Name: Lasagna Recipe with Ricotta Cheese
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
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)

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.

A pan of homemade lasagna garnished with fresh basil leaves.

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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

The ingredients for the ricotta cheese lasagna measured out and placed on a white countertop.

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.

A four photo collage showing the steps to make the meat sauce for homemade lasagna.

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.

The lasagna noodles draining in a blue colander.

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.

A four photo collage showing how to assemble the lasagna recipe.

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.

The baked lasagna fresh from the oven in a baking dish.

The lasagna baked until the cheese is melted on top.

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

A slice of cheesy lasagna on a white plate with a pan of lasagna behind it.

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.