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Easy Classic Ricotta Lasagna

A thick, cheesy slice of easy lasagna with ricotta, layered with meat sauce and melted mozzarella.
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A straightforward recipe for a comforting, cheesy lasagna layered with meat sauce and a creamy ricotta filling. This is a great dish for feeding a crowd or preparing ahead.

Ingredients

Scale
  • 1 (16 ounce) package lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and set them aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the ground meat and onion. Cook until the meat is browned and the onion is soft. Drain off any excess fat.
  4. Stir in the minced garlic and cook for 1 minute until fragrant. Add the marinara sauce to the meat mixture and simmer for 5 minutes.
  5. In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, basil, salt, and pepper. Mix well.
  6. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
  7. Arrange one layer of cooked lasagna 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 layer.
  10. Spoon half of the remaining meat sauce over the mozzarella.
  11. Repeat the layers: noodles, remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  12. Top with the final layer of noodles and the remaining mozzarella cheese. Sprinkle a little extra Parmesan on top.
  13. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are browned.
  14. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • To make this recipe freezer friendly, assemble the entire lasagna but do not bake it. Cover the dish tightly with foil and freeze for up to 3 months. When ready to cook, thaw overnight in the refrigerator, then bake as directed, adding about 10-15 minutes to the baking time.
  • For a richer flavor, brown 1/2 pound of ground beef and 1/2 pound of Italian sausage together.
  • If you do not have fresh basil, use 1/2 teaspoon of dried oregano instead.

Nutrition

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