Homemade Lasagna with Ricotta Cheese
Homemade lasagna with ricotta cheese is the recipe my grandmother made every time the whole family showed up — and the whole family always showed up when they heard it was on the menu.
She never measured anything, which meant I spent years trying to reverse engineer it from memory until I finally landed on something that tastes exactly right.
What makes this version special is the ricotta layer — creamy, well-seasoned, and thick enough that every slice holds together beautifully when you cut into it.
Once you smell this baking, you will understand why it has been a Sunday dinner staple in my family for as long as I can remember.
How to Make the Most Satisfying Homemade Lasagna with Ricotta Cheese
Why You’ll Love This Recipe
- Perfectly balanced layers of creamy ricotta, savory meat sauce, and melted mozzarella that create the ultimate comfort food experience
- Makes enough to feed a crowd or provides delicious leftovers that taste even better the next day
- Uses simple ingredients you can find at any grocery store, yet delivers restaurant-quality results every time
What You’ll Need
- ground beef — 80/20 blend works best
- Italian sausage — casings removed
- yellow onion — diced
- garlic — minced
- crushed tomatoes — 28 oz
- tomato sauce — 15 oz
- salt — divided
- fresh parsley — chopped
- mozzarella cheese — shredded, divided
- Parmesan cheese — grated
- ricotta cheese — whole milk
Before You Start Cooking
A few things that make this recipe work:
- ► Cook noodles just until al dente—they’ll finish cooking in the oven and won’t become mushy
- ► Let the meat sauce simmer long enough to develop deep flavor and reduce excess moisture
- ► Use a combination of ground beef and Italian sausage for the most flavorful sauce
Easy Ingredient Swaps
| Instead of | Try This | When To Swap |
|---|---|---|
| ground beef and Italian sausage | ground turkey or chicken | Use for a lighter version with less fat. |
| whole milk ricotta | part-skim ricotta | Reduces calories while maintaining creamy texture. |
| regular lasagna noodles | no-boil lasagna noodles | Skip the boiling step and add extra sauce liquid. |
| fresh parsley | dried parsley | Use 1 tablespoon dried when fresh isn’t available. |
| mozzarella cheese | Italian cheese blend | Adds more complex flavor with multiple cheese types. |
| meat sauce | marinara and vegetables | Create a vegetarian version with zucchini and spinach. |
How To Make Homemade Lasagna with Ricotta Cheese
Prepare the Pasta
Preheat oven to 375°F. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
Make the Meat Sauce
In a large skillet over medium-high heat, cook ground beef and Italian sausage until browned, breaking up with a spoon, about 8 minutes. Add diced onion and cook until softened, 4-5 minutes. Add garlic and cook 1 minute more.
Build the Sauce
Stir in crushed tomatoes, tomato sauce, tomato paste, basil, oregano, 1/2 teaspoon salt, and black pepper. Simmer for 15 minutes, stirring occasionally, until sauce thickens slightly.
Prepare Ricotta Mixture
In a large bowl, combine ricotta cheese, egg, chopped parsley, and remaining 1/2 teaspoon salt. Mix until smooth and well combined.
Assemble the Lasagna
Spread 1 cup meat sauce in bottom of a 9×13 inch baking dish. Layer 4 noodles, half the ricotta mixture, 1/3 of remaining meat sauce, and 1/3 of mozzarella. Repeat layers once more, then top with remaining noodles, sauce, and mozzarella. Sprinkle Parmesan over top.
Bake and Rest
Cover tightly with foil and bake 25 minutes. Remove foil and bake 15-20 minutes more until cheese is golden and bubbly. Let rest 15 minutes before cutting to allow layers to set.
Pro Tips For The Best Results
- Season the ricotta mixture generously — Bland ricotta dulls every layer — taste and adjust before assembling.
- Cover with foil shiny side down — Keeps moisture in without the foil sticking to the cheese.
- Rest before cutting every time — Fifteen minutes lets the layers firm up for clean, intact slices.
Have a tip that works for you? Drop it in the comments below — we’d love to hear it! 👇
Common Mistakes To Avoid
- Using too much sauce and creating a watery lasagna — Let sauce simmer until thickened and use just enough to coat each layer
- Overcooking the noodles before assembly — Cook pasta just until al dente since it continues cooking in the oven
- Not letting the lasagna rest after baking — Allow 15-20 minutes resting time so layers set and slices hold together
- Skipping the egg in the ricotta mixture — The egg helps bind the ricotta and prevents it from becoming grainy when baked
Make Ahead and Storage Tips
Assemble up to 24 hours ahead — layer the entire lasagna, cover the dish tightly with foil, and refrigerate until you are ready to bake.
The meat sauce can be made 3 days in advance and stored in an airtight container in the refrigerator — this actually deepens the flavor.
To freeze an unbaked lasagna, wrap the assembled dish tightly in foil and freeze for up to 3 months. Add 20 extra minutes to the bake time and keep the foil on longer to ensure it heats through evenly.
Leftover baked lasagna keeps beautifully in the refrigerator for 4 to 5 days. Reheat individual slices covered with foil at 350°F until warmed through — it honestly tastes even better the next day.
What To Serve With Homemade Lasagna with Ricotta Cheese
- Serve with a crisp Caesar salad (or try this Watermelon Feta Mint Salad for a refreshing summer contrast) to cut through the richness of the cheese and sauce
- Pair with garlic bread for the ultimate comfort food experience that soaks up every bit of sauce
- Add a simple arugula salad with lemon vinaigrette to balance the hearty, cheesy flavors
- Serve alongside roasted vegetables like zucchini or bell peppers for added nutrition and color
Delicious Variations To Try
- Sausage and Roasted Red Pepper Lasagna — Swap the ground beef for all Italian sausage and stir 1 cup of chopped jarred roasted red peppers into the meat sauce before simmering — it adds a subtle sweetness that works beautifully against the creamy ricotta layer.
- Vegetable Lasagna — Skip the meat entirely and layer in sautéed zucchini, spinach, and mushrooms between the ricotta and sauce — use the same tomato base from this recipe and it holds together just as well as the original.
- Four Cheese Lasagna — Add 1 cup of shredded provolone and a handful of fontina to the existing mozzarella and Parmesan — keep the ricotta layer exactly as written and the result is richer and stretchier in the best possible way.
Frequently Asked Questions
Do I need to cook lasagna noodles before assembling?
Yes, cook regular lasagna noodles until al dente before layering. If using no-boil noodles, you can skip this step but add extra liquid to the sauce.
Can I make lasagna without ricotta cheese?
You can substitute cottage cheese or a mixture of cream cheese and mozzarella, though the texture will be slightly different from traditional ricotta.
How do I know when lasagna is fully cooked?
The cheese should be golden and bubbly, and a knife inserted in the center should come out hot. Internal temperature should reach 165°F.
Why is my lasagna watery?
Too much sauce or not letting it simmer long enough are common causes. Also ensure you drain pasta well and let the lasagna rest after baking.
How long should I let lasagna cool before cutting?
Let it rest for 15-20 minutes after baking. This allows the layers to set so your slices hold together cleanly.
Can I freeze cooked lasagna?
Yes, cool completely then wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
What’s the best way to reheat leftover lasagna?
Cover with foil and reheat in a 350°F oven for 20-30 minutes, or microwave individual portions with a damp paper towel over the top.
How many layers should lasagna have?
Three layers of noodles work best in a standard 9×13 pan—this gives you proper ratios of pasta, sauce, and cheese without being too tall.
Ready To Make Homemade Lasagna with Ricotta?
This homemade lasagna with ricotta cheese brings all the comfort and satisfaction you’re craving, with layers of creamy cheese and rich meat sauce that melt together into pure deliciousness. It’s the kind of meal that makes everyone gather around the table, creating those warm moments that turn a simple dinner into a cherished memory. Make this recipe this weekend and watch it become a family favorite that gets requested again and again.
Homemade Lasagna with Ricotta Cheese
By At The Sunday Table
There’s something deeply satisfying about pulling a bubbly homemade lasagna with ricotta cheese from the oven, watching the cheese stretch as you cut into those perfect layers. This is the kind of meal that transforms an ordinary evening into something special, filling your kitchen with the rich aromas of garlic, herbs, and melted cheese. It’s comfort food at its finest—the type of dish that brings everyone to the table and creates lasting memories.
Ingredients
Instructions
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1Prepare the Pasta
Preheat oven to 375°F. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
-
2Make the Meat Sauce
In a large skillet over medium-high heat, cook ground beef and Italian sausage until browned, breaking up with a spoon, about 8 minutes. Add diced onion and cook until softened, 4-5 minutes. Add garlic and cook 1 minute more.
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3Build the Sauce
Stir in crushed tomatoes, tomato sauce, tomato paste, basil, oregano, 1/2 teaspoon salt, and black pepper. Simmer for 15 minutes, stirring occasionally, until sauce thickens slightly.
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4Prepare Ricotta Mixture
In a large bowl, combine ricotta cheese, egg, chopped parsley, and remaining 1/2 teaspoon salt. Mix until smooth and well combined.
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5Assemble the Lasagna
Spread 1 cup meat sauce in bottom of a 9×13 inch baking dish. Layer 4 noodles, half the ricotta mixture, 1/3 of remaining meat sauce, and 1/3 of mozzarella. Repeat layers once more, then top with remaining noodles, sauce, and mozzarella. Sprinkle Parmesan over top.
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6Bake and Rest
Cover tightly with foil and bake 25 minutes. Remove foil and bake 15-20 minutes more until cheese is golden and bubbly. Let rest 15 minutes before cutting to allow layers to set.
Notes
- ► Cook noodles just until al dente—they’ll finish cooking in the oven and won’t become mushy
- ► Let the meat sauce simmer long enough to develop deep flavor and reduce excess moisture
- ► Use a combination of ground beef and italian sausage for the most flavorful sauce
- ► Don’t skip the resting time after baking—it makes all the difference for clean, neat slices
- ► Save a little pasta water when draining noodles to prevent them from drying out while you prep
Nutrition Per Serving
Hey, I’m Rachel — Orlando mom, home cook, and believer that the best meals are simple, nourishing, and made with love. At The Sunday Table is my little corner of the internet where comfort food meets real life.
