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Classic Lasagna with Ricotta Cheese Filling

A close-up, appetizing slice of lasagna with ricotta cheese, meat sauce, and melted mozzarella cheese.
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This recipe shows you how to make a hearty, layered pasta bake featuring a creamy ricotta cheese filling. It is a satisfying comfort food favorite.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage (optional)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded mozzarella cheese

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add ground meat (if using) and cook until browned. Drain excess fat.
  3. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Stir in crushed tomatoes, tomato sauce, basil, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. This is your hearty baked dinner base.
  5. Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well until smooth.
  6. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared dish.
  8. Arrange a layer of cooked noodles over the sauce.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta.
  11. Spoon half of the remaining meat sauce over the mozzarella layer.
  12. Repeat the layers: noodles, the remaining ricotta mixture, one-third of the mozzarella, and the remaining meat sauce.
  13. Top with the final layer of noodles and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese.
  14. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For a spinach ricotta lasagna, mix 10 ounces of thawed, squeezed dry chopped spinach into the ricotta mixture.
  • You can prepare the entire lasagna ahead of time, cover it, and refrigerate for up to 24 hours. Add about 15 minutes to the covered baking time if baking directly from the refrigerator.
  • Using whole milk ricotta provides a creamier cheese lasagna filling compared to part-skim versions.

Nutrition

Find it online: https://purecookingjoy.com/lasagna-with-ricotta-cheese-recipe/

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