditional boiled noodles offer chewier texture.