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Easy Lasagna with Ricotta

A close-up of a delicious slice of easy lasagna with ricotta, showing layers of pasta, meat sauce, and creamy ricotta cheese.
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A classic lasagna recipe layered with a creamy ricotta mixture, savory meat sauce, and melted mozzarella cheese. This dish is perfect for family dinners, holidays, and gatherings.

Ingredients

Scale
  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 1 pound mozzarella cheese, shredded

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a large skillet, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender. Drain off any excess grease.
  3. Stir in the crushed tomatoes, tomato paste, water, parsley, basil, salt, and pepper. Bring to a simmer, then reduce heat and let it simmer for at least 15 minutes, stirring occasionally.
  4. While the sauce simmers, cook the lasagna noodles according to package directions. Drain and rinse with cold water.
  5. In a medium bowl, combine the ricotta cheese, beaten egg, and Parmesan cheese. Mix well.
  6. Spread about 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
  7. Arrange 3 lasagna noodles lengthwise over the sauce.
  8. Spread half of the ricotta cheese mixture over the noodles.
  9. Top with about one-third of the shredded mozzarella cheese.
  10. Spoon about 1.5 cups of meat sauce over the mozzarella.
  11. Repeat the layers: 3 noodles, the remaining ricotta mixture, another third of the mozzarella, and another 1.5 cups of sauce.
  12. Top with the remaining 3 noodles, the rest of the mozzarella cheese, and the remaining meat sauce.
  13. Cover the baking dish with aluminum foil.
  14. Bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  15. Let the lasagna stand for 10 minutes before serving.

Notes

  • For a make-ahead option, assemble the lasagna as directed, cover tightly, 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 and bake as directed, adjusting baking time as needed.
  • You can substitute Italian sausage for ground beef for a different flavor profile.
  • Add a layer of cooked spinach to the ricotta mixture for added nutrition.

Nutrition

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