lasagna recipe simple ricotta
The Best lasagna recipe simple ricotta
What I love most about this lasagna is how easy it is to customize. You can swap in whatever veggies you have on hand—spinach, mushrooms, or even zucchini—without ruining the dish. It’s also a great way to use up leftovers, whether that’s extra marinara or fresh basil from the garden. And because it’s built on layers of protein and fiber, it’s satisfying enough to hold you over for hours without feeling like a heavy meal. Plus, it’s perfect for special occasions—birthdays, family gatherings, or just a quiet night in with a good movie. No one has to feel like they’re eating “dinner,” because it’s just good, warm food that feels like love.
Simple Ricotta Lasagna
A comforting, no-fuss lasagna with a creamy ricotta filling and classic tomato sauce, perfect for weeknight dinners. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups ricotta cheese
- 1 cup shredded mozzarella
- 1 large egg
- 1/2 cup grated Parmesan
- 1/4 cup fresh basil, chopped
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 cup cold water
- 2 cups marinara sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- 1 tsp dried oregano
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
👨🍳Directions
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1
Preheat oven to 375°F. Mix ricotta, egg, Parmesan, and basil in a bowl until smooth. -
2
In a separate bowl, combine flour, salt, and baking powder. Gradually add cold water to form a soft dough. Roll out to 1/2-inch thickness. -
3
In a saucepan, heat marinara sauce with heavy cream and oregano until simmering. Stir in Parmesan until melted. -
4
Spread a thin layer of sauce in the lasagna pan. Layer half the ricotta mixture, followed by half the rolled-out dough. Repeat with sauce, remaining ricotta, and dough. -
5
Top with shredded mozzarella and Parmesan. Cover with foil and bake for 30 minutes. Remove foil and bake 15 more minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- Lasagna pan
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Ricotta Lasagna Works
❓ Frequently Asked Questions About Ricotta Lasagna
How do I ensure the lasagna layers stay moist without making the ricotta too runny?
Yes, a few simple tricks work. First, use a mix of ricotta and a small amount of heavy cream or half-and-half to thicken it slightly. Stir in a bit of grated Parmesan and a pinch of salt to help bind it. For the sauce, simmer it until it’s slightly thicker than a tomato soup—it’ll absorb well without becoming watery. Finally, place a small baking dish in the oven with about ½ inch of boiling water in the bottom to create steam while baking.
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Can I substitute the ricotta for cottage cheese or another cheese?
Yes, cottage cheese works fine, but adjust the texture slightly. Drain it well and blend it with a little cream cheese or a splash of milk to mimic ricotta’s smoothness. For extra richness, mix in a bit of cream cheese or mascarpone. Avoid ricotta substitutes that are too dry or crumbly, as they won’t layer as smoothly.
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How long should I bake the lasagna, and what temperature?
For a classic baked lasagna, aim for 375°F (190°C) in a preheated oven. Bake uncovered for about 30–35 minutes, or until the top is golden and the center is bubbling slightly. If the edges brown too quickly, tent with foil. Overbaking can dry out the layers, so check at the halfway point.
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What if I don’t have fresh basil for the sauce?
You can skip the basil entirely or use dried basil, but adjust the flavor slightly. If using dried, reduce the amount by half (about 1 teaspoon per cup of sauce) and add it toward the end of simmering. For a deeper taste, a pinch of red pepper flakes or a splash of balsamic vinegar can add complexity without basil’s freshness.
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Why does my lasagna taste bland, even after adding Parmesan?
Blandness often comes from under-seasoning or using too much water in the sauce. Double-check your salt and pepper levels—start with 1½ teaspoons of salt per 4 cups of sauce and adjust to taste. If the sauce is too thin, simmer it longer to reduce it slightly. Also, sprinkle Parmesan generously over the top before baking, as it melts into the layers.
