Prep Time 30 mins
Cook Time 60 mins
Rest Time 15 mins
Total Time 1 hr 45 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 8
Best Season: All Seasons
Description

This hearty and classic Ricotta Lasagna features layers of tender pasta, rich meat sauce, creamy ricotta filling, and gooey mozzarella cheese, all baked to golden perfection. Perfect for Sunday dinners, meal prep, or family gatherings, this Italian favorite is comforting, satisfying, and loaded with flavor.

Ingredients
    For the Meat Sauce
  • 2 tbsp olive oil
  • 1 medium yellow onion (finely chopped)
  • 3 cloves garlic (minced)
  • 500 g ground beef
  • 250 g Italian sausage (casing removed)
  • 800 g canned crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp salt
  • 0.5 tsp ground black pepper
  • 1 tsp dried oregano
  • 0.5 tsp dried basil
  • 0.25 tsp red chili flakes (optional)
    • For the Ricotta Filling
  • 450 g ricotta cheese
  • 1 large egg
  • 0.5 tsp salt
  • 0.25 tsp ground nutmeg
  • 2 tbsp fresh parsley (chopped)
  • 0.5 cup grated Parmesan cheese
    • For the Assembly
  • 250 g lasagna noodles (uncooked or oven-ready)
  • 2 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • Fresh basil leaves (for garnish, optional)
Instructions
    Prepare the Meat Sauce
  1. 1
    In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onions and cook until translucent (about 5 minutes). Add garlic, ground beef, and sausage. Sauté until browned, breaking apart the meat. Drain excess fat. Stir in crushed tomatoes, tomato paste, sugar, salt, pepper, oregano, basil, and chili flakes. Simmer uncovered for 20 minutes, stirring occasionally. Set aside.
    2. Make the Ricotta Filling
  2. 2
    In a medium bowl, combine ricotta cheese, egg, salt, nutmeg, chopped parsley, and Parmesan cheese. Mix well until smooth and creamy.
    3. Pre-cook the Lasagna Noodles (if using traditional noodles)
  3. 3
    Boil noodles according to package instructions in salted water until al dente. Drain and lay them flat on a clean towel to prevent sticking. Skip this step if using oven-ready noodles.
    4. Layer the Lasagna
  4. 4
    Preheat oven to 180°C (350°F). In a 9x13 inch baking dish, spread a thin layer of meat sauce at the bottom. Add a layer of noodles, followed by ricotta filling, then meat sauce, and a sprinkle of mozzarella. Repeat layers until all ingredients are used, ending with a final layer of noodles, sauce, mozzarella, and Parmesan.
    5. Bake the Lasagna
  5. 5
    Cover the baking dish with foil (non-stick side down). Bake for 45 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
    6. Rest and Serve
  6. 6
    Let the lasagna rest for 15 minutes before slicing. Garnish with fresh basil leaves and serve hot.
Note

Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Reheating Tip: For best texture, reheat in the oven at 180°C for 20 minutes covered with foil.

Variation: Replace beef with ground turkey or add spinach to the ricotta mixture for a lighter version.

Make Ahead: Assemble the lasagna a day in advance and bake when ready to serve.

Keywords: easy lasagna, ricotta cheese, Italian dinner, baked pasta, family recipe
Read it online: https://petitepanini.com/recipe/lasagna-recipe-with-ricotta/