If there’s one dish that feels like a warm hug in casserole form, it’s this Classic Lasagna Recipe with Ricotta Cheese. Tender pasta sheets layered with rich, savory meat sauce, creamy ricotta, stretchy mozzarella, and a crown of Parmesan—each slice is a cozy, crowd-pleasing masterpiece. This is the lasagna you make for Sunday dinner, holidays, or whenever your kitchen needs that slow-simmered, garlicky aroma drifting through the house.
In this version, ricotta brings a luscious, custardy layer that balances the bold tomato sauce. We’ll walk through foolproof steps (no mushy noodles, no watery slices), smart make-ahead tips, and easy swaps to suit your table—whether you need a weeknight shortcut or a freezer-friendly option for later.
Table of Contents
Why You’ll Love This Classic Lasagna with Ricotta Cheese
- Creamy–savory balance: Silky ricotta meets robust, herby meat sauce for perfect bite harmony.
- No soggy layers: Smart moisture management keeps slices tall and set.
- Do-ahead friendly: Assemble a day ahead or freeze; bakes up beautifully.
- Feeds a crowd: Twelve hearty servings—great for gatherings and meal prep.
- Flexible: Swap in sausage, veggies, or gluten-free noodles as needed.
- Restaurant quality at home: Familiar flavors, elevated technique, simple ingredients.
Ingredients
Meat Sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 lb (450 g) ground beef (85–90% lean)
- ½ lb (225 g) Italian sausage, casings removed (mild or hot)
- 1 (6 oz/170 g) can tomato paste
- 1 (28 oz/794 g) can crushed tomatoes
- 1 (15 oz/425 g) can tomato sauce
- ½ cup low-sodium beef broth (or water)
- 2 tsp Italian seasoning
- 1 tsp dried basil (or 2 tbsp fresh, chopped)
- ½ tsp fennel seeds, lightly crushed (optional, classic flavor)
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1–2 tsp sugar (optional; to balance acidity)
- 2 tbsp fresh parsley, chopped
Ricotta Layer
- 15 oz (425 g) whole-milk ricotta cheese
- 1 large egg
- ½ cup grated Parmesan (or pecorino)
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- ¼ tsp nutmeg (classic Italian touch)
- ¼–½ tsp kosher salt and ¼ tsp black pepper
Cheeses & Pasta
- 12–15 lasagna noodles (traditional boiled or oven-ready; see Tips)
- 4 cups low-moisture mozzarella, shredded (about 16 oz/450 g)
- ½–¾ cup grated Parmesan for topping
- Olive oil or spray for the pan
Step-by-Step Instructions
- Make the sauce (build flavor):
Heat oil in a large pot over medium heat. Sauté onion 4–5 minutes until translucent. Add garlic; cook 30 seconds until fragrant. Add beef and sausage; brown, breaking up into small crumbles. Drain excess fat if needed. - Tomato base:
Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes, tomato sauce, broth, Italian seasoning, basil, fennel seeds, salt, pepper, and sugar if using. Simmer gently, uncovered, 20–30 minutes, stirring occasionally, until thick and saucy. Stir in parsley and taste for seasoning. - Ricotta mixture:
In a bowl, whisk ricotta, egg, Parmesan, parsley, nutmeg, salt, and pepper until smooth. - Cook the pasta (if using boil noodles):
Boil in salted water 1–2 minutes less than package (al dente). Drain; lay noodles on oiled sheet pans or parchment to prevent sticking. If using oven-ready noodles, skip this step and add ¼–⅓ cup extra sauce in assembly to hydrate. - Assemble (9×13 inch / 23×33 cm pan):
- Spread a thin layer of sauce on the bottom.
- Layer 3–4 noodles to cover.
- Dollop ⅓ of ricotta mixture; spread gently.
- Sprinkle 1–1½ cups mozzarella.
- Spoon 1½–2 cups sauce over cheese.
Repeat layers (noodles → ricotta → mozzarella → sauce) two more times. Top with final noodles, remaining sauce, remaining mozzarella, and Parmesan.
- Bake:
Cover tightly with foil (tent so cheese doesn’t stick). Bake at 375°F (190°C) for 30 minutes. Uncover and bake 15–20 minutes more until bubbling and browned on top. For extra color, broil 1–2 minutes, watching closely. - Rest & slice:
Let lasagna rest 15–25 minutes before cutting. Garnish with parsley or basil. Slice into 12 squares and serve.
Pasta night fans—Check out One Pot Creamy Garlic Pasta for an easy weeknight side or next-day dinner.
How to Serve Classic Lasagna
Lasagna shines as the star of the table, so round out the plate with freshness and texture. A crisp green salad with lemony vinaigrette cuts through richness; roasted veggies (broccoli, zucchini, carrots) add color and fiber. Garlic bread or warm focaccia is the classic dunker, but buttered sourdough does the trick, too.
For a family-style spread, set out bowls of chopped parsley, red pepper flakes, and extra grated Parmesan so everyone can customize. Add a simple antipasto plate—olives, marinated artichokes, cherry tomatoes, and mozzarella balls—for a festive feel without extra cooking.
If you want the ultimate pasta party, serve smaller lasagna squares alongside a light pasta like aglio e olio or a bright tomato-basil spaghetti to vary textures. For soup-and-slice comfort in cooler months, pair lasagna with a creamy soup to balance the acidity and savoriness.
Crave that cozy bowl? Learn more about Easy Lasagna Soup—all your favorite lasagna flavors in spoonable form.
Dessert can be as simple as fresh berries with a drizzle of cream or a citrus sorbet to cleanse the palate. When entertaining, pre-slice and slightly offset the squares on a platter; garnish with basil ribbons for a trattoria-style presentation. And don’t forget a robust iced tea, sparkling water with lemon, or your favorite Italian soda—lasagna loves a refreshing sip.
How to Store Classic Lasagna
Cool & Chill: Let the baked lasagna cool 30 minutes, then cover and refrigerate up to 4 days. Cooling helps layers set for clean slices later.
Reheat:
- Oven: Cover slices with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through.
- Microwave: Reheat individual pieces 1½–3 minutes at 70% power; cover to retain moisture.
- Air fryer: 325°F (165°C) for 6–8 minutes for crisped edges.
Freeze (unbaked or baked):
- Unbaked: Assemble in a freezer-safe pan. Wrap in plastic and foil; freeze up to 3 months. Bake from thawed (overnight in fridge) or from frozen: add 20–25 minutes covered time.
- Baked leftovers: Wrap slices individually and freeze up to 3 months. Thaw overnight; reheat as above.
No watery layers: Keep sauce thick, drain meat well, and avoid extra-wet ricotta. If using fresh mozzarella, slice, then blot with paper towels before layering. For oven-ready noodles, be generous with sauce to ensure proper hydration (but not soupy).
Meal prep tip: Portion into single-serve containers with a small salad packed separately. This keeps lunches satisfying without feeling heavy.
Tips to Make the Best Ricotta Lasagna
- Reduce the sauce: A 20–30 minute simmer concentrates flavor and prevents watery slices.
- Season every layer: Light salt in ricotta and sauce equals deeper, restaurant-style flavor.
- Nutmeg in ricotta: A classic, subtle warmth that makes ricotta taste richer.
- Egg binds ricotta: Ensures a custardy, sliceable middle layer.
- Cheese strategy: Use low-moisture mozzarella for melt + stretch without excess water; save fresh mozzarella for the top after patting dry.
- Noodle choice: Boiled noodles = classic texture; oven-ready saves time—just add a little extra sauce.
- Rest time matters: A 15–25 minute rest after baking sets layers for clean cuts.
- Balance acidity: A teaspoon or two of sugar, or a splash of cream, softens sharp tomato notes.
- Flavor boosters: Fennel seed with sausage, a Parmesan rind simmered in sauce, or a splash of red wine during the sauté elevate depth.
- Make ahead: Assemble the day before; refrigerate tightly covered. Add 10–15 minutes to bake time when cold.
- Love mushroomy richness? Discover great ideas like Creamy Mushroom Sauce for Ravioli—also fantastic spooned over leftover lasagna slices.
Variations of Classic Lasagna
- Three-Cheese Vegetarian: Skip meat; layer sauce with sautéed mushrooms, spinach, and zucchini. Use extra ricotta + mozzarella + Parmesan.
- Spicy Sausage & Peppers: Swap beef for hot Italian sausage; add roasted red peppers and a pinch of chili flakes.
- Bolognese Lasagna: Make a slow-simmered beef/pork ragù with milk for ultra-silky depth; minimal ricotta, more béchamel.
- White Lasagna (Bianca): Use a garlicky béchamel with shredded chicken and spinach; add mozzarella and Parmesan—no tomatoes.
- Gluten-Free: Choose GF lasagna noodles; keep sauce thick and follow the same assembly.
- Extra-Veggie: Layer thin, well-salted and patted-dry eggplant or zucchini planks in place of one noodle layer.
- Fresh Pasta Sheets: Par-boil fresh sheets 1 minute; expect a more delicate, luxurious texture.
- Pesto Kiss: Swirl 2–3 tbsp pesto into the ricotta layer for herby flair.
FAQs
Q1. Can I use cottage cheese instead of ricotta?
Yes—drain it first, then blend or whip for a smoother texture. Add an extra tablespoon of Parmesan for savory oomph.
Q2. Should I cover lasagna while baking?
Yes for the first 30 minutes to steam and melt; uncover to brown and reduce excess moisture.
Q3. How do I prevent watery lasagna?
Simmer sauce until thick, drain meat, don’t overdo sauce per layer, and let the baked lasagna rest before slicing.
Q4. Can I make lasagna without eggs in ricotta?
You can—reduce ricotta slightly and add a bit more mozzarella for structure. Expect a softer middle.
Q5. What’s the best order of layers?
Sauce (thin) → noodles → ricotta → mozzarella → sauce; repeat. Finish with noodles, sauce, mozzarella, and Parmesan.
Final Thoughts
This Classic Lasagna Recipe with Ricotta Cheese delivers everything you crave from an Italian-American classic: deep, savory sauce; creamy ricotta; and a cheesy, bronzed top. With smart make-ahead options and freezer-friendly directions, it’s as practical as it is comforting. Master it once, and you’ll have a signature dish worthy of every celebration—and every quiet Sunday night at home.
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Classic Lasagna Recipe with Ricotta Cheese
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
Description
This Classic Lasagna Recipe with Ricotta Cheese layers a rich meat sauce, custardy ricotta, stretchy mozzarella, and Parmesan for tall, sliceable, comfort-food perfection.
Ingredients
MEAT SAUCE
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1 lb ground beef (85–90% lean)
- 1/2 lb Italian sausage, casings removed
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1/2 cup low-sodium beef broth (or water)
- 2 tsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp fennel seeds (optional)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1–2 tsp sugar (optional)
- 2 tbsp fresh parsley, chopped
RICOTTA LAYER
- 15 oz whole-milk ricotta
- 1 large egg
- 1/2 cup grated Parmesan
- 2 tbsp fresh parsley, chopped
- 1/4 tsp nutmeg
- 1/4–1/2 tsp kosher salt and 1/4 tsp black pepper
NOODLES & CHEESE
- 12–15 lasagna noodles (boil or oven-ready)
- 4 cups shredded low-moisture mozzarella
- 1/2–3/4 cup grated Parmesan (topping)
Instructions
1. Make sauce: sauté onion in olive oil 4–5 min; add garlic 30 sec. Brown beef and sausage; drain excess fat.
2. Stir in tomato paste, crushed tomatoes, tomato sauce, broth, herbs, salt, pepper, and sugar if using. Simmer 20–30 min until thick. Stir in parsley; taste and adjust.
3. Mix ricotta: combine ricotta, egg, Parmesan, parsley, nutmeg, salt, and pepper until smooth.
4. Prep noodles: boil to al dente if not using oven-ready; drain and lay on oiled sheet to prevent sticking.
5. Assemble (9×13): thin layer sauce → noodles → 1/3 ricotta → 1–1 1/2 cups mozzarella → 1 1/2–2 cups sauce. Repeat 2 more times.
6. Top with final noodles, remaining sauce, mozzarella, and Parmesan.
7. Bake at 375°F (190°C): cover with foil 30 min; uncover 15–20 min until bubbling and browned. Broil 1–2 min if desired.
8. Rest 15–25 min for clean slices. Garnish with parsley; serve.
Notes
For non-watery slices, simmer sauce until thick and rest lasagna before cutting.
Use low-moisture mozzarella; blot fresh mozzarella if substituting.
Oven-ready noodles need slightly more sauce to hydrate.
Make ahead: assemble, cover, and refrigerate up to 24 hours; add 10–15 min to bake time.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 8g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg