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Lasagna Recipe with Ricotta

Lasagna Recipe with Ricotta

Author: Olivia Ross
A hearty, classic lasagna layered with rich meat sauce, creamy ricotta, and melted cheese. Perfect for family dinners, make-ahead meals, or freezer-friendly prep.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Italian
Servings 12 servings
Calories 377 kcal

Ingredients
  

  • 12 pieces lasagna noodles uncooked
  • 4 cups shredded mozzarella cheese divided
  • ½ cup shredded Parmesan cheese divided
  • ¾ teaspoon salt more to taste

Meat Sauce

  • ½ pound lean ground beef
  • ½ pound Italian sausage
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 36 oz pasta sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning

Cheese Mixture

  • 2 cups ricotta cheese or cottage cheese
  • ¼ cup fresh parsley chopped
  • 1 large egg beaten

Instructions
 

  • Cook the Noodles
    Boil a large pot of salted water. Cook the lasagna noodles until al dente, then drain and rinse under cold water. Set them aside on a clean towel.
  • Make the Meat Sauce
    In a large skillet or Dutch oven, cook the ground beef, sausage, onion, and garlic over medium-high heat until browned. Drain the fat. Stir in pasta sauce, tomato paste, Italian seasoning, and salt and pepper. Simmer uncovered for 5 minutes until slightly thickened.
  • Mix the Cheese Layer
    In a medium bowl, combine ricotta cheese, chopped parsley, beaten egg, 1½ cups mozzarella, ¼ cup parmesan, and a bit of salt. Mix until smooth.
  • Layer the Lasagna
    In a 9x13 inch baking dish, spread 1 cup of meat sauce on the bottom. Add 3 noodles. Spread on a layer of the cheese mixture, then more sauce. Repeat layers two more times. Finish with noodles and remaining sauce.
  • Bake Until Bubbly
    Cover the dish with foil and bake at 350°F (175°C) for 45 minutes. Remove the foil, top with the remaining mozzarella and parmesan, and bake another 15 minutes until golden and bubbling. Let it rest for at least 15 minutes before slicing.

Notes

  • Let the lasagna rest after baking to help it slice cleanly.
  • Combining ground beef with sausage adds depth, but if avoiding sausage, use extra Italian seasoning and a pinch of fennel.
  • For quicker prep, use fresh lasagna sheets—no boiling required.
  • Taste and adjust the sauce before assembling to balance saltiness or sweetness.

Nutrition

Calories: 377kcalCarbohydrates: 28gProtein: 29gFat: 16gSaturated Fat: 7gCholesterol: 71mgSodium: 857mgFiber: 2gSugar: 4gVitamin A: 805IUVitamin C: 7.4mgCalcium: 526mgIron: 2.2mg
Keyword Lasagna Recipe with Ricotta
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