If there’s one dish I always get asked to make, it’s this Easy Lasagna Recipe with Ricotta. It’s cozy, cheesy, and guaranteed to be a crowd-pleaser every single time.
I can’t believe it’s taken me this long to share a lasagna recipe—and my go-to, tried-and-true version at that. This easy lasagna recipe with ricotta is the one I always whip up when my boyfriend needs a work lunch to feed five (or more!) hungry people. Paired with some homemade crusty garlic bread, it’s always a hit.
And really, who can blame me? This homemade lasagna is stacked with all the good stuff! Tomato sauce, hearty meat sauce, creamy ricotta, and melty mozzarella. It’s ooey, gooey, cheesy, and total comfort food. Perfect for a cozy family dinner any night of the week, and it freezes like a dream. So the next time you’re craving that fancy Italian restaurant feel without leaving the house (or your PJs!), just pop this out of the freezer and dig in.
The best part about this lasagna recipe? The ingredients are truly simple! But don’t let that fool you! It still comes together into an absolute masterpiece. I know some people might feel intimidated trying to make lasagna for the first time, but I’m here to tell you there’s absolutely nothing to worry about. This easy lasagna recipe with ricotta is exactly what it says: easy!
So whether you’re making lasagna for the first time or just love it like I do, trust me, as an Italian, I can confidently say this recipe would make any grandma proud!
WHAT YOU’LL NEED TO MAKE THIS EASY LASAGNA RECIPE
See, I told you the ingredients are simple! Nothing fancy or hard to find here, just classic staples that come together to create that rich, comforting lasagna everyone loves. Here’s a breakdown of what you’ll need and why each one matters:
- Lasagna Noodles: These are the layers that hold everything together. I use boil-first noodles, but oven-ready (no-boil) noodles or fresh lasagna sheets work just as well.
- Ground Beef: This adds hearty, savoury depth to the meat sauce layer. You can swap it for ground turkey or Italian sausage if you prefer.
- Marinara/Tomato Sauce: The saucy base that keeps the lasagna moist and packed with tangy, sweet tomato flavour. Homemade tomato sauce (seasoned accordingly) or store-bought both work great here.
- Mozzarella Cheese: Melts beautifully to create that signature ooey-gooey, cheesy layer we all crave. Mozzarella cheese that you grate yourself works best for this recipe.
- Ricotta Cheese: Creamy and mild, ricotta provides a smooth, rich texture that balances the meat and tomato sauce perfectly.
- Parmesan Cheese: A sharp, salty addition that gets mixed into the ricotta for extra flavour and also sprinkled on top as a garnish for that golden, savoury finish.
- Egg: Mixed into the ricotta to help bind the cheese layer, giving it a nice, firm texture once baked.
- Parsley: Adds a subtle herbaceous note and brightness. It’s mixed into the ricotta and sprinkled on top for a fresh finish.
- Salt and Pepper: Simple seasonings that enhance all the flavours and bring everything together.
HOW TO MAKE THIS EASY LASAGNA RECIPE WITH RICOTTA (KEY TIPS)
You can find full instructions for how to make this classic lasagna in the recipe card down below, but here are a few quick tips to keep in mind:
- Boil your noodles just until al dente. If you’re using traditional lasagna noodles like I do, make sure not to overcook them. Remember, they’ll continue cooking in the oven. Prefer shortcuts? Oven-ready or fresh lasagna sheets work too, just adjust your sauce amount to keep things moist.
- Mix the ricotta well. Combine ricotta with egg, grated Parmesan, chopped parsley, salt, and pepper until smooth. This keeps the cheese layer rich but structured, not runny.
- Layer strategically and don’t skimp. Start with sauce on the bottom to prevent sticking, then layer noodles, ricotta, meat sauce, and mozzarella. Repeat and finish with a generous layer of sauce and cheese on top.
- Season every layer lightly. Don’t rely on just the sauce for flavour. Lightly salt the ricotta mixture and taste the meat sauce to make sure it’s well-seasoned before layering.
- Cover with foil (at first). Tightly cover your lasagna with foil for the first 30–40 minutes to keep it moist, then remove it toward the end to let the top brown and bubble. EXTRA TIP: Stick a few toothpicks into the top layer to keep the foil from sticking to the cheese as it bakes.
- Let it rest before slicing. This is key! After baking, let the lasagna rest for at least 15–20 minutes so it sets up properly and doesn’t fall apart when sliced.
FREQUENTLY ASKED QUESTIONS
In this recipe, I mix ricotta with an egg, grated Parmesan, chopped parsley, salt, and pepper. It creates a rich, flavourful layer that bakes up creamy but holds its shape.
Yes, the egg helps bind the ricotta mixture so it doesn’t get runny when baked. It’s a simple step that makes a big difference in texture!
Yes! I spread the ricotta mixture on every layer of noodles, right before the meat sauce. It helps keep the lasagna creamy, balanced, and delicious all the way through.
Not in this recipe, but if you love a hint of warmth and spice, feel free to add a small pinch of nutmeg to the ricotta mixture. It’s a traditional touch in some Italian kitchens!
Definitely. Covering the lasagna with foil for the first 30–40 minutes keeps it from drying out and helps everything cook evenly. Just remove the foil toward the end to let the top get golden and bubbly. (PRO TIP: a few toothpicks in the top keep the foil from sticking to the cheese.)
Yes! You can assemble the lasagna up to a day in advance, cover it tightly, and refrigerate until you’re ready to bake. You can also freeze it (baked or unbaked!). If freezing unbaked, thaw it overnight in the fridge and bake as usual. If it’s already baked, just reheat in the oven until warmed through.
Leftover lasagna keeps well in the fridge for about 4–5 days. Store it in an airtight container, and reheat individual slices in the microwave or oven. PRO TIP: leftovers taste even better the next day!
MORE ITALIAN COMFORT FOOD FAVOURITES
CLASSIC ITALIAN RICE BALLS (AKA ARANCINI)
BREADCRUMB STUFFED ARTICHOKES (AKA CARCIOFOLI)
ITALIAN EGG DROP SOUP (AKA STRACCIATELLA)
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EASY LASAGNA RECIPE WITH RICOTTA
Ingredients
- 1 pound Ground Beef
- 1 (475g) tub Ricotta Cheese
- 1 Egg
- ¼ cup Fresh Parsley chopped, plus extra for garnish
- ¼ cup Parmesan Cheese freshly grated, plus extra for garnish
- 12 (Boil-First) Lasagna Noodles
- 4-4 ½ cups Marinara/Tomato Sauce homemade or store-bought
- 3-4 cups Mozzarella Cheese shredded
- Salt and Pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Boil your lasagna noodles until al dente according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef until browned. Drain any fat. Season with salt and pepper.
- Stir in about 3 to 3½ cups of the marinara sauce (reserve the remaining 1 to 1½ cups for layering separately). Simmer for 5–10 minutes, taste to make sure it's seasoned properly, then remove from heat.
- In a bowl, combine ricotta cheese, egg, chopped parsley, grated Parmesan, salt, and pepper. Mix until smooth.
- Assemble the lasagna: Spread a thin layer of reserved plain sauce on the bottom of a 9×13 baking dish.
- Add a layer of noodles on top of the marinara sauce. Spread ⅓ of the ricotta mixture over the noodles. Spoon over a layer of meat sauce. Sprinkle a generous layer of mozzarella then add a few extra spoonfuls of marinara sauce for extra moisture.
- Repeat for two more full layers.
- Finish with one final layer of noodles and the rest of the plain sauce.
- Top with lots of mozzarella.
- Cover with foil (use toothpicks to keep it from sticking to the cheese) and bake for 40–45 minutes. Remove foil and bake for another 10–15 minutes, until the top is golden and bubbly. Let it rest for at least 15 minutes before slicing. Garnish with more parsley and Parmesan if you’d like!
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