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Lasagna Recipe

Lasagna Recipe with Ricotta

This classic 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. With crispy edges and creamy cheese layers, this traditional ricotta lasagna delivers incredible flavor every time.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American Italian, Italian
Calories: 432
Ingredients Equipment Method Notes

Ingredients
  

Ricotta Cheese Mixture
  • 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
  • 1/4 cup fresh parsley chopped
Pasta and Sauce
  • 2 cups marinara sauce your favorite brand
  • 16 pieces no-boil lasagna noodles or 1 pound fresh lasagna sheets
Cheese Layers
  • 1 1/2 cups grated Parmesan cheese freshly grated preferred
  • 2 1/2 cups shredded mozzarella cheese 12 oz, low-moisture whole milk

Equipment

  • 9×13-inch baking dish
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Aluminum foil
  • Box grater or food processor

Method
 

  1. Preheat oven to 400°F (200°C). This temperature creates perfectly crispy edges for your ricotta lasagna.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake covered: Cover the entire dish with aluminum foil. Bake for 30 minutes at 400°F.
  8. 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.
  9. 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.

Notes

Make-ahead tips: Assemble unbaked lasagna up to 24 hours before baking. Cover and refrigerate, then bake as directed.
Freezing instructions: Unbaked lasagna freezes for up to 1 month. Thaw overnight in refrigerator before baking.
Storage: Baked lasagna keeps 4 days in refrigerator or 2 months in freezer.
Cheese tip: You'll need about 1¼ pounds of ricotta total, usually requiring 2 containers. Use leftover ricotta for lemon ricotta cake!
Perfect texture: Use low-moisture mozzarella to prevent watery lasagna. Those crispy edges are a sign of success!