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