Lasagna with ricotta is such a comforting and classic dish that fills the kitchen with cozy, delicious smells. Layers of tender pasta, rich tomato sauce, melted mozzarella, and that creamy ricotta cheese make every bite simply wonderful. It’s the kind of meal that feels like a warm hug on a plate.
I love using ricotta in lasagna because it adds a soft, creamy texture that balances the meaty sauce and gooey cheese beautifully. Whenever I make it, I like to mix the ricotta with a little egg and fresh herbs to give it a nice, smooth consistency that holds its own between the layers. It makes the whole dish taste fresh and homemade.
My favorite way to serve this lasagna is with a simple green salad on the side and some crusty bread to mop up all the sauce. It’s perfect for family dinners or when friends come over because it’s easy to make ahead and always a big hit. Every time I bring out a pan of this lasagna, I can count on hearing happy sighs around the table!
Key Ingredients & Substitutions
Ricotta Cheese: This is the star that gives the lasagna its creamy, soft texture. I like to mix it with a little salt and pepper to bring out flavor. If you want a lighter option, try cottage cheese or even creamy vegan ricotta.
Ground Beef: It adds heartiness and flavor. You can swap it for Italian sausage for more spice or use ground turkey or mushrooms to keep it lighter or vegetarian.
Béchamel Sauce: This white sauce keeps the layers moist and adds richness. If you don’t want to make béchamel, a simple mix of milk and cream cheese can work well, but béchamel gives that classic smoothness.
Lasagna Noodles: Regular or no-boil noodles both work. I prefer no-boil for ease, but if you use regular, make sure to cook them just right to avoid breakage when layering.
Mozzarella & Parmesan: These cheeses create that bubbly, golden top. Freshly grated Parmesan melts best and adds a nice sharpness, but pre-grated works if you’re in a hurry.
How Do You Layer Lasagna for Best Texture and Flavor?
Good layering is key to lasagna that holds together and tastes balanced.
- Start with a bit of sauce (béchamel) to prevent noodles from sticking to the pan.
- Layer noodles evenly, without overlapping too much to avoid thick, soggy spots.
- Spread ricotta mixture gently but thoroughly for consistent creamy bites.
- Add meat and cheese layers evenly for flavor in every forkful.
- Don’t skip sauce between layers—it keeps everything moist and melds flavors.
- Finish with a good layer of cheese on top for that irresistible golden crust.
- Let it rest 10 minutes after baking—that lets the layers set and makes slicing cleaner.
Taking your time with neat layers makes the lasagna not only look beautiful but also ensures every bite is rich and well-balanced.
Equipment You’ll Need
- Large pot – for boiling the lasagna noodles without crowding them.
- Large skillet – perfect for cooking the meat and sautéing onions and garlic evenly.
- Medium saucepan – to make the béchamel sauce smoothly without burning.
- Whisk – helps keep the béchamel sauce lump-free and creamy.
- 9×13-inch baking dish – just the right size for layering and baking your lasagna evenly.
- Rubber spatula or spoon – great for spreading the ricotta and sauce gently between layers.
Flavor Variations & Add-Ins
- Swap ground beef with Italian sausage for a spicier, richer flavor that adds depth.
- Add chopped spinach or kale to the ricotta mix for a fresh, healthy twist that blends well.
- Use sliced mushrooms in the meat sauce for an earthy touch and more texture.
- Try mixing in some shredded provolone or fontina cheese for a creamy, melty change to mozzarella.
Classic Ricotta Lasagna
Ingredients You’ll Need:
For the Pasta and Meat Sauce:
- 12 lasagna noodles
- 1 pound ground beef (or Italian sausage)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Cheese and Sauce Layers:
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups béchamel sauce (white sauce)
To Garnish (Optional):
- Fresh thyme or parsley
How Much Time Will You Need?
This lasagna recipe takes about 20 minutes to prepare and assemble, plus 35-40 minutes baking time. After baking, allow it to rest for 10 minutes before serving. So, plan for around 1 hour total from start to finish.
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain them carefully and set aside.
2. Prepare the Meat Sauce:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 4 minutes. Add minced garlic and cook for another minute. Then add the ground beef along with salt, pepper, oregano, and basil. Cook until the meat is browned and cooked through, breaking it up with a spoon. Drain any excess fat.
3. Make the Béchamel Sauce:
In a saucepan, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of flour and cook for about 1 minute, stirring continuously. Gradually whisk in 2 cups of milk and cook, stirring often, until the sauce thickens. Season with salt and pepper to taste.
4. Prepare the Ricotta Mixture:
In a bowl, combine ricotta cheese with a pinch of salt and pepper. Mix gently until smooth.
5. Assemble the Lasagna:
Spread a thin layer of béchamel on the bottom of a 9×13-inch baking dish. Lay down a layer of noodles. Spread half of the ricotta mixture evenly over the noodles. Top with half the cooked meat, then a layer of béchamel sauce. Sprinkle mozzarella and Parmesan cheeses over the top. Repeat the layers: noodles, remaining ricotta, remaining meat, béchamel sauce, and cheeses.
6. Finish and Bake:
Place a final layer of noodles on top, cover with the remaining béchamel sauce, and generously sprinkle with shredded mozzarella and Parmesan. Bake uncovered in the preheated 375°F (190°C) oven for 35-40 minutes, until the top is golden and bubbling.
7. Rest and Serve:
Remove the lasagna from the oven and let it rest for 10 minutes to set. Garnish with fresh thyme or parsley if you like, slice, and serve warm.
Can I Use No-Boil Lasagna Noodles Instead?
Yes! No-boil noodles work great and save time. Just be sure to spread enough sauce so the noodles can soften properly during baking.
How Do I Store Leftover Lasagna?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through to keep it moist.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it, covered, for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cottage cheese works well as a substitute. For a smoother texture, blend it before using. You can also use a mixture of cream cheese and sour cream for a richer filling.
