Ultimate Comfort Food Lasagna Ricotta (Print)

Classic layered lasagna featuring seasoned meat sauce, creamy ricotta, and gooey mozzarella cheese.

# Ingredients:

→ Meat Sauce

01 - 1 pound ground beef
02 - 0.5 pound Italian sausage, casings removed
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 can (28 ounces) crushed tomatoes
06 - 1 can (15 ounces) tomato sauce
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - 0.5 teaspoon salt
11 - 0.5 teaspoon black pepper
12 - 0.5 teaspoon sugar
13 - 0.25 teaspoon crushed red pepper flakes, optional

→ Cheese Mixture

14 - 2 cups ricotta cheese
15 - 1 large egg
16 - 0.5 cup grated Parmesan cheese
17 - 2 tablespoons chopped fresh parsley
18 - 0.25 teaspoon salt
19 - 0.25 teaspoon black pepper

→ Assembly

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

# Instructions:

01 - Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish with oil or cooking spray.
02 - Cook lasagna noodles according to package instructions if not using no-boil noodles. Drain thoroughly and set aside.
03 - Heat a drizzle of olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, approximately 3 minutes. Add minced garlic and cook for 1 additional minute.
04 - Add ground beef and Italian sausage to the skillet, breaking up with a spoon. Cook until browned and cooked through, approximately 5 to 7 minutes. Drain excess fat if necessary.
05 - Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, black 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 cheese, egg, Parmesan cheese, parsley, salt, and black pepper. Mix until smooth and well incorporated.
07 - Spread 1 cup of meat sauce on the bottom of the prepared baking dish. Layer 4 noodles over the sauce. Spread 1 third of the ricotta mixture over noodles, top with 1 cup meat sauce, then sprinkle 1 cup mozzarella cheese. Repeat this sequence two additional times, finishing with remaining sauce and mozzarella on top.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
09 - Remove foil and bake for an additional 20 minutes until cheese is bubbly and golden brown.
10 - Remove from oven and let lasagna rest for 15 minutes before slicing and serving. This allows the layers to set properly.

# Pro Tips:

01 -
  • Layers of flavor: Rich meat sauce, creamy ricotta, and gooey mozzarella create the ultimate comfort combination
  • Feeds a crowd: Perfect for family gatherings with 8 generous servings
  • Make-ahead friendly: Assemble in advance and bake when ready, or freeze for later
  • Even better as leftovers: The flavors meld overnight for an even more delicious next-day meal
  • Customizable: Easy to adapt for lighter or vegetarian versions
02 -
  • Make it ahead: Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate until ready to bake—add 10 extra minutes to the covered baking time if baking from cold
  • Freeze for later: Wrap unbaked lasagna tightly in plastic wrap and foil; freeze for up to 3 months. Bake from frozen at 375°F for 90 minutes covered, then 20 minutes uncovered
  • Prevent watery lasagna: If your sauce seems thin, simmer it longer to reduce excess liquid, or drain canned tomatoes before adding
  • Use no-boil noodles: They save time and absorb moisture from the sauce, but make sure your sauce is slightly looser than usual
  • Let it rest: The 15-minute resting period is crucial for clean slices and prevents the layers from sliding apart
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