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The Ultimate Comfort Food Lasagna with Ricotta

A thick, delicious slice of lasagna showing layers of meat sauce and creamy ricotta cheese.
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This recipe provides reliable steps for making a classic, deeply comforting layered pasta bake featuring a rich meat sauce and a creamy ricotta cheese filling. It is designed for the home cook seeking a family favorite.

Ingredients

Scale
  • 1 pound lasagna noodles (traditional or no-boil)
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 pound Italian sausage, casing removed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 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
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon ground nutmeg
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add ground beef and sausage. Cook until browned, breaking up the meat. Drain excess fat.
  2. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. This creates the rich meat sauce for lasagna.
  4. Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, parsley, and nutmeg. Mix well until fully combined. This is the best ricotta cheese filling for lasagna.
  5. Prepare noodles: If using traditional noodles, cook according to package directions until al dente. Drain well. If using no-boil noodles, proceed to layering.
  6. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared dish.
  8. Arrange a layer of noodles over the sauce.
  9. Spread half of the ricotta mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta.
  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 and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese.
  14. Bake: Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned. The internal temperature should reach 165 degrees Fahrenheit.
  16. Rest: Let the lasagna rest for 15 minutes before slicing and serving. This prevents a watery lasagna.

Notes

  • For the creamiest texture, use whole milk ricotta cheese.
  • If you prefer a less watery result, allow the ricotta mixture to sit for 10 minutes before layering.
  • This family favorite baked pasta dish freezes well before baking. Cover tightly and freeze up to three months. Thaw overnight in the refrigerator before baking.

Nutrition

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