Lasagna with Ricotta and Meat Sauce

When I was a teenager, I helped my grandmother prepare a big family dinner, and the centerpiece of that meal was her signature lasagna. I remember layering the noodles under her watchful eye, spooning ricotta with care, and sneaking bites of the meat sauce when she wasn’t looking. That day left me with a deep love for lasagna with ricotta and meat sauce – a dish that’s as nostalgic as it is delicious.

Now, I make this hearty lasagna whenever I want to fill my kitchen with rich, savory aromas and bring comfort to the table. The combination of creamy ricotta, tender pasta, and a slow-simmered meat sauce creates layers of flavor and warmth that are hard to beat. It’s my go-to for celebrations, potlucks, or just a cozy weekend dinner.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Lasagna noodles – These create the structure and layers that hold everything together.
• Ground beef – The base of the meat sauce that adds savory depth and richness.
• Onion – Brings a subtle sweetness and texture to the sauce.
• Garlic – Gives the sauce a bold and aromatic kick.
• Crushed tomatoes – The base for a classic, hearty red sauce.
• Tomato paste – Intensifies the flavor and thickens the sauce.
• Ricotta cheese – The creamy, mild layer that adds richness between the noodles.
• Egg – Helps bind the ricotta mixture and keep it smooth and fluffy.
• Parmesan cheese – Adds nutty sharpness and enhances the overall flavor.
• Mozzarella cheese – Melts beautifully for a gooey, cheesy top.
• Olive oil – Used for sautéing the aromatics and adding richness.
• Salt, pepper, and Italian seasoning – Essential for flavoring both the sauce and cheese mixture.
• Fresh parsley – Optional, but great for garnish and a fresh finish.

Tools You’ll Need

• Large skillet – For cooking the meat sauce and building flavor.
• Saucepan – Ideal for simmering the tomato sauce components.
• Large baking dish – Where the lasagna comes together and bakes to golden perfection.
• Mixing bowl – For combining the ricotta mixture easily.
• Spatula or large spoon – For spreading sauce and cheese layers evenly.
• Aluminum foil – Helps cover the lasagna during the first part of baking to keep it moist.

Instructions

Step 1:

I start by boiling the lasagna noodles in salted water until they’re just al dente. Then I drain them and lay them flat on a baking sheet to keep them from sticking.

Step 2:

In a large skillet, I heat olive oil and sauté chopped onions and garlic until soft and fragrant.

Step 3:

Next, I add the ground beef and cook until browned. I stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. I let the sauce simmer on low for about 20 minutes to deepen the flavor.

Step 4:

While the sauce simmers, I mix the ricotta cheese with an egg, grated Parmesan, a bit of salt, and chopped parsley in a bowl.

Step 5:

Now it’s time to assemble. I spread a thin layer of meat sauce in the bottom of the baking dish, followed by a layer of noodles, then spoonfuls of ricotta mixture, more meat sauce, and a sprinkle of shredded mozzarella.

Step 6:

I repeat the layers until everything is used up, ending with a generous topping of mozzarella and a bit of extra Parmesan.

Step 7:

I cover the dish with foil and bake at 375°F for 25 minutes. Then I remove the foil and bake another 15-20 minutes until the top is golden and bubbly.

Step 8:

Before slicing, I let it rest for 10-15 minutes so everything sets up nicely.

Tips

I often prepare this lasagna a day ahead because the flavors deepen overnight. If I want to save time, I use no-boil noodles, but I always check the sauce consistency since they absorb more liquid. And for extra flavor, I sometimes add a splash of red wine to the sauce while it simmers.

Ways to Serve

This lasagna is a complete meal on its own, but I like to serve it with a crisp Caesar salad or roasted vegetables. A side of garlic bread is always welcome, and for drinks, a bold red wine like Chianti complements it beautifully.

Frequently Asked Questions

What makes this lasagna with ricotta and meat sauce so flavorful?

This lasagna with ricotta and meat sauce uses a rich, homemade beef and tomato sauce layered with creamy ricotta and plenty of cheese for a deeply satisfying flavor.

Can I use cottage cheese instead of ricotta?

Yes, you can substitute cottage cheese, though I recommend blending it first for a smoother texture similar to ricotta.

Can I freeze the lasagna?

Absolutely. I freeze it before or after baking – just wrap it tightly. If frozen after baking, I reheat it covered until hot throughout.

See You in the Kitchen

I hope you give this lasagna with ricotta and meat sauce a try! It’s a classic that never goes out of style and one that always brings smiles around the table. I’d love to know how your version turns out – don’t forget to share your tweaks and toppings!

Happy Cooking!

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