Lasagna Recipe with Ricotta
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. This foolproof Italian-American classic serves 12 generous portions with a perfectly balanced meat sauce, creamy ricotta filling, and golden bubbly cheese topping.
Equipment
- 9x13-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
- Colander
- Aluminum foil
- Ladle or large spoon - for spreading sauce
- Measuring cups and spoons
- Cheese grater - if using block cheese
Ingredients
For the Meat Sauce
- 1 pound ground beef - 454g, 80/20 blend
- 1 pound Italian sausage - 454g, casings removed
- 1 large yellow onion - diced
- 5 cloves garlic - minced
- 2 cans crushed tomatoes - 28 ounces/794g each
- 1 can tomato paste - 6 ounces/170g
- 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 whole milk ricotta cheese - 907g
- 2 large eggs
- 1 cup grated Parmesan cheese - 100g
- 1/4 cup fresh parsley - chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 1 pound lasagna noodles - 454g, about 12-15 noodles
- 4 cups shredded mozzarella cheese - 450g, divided
- 1/2 cup grated Parmesan cheese - 50g, for topping
- fresh parsley - for garnish
Instructions
- Heat olive oil in a large Dutch oven or skillet over medium-high heat. Add diced onion and cook 8-10 minutes until softened. Add ground beef and Italian sausage, breaking into crumbles, and cook 10-12 minutes until browned. Drain excess fat if needed.
- Add minced garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, sugar, basil, oregano, salt, black pepper, and optional red pepper flakes. Simmer uncovered on low for 30-40 minutes until thickened. Set aside.
- Boil lasagna noodles in salted water until al dente (8-10 minutes or 2 minutes less than package). Drain but do not rinse, then lay flat on an oiled baking sheet to prevent sticking. Skip if using no-boil noodles.
- In a medium bowl, mix ricotta cheese, eggs, grated Parmesan, chopped parsley, salt, and black pepper until smooth and creamy. Set aside.
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Spread 1 1/2 cups meat sauce on the bottom. Layer 4 noodles, one-third ricotta mixture, 1 cup mozzarella, and 1 1/2 cups sauce. Repeat twice more. Top with final noodles, remaining sauce, 1 cup mozzarella, and 1/2 cup Parmesan.
- Cover tightly with foil (sprayed underside with cooking spray) and bake 45 minutes. Remove foil and bake uncovered 15-20 minutes until cheese is golden and bubbly. Optional: broil 2-3 minutes for extra browning.
- Let lasagna rest 15-20 minutes before slicing into 12 squares. Garnish with fresh parsley if desired. Serve with extra Parmesan.
Notes
- Don't skip the resting time after baking for clean slices that hold their shape.
- Use whole milk ricotta for the creamiest texture; low-fat can become watery.
- Shred your own mozzarella and Parmesan for better melting without anti-caking agents.
- Make-ahead friendly: Assemble up to 24 hours in advance and refrigerate, or freeze unbaked up to 3 months.
- Grease the underside of the foil to prevent cheese from sticking.
- Place the baking dish on a rimmed sheet to catch any overflow.
- For no-boil noodles, ensure sauce is slightly thinner to allow proper absorption.
- Leftovers reheat beautifully and taste even better the next day.
- Customize with vegetables for a vegetarian version or different cheeses/meats.
- Let lasagna rest 15-20 minutes before cutting so layers set properly.