lasagna recipe with ricotta cheese
The Best lasagna recipe with ricotta cheese
What I love most about this lasagna is how balanced it is. The ricotta adds a light, protein-rich layer that keeps it from feeling too heavy, while the lean ground beef (or turkey, if I’m feeling extra health-conscious) gives it staying power. I always sneak in some spinach or finely chopped veggies into the ricotta mixture, which the kids don’t even notice but makes me feel better about serving it. Plus, it reheats beautifully, so leftovers are just as good the next day. If you’re looking for a lasagna that’s simple, satisfying, and actually good for you, this is the one to try.
Classic Lasagna with Ricotta Cheese
A comforting and hearty lasagna layered with rich ricotta cheese, savory meat sauce, and melted mozzarella. This classic Italian dish is perfect for family dinners and gatherings.
🥘Ingredients
- 1 lb ground beef (or Italian sausage)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
- 12 lasagna noodles (oven-ready or pre-cooked)
- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). -
2
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant. -
3
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary. -
4
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. -
5
In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, black pepper, and fresh parsley. Mix until smooth. -
6
Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles over the sauce, overlapping slightly if needed. -
7
Spread half of the ricotta mixture over the noodles, followed by 1 cup of mozzarella cheese and 1/3 of the remaining meat sauce. -
8
Repeat the layers: 4 noodles, the remaining ricotta mixture, 1 cup of mozzarella, and another 1/3 of the meat sauce. -
9
Top with the final 4 noodles, the remaining meat sauce, and the remaining 1 cup of mozzarella cheese. Sprinkle the top with grated Parmesan cheese. -
10
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden. -
11
Let the lasagna rest for 10 minutes before slicing and serving.
🔧Equipment
- Large skillet
- Mixing bowl
- 9×13-inch baking dish
- Aluminum foil
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Lasagna with Ricotta Cheese Works
❓ Frequently Asked Questions About Lasagna with Ricotta Cheese
1. Can I substitute cottage cheese for ricotta in lasagna?
Yes, you can substitute cottage cheese for ricotta in lasagna, but there are a few things to keep in mind. Cottage cheese has a slightly tangier taste and a chunkier texture compared to ricotta. To make it smoother and more similar to ricotta, blend the cottage cheese in a food processor until it reaches a creamy consistency. Additionally, you may want to add a bit of cream or an egg to help bind it better.
2. How do I prevent my lasagna from becoming watery?
To prevent your lasagna from becoming watery, follow these tips:
– Drain excess moisture: If using fresh vegetables like spinach or zucchini, sauté them first to remove excess water.
– Use less sauce: Be mindful of the amount of tomato sauce you use. Too much can make the lasagna soggy.
– Pre-cook noodles: If using no-boil noodles, ensure you add enough sauce to help them cook properly without making the dish watery.
– Let it rest: After baking, let the lasagna rest for about 10-15 minutes before serving. This allows the layers to set and makes it easier to cut and serve without excess liquid.
3. Can I make lasagna with ricotta ahead of time?
Absolutely! Making lasagna ahead of time is a great way to save effort on the day of serving. Assemble the lasagna as directed, cover it tightly with plastic wrap and aluminum foil, and refrigerate for up to 24 hours. When ready to bake, you may need to add an extra 10-15 minutes to the baking time since it will be starting from a colder temperature. Alternatively, you can freeze the assembled lasagna for up to 3 months. Thaw it in the refrigerator overnight before baking.
4. How do I know when my lasagna is done baking?
Your lasagna is done baking when:
– The top is golden brown and bubbly.
– The edges are slightly crispy.
– A knife inserted into the center comes out hot.
– The internal temperature reaches 165°F (74°C) when checked with a food thermometer.
Typically, lasagna takes about 45-55 minutes to bake at 375°F (190°C). If the top starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.
5. Can I use low-fat ricotta cheese in lasagna?
Yes, you can use low-fat ricotta cheese in lasagna, but it may affect the texture and flavor. Low-fat ricotta tends to be drier and less creamy than full-fat ricotta. To compensate, you can mix in a bit of cream, an extra egg, or some grated Parmesan cheese to add moisture and richness. Keep in mind that the lasagna might not be as indulgent, but it will still be delicious.
