Why You’ll Love This Recipe
- Comforting, traditional and perfect for feeding a crowd.
- Creamy ricotta adds luxurious texture and balances the savoury meat sauce.
- Can be made ahead, frozen or reheated easily.
- Ideal for family dinners, gatherings or cozy weekends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lasagna noodles (regular or no-boil)
- Ground beef or a mix of beef and pork
- Olive oil
- Onion (chopped)
- Garlic (minced)
- Crushed or chopped tomatoes
- Tomato paste
- Tomato sauce or passata
- Italian herbs or oregano, basil and thyme
- Salt and pepper
- Ricotta cheese
- Egg (to mix with ricotta)
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
- Fresh basil or parsley (optional)
Directions
- Preheat the oven to 180°C (350°F).
- Heat olive oil in a large pan. Add the onion and sauté until softened. Stir in garlic.
- Add the ground meat and cook until browned, breaking it apart as it cooks.
- Stir in tomato paste, crushed tomatoes, tomato sauce and herbs. Season with salt and pepper. Simmer for 20–25 minutes.
- In a bowl, combine ricotta cheese, egg, a bit of salt and pepper, and some Parmesan. Mix well.
- Cook lasagna noodles according to package directions if not using no-boil sheets.
- Spread a thin layer of meat sauce on the bottom of a baking dish.
- Layer noodles over the sauce, followed by dollops of ricotta mixture, more meat sauce and mozzarella.
- Repeat layers until ingredients are used up, finishing with sauce and plenty of mozzarella and Parmesan on top.
- Cover with foil (tenting slightly so it doesn’t stick to the cheese).
- Bake for 25 minutes, then remove foil and bake another 15–20 minutes until bubbly and golden.
- Let the lasagna rest for 10–15 minutes before slicing so the layers set.
Servings and timing
- Serves: 6–8 people
- Prep time: ~25 minutes
- Cook time: ~45 minutes
- Total time: ~1 hour 10 minutes
Variations
- Add spinach to the ricotta layer for extra colour and nutrition.
- Use Italian sausage instead of or in addition to ground beef for richer flavour.
- Make a vegetarian version with mushrooms, zucchini and spinach.
- Add a splash of red wine to the sauce for depth.
- Use fresh lasagna sheets for a more delicate texture.
Storage/Reheating
- Refrigerator: Store for 3–4 days in an airtight container.
- Freezer: Freeze whole or in portions for up to 3 months.
- Reheating: Warm in the oven at 180°C (350°F) until heated through. Microwave individual slices as needed. Add a touch of sauce if reheating seems dry.
FAQs
Do I need to cook no-boil noodles?
No. They soften while baking, but ensure there’s enough sauce to hydrate them.
Can I make lasagna ahead of time?
Yes. Assemble up to 24 hours ahead and refrigerate until baking.
Why mix egg with ricotta?
The egg helps bind the ricotta so it sets nicely and doesn’t ooze out when slicing.
Can I use cottage cheese instead of ricotta?
Yes. Blend it slightly for a smoother texture.
How do I keep lasagna from becoming watery?
Simmer the sauce until thick and let the lasagna rest before cutting.
Can I freeze uncooked lasagna?
Yes. Assemble, cover tightly and freeze. Bake directly from frozen, extending the time.
What cheeses work best?
A mix of mozzarella for melt and Parmesan for flavour is classic, but provolone or fontina are great additions.
Can I make this without meat?
Absolutely. Replace the meat sauce with a vegetable tomato sauce.
Why rest the lasagna before serving?
Resting allows layers to firm up, making cleaner slices.
Can I add béchamel sauce?
Yes. Traditional Italian lasagna often uses béchamel. Layer it between noodles and sauce for extra creaminess.
Conclusion
This homemade lasagna with ricotta cheese is a timeless, comforting dish that brings together rich sauce, creamy layers and perfectly baked pasta. Ideal for gatherings or weeknight meals, it’s versatile, satisfying and sure to become a favourite at your table. Enjoy each hearty slice with a sprinkle of fresh herbs or a simple side salad.
PrintHomemade Lasagna with Ricotta Cheese
A classic layered Italian lasagna featuring tender pasta sheets, rich meat sauce, creamy ricotta, and melty cheese baked until golden and bubbly.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
- 12–15 lasagna noodles (regular or no-boil)
- 500 g ground beef or beef/pork mix
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (400 g) crushed or chopped tomatoes
- 1 cup tomato sauce or passata
- 2 tbsp tomato paste
- 1–2 tsp Italian herbs or mix of oregano, basil and thyme
- Salt and black pepper, to taste
- 450 g ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley (optional)
Instructions
- Preheat oven to 180°C (350°F).
- Heat olive oil in a large pan and sauté onion until softened. Add garlic and cook briefly.
- Add ground meat and cook until browned, breaking it apart.
- Stir in tomato paste, crushed tomatoes, tomato sauce, herbs, salt and pepper. Simmer 20–25 minutes.
- Combine ricotta, egg, salt, pepper and some Parmesan in a bowl.
- Cook noodles if not using no-boil sheets.
- Spread a thin layer of meat sauce on the bottom of a baking dish.
- Add noodles, spoon ricotta mixture, more sauce and mozzarella.
- Repeat layers, finishing with sauce and mozzarella plus Parmesan.
- Cover with tented foil and bake 25 minutes.
- Remove foil and bake an additional 15–20 minutes until golden and bubbly.
- Rest 10–15 minutes before slicing.
Notes
- Simmer sauce until thick to prevent watery lasagna.
- Add spinach to ricotta for extra nutrition.
- Use Italian sausage for a richer flavour.
- Let lasagna rest to ensure clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 145 mg
