Lasagna Recipe with Ricotta

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Making a lasagna recipe with ricotta from scratch is one of those cooking experiences that fills your kitchen with the most incredible aromas. The combination of rich meat sauce, creamy ricotta cheese, and melted mozzarella creates layers of pure comfort food that everyone at the table will love.

I started making this recipe years ago when I wanted to master a classic Italian-American dish that could feed a crowd. After testing different versions and techniques, I landed on this foolproof method that delivers perfect results every time. The ricotta mixture stays creamy without being runny, the meat sauce has just the right balance of savory and sweet, and the cheese melts into golden, bubbly perfection.

What makes this version special is the attention to detail in each component. The ricotta filling gets mixed with egg to bind it properly, preventing it from sliding out when you cut into the lasagna. The meat sauce combines ground beef and Italian sausage for complex flavor, and a touch of sugar balances the acidity of the tomatoes.

This recipe serves 12 generous portions, making it ideal for family gatherings, potlucks, or meal prep for the week. You can assemble it ahead of time and bake it when you’re ready, and leftovers reheat beautifully for several days.

Looking for a lighter take on Italian classics? Try this Mediterranean Lentil Soup for a different kind of comfort.

Table of Contents

Why You’ll Love This Lasagna Recipe with Ricotta

This classic lasagna delivers everything you want in a baked pasta dish. The layers work together perfectly, with the ricotta providing creaminess that contrasts beautifully with the hearty meat sauce.

The recipe is surprisingly forgiving for beginners. You don’t need fancy knife skills or complicated techniques, just patience to layer everything properly. Once you master the basic structure, you can customize it endlessly with different cheeses, vegetables, or sauces.

Rich and satisfying – Combination of three cheeses creates incredible depth of flavor
Make-ahead friendly – Assemble up to 24 hours in advance and bake when ready
Freezer-friendly – Freezes beautifully for up to three months
Perfect for crowds – One 9×13 pan serves 12 people generously
Impressive presentation – Clean layers look restaurant-quality when sliced
Customizable – Easy to adapt with different meats, vegetables, or make it vegetarian
Great leftovers – Tastes even better the next day as flavors meld together

Another favorite: Easy Lasagna Recipe

Ingredients

The ingredients for this lasagna are straightforward and available at any grocery store. Using quality ingredients makes a noticeable difference in the final dish.

For the Meat Sauce:

1 pound (454g) ground beef (80/20 blend)
1 pound (454g) Italian sausage, casings removed
1 large yellow onion, diced
5 cloves garlic, minced
2 cans (28 ounces/794g each) crushed tomatoes
1 can (6 ounces/170g) tomato paste
2 teaspoons sugar
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons olive oil

For the Ricotta Mixture:

32 ounces (907g) whole milk ricotta cheese
2 large eggs
1 cup (100g) grated Parmesan cheese
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

For Assembly:

1 pound (454g) lasagna noodles (about 12-15 noodles)
4 cups (450g) shredded mozzarella cheese, divided
1/2 cup (50g) additional grated Parmesan cheese for topping
Fresh parsley for garnish

Read Also: Baked Ziti Recipe

Kitchen Equipment Needed

Having the right tools makes assembling lasagna much easier and ensures even cooking. Most of these items are basic kitchen staples.

9×13 inch baking dish (deep-dish preferred)
Large stockpot for boiling noodles
Large skillet or Dutch oven for meat sauce
Medium mixing bowl for ricotta mixture
Wooden spoon for stirring sauce
Colander for draining noodles
Aluminum foil
Ladle or large spoon for spreading sauce
Measuring cups and spoons
Cheese grater (if using block cheese)

You might also enjoy: Lasagna Soup Recipe

Recommended Products for This Recipe

These specific products will help you achieve the best results with this lasagna. I’ve tested many options and these consistently deliver superior quality.

1. Le Creuset Enameled Cast Iron Baking Dish

This baking dish distributes heat evenly throughout the lasagna, ensuring perfect cooking from edge to center. The enameled interior prevents sticking and makes cleanup simple even with baked-on cheese. It’s an investment that will serve you for decades of lasagna making.

Get it on Amazon

2. Galbani Whole Milk Ricotta Cheese

This Italian-made ricotta has a velvety texture that stays creamy during baking without becoming watery. The whole milk version provides rich flavor that cheap ricotta simply cannot match. It’s worth seeking out for lasagna where the cheese is a star ingredient.

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3. Rao’s Homemade Marinara Sauce

While this recipe makes sauce from scratch, having quality jarred sauce on hand speeds up the process significantly. Rao’s uses simple, high-quality ingredients and tastes like homemade. Mix it with your browned meat and you’ll save 30 minutes without sacrificing flavor.

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4. Barilla No-Boil Lasagna Noodles

These oven-ready noodles eliminate the most annoying step of traditional lasagna making. They absorb moisture from the sauce as they bake, creating perfect texture without the hassle of boiling. Just make sure your sauce is slightly thinner to compensate for absorption.

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5. Microplane Premium Classic Zester Grater

Freshly grated Parmesan makes an enormous difference in lasagna compared to pre-grated cheese. This grater creates fine, fluffy shreds that melt beautifully and distribute evenly throughout the ricotta mixture. It also works perfectly for grating garlic and citrus zest.

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For a lighter option, try: Healthy Broccoli Soup Recipe

Step-by-Step Instructions

Follow these detailed steps to create perfect lasagna layers. Take your time with assembly and you’ll be rewarded with beautiful presentation.

1. Prepare the Meat Sauce

Heat olive oil in a large Dutch oven or skillet over medium-high heat until shimmering but not smoking
Add diced onion and cook for 8-10 minutes, stirring occasionally, until softened and translucent (this releases natural sugars that balance the tomato acidity)
Add ground beef and Italian sausage to the pot, breaking it into small crumbles with a wooden spoon or spatula
Cook the meat for 10-12 minutes, stirring frequently and breaking up any large chunks, until completely browned with no pink remaining
Add minced garlic and cook for 1 minute, stirring constantly to prevent burning
If there’s excessive fat in the pan (more than 2 tablespoons), drain most of it off, leaving just enough to keep the sauce from being dry
Stir in crushed tomatoes, tomato paste, sugar, basil, oregano, salt, black pepper, and red pepper flakes if using
Bring the sauce to a simmer, then reduce heat to low
Let the sauce simmer uncovered for 30-40 minutes, stirring occasionally to prevent sticking, until it thickens slightly and the flavors meld together
Taste and adjust seasoning with additional salt or pepper if needed
Remove from heat and set aside

2. Cook the Lasagna Noodles

Fill a large stockpot two-thirds full with water and add 2 tablespoons salt
Bring to a rolling boil over high heat
Add lasagna noodles one at a time, stirring gently to prevent sticking
Cook noodles for 8-10 minutes (or 2 minutes less than package directions) until al dente (they should be flexible but still have a slight bite in the center)
While noodles cook, prepare a large baking sheet by lightly coating it with olive oil or cooking spray
Drain noodles in a colander but do NOT rinse them (the starch helps sauce cling to the noodles)
Lay noodles flat in a single layer on the prepared baking sheet to prevent them from sticking together
If using no-boil noodles, skip this entire step and proceed directly to assembling

3. Make the Ricotta Mixture

In a medium mixing bowl, combine ricotta cheese, eggs, grated Parmesan, chopped parsley, salt, and black pepper
Mix thoroughly with a fork or wooden spoon until all ingredients are evenly distributed and the mixture is smooth and creamy
The eggs will help bind the ricotta so it holds together when you cut the lasagna instead of running all over the plate
Set aside until ready to assemble

4. Assemble the Lasagna

Preheat your oven to 375°F (190°C)
Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of olive oil
Spread 1 1/2 cups of meat sauce evenly across the bottom of the dish (this prevents the noodles from sticking and adds moisture)
Arrange 4 lasagna noodles over the sauce, slightly overlapping if needed to cover the surface completely
Spread one-third of the ricotta mixture (about 1 1/2 cups) evenly over the noodles using the back of a spoon or offset spatula
Sprinkle 1 cup of shredded mozzarella cheese evenly over the ricotta layer
Spoon 1 1/2 cups of meat sauce over the mozzarella, spreading it to the edges
Repeat this layering process two more times: noodles, ricotta mixture (1/3), mozzarella (1 cup), meat sauce (1 1/2 cups)
For the final layer, place 4 noodles on top, then spread the remaining meat sauce over them
Top with the remaining 1 cup mozzarella cheese and sprinkle with the additional 1/2 cup Parmesan cheese
The cheese topping should cover the surface completely for even browning

5. Bake the Lasagna

Cover the baking dish tightly with aluminum foil (spray the underside of the foil with cooking spray to prevent the cheese from sticking to it)
Place the covered lasagna on the center rack of the preheated oven
Bake covered for 45 minutes to allow the layers to cook through and the flavors to meld
Remove the foil carefully (watch for steam) and return the lasagna to the oven
Bake uncovered for an additional 15-20 minutes until the cheese on top is golden brown and bubbly
If you want extra browning, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning
Remove from oven and let the lasagna rest for at least 15-20 minutes before cutting (this crucial step allows the layers to set so your slices hold their shape)
Garnish with fresh chopped parsley if desired
Cut into 12 squares and serve with extra Parmesan cheese on the side

This pairs beautifully with Classic Bruschetta as an appetizer.

Tips for Success

These professional tips will help you avoid common lasagna pitfalls and achieve restaurant-quality results every time.

Don’t skip the resting time – Letting lasagna sit for 15-20 minutes after baking is crucial for clean slices that hold their shape
Prevent watery lasagna – Make sure your meat sauce is thick enough (it should coat the back of a spoon), and don’t rinse the noodles after cooking
Use whole milk ricotta – Low-fat ricotta tends to be grainy and watery; whole milk ricotta stays creamy and rich
Shred your own cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting; buy blocks and grate them yourself
Layer strategically – Keep layers relatively thin and even for the best texture and appearance when sliced
Grease your foil – Always spray the underside of the foil with cooking spray to prevent the cheese from sticking when you remove it
Check doneness – Insert a knife into the center of the lasagna; it should slide in easily and come out hot
Prevent overflow – Place your baking dish on a rimmed baking sheet to catch any sauce that bubbles over during baking
Fresh vs. dried herbs – If using fresh herbs instead of dried, triple the amount (1 tablespoon fresh equals 1 teaspoon dried)

Read Also: San Giorgio Lasagna Recipe

Serving Suggestions

Lasagna is a complete meal on its own, but the right accompaniments elevate it to a full Italian feast. Choose sides that complement rather than compete with the rich flavors.

Serve with warm Cunettos Garlic Cheese Bread for soaking up extra sauce
Add a crisp Italian salad with mixed greens, tomatoes, red onion, and balsamic vinaigrette to cut through the richness
Pair with roasted vegetables like zucchini, bell peppers, or broccoli for added nutrition and color
Offer Classic Bruschetta as a light appetizer before the main course
Serve with a dry red wine like Chianti or Sangiovese that pairs perfectly with tomato-based sauces
Include a simple arugula salad with lemon dressing for peppery freshness that balances the cheese
Finish the meal with Classic Tiramisu for an authentic Italian dessert

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Variations to Try

Once you master the basic technique, these variations let you customize the recipe to your preferences or dietary needs.

Vegetarian lasagna – Omit the meat and add sautéed mushrooms, spinach, zucchini, and bell peppers to the tomato sauce
White lasagna – Replace the tomato sauce with béchamel (white sauce) and add cooked chicken, spinach, and extra mozzarella
Spicy lasagna – Add 1-2 teaspoons crushed red pepper flakes to the meat sauce and use hot Italian sausage instead of mild
Cheese variations – Mix in 1 cup of shredded fontina or provolone with the mozzarella for more complex flavor
Meat alternatives – Use ground turkey, chicken, or plant-based meat substitute instead of beef and sausage
Spinach addition – Add 10 ounces of thawed and squeezed-dry frozen spinach to the ricotta mixture
Fresh pasta sheets – Replace dried noodles with fresh pasta sheets from the deli section (no boiling required)
Cottage cheese substitute – Use 32 ounces of drained cottage cheese instead of ricotta for a lighter, tangier flavor
Bolognese style – Replace crushed tomatoes with 3 cups of Tomato Sauce for a smoother, more refined sauce

Another favorite: Creamy Mac and Cheese Recipe

Storage and Reheating

Proper storage keeps your lasagna fresh and delicious for days, and it actually tastes better as the flavors develop.

Refrigerator storage – Cover leftover lasagna tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days
Freezing before baking – Assemble the lasagna completely in a freezer-safe dish, wrap tightly in plastic wrap then aluminum foil, and freeze for up to 3 months; thaw in refrigerator overnight before baking as directed
Freezing after baking – Let baked lasagna cool completely, cut into portions, wrap individual pieces in plastic wrap then foil, and freeze for up to 3 months
Reheating in oven – Cover refrigerated lasagna with foil and bake at 350°F (175°C) for 20-25 minutes until heated through; remove foil for last 5 minutes to crisp the top
Reheating single portions – Microwave individual slices on medium power for 2-3 minutes, checking every 30 seconds and adding a splash of water to prevent drying out
Reheating frozen lasagna – Thaw completely in refrigerator overnight, then reheat in oven at 350°F (175°C) for 30-40 minutes covered with foil
Preventing dry reheating – Add 2-3 tablespoons of water or extra sauce over the lasagna before reheating to restore moisture

For a lighter option, try: Vegetarian Split Pea Soup Recipe

Nutritional Facts

Per serving (1/12 of recipe, approximately 400g):

Calories: 520
Total Fat: 28g
Saturated Fat: 14g
Cholesterol: 115mg
Sodium: 890mg
Total Carbohydrates: 38g
Dietary Fiber: 4g
Sugars: 8g
Protein: 32g
Calcium: 450mg
Iron: 4mg

Nutritional information is approximate and will vary based on specific ingredients used.

Read Also: Tuna Noodle Casserole Recipe

Health Benefits of Key Ingredients

While lasagna is certainly an indulgent dish, it contains several ingredients that offer nutritional value beyond just great taste.

Ricotta cheese provides high-quality protein and calcium for bone health. Made from whey, it’s easier to digest than many other cheeses and contains beneficial probiotics when made traditionally. The whole milk version offers vitamin A and healthy fats that help absorb fat-soluble vitamins.

Tomatoes – Rich in lycopene, an antioxidant that may reduce risk of heart disease and certain cancers; cooking tomatoes actually increases lycopene availability
Garlic – Contains compounds that may boost immune function and reduce blood pressure; allicin has antimicrobial properties
Olive oil – Monounsaturated fats support heart health and reduce inflammation throughout the body
Parmesan cheese – Excellent source of calcium and phosphorus for strong bones; aged cheese is naturally lactose-free
Ground beef – Provides complete protein, iron, zinc, and B vitamins essential for energy production
Onions – Contain quercetin, a flavonoid with anti-inflammatory properties; also support gut health with prebiotic fiber
Italian sausage – While higher in fat, provides protein and flavor; fennel seeds traditionally used have digestive benefits

This pairs beautifully with Roasted Carrot Soup for a balanced meal.

Frequently Asked Questions

1. Can I use cottage cheese instead of ricotta in lasagna?

Yes, cottage cheese works as a substitute for ricotta, though the texture and flavor will be slightly different. Cottage cheese has a tangier taste and higher water content, so drain it for 30-60 minutes before using. Mix it thoroughly to break up the curds for a smoother consistency closer to ricotta.

2. Do I need to boil lasagna noodles first?

Traditional lasagna noodles require boiling until al dente before assembling. However, no-boil or oven-ready noodles can go directly into the lasagna uncooked, though they absorb more moisture from the sauce. If using no-boil noodles, make sure your sauce is slightly thinner to compensate.

3. Why is my lasagna watery?

Watery lasagna typically results from not draining the meat properly, using sauce that’s too thin, or not letting the lasagna rest after baking. Make sure to simmer your sauce until thickened, drain excess fat from the meat, and always let the lasagna sit for 15-20 minutes before cutting to allow the layers to set.

4. How do I know when lasagna is done baking?

Lasagna is done when the internal temperature reaches 165°F (74°C), the cheese is melted and golden on top, and the sauce is bubbling around the edges. A knife inserted into the center should slide in easily and come out very hot to the touch.

5. Can I make lasagna ahead of time?

Absolutely, lasagna is one of the best make-ahead dishes. Assemble it completely up to 24 hours in advance, cover tightly, and refrigerate until ready to bake. You can also freeze assembled unbaked lasagna for up to 3 months; thaw in the refrigerator overnight before baking as directed.

You might also enjoy: Chicken Casserole Recipe

Final Thoughts

This lasagna recipe with ricotta represents everything wonderful about Italian-American comfort food. The layers of pasta, meat sauce, and creamy cheese come together in a dish that satisfies both body and soul.

Making lasagna does require some time and effort, but the payoff is enormous. You’ll have a crowd-pleasing dinner that feeds a large group or provides delicious leftovers for several days. The basic technique becomes second nature after you make it once or twice, and then you can experiment with endless variations.

I hope you’ll give this recipe a try and experience the joy of pulling a bubbling, golden lasagna from the oven. Don’t forget to let it rest before slicing, and save me a corner piece with the crispy cheese edges.

What variations will you try first? Leave a comment below and let me know how your lasagna turns out!

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