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Easy Lasagna with Ricotta

A close-up of a freshly baked easy lasagna with ricotta, showing layers of pasta, meat sauce, and melted cheese.
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A straightforward recipe for classic lasagna featuring a creamy ricotta filling, hearty meat sauce, and melted mozzarella cheese. Perfect for family dinners and gatherings.

Ingredients

Scale
  • 1 pound lean ground beef
  • 1 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
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef with the chopped onion and minced garlic. 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 cook 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 over the sauce.
  8. Spread half of the ricotta cheese mixture evenly over the noodles.
  9. Top with about 1.5 cups of meat sauce.
  10. Sprinkle with about 1/2 cup of mozzarella cheese.
  11. Repeat the layers: 3 noodles, the remaining ricotta mixture, 1.5 cups of meat sauce, and 1/2 cup of mozzarella cheese.
  12. Add the final 3 noodles, top with the remaining meat sauce, and sprinkle with the remaining mozzarella cheese.
  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 bubbly and golden brown.
  15. Let the lasagna stand for 10-15 minutes before serving.

Notes

  • For a make-ahead option, assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the 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 in the refrigerator overnight before baking (if unbaked) or reheating.
  • You can substitute ground turkey or Italian sausage for the ground beef.
  • Add a layer of cooked spinach to the ricotta mixture for extra flavor and nutrients.

Nutrition

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