Lasagna is a popular Italian dish made with layers of lasagna noodles, sauce, cheese, and often other ingredients such as meat or vegetables. The noodles are typically boiled before layering with sauce (usually tomato-based), ricotta or bechamel sauce, and a variety of cheeses such as mozzarella, Parmesan, or a mixture of cheeses. The layers are then baked until the cheese is melted and bubbly, creating a hearty and satisfying dish. Lasagna made with ricotta typically includes layers of lasagna noodles, ricotta cheese mixed with eggs and sometimes herbs like parsley or basil, tomato sauce, and mozzarella cheese. Some recipes also include layers of cooked ground meat, such as beef or Italian sausage, and grated Parmesan cheese. The layers are stacked in a baking dish and baked until the noodles are tender and the cheese is melted and bubbly.
Why is this the best lasagna?
Flavorful Layers: This recipe combines a rich tomato sauce with creamy ricotta cheese, savory meat, and layers of tender pasta for a harmonious blend of flavors in every bite. Cheesy Goodness: With generous amounts of ricotta, mozzarella, and Parmesan cheese, each layer is gooey and cheesy, adding a luxurious texture and taste. Versatile and Customizable: While this recipe includes meat, you can easily customize it with your favorite ingredients like spinach, mushrooms, or different types of cheese to suit your taste. Make-ahead Convenience: Lasagna is a great make-ahead dish, perfect for preparing in advance and baking when needed, making it ideal for busy weeknights or entertaining. Crowd-pleaser: Loved by kids and adults alike, this lasagna is a guaranteed crowd-pleaser, making it perfect for family dinners, potlucks, or parties. Leftover Magic: Lasagna often tastes even better the next day, so leftovers can be enjoyed for lunch or dinner, reducing food waste and providing delicious meals for days.
How to make lasagna
The timeline and process for this lasagna recipe is very simple. There are just three components to this recipe: The meat sauce is my classic bolognese sauce that takes about 40 minutes. We make this with beef and sausage (you can also use all beef), veggies, and tomatoes. Also, it can be made a few days ahead of time. In fact, it freezes well and one that is always in my freezer. Cheese layer – Takes just 5 minutes. I am using the perfect combination, which is three kinds of cheese: ricotta, mozzarella, and parmesan (a match made in heaven). Lasagna noodles – I am using the quick and easy no-boil lasagna noodles but you can also boil and drain them in just 12 minutes. After that, all we have to do is layer the lasagna and bake it until it’s golden and bubbling for about 40 to 45 minutes.
Ingredients and substitutes
Meat – I am using lean ground beef with sausage meat. But, you can also use all ground beef. Tomato sauce – I am using three different varieties or cans of tomatoes. This adds a nice flavor as well as texture to the sauce. Tomato paste – Adds a nice thickness, color, and depth of flavor to the sauce without too much liquid. Noodles – I prefer to use the no-boil Barilla lasagna noodles but you can use any. I will leave instructions for the other noodles below. Ricotta – You want to use thick rich ricotta that is not too low in fat. Low-fat ricotta has too much water in it, which gives a very soggy lasagna that’s not very appetizing. Egg – is used in the ricotta sauce to stabilize it and bind the ingredients together. That way it does not break apart when cut later. If you can’t use egg you can use 2 tbsp of flour as well.
Step by step: Lasagna with ricotta recipe
Lasagna meat sauce
In a Dutch oven or heavy bottom saute pan, add olive oil. Saute garlic, carrots, celery, and onions until translucent.Pro tip – I like to start with a cold pan with oil and garlic, to get more flavor from the garlic before I add the rest of the veggies (see video). Then, add the ground beef and pork. Break apart the beef into smaller pieces. Saute until the meat is no longer pink.Pro tip – It is important to break the meat apart now or the sauce will be very lumpy when layering the lasagna. Add the Italian seasoning, thyme, brown sugar, and bouillon. Followed by the canned tomatoes and tomato paste.Pro tip – Alternatively, you can use 4 cups of ready-made marinara sauce instead.
Season with salt and pepper. Add the water, whole basil sprigs, and chopped parsley.Pro tip – Depending on the type of canned tomatoes you may need a little less or more water for the sauce. Cover and cook for an hour on low stirring every 15 minutes until you have a thick delicious meat sauce.Pro tip – Add a little water if necessary to prevent it from sticking to the bottom of the pan. Alternatively, take the lid off to help evaporate excess moisture. Taste and adjust seasoning. Remove the basil sprigs and discard. Set aside to cool completely before using.Pro tip – I find cool tomato sauce works better when layering the lasagna.
Ricotta sauce
In a bowl, combine the ricotta cheese and egg. Season with salt and pepper. Set aside.Pro tip – You can combine the grated mozzarella and parmesan with the ricotta to make just one mixture but I like to sprinkle these separately.
Layering the lasagna
Preheat the oven at 375°F / 190°C/ Gas Mark 5. In a 9 x 13 baking dish or similar Spread one cup of meat sauce on the bottom of the pan. Top with 3 or 4 lasagna sheets ( I like a little more sauce on my noodles). Spread about 1/2 cup ricotta cheese with an offset spatula. Sprinkle on some parmesan and mozzarella cheese. Repeat the process 3 more times until you have used up all the meat sauce and ricotta.Pro tip – It is important to first plan the amount you will use so you have even layers. Otherwise, the cut lasagna slices will slide with uneven filings. After the last layer, sprinkle any remaining mozzarella and parmesan cheese. Cover the baking dish with aluminum foil.Pro tip – Place the baking dish on a baking tray for easy clean-up just in case of any spillover.
Bake
Bake for 30 minutes covered, remove the aluminum foil and cook another 20 to 25 minutes until the top is golden and bubbling.Pro tip – Covering with the foil will help the noodles cook in the steam created in the pan. Baking uncovered will ensure you have a nice golden top that looks appetizing and delicious. Allow the lasagna to cool for at least 15 minutes before serving. This will give you nicer slices that won’t fall apart when cut.
Tips for Success
Use Quality Ingredients: Use good quality ricotta cheese, preferably whole milk ricotta, for the best flavor and texture. Season Well: Season each component of the lasagna, including the ricotta mixture, tomato sauce, and meat (if using), to ensure a well-balanced flavor. Precook Noodles: To prevent them from becoming mushy, parboil or use no-boil lasagna noodles according to package instructions before assembling the lasagna. Layer Properly: Start with a thin layer of sauce on the bottom of the pan to prevent sticking, then layer noodles, ricotta mixture, meat (if using), sauce, and cheese, repeating until you reach the top. Cover While Baking: Cover the lasagna with aluminum foil for the first part of baking to prevent the cheese from burning, then uncover for the last few minutes to allow the cheese to brown slightly. Let it Rest: Allow the lasagna to rest for about 10-15 minutes after baking to allow the layers to set and make it easier to slice and serve. Garnish and Serve: Garnish with fresh herbs like basil or parsley before serving to add a burst of freshness and color. Enjoy your delicious lasagna!
Creative variations
Vegetarian Lasagna: Use roasted vegetables like zucchini, bell peppers, and eggplant instead of meat. Add spinach or kale to the ricotta mixture for extra nutrients. White Lasagna: Use a creamy white sauce (bechamel) instead of tomato sauce for a different flavor profile. Add sauteed mushrooms and garlic to the ricotta mixture for depth. Seafood Lasagna: Incorporate seafood such as shrimp, crab, or lobster into the layers. Mix ricotta with lemon zest and dill for a fresh flavor that complements the seafood. Pesto Lasagna: Use pesto sauce in place of tomato sauce for a vibrant and flavorful twist. Add sun-dried tomatoes and pine nuts to the ricotta mixture for added texture and flavor. Mexican Lasagna: Use salsa, black beans, corn, and Mexican spices instead of traditional Italian ingredients. Mix ricotta with cilantro and lime for a zesty flavor. Spinach and Artichoke Lasagna: Add chopped artichoke hearts and cooked spinach to the ricotta mixture. Layer with a creamy Alfredo sauce for a decadent twist. Mushroom and Truffle Lasagna: Sautee mushrooms with garlic and thyme, then layer with ricotta mixture and a drizzle of truffle oil for a luxurious flavor. Greek Lasagna: Use a combination of lamb and beef for the meat layer, and add layers of sliced tomatoes, olives, and feta cheese. Mix ricotta with mint and oregano for a Greek-inspired flavor.
Creative ways to serve lasagna
Individual Lasagna Rolls: Roll up lasagna noodles with ricotta filling, then place them in a baking dish, cover with sauce and cheese, and bake until bubbly. Lasagna Cups: Use wonton wrappers to line muffin tins, layer with ricotta mixture, sauce, and cheese, then bake until crispy and golden. Lasagna Stuffed Peppers: Cut bell peppers in half and remove seeds, then fill with layers of ricotta mixture, sauce, and cheese, and bake until peppers are tender. Lasagna Soup: Make a hearty soup with all the flavors of lasagna, including ricotta mixture, noodles, and tomato broth, topped with cheese and herbs. Lasagna Dip: Layer ricotta mixture, sauce, and cheese in a baking dish, then bake until bubbly and serve with garlic bread or chips for dipping. Lasagna Pizza: Use a pre-made pizza crust or dough, spread ricotta mixture over the crust, then top with sauce, cheese, and your favorite lasagna toppings before baking. Lasagna Grilled Cheese: Use slices of bread to make a grilled cheese sandwich with ricotta mixture, sauce, and cheese in the middle, then grill until crispy and golden.
Baked eggplant slices or Parmesan roasted asparagus Oven-baked carrots or butternut squash Rosemary Focaccia or parmesan garlic rolls No-knead olive bread or no-knead beer bread Avocado salad or tomato mozzarella salad
Frequently asked questions
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