This lasagna recipe with ricotta is the ultimate comfort food for any family dinner. Simple to make with three types of cheese and rich marinara sauce, it creates perfectly layered pasta that everyone will love.
Why This Lasagna Recipe with Ricotta Works Every Time
This classic lasagna recipe with ricotta brings families together around the dinner table. Picture layers of tender pasta, creamy ricotta cheese, melted mozzarella, and rich marinara sauce creating the perfect comfort meal. The edges get beautifully crispy while the inside stays wonderfully creamy.
I grew up eating this style of lasagna recipe with ricotta almost every Sunday. My grandmother would make huge trays for holidays and special occasions. While I love experimenting with different lasagna variations, nothing beats this traditional ricotta lasagna approach.
What makes this lasagna recipe with ricotta special:
- Three-cheese combination creates incredible flavor and texture
- No-boil noodles make preparation super simple
- Perfect for meal prep and freezing for busy weeks
- Feeds 8 people generously for family gatherings
- Ready in just over an hour from start to finish
Essential Ingredients for Ricotta Lasagna
For the perfect lasagna recipe with ricotta, gather these ingredients:
- 1 large egg (helps bind the ricotta mixture)
- 2 cups whole milk ricotta cheese (20 oz container)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley
- 2 cups marinara sauce (your favorite brand works great)
- 16 no-boil lasagna noodles
- 1½ cups grated Parmesan cheese
- 2½ cups shredded mozzarella cheese (12 oz)
Pasta choice: No-boil lasagna noodles are perfect for this ricotta lasagna recipe. They cook beautifully in the oven without any pre-boiling. If you can find fresh pasta sheets, they work wonderfully too.
Sauce selection: Any good marinara or tomato pasta sauce works perfectly in this lasagna recipe with ricotta. Use your favorite store-bought brand or homemade sauce. For a heartier version, try using meat sauce instead.
Step-by-Step Ricotta Lasagna Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, beat 1 egg with a pinch of salt and pepper.
- Add ricotta cheese and chopped parsley to the bowl.
- Mix everything together until smooth and creamy.
- Spread ½ cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Place 4 no-boil lasagna noodles on top, slightly overlapping.
- Spread about 1 cup of the ricotta mixture evenly over the noodles.
- Sprinkle 1 cup of shredded mozzarella over the ricotta.
- Add 4 more noodles on top of the cheese layer.
- Spread ½ cup of marinara sauce over the noodles.
- Sprinkle 1 cup of grated Parmesan evenly over the sauce.
- Place 4 more noodles over the Parmesan layer.
- Spread the remaining ricotta mixture over the noodles.
- Top with 1 cup of mozzarella cheese.
- Add the final 4 noodles on top.
- Pour the remaining 1 cup of marinara sauce over the noodles, spreading it to cover completely.
- Sprinkle the remaining ½ cup of mozzarella and ½ cup of Parmesan cheese over the top.
Baking Your Ricotta Lasagna to Perfection
Cover the entire dish with aluminum foil. Bake your lasagna recipe with ricotta for 30 minutes at 400°F. Remove the foil and lower the oven temperature to 375°F. Continue baking for 15 more minutes until the cheese turns golden brown and the edges get wonderfully crispy.
Let your ricotta lasagna cool in the pan for 10-15 minutes before cutting. This resting time is crucial – it helps everything set up so you get clean, beautiful slices that showcase all those gorgeous layers.
Make-Ahead Tips for Ricotta Lasagna Success
- Prep your lasagna recipe with ricotta ahead. Assemble your ricotta lasagna up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap, cover with foil, and bake as directed. This makes weeknight dinners so much easier.
- Freeze for future meals. This lasagna recipe with ricotta freezes beautifully for up to one month. Wrap the unbaked lasagna well in plastic wrap, then foil. Thaw overnight in the refrigerator before baking. Having homemade ricotta lasagna ready in the freezer is a real lifesaver.
- Storing leftovers. Baked ricotta lasagna keeps for 4 days in the refrigerator or 2 months in the freezer. Cut into individual portions for easy reheating throughout the week.
Pro Tips for the Best Ricotta Lasagna
- Shopping smart for your lasagna recipe with ricotta: You’ll need about 1¼ pounds of ricotta total, which usually means buying 2 containers since most are 15 ounces each. Use any leftover ricotta to make a delicious lemon ricotta cake or ricotta pancakes.
- Achieving perfect texture: The secret to non-watery ricotta lasagna is using low-moisture mozzarella and letting it rest after baking. Those crispy edges aren’t just delicious – they’re a sign your lasagna recipe with ricotta turned out perfectly.
- Serving your ricotta lasagna: This rich, cheesy lasagna pairs beautifully with a simple green salad and garlic bread. The fresh greens help balance the richness of the ricotta and cheese layers.
Conclusion
This proven lasagna recipe with ricotta has become a family favorite for good reason. With its perfect balance of creamy ricotta cheese, rich marinara sauce, and tender pasta layers, it’s destined to become your go-to recipe for family dinners, potluck gatherings, and special occasions.
Lasagna Recipe with Ricotta
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). This temperature creates perfectly crispy edges for your ricotta lasagna.
- Make the ricotta mixture: Beat the egg in a medium bowl with salt and pepper. Add ricotta cheese and chopped parsley. Mix everything until smooth and creamy.
- First layer: Spread ½ cup of marinara sauce across the bottom of your 9×13-inch baking dish. Place 4 no-boil lasagna noodles on top, slightly overlapping. Spread about 1 cup of ricotta mixture over the noodles, reaching to the edges. Sprinkle 1 cup of mozzarella over the ricotta.
- Second layer: Add 4 more noodles over the cheese. Spread ½ cup of marinara sauce over the noodles. Sprinkle 1 cup of grated Parmesan evenly over the sauce.
- Third layer: Place 4 more noodles over the sauce and Parmesan. Spread the remaining ricotta mixture over these noodles. Top with 1 cup of mozzarella cheese.
- Final layer: Add the final 4 noodles. Pour the remaining 1 cup of sauce over the top, spreading to cover completely. Finish with the remaining ½ cup each of mozzarella and Parmesan cheeses.
- Bake covered: Cover the entire dish with aluminum foil. Bake for 30 minutes at 400°F.
- Bake uncovered: Remove the foil and lower oven temperature to 375°F (190°C). Continue baking for 15 more minutes until cheese is golden brown and edges are crispy.
- Rest before serving: Let the lasagna cool in the pan for 10-15 minutes before cutting. This helps everything set up for clean, beautiful slices.