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slice of lasagna with beef and ricotta on a plate garnished with fresh parm and parsley, another slice on a plate in the background, fork in the front.

Easy Lasagna Recipe with Ricotta

This easy lasagna recipe with ricotta is loaded with hearty meat sauce, creamy ricotta, and melty mozzarella for a cozy homemade dinner everyone will love.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 Servings

Ingredients

  • 1 pound ground beef
  • 1 (475 g) tub whole milk ricotta cheese
  • 1 large egg
  • ¼ cup fresh parsley chopped (plus more for garnish, if desired)
  • ¼ cup freshly grated Parmesan cheese (plus more for garnish, if desired)
  • 12 (boil-first) lasagna noodles
  • 4.5 cups marinara sauce divided, (homemade or store-bought)
  • 3.5 cups shredded mozzarella cheese
  • salt and black pepper to taste

Instructions

  • Preheat the oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente according to the package directions. Drain and set aside.
    hand with a wooden spoon in a pot of boiling lasagna noodles.
  • Meanwhile, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease and season with salt and pepper.
    ground beef cooking in a cast iron skillet on a burner.
  • Stir 3½ cups of the marinara sauce into the cooked beef, reserving the remaining 1 cup for layering. Simmer for 5 to 10 minutes, then taste and adjust the seasoning if needed. Remove from the heat.
    tomato meat sauce cooking in a cast iron skillet on a burner.
  • In a medium bowl, combine the ricotta, egg, parsley, Parmesan, salt, and pepper. Mix until smooth and well combined.
    bowl of ricotta mixed with parmesan and chopped parsley, spatula in the bowl.
  • Spread a thin layer of the reserved marinara sauce over the bottom of a 9×13-inch baking dish.
    layer of tomato sauce at the bottom of a 9x13 glass baking dish.
  • Layer 3 lasagna noodles over the sauce. Spread ⅓ of the ricotta mixture over the noodles, followed by ⅓ of the meat sauce. Sprinkle with ⅓ of the mozzarella cheese, then add a few spoonfuls of the reserved marinara sauce for extra moisture.
    baking dish of a single uncooked layer of lasagna - tomato sauce, ricotta, mozzarella cheese, meat sauce, lasagna noodles.
  • Repeat the layers two more times.
    layer of 3 cooked lasagna noodles in a glass baking dish.
  • Finish with a final layer of noodles, the remaining marinara sauce, and the remaining mozzarella cheese.
    uncooked lasagna with a layer of grated mozzarella cheese on top.
  • Cover the baking dish tightly with foil (use a few toothpicks to keep the foil from sticking to the cheese, if desired). Bake for 40 to 45 minutes.
  • Remove the foil and continue baking for 10 to 15 minutes, or until the cheese is melted, golden brown, and bubbling.
  • Let the lasagna rest for 15 to 20 minutes before slicing and serving. Garnish with additional Parmesan cheese and fresh parsley, if desired.
    cooked lasagna in a baking dish with fresh chopped parsley on top.

Notes

Use whole milk ricotta. It creates a richer, creamier cheese layer and holds together better than low fat ricotta.
Don't overcook the noodles. Boil them just until al dente since they'll continue cooking in the oven.
Freshly shred the mozzarella. It melts more smoothly and gives you that perfectly gooey, cheesy top.
Let it rest before slicing. Give the lasagna 15 to 20 minutes to set after baking for cleaner slices that hold together beautifully.
Freeze for later. This lasagna freezes well for up to 3 months, either baked or unbaked, making it perfect for meal prep or busy nights.

Nutrition

Serving: 1Serving | Calories: 502kcal | Carbohydrates: 40g | Protein: 30g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1061mg | Potassium: 715mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1145IU | Vitamin C: 12mg | Calcium: 329mg | Iron: 3mg
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