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Easy Lasagna with Ricotta

A mouthwatering slice of easy lasagna with ricotta, featuring layers of pasta, meat sauce, and creamy ricotta cheese, topped with melted mozzarella and parsley.
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A classic lasagna recipe layered with a hearty meat sauce, creamy ricotta filling, and melted mozzarella cheese. Perfect for family dinners and gatherings.

Ingredients

Scale
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can 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
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef with the chopped onion and minced garlic. Drain off any excess fat.
  3. Stir in the crushed tomatoes, tomato paste, water, parsley, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally.
  4. While the sauce simmers, cook the lasagna noodles according to package directions. Drain and rinse with cold water.
  5. In a medium bowl, mix together the ricotta cheese, egg, and Parmesan cheese until well combined.
  6. Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
  7. Arrange three lasagna noodles over the sauce.
  8. Spread half of the ricotta cheese mixture evenly over the noodles.
  9. Sprinkle one-third of the mozzarella cheese over the ricotta mixture.
  10. Spoon about one-third of the remaining meat sauce over the mozzarella.
  11. Repeat the layers: noodles, remaining ricotta mixture, another third of the mozzarella, and another third of the meat sauce.
  12. Top with the final layer of noodles, the remaining meat sauce, and the remaining mozzarella cheese.
  13. Cover the baking dish with aluminum foil.
  14. Bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  15. Let the lasagna stand for 10 minutes before serving.

Notes

  • For a make-ahead option, assemble the lasagna completely, cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking directly from the refrigerator.
  • This lasagna freezes well. Once baked and cooled, cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until heated through.
  • You can substitute ground turkey or Italian sausage for the ground beef.
  • Add a pinch of red pepper flakes to the sauce for a little heat.

Nutrition

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