Easy Lasagna Recipe with Ricotta That Wins Dinner, Impresses Guests, and Requires Zero Culinary Drama

This is the lasagna people swear you “must have ordered.” Nope. It’s the easiest, most reliable easy lasagna recipe with ricotta you’ll ever bake, engineered for big flavor with minimal stress. Imagine layers of saucy beef, creamy ricotta, and perfectly tender noodles that slice clean—no collapsing, no mess.

It’s weeknight-simple, date-night impressive, and kid-proof. Best part? It reheats like a dream, so tomorrow’s lunch is already handled.

What Makes This Special

This lasagna prioritizes flavor without culinary gymnastics.

We use a smart ricotta blend that bakes creamy, not grainy, and a sauce that tastes slow-simmered in under 20 minutes. Par-boiled or no-boil noodles—your choice—both deliver tender, neatly layered slices.

There’s a strategic rest period built in so your lasagna sets, meaning clean stacks instead of sloppy chaos. And the seasoning profile—garlic, oregano, basil, and a pinch of red pepper—hits the classic comfort notes without overpowering the cheese.

It’s balance, not bloat.

Also, we optimize for texture: a lush middle, stringy top, and edges with just enough crisp to make you fight over corners. That’s not an accident—it’s design.

Shopping List – Ingredients

Lasagna noodles: 12 sheets (no-boil or traditional)
Olive oil: 2 tablespoons
Yellow onion: 1 medium, finely diced
Garlic: 4 cloves, minced
Ground beef: 1 pound (85–90% lean)
Italian sausage (optional but recommended): 1/2 pound, casings removed
Tomato sauce: 24–28 ounces (jarred marinara or crushed tomatoes)
Tomato paste: 2 tablespoons
Water or low-sodium beef broth: 1/2 cup (adjust for thickness)
Granulated sugar: 1 teaspoon (balances acidity)
Dried oregano: 1 teaspoon
Dried basil: 1 teaspoon
Red pepper flakes: 1/4 teaspoon (optional)
Kosher salt and black pepper: to taste
Whole-milk ricotta cheese: 15–16 ounces
Egg: 1 large
Grated Parmesan or Pecorino Romano: 1/2 cup, divided
Shredded mozzarella: 3 cups (low-moisture, part-skim)
Fresh parsley: 2 tablespoons, chopped (plus more for garnish)
Fresh basil: 2 tablespoons, chopped (optional)

Let’s Get Cooking – Instructions

Preheat and prep. Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
If using traditional noodles, boil in salted water until very al dente, 1–2 minutes shy of package time. Drain and toss lightly with a bit of oil to prevent sticking.
Build the sauce base. Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until translucent.
Stir in garlic for 30 seconds until fragrant—don’t burn it unless you like bitter.
Brown the meat. Add ground beef and sausage. Season with salt and pepper. Cook, breaking up the meat, until no pink remains and the edges caramelize slightly, about 6–8 minutes.
Drain excess fat if needed.
Finish the sauce. Stir in tomato sauce, tomato paste, water/broth, sugar, oregano, basil, and red pepper flakes. Simmer 8–12 minutes until thick but spoonable. Taste and adjust salt and pepper.
You want a rich, slightly savory-sweet sauce.
Mix the ricotta layer. In a bowl, combine ricotta, egg, 1/4 cup Parmesan, chopped parsley, and a pinch of salt and pepper. Mix until smooth. If you like a lighter flavor, fold in the basil.
Layer like a pro. Spread 1/2 cup sauce thinly over the bottom of the dish (prevents sticking and dry corners).
Add a layer of noodles, slightly overlapping. Dollop and spread 1/3 of the ricotta mixture. Sprinkle 1/3 of the mozzarella.
Spoon 1 to 1 1/4 cups sauce over.
Repeat layers. Do this two more times: noodles, ricotta, mozzarella, sauce. You should end with sauce on top. Finish with remaining mozzarella and the rest of the Parmesan.
Cover and bake. Wrap the dish tightly with foil (tent slightly to avoid sticking).
Bake for 25 minutes covered.
Uncover and brown. Remove foil and bake another 15–20 minutes until bubbling and the top has golden spots. If you want extra browning, broil for 1–2 minutes—watch closely, hero.
Mandatory rest. Let the lasagna rest at least 15–20 minutes before slicing. This sets the layers and keeps it from sliding into a cheesy avalanche.
Garnish and serve. Sprinkle with fresh parsley (and basil if using).
Slice with a sharp knife, lift with a spatula, and accept compliments gracefully.

Storage Instructions

Fridge: Cool completely. Cover tightly or store in airtight containers for up to 4 days.
Freezer (whole or slices): Wrap tightly in plastic, then foil. Freeze up to 3 months.
Label like a pro—Future You will thank you.
Reheat: Oven at 350°F (175°C), covered, 20–30 minutes for a slice, 35–45 for larger portions. Add a splash of water under the foil if it seems dry. Microwave works in a pinch—cover and use medium power for even heating.

Benefits of This Recipe

Beginner-friendly: Straightforward steps and forgiving ingredients make it hard to mess up.
Meal-prep gold: Assembles ahead, bakes later.
Tastes even better the next day, IMO.
Balanced texture: Creamy ricotta meets stretchy mozzarella and a sturdy noodle bite.
Customizable: Beef, sausage, turkey, or veggie—your kitchen, your rules.
Crowd-pleasing: Serves 8 generously and scales easily for gatherings.

Don’t Make These Errors

Skipping the rest time: If you cut immediately, you’ll get lasagna soup. Delicious, but tragic.
Watery sauce: Thin sauce equals soggy layers. Simmer until it clings to the spoon.
Overcooking noodles: Especially with traditional noodles, go very al dente—they keep cooking in the oven.
Skimping on seasoning: Under-salted ricotta tastes flat.
Season the meat sauce and the cheese layer.
Letting foil touch cheese: It sticks and steals your top layer. Tent it slightly or spray the foil.

Alternatives

Lighter version: Swap beef/sausage for ground turkey and use part-skim ricotta and mozzarella. Add sautéed mushrooms for umami backup.
Vegetarian: Replace meat with a mix of diced mushrooms, zucchini, and spinach.
Sauté until most moisture evaporates to avoid sogginess.
Gluten-free: Use gluten-free lasagna noodles and confirm your sauce is GF. Par-boil carefully; GF noodles can be fragile.
White lasagna: Use a béchamel or Alfredo-style sauce with chicken and spinach; keep the ricotta blend as written.
No-boil hack: If using no-boil noodles, add 1/4 cup extra water to the sauce and ensure each noodle is well sauced so it hydrates properly.

FAQ

Do I have to use ricotta?

Ricotta is classic for creaminess and structure. If you’re not a fan, you can use cottage cheese blended smooth with an egg and Parmesan.

It’s slightly lighter and still bakes up rich.

Can I make this ahead?

Yes. Assemble up to 24 hours ahead, cover tightly, and refrigerate. Bake straight from the fridge, adding 10–15 minutes to the covered bake time.

For longer storage, freeze unbaked and add 20–25 minutes.

Why add an egg to the ricotta?

The egg helps bind the ricotta so it doesn’t ooze out when sliced. It turns a creamy layer into a cohesive one. Skippable, but you’ll get softer, less tidy layers.

Which cheese melts best on top?

Low-moisture mozzarella is the safest for good stretch without puddling.

A 75/25 mix of mozzarella and provolone or fontina adds flavor and browns beautifully.

How do I avoid greasy lasagna?

Use 85–90% lean beef, drain excess fat, and avoid overly oily sauces or sausage. Also, don’t overload with cheese; balance is key, FYI.

Can I cook it faster?

You can assemble in smaller pans (8×8) and bake in two batches, which reduces bake time slightly. Or make the sauce a day ahead so assembly is plug-and-play.

My Take

This easy lasagna recipe with ricotta punches way above its effort level.

The secret isn’t fancy gadgets; it’s strategic layering, a properly thickened sauce, and a mandatory rest. You get consistent slices, big flavors, and a dish that feels like a weekend project—even on a Tuesday.

Make it once as written. Next time, tweak the meat mix or toss in spinach for extra greens.

Either way, this becomes your reliable “drop-the-mic” dinner. And yes, there will be seconds. Plan accordingly.