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Easy Lasagna with Ricotta

A thick, delicious slice of easy lasagna with ricotta, showing layers of pasta, meat sauce, and melted cheese.
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A straightforward recipe for classic layered lasagna featuring ricotta cheese, meat sauce, and mozzarella, suitable for large gatherings.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large pot over medium heat. Add ground meat and onion; cook until meat is browned. Drain excess fat.
  3. Stir in garlic and cook for 1 minute. Add crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Simmer the sauce for 20 minutes, stirring occasionally.
  4. In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Mix well.
  5. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  6. Spread a thin layer of meat sauce on the bottom of the prepared dish.
  7. Arrange a layer of cooked noodles over the sauce.
  8. Spread half of the ricotta mixture evenly over the noodles.
  9. Sprinkle one-third of the mozzarella cheese over the ricotta.
  10. Spoon half of the remaining meat sauce over the mozzarella.
  11. Repeat the layers: noodles, remaining ricotta, one-third of the mozzarella, and remaining sauce.
  12. Top with a final layer of noodles and the remaining mozzarella cheese.
  13. Cover the dish tightly 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 rest for 10-15 minutes before slicing and serving.

Notes

  • To make ahead, assemble the entire lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • For freezing, assemble the lasagna in a freezer-safe dish, cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen by adding about 30 minutes to the covered baking time.
  • This recipe yields 8 to 10 servings.

Nutrition

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