Ultimate Comfort Food Lasagna Ricotta (Print Version)

A classic layered dish featuring rich meat sauce, creamy ricotta, and gooey mozzarella cheese.

# What You Need:

→ Meat Sauce

01 - 1 lb ground beef
02 - 1/2 lb Italian sausage, casings removed
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 28 oz crushed tomatoes
06 - 15 oz tomato sauce
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon sugar
13 - 1/4 teaspoon crushed red pepper flakes, optional

→ Cheese Mixture

14 - 2 cups ricotta cheese
15 - 1 large egg
16 - 1/2 cup grated Parmesan cheese
17 - 2 tablespoons chopped fresh parsley
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon black pepper

→ Assembly

20 - 12 lasagna noodles
21 - 3 cups shredded mozzarella cheese
22 - Olive oil for sautéing

# How To Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil.
02 - Cook lasagna noodles according to package instructions. Drain and set aside on a clean surface.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, approximately 3 minutes. Add minced garlic and cook for 1 minute more.
04 - Add ground beef and Italian sausage to the skillet, breaking up with a spoon. Cook until browned and cooked through. Drain excess fat if necessary.
05 - Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, sugar, and red pepper flakes. Bring to a simmer and cook uncovered for 15 to 20 minutes, stirring occasionally.
06 - In a medium bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Mix until smooth and well incorporated.
07 - Spread 1 cup meat sauce on the bottom of the baking dish. Layer 4 noodles over sauce. Spread 1/3 of ricotta mixture over noodles, top with 1 cup meat sauce, then sprinkle 1 cup mozzarella. Repeat twice more, finishing with remaining sauce and mozzarella.
08 - Cover tightly with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 20 minutes, until cheese is bubbly and golden brown.
10 - Let lasagna rest for 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • It tastes even better the next day, so you're basically getting two delicious dinners from one cooking session.
  • The ricotta and mozzarella layers stay creamy without becoming watery or separated, thanks to a simple technique most recipes skip.
  • You can prep it hours ahead, refrigerate, and bake when guests arrive—no last-minute stress.
02 -
  • Don't skip the resting period after baking—I learned this the hard way by cutting into a lasagna straight from the oven and ending up with a gorgeous but sliding puddle on the plate.
  • If your ricotta mixture seems too watery, it means your ricotta was very wet; press it through a fine mesh strainer for 10 minutes before mixing it with the egg to avoid a soggy middle layer.
03 -
  • Use a slotted spoon when draining the browned meat to avoid removing all the flavorful rendered fat—you want a little of it in the sauce.
  • If your mozzarella is shredding unevenly or seems too moist, toss it with a tiny pinch of cornstarch before adding it to the lasagna; it melts more smoothly and spreads more evenly.
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