Recipe

Ricotta Lasagna

A classic, saucy lasagna with a creamy ricotta layer, rich meat sauce, and golden mozzarella on top.

By Matt Campbell

•

4.8

A baked ricotta lasagna in a glass baking dish with bubbling melted mozzarella and browned edges, resting on a wooden counter in a bright home kitchen

Lasagna is one of those dishes that feels like you did the most, even when the process is basically: make sauce, stir cheesy stuff, stack, bake, and accept compliments. This version is all about that creamy ricotta layer that turns each slice into a soft, saucy, cozy brick of happiness.

I keep the ingredients accessible and the steps low-drama, but the flavor is still loud in the best way. We are building a rich meat sauce, seasoning the ricotta so it is flavorful and sliceable, then baking until the top is golden and the edges get those crispy little cheese corners worth fighting over.

Lasagna ingredients on a kitchen counter including ricotta, mozzarella, parmesan, lasagna noodles, ground meat, marinara, eggs, garlic, and herbs

Why It Works

Seasoned ricotta filling: Ricotta needs a little help. Parmesan, egg, herbs, and salt turn it into a creamy, sliceable layer instead of a bland one.
Rich, not watery sauce: Simmering the sauce for a few minutes concentrates flavor and helps prevent soupy slices.
Balanced layers: Sauce under the noodles, sauce over the noodles, and enough cheese to melt into the corners without drowning the whole thing.
Rest time: Letting lasagna sit after baking helps it set, so you get clean slices instead of a delicious landslide.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then cover the baking dish tightly or transfer slices to airtight containers. Keep refrigerated for up to 4 days.

Freezer (best for meal prep): Wrap individual slices in plastic wrap, then foil, and freeze up to 3 months. Or freeze the whole pan by wrapping it tightly in a double layer of foil.

Reheating:

Oven: Cover with foil and reheat at 350°F until hot (about 20 to 30 minutes for slices, longer for a larger portion). Uncover for the last 5 minutes to re-crisp the top.
Microwave: Works for quick lunches. Add a spoonful of water or extra sauce, cover loosely, and heat until hot throughout.

A single slice of ricotta lasagna in a glass meal prep container with a fork beside it on a kitchen counter

Common Questions

Do I have to use egg in the ricotta mixture?

I recommend it. The egg helps the ricotta layer set so the lasagna slices cleanly. If you skip it, the filling can be looser and a bit grainier. If you truly cannot use egg, add 2 to 3 extra tablespoons of Parmesan and expect a softer slice.

Can I use cottage cheese instead of ricotta?

Yes. Cottage cheese is a classic swap. For a smoother texture, pulse it a few times in a food processor or mash it with a fork first. Use the same amount.

Do I need to boil the noodles?

If you are using regular lasagna noodles, yes, boil until just shy of al dente. If you use no-boil noodles, you can skip boiling, but make sure your sauce is a little looser and fully covers the noodles so they hydrate while baking.

Why is my lasagna watery?

Common culprits are a thin sauce, not draining cooked meat, using watery ricotta, or slicing too soon. Simmer the sauce, drain excess fat, and let the lasagna rest 15 to 20 minutes before cutting.

Can I make this ahead?

Absolutely. Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 10 to 15 minutes of covered bake time as needed.

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

9x13-inch baking dish
Large skillet or Dutch oven
Large pot for boiling noodles (if not using no-boil)
Mixing bowl
Colander
Measuring cups and spoons
Sheet pan (or large tray) for cooked noodles
Foil
Sharp knife and spatula for serving

The first time I made lasagna solo, I treated it like a fragile science project. Perfect layers, perfect amounts, no spills. It was fine, but it was also tense. Now I make it like a friend cooking with you: sauce on the spoon, music on, ricotta mix tasted and adjusted, and a little extra cheese tossed on top because life is short. The best part is still the same every time, though. That moment you cut into it after it rests, and the slice actually holds. It feels like you just won dinner.

Ricotta Lasagna

(4.8 Reviews)

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Total Time 2 hours

Servings 8

Ingredients

Meat Sauce

1 tablespoon olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 pound ground beef (85 to 90% lean)
1/2 pound Italian sausage (mild or hot), casings removed
2 tablespoons tomato paste
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil (or 1 teaspoon if you love it)
1/4 teaspoon crushed red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
1 (24-ounce) jar marinara sauce (or 3 cups)
1/2 cup water or low-sodium broth (plus 1/2 cup more if using no-boil noodles)

Ricotta Filling

15 ounces whole-milk ricotta
1 large egg
1 cup grated Parmesan, divided
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shredded mozzarella (optional for extra stretch inside)

Layers

12 lasagna noodles, cooked just shy of al dente (or 12 no-boil noodles)
4 cups shredded low-moisture mozzarella, divided (5 cups total if using the optional 1 cup in the filling)
Chopped basil or parsley, for serving (optional)

A mixing bowl with ricotta, egg, parmesan, and parsley being stirred with a spoon on a kitchen counter

Instructions

Heat the oven. Preheat to 375°F. Set a rack in the middle of the oven.
Start the sauce base. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook 4 to 5 minutes until softened. Add garlic and cook 30 seconds, just until fragrant.
Brown the meat. Add ground beef and sausage. Cook, breaking it up, until browned and cooked through, about 8 to 10 minutes. Drain excess grease if needed.
Build the tomato flavor. Stir in tomato paste, salt, pepper, oregano, basil, and red pepper flakes (if using). Cook 1 minute.
Simmer the sauce. Add crushed tomatoes and marinara. Simmer 10 to 15 minutes, stirring occasionally. If it looks too thick, add a splash of water or broth. Taste and adjust seasoning.
If using no-boil noodles: Stir in an additional 1/2 cup water or broth at the end so the sauce is a bit looser. No-boil noodles need that extra moisture.
Mix the ricotta filling. In a bowl, stir together ricotta, egg, 1/2 cup Parmesan, parsley, salt, pepper, and the optional 1 cup mozzarella. Mix until well combined.
Cook noodles if needed. If using regular noodles, boil in salted water until flexible but still firm. Drain and lay flat on a lightly oiled sheet pan (or large tray) so they do not glue themselves together.
Assemble the layers. In a 9x13-inch baking dish, spread a thin layer of sauce on the bottom (about 1 cup). Add a layer of noodles (3 to 4). Spread about 1/3 of the ricotta mixture over the noodles. Sprinkle with about 1 cup mozzarella. Spoon on a generous layer of sauce.
Repeat for 2 more layers. Finish with noodles, a final, even layer of sauce (make sure the corners and edges are well covered, especially for no-boil noodles), the remaining mozzarella, and the remaining 1/2 cup Parmesan.
Bake covered, then uncovered. Cover tightly with foil (tip: lightly oil the underside of the foil to prevent cheese sticking). Bake 35 minutes.
Uncover and bake 20 to 25 minutes more, until the edges are bubbling and the center is hot. (Covering first keeps it from drying out; uncovering at the end gets you that golden top.)
Rest, then slice. Let the lasagna rest 15 to 20 minutes before cutting. This is the difference between clean slices and a very delicious slide.
Serve. Top with chopped basil or parsley if you want it to look a little extra put-together.

Nutrition information is estimated.

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Ricotta Lasagna

Why It Works

Pairs Well With

Recommended

Lasagna with Ricotta Cheese

Instant Pot Lasagna

Spinach and Ricotta Lasagna

Lasagna with Cottage Cheese

Storage Tips

Common Questions

Do I have to use egg in the ricotta mixture?

Can I use cottage cheese instead of ricotta?

Do I need to boil the noodles?

Why is my lasagna watery?

Can I make this ahead?

Ricotta Lasagna

Ingredients

Meat Sauce

Ricotta Filling

Layers

Instructions