This lasagna recipe with ricotta is a classic comfort food that really hits the spot. It layers tender pasta sheets with a rich tomato sauce, creamy ricotta cheese, and plenty of melted mozzarella. The ricotta adds a smooth and slightly tangy touch that makes each bite so satisfying and a little bit special.
I love making this lasagna when I want a meal that feels like a big warm hug. One of my favorite things is mixing fresh herbs into the ricotta—it gives the dish a fresh pop of flavor that everyone notices. Plus, it’s a great way to sneak in a bit of extra nutrition without anyone even guessing.
For serving, I like to let the lasagna rest for a few minutes before cutting it, so all the layers set nicely and don’t fall apart on the plate. It’s perfect with a simple green salad or some crusty bread to soak up any sauce. Whenever I make this ricotta lasagna, it’s always the star of the dinner table and a guaranteed hit with friends and family.
Key Ingredients & Substitutions
Ricotta Cheese: This adds creaminess and a mild tang to the layers. For a lighter option, substitute part or all with cottage cheese, but it won’t be as smooth. Mixing in an egg helps the ricotta hold its shape while baking.
Ground Beef: I usually use lean ground beef, but ground turkey or Italian sausage work well too. For a vegetarian version, try sautéed mushrooms and zucchini instead.
Lasagna Noodles: Regular or no-boil noodles both work. If using no-boil, add a little extra sauce to keep noodles soft. Whole wheat noodles add fiber and a nuttier taste if you want a healthier twist.
Mozzarella & Parmesan: Mozzarella melts beautifully, creating that bubbly golden top. Parmesan adds a nice saltiness. You can swap mozzarella for provolone or a mild cheddar for a different twist.
How Do You Layer Lasagna for the Best Results?
Layering lasagna properly helps flavors blend and holds the dish together when you cut it. The key is an even balance of noodles, cheese, and sauce.
- Start with a thin layer of sauce to keep noodles from sticking to the pan.
- Lay noodles flat without overlapping too much to cook evenly.
- Spread the ricotta mixture in a thin, even layer to avoid clumps of cheese.
- Top ricotta with mozzarella for melty gooeyness.
- Repeat layers evenly and finish with lots of cheese on top for a golden crust.
- Cover with foil for the first half of baking to keep moisture in, then uncover to brown the cheese nicely.
Letting the lasagna rest after baking firms it up, so it slices cleanly without falling apart.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for layering lasagna evenly and baking it through.
- Large pot – to boil the lasagna noodles without sticking.
- Skillet or frying pan – to cook the ground beef and onion mixture neatly.
- Mixing bowl – for blending ricotta, egg, and Parmesan smoothly.
- Aluminum foil – covers the dish during baking to keep moisture in and prevent burning.
- Spatula or large spoon – helps spread sauce and cheese layers evenly.
- Sharp knife – to cut clean slices after baking and resting.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add a spicier, more flavorful meat layer.
- Add sautéed spinach or kale to the ricotta mixture for a boost of color and nutrients.
- Mix fresh basil and oregano into the ricotta for a fresher herb flavor.
- Try different cheeses like provolone or fontina in place of mozzarella for a unique melt and taste.
Equipment You’ll Need
- 9×13 inch (23×33 cm) baking dish – great for layering and even baking.
- Large pot – to boil lasagna noodles until tender.
- Skillet or frying pan – for cooking the ground beef, onion, and garlic mixture.
- Mixing bowl – to mix the ricotta, egg, and Parmesan cheese smoothly.
- Aluminum foil – to cover the lasagna while baking and keep moisture in.
- Spatula or spoon – to spread sauce and cheese layers evenly.
- Knife – for cutting the lasagna into neat servings after baking.
Variations & Flavor Ideas
- Sausage Swap: Use Italian sausage instead of ground beef for a spicier, more flavorful twist.
- Vegetable Boost: Add sautéed spinach, mushrooms, or zucchini to the ricotta mixture for extra nutrition and texture.
- Herb Infusion: Mix fresh chopped basil, parsley, or oregano into the ricotta for a burst of fresh flavor.
- Cheese Mix-Up: Try provolone, fontina, or even gouda along with or instead of mozzarella for different melting textures.
- White Sauce Version: Substitute the tomato sauce for a creamy béchamel sauce for a rich, white lasagna variation.
Can I Use No-Boil Lasagna Noodles?
Yes! If using no-boil noodles, skip the boiling step and add a little extra sauce to keep the noodles moist while baking. This helps them cook fully and stay tender.
Can I Prepare the Lasagna in Advance?
Absolutely! Assemble the lasagna, cover it tightly with foil, and refrigerate for up to 24 hours before baking. When ready, bake a few extra minutes if needed to ensure it’s heated through.
How Should I Store Leftover Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until warmed through.
Can I Freeze This Lasagna?
Yes, this lasagna freezes well! Wrap the unbaked, assembled dish tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
