I still remember the first time I made lasagna with ricotta cheese for my family; it quickly became our go-to dinner. It was one of those busy weeknights when I needed something filling but straightforward to pull together. The combination of creamy ricotta cheese layered with savory tomato sauce and tender noodles was just perfect. My kids kept asking for seconds, and my husband gave me one of those satisfied smiles that told me this dish had earned its spot in our meal rotation. This lasagna with ricotta cheese isn’t fancy, but it’s exactly the kind of dependable comfort food that fits right into real home cooking life.
This recipe is worth making because it balances tasty ingredients you probably have on hand with a process that any home cook can handle. It doesn’t require you to be a pro or hunt down hard-to-find ingredients. Plus, it feels hearty enough for a family dinner but special enough for guests. If you’re like me and appreciate meals that deliver consistent results without fuss, this lasagna with ricotta cheese will quickly become one of your favorite dishes to cook.
For fellow home cooks looking for a reliable recipe that packs flavor and warmth, this homemade lasagna with ricotta is your answer. It’s easy to customize, forgiving if you’re short on time, and a wonderful way to bring everyone around the table. Once you try it, you’ll understand why this baked ricotta cheese lasagna stands out. Let’s get cooking!
What You’ll Need:
- 1 pound ground beef or Italian sausage (you can swap either one based on what you prefer or have on hand)
- 12 lasagna noodles (no-boil noodles work great and save time)
- 2 cups ricotta cheese (the star of the show—look for full-fat ricotta in the dairy aisle)
- 3 cups shredded mozzarella cheese (adds that gooey, melty goodness)
- 1 cup grated Parmesan cheese (for a salty kick)
- 4 cups marinara sauce (store-bought or homemade works fine—you’ll find this on any grocery store shelf)
- 2 large eggs (helps bind the ricotta mixture)
- 2 teaspoons dried Italian seasoning (or a mix of basil, oregano, and thyme)
- Salt and black pepper (to taste)
- 2 cloves garlic, minced (optional but gives a nice flavor boost)
No worries if you don’t have fresh garlic—garlic powder can do the trick in this lasagna with ricotta cheese. Using no-boil noodles makes this dish even easier and cuts down on prep time. This lasagna with ricotta cheese keeps costs reasonable because most ingredients are pantry staples and affordable dairy products.
If you happen to have leftover sauce or ricotta, store it in airtight containers in the fridge for up to 5 days. I like adding a bit more Italian seasoning to my ricotta filling—it makes the lasagna taste like it’s been simmering all day. You’ll find these ingredients in any regular grocery aisle, and if you want to explore a classic twist, check out this Hearty Italian Lasagna with Ricotta Cheese from the Scarlati Family Kitchen for ideas.
Let’s Make It Together:
- Preheat your oven to 375°F (190°C) to get everything warm and ready for that baked ricotta cheese lasagna perfection.
- Cook the lasagna noodles according to package directions if you’re not using no-boil noodles. Drain and set aside. While those cook, brown your ground beef or Italian sausage in a skillet over medium heat. Break it apart and cook until there’s no pink left. Drain excess fat.
- Next, stir in the marinara sauce with the meat, letting it heat through for about 5 minutes. While the sauce simmers, mix your ricotta cheese, eggs, Italian seasoning, garlic, salt, and pepper in a bowl until smooth. This blend is what makes your lasagna with ricotta cheese extra creamy.
- To assemble, spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. This helps prevent sticking. Then lay down your first layer of noodles, followed by a generous spread of the ricotta mixture. Top with a layer of mozzarella and a sprinkle of Parmesan. Repeat layering sauce, noodles, ricotta mixture, and cheeses until you use everything up. End with a final layer of mozzarella and Parmesan on top.
- Cover the pan tightly with foil—don’t skip this step to keep your lasagna moist while it bakes. Bake in the oven for about 40 minutes. Remove the foil and bake another 10 minutes to let the cheese on top brown nicely. Your kitchen will smell amazing when your lasagna with ricotta cheese is ready.
- Let the lasagna rest for 15 minutes before serving; this helps it set up and makes it easier to cut. Don’t worry if your lasagna looks a little messy—sometimes that just means it’s homemade and delicious.
From start to finish, this easy lasagna with ricotta cheese takes about 1 hour, and the layering is the part I always remind myself not to rush. While it bakes, you can set the table or quickly toss a salad to serve alongside. If you want a shortcut, try no-boil noodles and jarred sauce; I’ve done it, and it works beautifully.
For a detailed variation, you might like the ricotta cheese lasagna recipe with marinara sauce from FamilyStyle Food—they have helpful tips that can inspire you to tweak this classic dish.
How to Serve & Enjoy:
This lasagna with ricotta cheese shines when served with simple sides that don’t compete with its rich flavors. My favorite way to serve this dish is with a crisp green salad dressed lightly with olive oil and lemon juice. Garlic bread is another classic pairing—perfect for mopping up sauce and cheese.
It’s a family favorite for a cozy dinner or when friends stop by because it feels like a warm hug on a plate. You can switch up sides for the seasons, too—roasted vegetables in the fall or a fresh tomato and basil salad in summer complement this baked ricotta cheese lasagna well.
If you have leftovers, slice the lasagna into portions and store them in airtight containers. They reheat wonderfully in the microwave or oven. For a twist, I’ve turned leftover lasagna into layered lasagna bowls with eggs for breakfast—it’s a fun change and delicious way to use leftovers.
This Italian ricotta lasagna naturally brings people together. Every time I serve it, I get the same compliments about how comforting and satisfying it is. For another crowd-pleaser, your family might also enjoy Turkey Medallions with Orange Teriyaki Sauce for a different flavor profile that’s still easy to make.
Your Questions Answered:
Q: Can I make this lasagna with ricotta cheese ahead of time?
A: Absolutely! I often assemble the entire dish the night before and keep it covered in the fridge. When you’re ready, bake it as usual, adding an extra 10 minutes to the baking time since it’s cold from refrigeration. This is perfect for busy days or hosting guests.
Q: What’s a good substitute for ground beef in this lasagna with ricotta cheese?
A: Ground turkey or Italian sausage are my go-to swaps. They work well in the sauce and won’t change the texture much. For a vegetarian twist, sautéed mushrooms and spinach add great flavor and body.
Q: How do I adjust this lasagna with ricotta cheese for fewer people?
A: This recipe scales down nicely. Use a smaller baking dish and cut the sauce and cheese portions in half. You’ll have just enough for 3–4 servings, perfect for a smaller family.
Q: Can I use frozen ricotta cheese for this ricotta cheese lasagna recipe?
A: Fresh ricotta works best, but if you have frozen, thaw it completely and drain any excess moisture before mixing. I’ve done this a few times and it turns out just fine.
Q: Is there a way to make this lasagna with ricotta cheese healthier?
A: Sure! Use part-skim ricotta and mozzarella cheese, add extra layers of vegetables like zucchini or spinach, and swap ground beef for lean turkey. It still tastes great with these tweaks.
Q: How long does leftover lasagna with ricotta cheese keep in the fridge?
A: Up to 4-5 days stored in an airtight container. I like reheating leftovers in the oven to keep the texture nice rather than microwaving.
Q: Can I freeze baked ricotta cheese lasagna?
A: Yes, freeze leftovers in portions using freezer-safe containers. To reheat, thaw overnight in the fridge, then warm in the oven for best results. It’s a handy way to have this crowd-pleaser ready anytime.
For extra inspiration and ideas, check out these excellent recipes like Ricotta Cheese Lasagna with Marinara Sauce or this beautiful twist on Lasagna with Ricotta & Mozzarella from Lidia Bastianich, which share their own tips and variations.
Final Thoughts:
This lasagna with ricotta cheese holds a special place in my recipe collection because it’s both effortlessly tasty and a true family favorite. Its creamy ricotta layer sets it apart from other versions and makes it rich without being heavy. My best lasagna with ricotta cheese tips?
1. Take your time layering—don’t rush. Even layers mean better bites every forkful.
2. Let your lasagna rest after baking for cleaner slices that don’t fall apart.
3. Season the ricotta mixture well—Italian seasoning and salt really bring the flavors alive.
I’ve tested variations like adding spinach to the ricotta for an Italian ricotta lasagna version, swapping beef for sausage for a spicier twist, and using no-boil noodles for a quicker prep. The version with traditional beef and classic marinara sauce gets requested most often at our table for its familiar, comforting flavor.
I encourage you to make this lasagna with ricotta cheese your own. Try adding your favorite herbs or a little extra cheese on top. What I hope you love most is how this recipe makes gathering around the table easy and enjoyable, with food that feels like home. If you love this, your family might also enjoy Cream Cheese Sausage Balls or a sweet finish like Red Velvet Cream Cheese Bundt Cake to round out your meal.
Cooking friends, I hope this dependable lasagna with ricotta cheese becomes as comforting and reliable in your kitchen as it is in mine. Let it be one of those dishes you reach for when you want a crowd-pleaser that you can trust.
Happy cooking!
Lasagna with Ricotta Cheese
Delight in this classic Italian lasagna featuring creamy ricotta cheese layered with rich tomato sauce and tender pasta sheets, perfect for a comforting family dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
- 12 lasagna noodles
- 2 cups ricotta cheese
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 lb ground beef or Italian sausage (optional)
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add ground beef or sausage, cook until browned. Drain excess fat.
- Stir in marinara sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes.
- In a baking dish, spread a thin layer of meat sauce.
- Layer with 4 noodles, half the ricotta cheese, a third of the mozzarella, and meat sauce.
- Repeat layering once more, ending with remaining noodles, sauce, mozzarella, and sprinkle Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden.
- Let it rest for 10 minutes before serving.
Notes
For extra flavor, add fresh spinach to the ricotta layer or serve with a crisp green salad and garlic bread.