Print

The World’s Best Homemade Lasagna with Ricotta Cheese

A thick, hearty slice of homemade lasagna showing layers of pasta, rich meat sauce, and melted cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Achieve the ultimate comfort food with this classic, layered beef lasagna recipe featuring a rich meat sauce, creamy ricotta filling, and plenty of melted mozzarella. This is the best homemade lasagna you will ever make.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain them and lay them flat on parchment paper to prevent sticking.
  2. While the pasta cooks, prepare the meat sauce. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add ground beef to the pot. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
  5. Prepare the ricotta filling. In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, and parsley. Mix well until fully combined.
  6. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Begin layering the lasagna. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: noodles, the remaining ricotta mixture, another third of the mozzarella, and the remaining meat sauce.
  13. Top with the final layer of noodles, the remaining mozzarella cheese, and a sprinkle of extra Parmesan cheese.
  14. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Let the lasagna rest for 10 to 15 minutes before slicing and serving. This resting time helps the layers set for cleaner cuts.

Notes

  • For cleaner layers, make sure your noodles are not overcooked and allow the finished lasagna to rest before slicing.
  • You can prepare the entire lasagna assembly one day ahead, cover it, and refrigerate. Add about 15 minutes to the covered baking time if baking straight from the refrigerator.
  • Use whole milk ricotta cheese for the creamiest texture in your cheese filling.

Nutrition

Find it online: https://hearthbite.com/best-homemade-lasagna-recipe/