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The Best Homemade Lasagna with Ricotta Cheese

A generous, tall slice of homemade lasagna with rich meat sauce and melted, bubbly cheese topping.
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Make this classic, comforting lasagna featuring rich meat sauce, creamy ricotta filling, tender pasta layers, and a perfectly golden, cheesy top. This easy recipe is perfect for family dinners or gatherings.

Ingredients

Scale
  • 1 pound ground beef
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Prepare the meat sauce: In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
  3. Stir in the crushed tomatoes, tomato sauce, parsley, basil, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
  4. Prepare the cheese filling: In a medium bowl, mix together the ricotta cheese, egg, and Parmesan cheese until combined.
  5. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  6. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  7. Spread half of the ricotta cheese mixture evenly over the noodles.
  8. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  9. Spoon half of the remaining meat sauce over the mozzarella.
  10. Repeat the layers: Add four more noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  11. Top with the final four noodles and the remaining mozzarella cheese.
  12. Bake: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  13. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  14. Rest: Let the lasagna stand for 10 to 15 minutes before slicing and serving.

Notes

  • For cleaner slices, allow the lasagna to rest longer, up to 20 minutes, before cutting.
  • You can prepare this lasagna completely ahead of time, cover it, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.
  • Use no-boil lasagna noodles to save time, adjusting liquid in the sauce slightly if needed based on package directions.

Nutrition

Find it online: https://juliameal.com/best-homemade-lasagna-recipe-with-ricotta/