Easy Lasagna Recipe with Ricotta
Lasagna is a favorite, and this recipe with ricotta has earned a perfect 5-star rating from many home cooks. This lasagna recipe with ricotta is special because of its creamy cheese, savory meat sauce, and tender noodles. We'll mix ricotta, mozzarella, and Parmesan with ground beef and Italian sausage. The result is a delicious lasagna that's both comforting and impressive.
Ingredients
- Cheese Selection
- 2 cups whole milk ricotta cheese
- 2½ cups shredded mozzarella cheese
- 1½ cups grated Parmesan cheese
- 1 large egg for ricotta mixture
- Meat Sauce Components
- 1 pound ground beef lean recommended
- 1 pound Italian sausage casings removed
- 28 ounces tomato sauce
- 28 ounces crushed tomatoes
- Minced garlic amount not specified
- Sugar amount not specified
- 2 teaspoons Italian seasoning
- Noodles
- 16 no-boil lasagna noodles or 12 regular boiled noodles
- Seasoning & Flavor Enhancers
- Garlic powder
- Italian seasoning
- Fresh parsley
- Salt
- Black pepper
- Optional: Splash of Italian dressing for extra flavor
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Spread 1 cup of meat sauce on the bottom of the dish.
- Layer lasagna noodles, a third of the ricotta mixture, and meat sauce.
- Repeat the layering process until all ingredients are used.
- Top the final layer with noodles, remaining sauce, and mozzarella cheese.
- Cover with foil and bake for 50 minutes.
- Remove foil and bake for an additional 10 minutes to brown the cheese.
- Let the lasagna rest for 15-20 minutes before serving.
Notes
- Baking Tips: Cover with foil for moisture retention; uncover for golden cheese topping.
- Resting Period: Let lasagna sit for 15 minutes before slicing to allow layers to set.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
-
Reheating:
- Oven: 350°F, covered with foil, for 20-30 minutes.
- Skillet: Sear two slices together for crispy edges.
- Waffle Maker: Press slices for a unique crispy texture.
- Frozen: Bake at 375°F covered for 1 hour, then uncovered for 24 minutes.
- Make-Ahead Option: Assemble up to 24 hours in advance and refrigerate before baking.