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Easy Lasagna with Ricotta

A mouthwatering slice of easy lasagna with ricotta, featuring 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. This dish is perfect for family dinners, holidays, and feeding a crowd.

Ingredients

Scale
  • 1 pound 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
  • 15 ounces ricotta cheese
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 1 pound mozzarella cheese, shredded

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef with the chopped onion. Drain off any excess fat.
  3. Stir in the minced garlic, crushed tomatoes, tomato paste, and water. Add parsley, basil, salt, and pepper. Simmer for at least 30 minutes, stirring occasionally.
  4. Cook 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.
  6. Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
  7. Arrange three lasagna noodles over the sauce.
  8. Spread half of the ricotta cheese mixture evenly over the noodles.
  9. Sprinkle one-third of the mozzarella cheese over the ricotta.
  10. Spoon about one-third of the remaining meat sauce over the mozzarella.
  11. Repeat the layers: noodles, ricotta mixture, mozzarella, and meat sauce.
  12. Top with the remaining noodles, meat sauce, and 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 melted and bubbly.
  15. Let the lasagna stand for 10 minutes before serving.

Notes

  • For a make-ahead option, assemble the lasagna completely, cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • This lasagna freezes well. Bake it, let it cool completely, then cover tightly and freeze. To reheat, thaw overnight in the refrigerator and bake covered at 350°F (175°C) until heated through, about 45-60 minutes.
  • You can substitute ground turkey or Italian sausage for the ground beef.
  • For a vegetarian option, omit the meat and add sautéed mushrooms and zucchini to the sauce.

Nutrition

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