Print

Easy Lasagna with Ricotta

A thick slice of easy lasagna with ricotta, showing layers of pasta, meat sauce, and melted cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic lasagna recipe featuring layers of creamy ricotta, hearty meat sauce, and melted mozzarella cheese. Perfect for family dinners and gatherings.

Ingredients

Scale
  • 1 pound lean 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
  • 1 (15 ounce) container ricotta cheese
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a large skillet, brown the ground beef with the onion and garlic. Drain off any excess grease.
  3. Stir in the crushed tomatoes, tomato paste, water, parsley, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
  4. While the sauce simmers, cook the 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 about 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
  7. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles. Top with 1/3 of the remaining meat sauce and 1/3 of the mozzarella cheese.
  8. Repeat the layers: 3 noodles, the remaining ricotta mixture, 1/3 of the meat sauce, and 1/3 of the mozzarella cheese.
  9. Top with the final 3 noodles, the rest of the meat sauce, and the remaining mozzarella cheese.
  10. Cover the baking dish with aluminum foil. Bake for 25 minutes.
  11. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
  12. 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 2 days. Bake as directed, adding an extra 10-15 minutes to the covered baking time.
  • This lasagna is also freezer-friendly. Assemble and freeze unbaked for up to 3 months. Thaw overnight in the refrigerator before baking.
  • You can substitute Italian sausage for ground beef for a different flavor profile.
  • Add a layer of cooked spinach to the ricotta mixture for added nutrition.

Nutrition

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