Lasagna Recipe with Ricotta Cheese

A pan of homemade lasagna garnished with fresh basil leaves.

5 from 2 votes

Lasagna Recipe with Ricotta Cheese

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.

Prep Time20

Cook Time1 10

Total Time1 30

Course: All Recipes, Main Course

Cuisine: Italian

Servings: servings

Calories: 646kcal

Author: Jeri Walker

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.

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.

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