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Easy Lasagna with Ricotta

A delicious slice of easy lasagna with ricotta, showing a generous cheese pull and topped with fresh parsley.
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A classic lasagna recipe featuring layers of ricotta cheese mixture, hearty meat sauce, and melted mozzarella cheese. This dish is perfect for family dinners, holidays, and gatherings, and can be made ahead or frozen.

Ingredients

Scale
  • 1 pound lean ground beef
  • 1 pound Italian sausage
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a large skillet, cook the ground beef and Italian sausage over medium heat until browned. Drain off excess grease.
  3. Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened, about 5 minutes.
  4. Stir in the crushed tomatoes, tomato paste, water, 2 tablespoons parsley, 1 teaspoon basil, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally.
  5. While the sauce simmers, cook the lasagna noodles according to package directions. Drain and rinse with cold water.
  6. In a medium bowl, mix together the ricotta cheese, eggs, 1/4 cup parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  7. Spread about 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
  8. Arrange 3 lasagna noodles over the sauce.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle 1 cup of mozzarella cheese over the ricotta mixture.
  11. Spoon about 1.5 cups of meat sauce over the mozzarella.
  12. Repeat the layers: 3 noodles, the remaining ricotta mixture, 1 cup mozzarella, and 1.5 cups meat sauce.
  13. Top with the remaining 3 noodles, the rest of the meat sauce, and the remaining 1 cup mozzarella and Parmesan cheese.
  14. Cover the baking dish with aluminum foil.
  15. Bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
  16. Let the lasagna stand for 10 minutes before serving.

Notes

  • For a make-ahead option, assemble the lasagna as directed but do not bake. Cover tightly with plastic wrap and then foil, and refrigerate for up to 2 days. Bake as directed, adding an extra 10-15 minutes to the covered baking time.
  • To freeze, assemble the lasagna and cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
  • This recipe makes a large lasagna, perfect for feeding a crowd. You can also divide it into two 8×8 inch pans for smaller gatherings or to freeze separately.
  • Consider this a great alternative to meal planning services.

Nutrition

Find it online: https://mdlatdmm.com/easy-lasagna-with-ricotta/