Recipe

Lasagna with Ricotta Cheese

A classic, cozy ricotta lasagna with a quick meat sauce, creamy cheese layers, and those crisp, bubbly edges everyone fights over.

By Matt Campbell

•

4.8

A thick slice of lasagna with ricotta cheese layers, meat sauce, and melted mozzarella on a white plate with a fork, warm kitchen lighting

Jump to Recipe

Lasagna is one of those dishes that feels like a big deal, but the actual moves are surprisingly low drama. You build a punchy sauce, stir together a creamy ricotta filling, stack it like you mean it, and let the oven do the heavy lifting. The reward is peak comfort: cozy carbs, bright tomato tang, and that stretchy, golden cheese situation that makes you “just a tiny bit more” yourself into a second slice.

This version uses ricotta cheese for that classic, cloud-soft layer that keeps the whole pan from turning into a dry brick. I also add a little egg and Parmesan to help it set up nicely, plus parsley for a fresh note that cuts through all the richness. Tasting is encouraged. Sneaking a crispy corner is basically required.

Lasagna ingredients arranged on a kitchen counter including ricotta, mozzarella, Parmesan, noodles, ground meat, garlic, onion, and a jar of marinara

Why It Works

Big flavor without a 3-hour sauce. A quick sauté with onion, garlic, and Italian seasoning makes store-bought marinara taste homemade.
Ricotta layer that stays creamy. Egg helps it set so slices hold, while ricotta keeps everything tender and rich.
Perfect texture contrast. Soft noodles and saucy layers with browned, bubbly cheese on top and crisp edges around the pan.
Make-ahead friendly. Lasagna is honestly better after a rest, so it is ideal for feeding a family or future you.

Pairs Well With

Storage Tips

Refrigerator: Cool lasagna completely, then cover the pan tightly or transfer slices to airtight containers. Store for up to 4 days.

Freezer: Wrap individual slices (or the whole cooled pan) in plastic wrap, then foil. Freeze up to 3 months. Individual slices are the weeknight cheat code.

Reheat:

Oven (best for texture): Cover with foil and bake at 350°F until hot, about 20 to 30 minutes for slices, 35 to 50 minutes for a larger portion.
Microwave (fast): Heat slices in 60 to 90 second bursts. Add a spoonful of sauce or water on the side if it seems dry.

Pro tip: Lasagna slices cleanest when cold. If you want tidy portions for meal prep, chill the pan overnight, slice, then reheat.

Common Questions

Do you need egg in ricotta for lasagna?

You do not need it, but I recommend it. Egg helps the ricotta layer set so you get clean slices instead of a delicious landslide. If you skip it, the lasagna will be softer and a bit looser.

Can I use cottage cheese instead of ricotta?

Yes. Swap in the same amount. For a more ricotta-like texture, blitz cottage cheese in a blender or food processor for 10 to 15 seconds. It turns creamy and spreads easily.

Do I have to boil the noodles?

If you use no-boil noodles, skip boiling. If you use regular lasagna noodles, cook them until just shy of al dente since they will keep cooking in the oven. You can also use the soak method: cover regular noodles with very hot water for 20 to 30 minutes, then drain.

Any tips for no-boil noodles?

Yes: no-boil noodles need good sauce contact to soften. Make sure each sheet is fully covered with sauce (especially the corners). If your sauce looks very thick, splash 2 to 4 tablespoons water over the top layer before covering with foil.

How do I keep lasagna from getting watery?

Simmer the sauce a few minutes so it is not thin.
Use whole milk ricotta and avoid overly wet add-ins.
Let the lasagna rest 20 to 30 minutes before slicing so it can set.

What is the best pan size?

A standard 9 x 13-inch baking dish is perfect. If your dish is deeper, you can do slightly thicker layers. If it is smaller, reserve a little sauce and cheese and make a mini bonus lasagna in a loaf pan.

Can I make it ahead?

Yes. Assemble, cover, and refrigerate up to 24 hours ahead. Bake covered at 375°F until the center is hot, adding 10 to 15 minutes to the covered bake time if it goes in cold.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 13-inch baking dish
Large skillet or Dutch oven
Medium mixing bowl
Rubber spatula or large spoon
Measuring cups and spoons
Foil
Chef’s knife and cutting board

I used to think lasagna was only for Sundays, snow days, or people who own matching sets of casserole dishes. Then I started making it the way I actually cook: a solid sauce, a ricotta mix that tastes good on its own, and layers that do not require perfection. The first time I nailed the balance, my kitchen smelled like garlic and toasted cheese for hours, and I felt like I had tricked the universe into giving me restaurant comfort at home. Now it is my go-to when I want to feed a group and still look like I have my life together.

Lasagna with Ricotta Cheese

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes

Servings 10

Ingredients

Sauce

1 tablespoon olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 pound ground beef (or half beef, half Italian sausage)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 teaspoons Italian seasoning
2 tablespoons tomato paste
1 (24 to 28 ounce) jar marinara sauce
1/2 cup water or low-sodium broth (use to rinse the jar)

Ricotta filling

15 ounces whole milk ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
Pinch of nutmeg (optional, but very good)

Layering

12 lasagna noodles (regular, cooked) or 12 no-boil noodles
4 cups shredded mozzarella cheese, divided
Extra Parmesan for topping (optional)

A mixing bowl on a kitchen counter with ricotta, Parmesan, and parsley being stirred together with a spoon, with an egg nearby ready to be added

Instructions

1) Get ready

Heat oven to 375°F. Lightly oil a 9 x 13-inch baking dish.

Mozzarella note: Reserve 1 cup mozzarella for the top. You will use the other 3 cups as 1 cup per layer in the middle.

If using regular noodles, cook in salted water until just shy of al dente, then drain and lay flat on a sheet pan or lightly oiled surface so they do not stick.

If using no-boil noodles, no prep needed. Just plan to keep them well covered with sauce as you layer.

2) Build the sauce

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.

Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed. Season with salt, pepper, and Italian seasoning.

Stir in tomato paste and cook for 1 minute. Add marinara plus 1/2 cup water or broth (swish it in the jar to get every last bit). Simmer 5 to 8 minutes until slightly thickened. Taste and adjust seasoning. Jarred sauce salt levels vary, so trust your tongue.

A skillet on a stovetop with simmering meat marinara sauce and a wooden spoon resting in the pan

3) Mix the ricotta layer

In a bowl, mix ricotta, Parmesan, parsley, and nutmeg (if using) until combined. Taste and add a pinch of salt if needed.

Stir in the egg last, just until incorporated. Once the egg is in, skip tasting and move on to layering.

4) Layer the lasagna

Spread about 1 cup sauce in the bottom of the baking dish.

Layer 1: noodles (about 3)
Spread 1/3 of the ricotta mixture over noodles
Sprinkle 1 cup mozzarella
Spoon about 1/3 of the remaining sauce over the top, keeping noodles well covered
Repeat the noodle–ricotta–mozzarella–sauce sequence two more times
Finish: final noodles (about 3), remaining sauce, and the reserved 1 cup mozzarella (plus extra Parmesan if you want)

No-boil tip: Make sure the top noodles are fully covered with sauce. If any corners are peeking out, tuck them under or spoon more sauce over them so they do not dry out.

A glass baking dish on a kitchen counter with lasagna noodles laid down and ricotta mixture being spread into an even layer

5) Bake

Cover tightly with foil (tip: lightly oil the foil so cheese does not stick). Bake for 35 minutes.

Remove foil and bake 15 to 20 minutes more, until bubbly at the edges and the center is hot. If you want a more golden top, broil for 1 to 3 minutes, watching closely.

6) Rest, then slice

Let lasagna rest 20 to 30 minutes before cutting. This is the difference between clean slices and delicious chaos.

A bubbling lasagna in a baking dish on an oven rack with browned mozzarella on top

A plated serving of ricotta lasagna with a side salad on a dining table under warm lighting

Nutrition information is estimated.

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Lasagna with Ricotta Cheese

Why It Works

Pairs Well With

Recommended

Ricotta Lasagna

Lasagna with Ricotta Cheese

Lasagna with Cottage Cheese

Spinach and Ricotta Lasagna

Storage Tips

Common Questions

Do you need egg in ricotta for lasagna?

Can I use cottage cheese instead of ricotta?

Do I have to boil the noodles?

Any tips for no-boil noodles?

How do I keep lasagna from getting watery?

What is the best pan size?

Can I make it ahead?

Lasagna with Ricotta Cheese

Ingredients

Sauce

Ricotta filling

Layering

Instructions

1) Get ready

2) Build the sauce

3) Mix the ricotta layer

4) Layer the lasagna

5) Bake

6) Rest, then slice