easy lasagna recipe with ricotta cheese
The Best easy lasagna recipe with ricotta cheese
I also love how versatile it is. You can make it ahead of time and reheat it, so it’s perfect for meal prep or when you’re short on time. The ricotta adds a creamy, slightly tangy touch that balances the richness of the sauce and meat, and the layers make it easy to eat without much effort. It’s also a great way to use up leftovers—just mix in some extra sauce or veggies if you’re feeling creative. And honestly, it’s not too heavy, so it’s a nice balance between being comforting and not feeling like a full-on indulgence. My kids always ask for it, and honestly, I don’t mind feeding them that much—it’s a win-win. Plus, it’s a great way to get more veggies into the meal without making it feel like a chore.
Easy Ricotta Lasagna with Homemade Dough
A comforting lasagna featuring homemade ricotta filling and a rich tomato sauce, perfect for a family dinner. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/4 cup cold water
- 15 oz ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- 1/2 cup fresh spinach, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups marinara sauce
- 1 cup heavy cream
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, mix flour and salt. Gradually add cold water while stirring until a soft dough forms. Knead lightly, then roll out dough to 1/2-inch thickness. -
2
In a separate bowl, combine ricotta, egg, Parmesan, spinach, salt, and pepper. Spread a thin layer of marinara sauce in the lasagna pan. -
3
Lay one sheet of dough over the sauce, then spread half the ricotta mixture evenly. Repeat with another layer of sauce, ricotta, and remaining dough. -
4
Pour half the heavy cream mixture over the lasagna, then sprinkle half the mozzarella and Parmesan on top. Cover with foil. -
5
Bake at 375°F for 25 minutes. Remove foil, bake 10 more minutes until bubbly and golden. Let rest 10 minutes before slicing.
🔧Equipment
- Mixing bowls
- Rolling pin
- Lasagna pan
- Whisk
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Ricotta Lasagna with Homemade Dough Works
❓ Frequently Asked Questions About Ricotta Lasagna with Dough
How do I store leftovers from this ricotta lasagna?
Store any unused lasagna in an airtight container in the fridge for up to three days. To reheat, transfer portions to a baking dish, cover loosely with foil, and warm at 350°F (175°C) for 20–25 minutes until bubbly and heated through.
Can I substitute the ricotta cheese for a different type?
Yes, you can use cottage cheese blended with a little cream cheese or mozzarella for a similar texture. For a richer flavor, swap half the ricotta for cream cheese or a mix of ricotta and feta. Ensure the total moisture content matches the original recipe.
What if my lasagna doesn’t brown on top?
If the top layer doesn’t brown, broil for 2–3 minutes after baking at 375°F (190°C) until golden. Alternatively, brush the surface with melted butter or olive oil before baking for extra crispiness.
How can I make this lasagna gluten-free?
Replace regular pasta with gluten-free lasagna noodles. Ensure all other ingredients, like the ricotta blend and marinara sauce, are certified gluten-free to avoid cross-contamination. Check labels carefully.
What’s the best way to serve this lasagna with sides?
Pair it with a simple green salad dressed with olive oil and lemon juice, or a side of garlic bread. For a heartier meal, add roasted seasonal vegetables like zucchini or bell peppers.
