Easy Lasagna with Ricotta: 10 Servings

There’s something magical about gathering everyone around the table, isn’t there? Especially when there’s a bubbling, cheesy lasagna waiting. This easy lasagna with ricotta is my go-to for those nights when you want that classic, comforting taste without spending all day in the kitchen. It reminds me so much of the food that grounded Charlie Hayes, our founder, when she was navigating busy city life – those simple, soulful dishes that just make everything feel right again. You can read more about her journey here. Trust me, this recipe proves that you don’t need a million steps to create a truly delicious, crowd-pleasing lasagna.

Why You’ll Love This Easy Lasagna with Ricotta

This lasagna is seriously the best because:

• It’s super simple to pull together! You get that classic, comforting flavor without a ton of fuss.
• It’s a guaranteed hit for any family dinner casserole night.
• That creamy ricotta filling and gooey mozzarella are just heavenly.
• This cheesy baked pasta dish is always a winner with everyone.
• Perfect for prepping ahead; it bakes up beautifully later for those busy days.

Gather Your Ingredients for Classic Ricotta Lasagna

Okay, let’s get down to business! To make your delicious, creamy lasagna, you’re going to need a few key players. Don’t worry, these are all pretty standard grocery store finds. Here’s what we need to round up:

• 1 pound sweet Italian sausage (you can totally swap this for ground beef or even turkey if you prefer!)
• 3/4 pound lean ground beef
• 1/2 cup minced onion (just a small one, chopped up nice and fine)
• 2 cloves garlic, crushed (or a couple of teaspoons of the pre-minced stuff if you’re in a hurry!)
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons chopped fresh parsley (dried works in a pinch, about 2 teaspoons)
• 1 teaspoon salt
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon black pepper
• A little pinch of red pepper flakes if you like a tiny bit of heat (optional!)
• 12 lasagna noodles (most boxes have 12-15, so one box should do it!)
• 16 ounces ricotta cheese (whole milk is richer, but part-skim is fine too!)
• 1 egg (this helps bind the ricotta mixture)
• 3/4 cup grated Parmesan cheese (the good stuff!)
• 1 pound mozzarella cheese, sliced or shredded (I love shredded, it melts so evenly!)

Step-by-Step Guide to Making Easy Lasagna with Ricotta

Alright, let’s get this amazing lasagna into the oven! It’s really not complicated at all, and the results are just SO worth it. Follow these steps and you’ll have a dish that’ll make everyone think you’re a culinary genius.

Crafting the Hearty Meat Sauce

First things first, we need to get that rich, savory sauce going. Grab a big pot or a Dutch oven. Toss in your Italian sausage, ground beef, that minced onion, and your crushed garlic. Cook it all up over medium heat until the meat is nicely browned. Give it a little drain to get rid of any extra grease. Now, pour in your crushed tomatoes, tomato paste, tomato sauce, and that half cup of water. Stir it all together, bring it to a gentle simmer, then turn the heat down low and let it bubble away for a good hour and a half. Don’t forget to stir it every now and then! This long simmer is key – it really lets all those flavors meld together into something special. Finally, stir in your fresh parsley, salt, basil, pepper, and those optional red pepper flakes. Turn off the heat, and let that gorgeous sauce hang out while we do the rest.

Preparing the Creamy Ricotta Filling

This part is super simple! In a medium bowl, just mix together your ricotta cheese, that single egg, and about 3/4 cup of your grated Parmesan cheese. Give it a good stir until it’s all smoothly combined. That’s it! Easy peasy.

Assembling Your Easy Lasagna with Ricotta

Time to build this beauty! Start by spreading about a cup of your amazing meat sauce along the bottom of a 9×13 inch baking dish. This just gives us a nice base. Next, lay down three of your lasagna noodles lengthwise. Carefully spread about one-third of that creamy ricotta mixture over the noodles. Then, arrange about a quarter of your mozzarella cheese slices right on top of the ricotta. Now, spoon on about a cup and a half of your meat sauce, and sprinkle on a bit of Parmesan cheese. We’re going to repeat this a few times! Layer on another three noodles, another third of the ricotta, more mozzarella, more sauce, and more Parmesan. Do this one more time, and finally, top with your last layer of noodles. Spoon on the rest of that incredible meat sauce and finish it off with the last of the mozzarella cheese. Doesn’t it look amazing already?

Baking and Resting Your Classic Ricotta Lasagna

Now for the magic in the oven! Go ahead and preheat your oven to 375 degrees F (that’s 190 degrees C). We’re going to cover that beautiful lasagna tightly with foil. A little kitchen trick: spray the underside of the foil with cooking spray or just make sure it doesn’t actually touch the cheese, or it might stick. Bake it like this for about 25 minutes. Then, carefully remove the foil and let it bake for another 5 minutes, or until the cheese is bubbly and has those lovely golden-brown spots. This might be the hardest part, but please, try to let it stand for about 10 minutes before you cut into it. It gives everything time to set up, making those slices look perfect!

Tips for the Best Make Ahead Lasagna

One of the best things about this easy lasagna with ricotta is how perfectly it works for making ahead! Honestly, I often assemble it the day before a big family dinner, and it saves me so much stress on the actual day. For the best make ahead lasagna, just assemble it all in your baking dish as usual, but skip the baking part. Cover it *really* well – first with plastic wrap, then a layer of foil. Stick it in the fridge for up to 2 days. When you’re ready to bake, just pull it out, remove the plastic wrap, and bake it covered at 375°F (190°C) until it’s bubbly. You’ll likely need to add an extra 10-15 minutes to the covered baking time since it’s starting out cold.

And guess what? This dish is also wonderfully freezer friendly lasagna! Assemble it, cover it super tightly with plastic wrap and then foil, and pop it in the freezer for up to 3 months. When you’re ready to use it, just thaw it overnight in the fridge. Bake it as directed, but again, you’ll need to add a bit more time, probably about 20-30 minutes longer when baking from frozen, keeping that foil on for most of the cook time. It’s such a lifesaver!

Ingredient Notes and Substitutions for Easy Lasagna

Sometimes you might not have everything on hand, or you just want to switch things up! Don’t sweat it. For the meat sauce, if you can’t find Italian sausage, any ground pork or even a good quality ground beef will work just fine. I’ve even used ground turkey in a pinch and it was still delicious. And for my vegetarian friends, just skip the meat altogether! Sauté some chopped mushrooms, zucchini, and bell peppers until they’re tender before adding them to the crushed tomatoes – it adds a lovely texture and flavor. It’s always about making it work for you, right?

Serving Suggestions for Your Cheesy Baked Pasta

This hearty lasagna is amazing on its own, but don’t you love a meal that feels complete? It pairs wonderfully with a big, fresh green salad. Toss some mixed greens with a light vinaigrette – it’s the perfect cool, crisp contrast to all that cheesy goodness. Garlic bread or some crusty Italian bread for dipping into any extra sauce is also a must for sopping up every last bite. Simple, classic, and utterly satisfying!

Frequently Asked Questions about Easy Lasagna with Ricotta

Got a question about making this delicious lasagna? I totally get it! Here are a few things people often ask:

Can I use no-boil noodles in this easy lasagna recipe?

Absolutely! You can definitely use no-boil lasagna noodles. Just layer them in dry, just like you would the regular noodles. You might want to add an extra splash of water or a little more sauce to make sure they have enough liquid to soften up properly. They’re a real time-saver sometimes!

How do I prevent my lasagna from being watery?

That’s a common lasagna worry! The best way to avoid a watery dish is to make sure your meat sauce is nice and thick. That 1.5-hour simmer really helps with that. Also, drain off any excess grease really well after browning the meats. Using whole milk ricotta and letting the finished lasagna rest for at least 10 minutes before cutting also makes a big difference. It lets everything firm up.

What size baking dish is best for this recipe?

For this particular recipe, a standard 9×13 inch baking dish is perfect. It holds just the right amount of layers and sauce for about 10 generous servings. If you use a smaller dish, your lasagna might get too tall and bake unevenly, and if it’s too big, the layers will be super thin. So, stick with that 9×13!

Nutritional Information (Estimated)

Just a heads-up, these numbers are estimates and can change a bit depending on the brands you use and exactly how you make it. But for our delicious easy lasagna with ricotta, a serving typically works out to be around:

• Calories: 550
• Fat: 30g
• Protein: 30g
• Carbohydrates: 40g
• Sodium: 1200mg

It’s a hearty dish, meant to satisfy! So enjoy every cheesy bite.

Share Your Easy Lasagna with Ricotta Creation!

I just LOVE seeing your creations! Did you make this easy lasagna with ricotta? I’d be absolutely thrilled if you left a comment below and let me know how it turned out! If you snapped a pic, tag us on social media – I can’t wait to see your cheesy masterpiece. And hey, if you found this recipe helpful, please consider letting us know through the contact page here!

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