Lasagna Recipe With Ricotta Cheese
Hearty lasagna recipe with ricotta cheese layered with tender noodles, rich meat sauce, and creamy cheeses, baked until golden and bubbling.
👩🍳 My Favorite Lasagna Recipe with Ricotta Cheese Inspired by Mom’s Kitchen
Growing up, dinner was usually something quick. Sandwiches, hamburgers, or whatever my mom could pull together after a long day. But every so often, she would set aside the extra time to make lasagna. The smell would hit you first. We would hover near the kitchen, waiting for the moment she pulled that heavy pan out of the oven, the cheese bubbling and browned around the edges. Then it was a race to see if you could get some before my brother went through the line.
Funny thing is, my mom never actually ate her lasagna. She just was not a fan. But she made it for the rest of us, and it always felt like a little gift. Over the years, I have taken her base recipe and made it my own, and now it is the lasagna recipe with ricotta cheese that my family asks for again and again.
The ricotta gives each layer a creamy softness that works perfectly with the hearty beef and sausage sauce. Fresh basil and parsley keep it bright, while mozzarella and parmesan melt together into that golden, stretchy top layer we all love. Every bite has a little bit of everything. Tender noodles, rich sauce, creamy cheese. The kind of balance that makes you go back for a second slice before you have even finished the first.
Even now, when I make this lasagna, I cannot help but think of those nights growing up. The kitchen warm from the oven, the smell of dinner filling the whole house, and everyone gathering around the table a little earlier than usual because nobody wanted to wait.
🛒 What You’ll Need to Make This Lasagna Recipe with Ricotta Cheese
🥣 How To Make My Favorite Lasagna Recipe with Ricotta Cheese
Start by warming a little olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook until it becomes soft and translucent. Stir in the minced garlic and cook just until fragrant, then remove the onion and garlic to a bowl so they do not overcook.
In the same pot, add the ground beef and hot sausage, breaking them into small pieces with a spatula as they brown. Cook until there is no pink left, then drain off any excess grease if needed. Stir the onion and garlic back in.
Then add the marinara sauce, beef broth, salt, pepper, dried thyme, and half of the parsley. Let the sauce simmer for several minutes so the flavors blend together.
While the sauce is cooking, prepare your noodles. You can use regular boiled noodles, oven-ready noodles, or homemade pasta. Oven-ready noodles save time but will soak up more sauce, so keep your layers a little looser. If you make fresh pasta, dry it completely before freezing the lasagna so it does not get soggy. For regular noodles, cook until just al dente, then drain and lay them out on a lightly oiled baking sheet so they do not stick together.
In a mixing bowl, combine the ricotta cheese, eggs, most of the mozzarella, some of the parmesan, and the rest of the parsley. Stir until the mixture is smooth and well blended.
Preheat your oven to 350°F. To assemble your lasagna recipe with ricotta cheese, always start with sauce on the bottom to prevent sticking. Add a layer of noodles, pressing them gently into the sauce to remove any air pockets. Spread an even layer of the ricotta mixture so every bite has a consistent texture, then add more sauce. Repeat until you have three full layers, finishing with sauce on top. Sprinkle the remaining mozzarella and parmesan evenly over the surface.
Tent the foil slightly so it does not stick to the cheese, then cover the dish tightly. Place the casserole on a baking sheet to catch any drips. Bake for about one hour, then uncover and bake for another ten minutes until the cheese is melted and lightly browned. For a crispier top, broil for one to two minutes at the end, watching closely.
Remove the lasagna from the oven and let it rest for ten to fifteen minutes so the layers hold together when sliced. Garnish with fresh basil just before serving.
You can make the lasagna up to two days ahead, cover it tightly, and refrigerate until ready to bake. To freeze, wrap the unbaked lasagna well in foil and plastic wrap and store for up to three months. Thaw overnight in the refrigerator before baking, or bake from frozen at 325°F, adding extra time until heated through.
Serve with garlic bread, a crisp green salad with vinaigrette, or roasted vegetables. A bold red wine like Chianti pairs beautifully, but sparkling water with lemon works just as well.
Leftovers will keep in the refrigerator for three to four days. Reheat slices in a 350°F oven until warmed through, covering with foil to keep them from drying out. For a quicker option, microwave slices with a damp paper towel over the top to help keep the moisture in.
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Lasagna Recipe with Ricotta Cheese
Equipment
- 9×13 casserole dish Deep Dish
Ingredients
- 1 tsp extra-virgin olive oil
- 1 medium onion (finely diced)
- 2 garlic cloves (minced)
- ½ lb ground beef
- ½ lb hot sausage (a nod to my mother)
- 24 oz marinara sauce
- ½ cup beef broth (or water)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- 4 tbsp chopped parsley (2 tbsp for sauce and 2 tbsp for cheese)
- 9 lasagna noodles
- 16 oz ricotta cheese
- 1 Large eggs
- 4 cup mozzarella cheese (shredded, divided)
- ¾ cup shredded parmesan cheese (divided)
- ¼ cup finely chopped fresh basil
Instructions
- Add 1 tsp extra-virgin olive oil to a 5-quart pot. Then add 1 medium onion and cook until transluscent, about 3 minutes. Add 2 garlic cloves (minced) and cook for 30 seconds. Remove to a large bowl.
- Brown ½ lb ground beef and ½ lb hot sausage in the 5-quart pot, over medium-high heat until no longer pink. Break up the meat into small pieces with a spatula. Drain excess grease if necessary. Add the onions back to the pot and stir.
- Add 24 oz marinara sauce, ½ cup beef broth, ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon dried thyme, and 4 tbsp chopped parsley. Simmer until heated through.
- Prepare 9 lasagna noodles according to package instructions or until al dente in salted boiling water. If using oven ready, they can be used straight from the package. I make my own lasagna noodles, so that is an option as well. If you plan to freeze the lasagna and bake it later, I suggest drying freshly made pasta fully before using them in the lasagna.
- Add 16 oz ricotta cheese to a large mixing bowl. Mix 3 cups mozzarella, ½ cup parmesan cheese, 2 tbsp chopped parsley and 1 Large eggs into the ricotta.
- Preheat oven to 350℉.
- Spread a quarter of the meat sauce on the bottom of a deep dish casserole.
- Layer with noodles, sauce, cheese mixture, salt and some pepper, in that order, three times. After adding each noodle layer, press lightly with the back of a spoon. This helps remove air pockets so the lasagna holds together better when sliced. Top with remaining mozzarella and parmesan cheese.
- Cover the casserole tightly with aluminum foil. Place a large baking sheet on the oven rack directly below the casserole if it's full. Bake for 1 hour. Remove the foil and bake for an additional 10 minutes or until the cheese is slightly browned and bubbly.
- Remove from the oven, top with ¼ cup finely chopped fresh basil if desired, and let the lasagna rest for 10-15 minutes before serving.
Notes
Storage
Nutrition
FAQs
Can I make ricotta lasagna ahead of time?
Absolutely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. You can also freeze it (unbaked) for 3-5 months just thaw overnight in the fridge before baking as usual. You can bake it straight from the freezer but it will take a couple hours at 350℉.
How do I freeze Lasagna?
Allow the assembled lasagna to cool completely. Then top with a double layer of aluminum foil, seal tight around the edges and place it flat into the freezer. It keeps for 3-5 months.
Can I substitute cottage cheese for ricotta cheese in lasagna?
Yep, sure can. That’s how my mom made it. Substitute 1:1 in your recipe.
Serving Suggestions
This lasagna is rich and hearty, so pairing it with lighter, fresh sides keeps the meal balanced. A crisp green salad with rosemary vinaigrette is a classic choice that cuts through the richness of the cheese and sauce. Garlic bread or crusty Italian bread is perfect for soaking up any extra sauce left on the plate.
If you want to add a vegetable side, roasted asparagus, sautéed spinach with garlic, or simple roasted zucchini work beautifully. For something a little different, serve with marinated tomatoes or a fresh caprese salad for a burst of acidity.
When it comes to drinks, a bold red wine like Chianti, Sangiovese, or Cabernet Sauvignon pairs perfectly with the depth of the sauce and the creaminess of the ricotta. If you prefer a lighter option, sparkling water with lemon or a chilled Italian soda is refreshing alongside a warm slice of lasagna.
Other Pasta Recipes
If you love this lasagna recipe with ricotta cheese, there are plenty of other pasta dishes worth adding to your table. For a true from-scratch experience, try making Homemade Pasta Noodles. Fresh pasta has a tender bite that you simply cannot get from a box, and it pairs beautifully with everything from classic marinara to rich cream sauces.
On busy nights, Creamy Tomato Gorgonzola Pasta is a lifesaver. It comes together in just 20 minutes, blending the tang of tomato with the bold flavor of gorgonzola cheese for a sauce that clings perfectly to every strand of pasta.
For something seasonal, Pumpkin Ravioli is a cozy autumn favorite, especially when topped with a brown butter sage sauce. Seafood lovers will appreciate Smoked Seafood Mac & Cheese, where smoky fish and shellfish mingle with creamy, cheesy pasta for a decadent twist on the classic.
If you are craving bold, spicy flavors, Three Cheese Jerk Chicken Alfredo brings the heat with jerk seasoning and a triple-cheese blend. Loaded Cheeseburger Rigatoni is another crowd-pleaser, packed with seasoned beef, cheddar, and all the burger fixings. And if you are keeping it low-carb, Low Carb Ricotta Lasagna has all the creamy, cheesy goodness of the original without the pasta, making it a great option for lighter eating without giving up flavor.