This incredible homemade lasagna recipe with ricotta cheese has irresistible layers of tender pasta, hearty meat sauce, and three Italian cheeses that melt together into pure comfort food perfection! With its authentic Italian flavor, this classic lasagna will become your family's most requested meal.
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As a passionate Italian food enthusiast, I've tested countless variations to perfect this recipe. The combination of seasoned ground beef, three distinct cheeses, and herb-infused tomato sauce creates a lasagna that's truly restaurant-quality while remaining simple enough for even beginner cooks to master.
If you enjoy this classic lasagna recipe, you'll also want to try my Smoked Lasagna on a Pellet Grill, One Pot Lasagna Soup, or my Dump and Bake Meatball Casserole next!
Ingredients for Recipe
Before we get to the step-by-step instructions, a few notes about the ingredients and helpful substitutions:
- Ground beef: I use 1½ pounds of ground beef for a rich, hearty meat sauce. For added flavor, you can substitute some of the beef with Italian sausage, or use ground turkey or chicken for a lighter option.
- Lasagna noodles: Traditional pasta sheets that create the essential structure for building perfect lasagna layers. You can use regular noodles that require boiling or no-boil lasagna noodles to save time.
- Ricotta cheese: The star of our three-cheese blend that adds a creamy, slightly sweet flavor between layers. Whole milk ricotta provides the best texture and richness. I suggest making homemade ricotta cheese if you have the time. You can also use cottage cheese, cream cheese, or mascarpone cheese.
- Mozzarella cheese: Creates that iconic cheese pull and golden brown top when baked. Fresh mozzarella, shredded, melts beautifully throughout the dish.
- Parmesan cheese: Adds a sharp, salty depth that balances the creaminess of the other cheeses. Always use freshly grated for the best flavor.
- Tomato sauce. You can make your own Homemade Canned Spaghetti Sauce, store-bought tomato sauce, or marinara sauce.
- Canned tomatoes. While I used fresh whole tomatoes, you can also use a 14 oz. can of crushed tomatoes or my canned diced tomatoes.
- Aromatics and seasonings: Onion, garlic, bell pepper, Italian seasonings, and herbs build layers of flavor in the sauce.
- White wine vinegar: My secret ingredient that brightens the sauce with a subtle tang. You can substitute red wine or red wine vinegar.
See the printable recipe card below for exact measurements and a complete list of ingredients.
How To Make The Best Lasagna with Ricotta Cheese
Step 1: Make the Meat Sauce
In a large skillet or Dutch oven, brown the ground beef over medium heat until no longer pink. Add the diced onion, minced garlic cloves, and bell pepper, sautéing until vegetables soften.
Stir in the whole tomatoes (breaking them up with a spoon), tomato sauce, and tomato paste. Season with oregano, Italian seasoning, salt, black pepper, garlic powder, onion powder, sugar, and white wine vinegar.
Let the sauce simmer on low heat for 15-20 minutes, stirring occasionally.
Step 2: Prepare the Noodles
While the sauce simmers, bring a large pot of salted water to a boil. Cook the lasagna pasta according to package directions until al dente - tender but still firm to the bite.
Once cooked, drain in a colander and rinse with cold water to stop the cooking process. To prevent the noodles from sticking together, lay them flat on a baking sheet and drizzle lightly with olive oil.
Tip: If using no-boil lasagna noodles, skip this step entirely and proceed to assembly.
Step 3: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Prepare a 9x13-inch casserole dish by greasing it with butter or cooking spray.
Start by spreading 1 cup of meat sauce evenly across the bottom of the dish to prevent the pasta from sticking.
Layer 3-4 lasagna noodles over the sauce, slightly overlapping them to create a solid foundation. Top with a third of the remaining meat sauce, spreading it evenly.
Sprinkle 1 cup of shredded mozzarella cheese over the meat sauce. Drop spoonfuls of ricotta cheese (about 1 cup) evenly across the surface. Sprinkle with ¼ cup of grated parmesan cheese.
Add another layer of noodles, followed by half the remaining meat sauce, 1 cup mozzarella, the remaining ricotta cheese, and the last ¼ cup of parmesan.
Finish with a final layer of noodles, topped with the remaining meat sauce and mozzarella cheese.
Step 4: Bake to Perfection
Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese (use toothpicks to prop up the foil if needed).
Bake the covered lasagna in the preheated oven for 35 minutes. Then remove the foil and continue baking for another 10-15 minutes until the cheese turns golden brown and bubbly.
For an extra crispy top, broil for 2-3 minutes, watching carefully to prevent burning.
Step 5: Rest and Serve
Let the lasagna rest for 10-15 minutes before slicing. This step allows the layers to set and makes it easier to cut clean slices.
Garnish with fresh basil or chopped parsley before serving. Slice into portions and serve warm with a crisp green salad and garlic bread.
Tips for Making Perfect Lasagna
Make ahead option: Assemble the lasagna up to 24 hours in advance, cover with plastic wrap, and refrigerate. Remove from the fridge 30 minutes before baking.
Freezer-friendly: This lasagna freezes beautifully! You can freeze it either before or after baking:
- To freeze before baking: Assemble in a freezer-safe dish, cover tightly with aluminum foil and plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- To freeze after baking: Allow to cool completely, slice into portions, and store in airtight containers. Thaw in the refrigerator and reheat in the oven or microwave.
Add an egg: For a firmer ricotta layer, mix the ricotta cheese with one beaten egg before layering.
Sauce consistency: The meat sauce should be thick but not dry. If it seems too thick, add a splash of beef broth or water.
Cheese tip: Grate your own mozzarella and parmesan cheese rather than using pre-shredded varieties for better melting.
Related Recipe: Rigatoni Al Forno With Italian Sausage.
Perfect Side Dishes for Lasagna
This classic Italian lasagna pairs beautifully with:
- Crisp green salad with Italian dressing
- Garlic bread or homemade breadsticks
- Roasted vegetables
- Antipasto platter
- Light soup as a starter
Can I make this lasagna with cottage cheese instead of ricotta?
Yes! While ricotta cheese is traditional in Italian lasagna, cottage cheese makes a great substitute.
How do I know when my lasagna is fully cooked?
The lasagna is ready when the pasta is tender, the sauce is bubbling around the edges, and the cheese on top is melted and golden. A thermometer inserted in the center should read 165°F.
What's the best way to reheat leftover lasagna?
For the best texture, reheat in the oven at 350°F for about 15-20 minutes. Cover with foil to prevent drying out, removing it for the last few minutes to re-crisp the top.
Printable Recipe
Lasagna Recipe with Ricotta Cheese
Ingredients
- 1½ pounds ground beef
- 1 medium onion diced
- 4 cloves garlic minced
- 1 large bell pepper diced
- 14 oz whole tomatoes (or 5-6 chopped whole tomates)
- 28 oz tomato sauce (or 4 cups of tomato puree)
- 4 oz tomato paste
- 5 teaspoons oregano
- 3 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar (or white or red wine)
- 9-12 lasagna noodles whole
- 2 cups ricotta cheese
- 3 cup mozzarella cheese shredded
- ½ cup parmesan cheese grated
Instructions
- Prepare the Meat Sauce: In a large skillet or Dutch oven, brown 1½ pounds of ground beef over medium heat until no longer pink, breaking it apart with a wooden spoon (about 5-7 minutes). Add diced onion, minced garlic cloves, and bell pepper to the browned meat. Sauté until vegetables soften and become aromatic, about 3-4 minutes. Stir in whole tomatoes (crushing them with a spoon), tomato sauce, and tomato paste until combined. Season with oregano, Italian seasoning, garlic powder, onion powder, sea salt, black pepper, and sugar. Pour in white wine vinegar and stir well. Reduce heat to low and let the sauce simmer uncovered for 15-20 minutes, stirring occasionally. The sauce should thicken slightly and develop a rich flavor.
- Cook Lasagna Noodles: While the sauce simmers, bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water. Add lasagna noodles one at a time to prevent sticking. Boil according to package directions until al dente (typically 8-9 minutes) - they should be slightly firm as they'll continue cooking in the oven. Drain noodles in a colander and immediately rinse with cold water to stop the cooking process. To prevent sticking, lay noodles flat on a baking sheet lined with parchment paper and drizzle lightly with olive oil, or place them in a bowl of cold water until ready to use.
- Preheat Oven: Position the rack in the center of the oven and preheat to 375°F (190°C). Grease a 9x13-inch baking dish or casserole dish thoroughly with butter or cooking spray, including the sides.
- Layer the Lasagna: First layer: Spread 1 cup of meat sauce evenly on the bottom of the baking dish to prevent sticking.Second layer: Arrange 3-4 lasagna noodles over the sauce, slightly overlapping to cover the bottom completely.Third layer: Spread ⅓ of the remaining meat sauce (about 1½ cups) evenly over the noodles.Fourth layer: Sprinkle 1 cup of shredded mozzarella cheese evenly over the meat sauce.Fifth layer: Drop spoonfuls of ricotta cheese (1 cup) every 1-2 inches across the surface.Sixth layer: Sprinkle ¼ cup of parmesan cheese over the ricotta.Repeat layers: Add another layer of noodles, followed by half the remaining meat sauce, 1 cup of mozzarella, the remaining ricotta, and the remaining ¼ cup parmesan.Final layers: Top with a final layer of noodles, spread the last of the meat sauce, and sprinkle the remaining 1 cup of mozzarella over everything.
- Bake the Lasagna: Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese (insert 4 toothpicks around the edges to prop up the foil if needed). Place on middle rack in preheated oven and bake for 35 minutes. After 35 minutes, carefully remove the foil and continue baking uncovered for an additional 10-15 minutes until cheese is melted, bubbly, and beginning to brown. For an extra golden crust, switch the oven to broil for the final 2-3 minutes, watching carefully to prevent burning.
- Rest Before Serving: Remove lasagna from the oven and let it rest uncovered for 10 minutes before cutting. This resting period lets the layers set, making it easier to slice cleanly. Garnish with fresh basil leaves or chopped parsley if desired. Cut into equal portions with a sharp knife and serve warm with garlic bread and a fresh salad.
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Notes
Top Tips for Perfect Lasagna
- Use a mixture of ground beef and Italian sausage for extra flavor.
- For a time-saving shortcut, use no-boil lasagna noodles.
- Add an egg to the ricotta cheese for a firmer texture.
- For extra flavor, add fresh basil or spinach between the layers.
- Let the lasagna rest for 10 minutes before slicing for cleaner portions.
- To prevent the cheese from sticking to the foil, insert toothpicks around the edge of the dish to keep the foil elevated.
Make Ahead and Storage
- Make Ahead: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate.
- Freezer: Lasagna freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before baking.
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: For best results, reheat in a 350°F oven until warmed through.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Jess says
Omg the addition of white wine vinegar was so good. It really deepens the flavour of the sauce and adds a light punch. Thank you. It’s in the oven now. Can’t wait to see how it all tastes.
Jeri Walker says
Thanks Jess! I'm glad you liked it! The vinegar definitely adds something special! Enjoy! 😀