This lasagna recipe with ricotta is a classic comfort food that everyone loves. Layers of tender pasta sheets, rich tomato sauce, melty mozzarella, and creamy ricotta cheese come together to make a hearty and satisfying meal. The ricotta adds a wonderful creaminess that balances perfectly with the savory tomato and cheese flavors.
I always find that mixing some fresh herbs like basil or parsley into the ricotta makes a big difference—it gives the filling a fresh, bright taste that really lifts the whole dish. Plus, letting the lasagna rest for a little while after baking helps everything set up nicely, making it easier to serve and even tastier the next day if you have leftovers.
My favorite way to enjoy this lasagna is with a simple green salad on the side and some crusty bread to soak up all the delicious sauce. It’s the kind of meal that brings people together around the table, and honestly, it’s hard not to smile with a warm plate of this homemade goodness in front of you. I love making it for family dinners or a cozy weekend meal when I want something that feels special but still homey and familiar.
Key Ingredients & Substitutions
Ricotta Cheese: This is the creamy heart of the lasagna. It makes the dish rich and smooth. If you want a lighter option, try part-skim ricotta. For a dairy-free version, use tofu blended with nutritional yeast and a pinch of salt.
Ground Beef: It adds savory flavor and protein. You can swap it with ground turkey or chicken for a leaner version, or use a plant-based meat substitute if preferred.
Béchamel Sauce: This creamy white sauce keeps the layers moist and silky. If you don’t want to make it from scratch, you can use store-bought Alfredo sauce or a simple mix of milk and cream cheese as a shortcut.
Lasagna Noodles: Regular pasta is traditional and must be cooked first. For convenience, no-boil noodles work great and save time. Just add a bit more sauce to keep it moist.
How Do I Get Creamy Ricotta Layers Without Them Becoming Watery?
Maintaining creamy yet firm ricotta layers can be tricky. Here’s how to keep the texture perfect:
- Drain any excess liquid from the ricotta by placing it in a fine sieve for 10 minutes.
- Mix the ricotta with an egg to help it set during baking.
- Avoid adding too much moisture from sauces; béchamel helps control this with its thickness.
- Let the lasagna cool for 15 minutes before slicing. This resting time allows the ricotta to firm up, making serving easier.
Equipment You’ll Need
- Large pot – to boil the lasagna noodles without sticking.
- Skillet or frying pan – for cooking the ground beef and sautéing onions and garlic.
- Mixing bowl – to combine ricotta, egg, and Parmesan smoothly.
- 9×13-inch baking dish – perfect size for layering and baking the lasagna evenly.
- Aluminum foil – to cover the dish while baking and keep it moist.
- Spatula or wooden spoon – makes stirring and spreading the fillings easy.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, richer flavor.
- Add chopped spinach or kale to the ricotta mixture for extra greens and nutrients.
- Use fresh basil and oregano instead of dried for a brighter, herb-filled taste.
- Stir in some shredded mozzarella into the ricotta for extra creaminess and stretchiness.
Classic Ricotta Lasagna with Meat Sauce
Ingredients You’ll Need:
For the Pasta and Meat Sauce:
- 12 lasagna noodles
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- Olive oil, for cooking
- Salt and black pepper, to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
For the Cheese Layers:
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
For the Sauce:
- 2 cups béchamel sauce (white sauce)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This lasagna takes about 20 minutes of prep time, including boiling noodles and preparing the meat sauce, plus 45 minutes baking time. Let it rest for 15 minutes before serving, so plan for roughly 1 hour and 20 minutes total.
Step-by-Step Instructions:
1. Prepare the Noodles and Meat Sauce:
Preheat your oven to 375°F (190°C). Boil the lasagna noodles in salted water until just al dente, then drain and set on an oiled surface to prevent sticking. Meanwhile, heat a bit of olive oil in a skillet over medium heat. Cook the chopped onion until soft, about 3-4 minutes, then add garlic and cook for 1 minute. Add ground beef and cook until browned, breaking it apart as it cooks. Season with salt, pepper, dried basil, and oregano. Remove from heat.
2. Mix the Ricotta Cheese Filling:
In a bowl, combine ricotta cheese, beaten egg, half of the Parmesan cheese, a pinch of salt and pepper. Stir well until smooth.
3. Assemble the Lasagna:
Spread a thin layer of béchamel sauce in the bottom of your baking dish. Lay 3-4 noodles over the sauce, slightly overlapping. Spread an even layer of the ricotta mixture on top, followed by a layer of cooked ground beef. Spoon a generous amount of béchamel sauce over the beef, then sprinkle shredded mozzarella. Repeat layering noodles, ricotta, beef, béchamel, and mozzarella until ingredients are used, finishing with noodles topped by béchamel and remaining mozzarella and Parmesan cheese.
4. Bake and Serve:
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 15 minutes or until the top is bubbling and golden. Let the lasagna rest for at least 15 minutes before slicing. Garnish with fresh parsley and serve warm.
Can I Use No-Boil Lasagna Noodles Instead?
Yes! No-boil noodles work well and save time. Just be sure to add a little extra béchamel or sauce to keep the layers moist as they cook in the oven.
How Should I Store Leftover Lasagna?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. Lasagna also freezes well—wrap it tightly and freeze for up to 2 months.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it covered for up to 24 hours before baking. Add about 5–10 extra minutes to the baking time if baking from cold.
What Can I Use Instead of Ground Beef?
You can substitute ground turkey, chicken, or Italian sausage for a different flavor and leaner option. For a vegetarian version, try sautéed mushrooms or a blend of roasted vegetables instead of meat.
