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Easy Lasagna with Ricotta

A generous slice of easy lasagna with ricotta, featuring layers of pasta, rich meat sauce, and melted cheese.
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A classic lasagna recipe featuring a creamy ricotta mixture, hearty meat sauce, and melted mozzarella cheese. This dish is perfect for family dinners, holidays, and gatherings.

Ingredients

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  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 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
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 3/4 cup grated Parmesan cheese
  • 1 pound mozzarella cheese, sliced or shredded

Instructions

  1. In a large pot or Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until meat is browned; drain off excess fat.
  2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Bring to a simmer, then reduce heat and cook for 1 hour 30 minutes, stirring occasionally.
  3. Stir in parsley, salt, basil, pepper, and red pepper flakes (if using). Remove from heat.
  4. Cook lasagna noodles according to package directions. Drain and rinse with cold water.
  5. In a medium bowl, mix ricotta cheese with egg and 3/4 cup Parmesan cheese.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. To assemble, spread 1 cup of meat sauce in the bottom of a 9×13 inch baking dish.
  8. Arrange 3 lasagna noodles lengthwise over meat sauce.
  9. Spread with one third of the ricotta cheese mixture.
  10. Top with 1/4 of the mozzarella cheese slices.
  11. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  12. Repeat layers three more times, ending with the last layer of noodles topped with the remaining meat sauce and mozzarella cheese.
  13. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  14. Bake in preheated oven for 25 minutes.
  15. Remove foil and bake an additional 5 minutes, or until cheese is bubbly and lightly browned.
  16. Let stand for 10 minutes before serving.

Notes

  • For a make-ahead option, assemble the lasagna completely, cover tightly with plastic wrap and then foil, and refrigerate for up to 2 days. Bake as directed, adding an extra 10-15 minutes to the covered baking time.
  • This lasagna freezes well. Wrap the unbaked or baked lasagna tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. If baking from frozen, add an additional 20-30 minutes to the covered baking time.
  • You can substitute ground turkey or a mixture of ground beef and pork for the Italian sausage and ground beef.
  • For a vegetarian option, omit the meat and add sautéed mushrooms, zucchini, and bell peppers to the sauce.

Nutrition

Find it online: https://fooddexterity.com/easy-lasagna-with-ricotta/