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piece of layered meat lasagna with ricotta on a white plate in front of a white dish.

Classic Italian Lasagna Recipe with Ricotta Cheese

Amanda
This classic Italian lasagna with ricotta cheese is layered with oven-ready noodles, a hearty meat sauce, and two different kinds of cheese. A tasty comfort food recipe, this is the best lasagna recipe for a cold winter night or Sunday dinner with the family.
4.95 from 79 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Italian
Servings 12 servings
Calories 530 kcal

Ingredients
  

Meat Sauce

  • 1 Tablespoon olive oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 5 cups Italian gravy or store-bought marinara

Ricotta Cheese Filling

  • 1 Tablespoon olive oil
  • ½ medium white onion diced
  • 1 Tablespoon minced garlic
  • 2 Tablespoons Italian seasoning
  • 32 ounces whole milk ricotta cheese
  • ¾ cup shredded parmesan cheese
  • 2 large eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Lasagna Layers

  • 3 cups shredded mozzarella cheese
  • ¾ cup shredded parmesan cheese
  • 9 oven ready lasagna noodles or homemade pasta sheets

Instructions
 

Meat Sauce

  • Preheat the oven to 375˚ and heat a large skillet or pot over medium heat. 
  • Add olive oil, ground beef, ground pork, salt, and pepper. Cook the meat, stirring occasionally until browned and cook through. 
  • Add in the Italian gravy and stir to combine. Reduce the heat to low and simmer for 10 minutes while the ricotta cheese filling is made.

Ricotta Cheese Filling

  • Heat a medium skillet or pan over medium heat on the stovetop. Add the oil and diced onions and cook while stirring occasionally for 3 minutes until softened.
  • Add the garlic and Italian seasoning and continue to cook, while stirring for an additional minute. 
  • Remove the pan off of the heat and place into a mixing bowl. Add the ricotta cheese, parmesan cheese, eggs, salt, and pepper. Stir together the ingredients thoroughly until they are well combined. 

Lasagna Layering

  • In a small bowl, mix together the parmesan and mozzarella cheese. 
  • In a 9x13 deep-sided baking pan, spread approximately 1 cup of the meat sauce over the entire bottom of the pan. 
  • Place three of the lasagna noodles over the sauce and top with one third of the ricotta mixture. Spread the mixture around to cover most of the noodles. Top the ricotta mixture with one third of the shredded cheese mixture and then top that with half of the remaining meat sauce.
  • Repeat the process for the next layer with 3 more noodles, the second third of the ricotta mixture, the second third of the shredded cheese, and the remaining meat sauce.
  • To complete the third layer, add the last three noodles, the final third of the ricotta mixture, and the final third of the shredded cheese. 
  • Cover the pan tightly with foil and place in the oven on the middle rack to bake for 1 hour. Remove the foil for the last 10 minutes of cooking time to allow the cheese to brown. The broiler can be turned on for a few minutes to brown the cheese further.
  • Remove lasagna from the oven and let rest for 10-15 minutes before slicing and serving. 

Notes

  • Baking - Place a sheet pan on the rack below the lasagna to catch any drips.
  • Cheese - Add provolone or romano cheese to the mix.
  • Veggies - Saute fresh baby spinach or kale with the onions and garlic.
  • Spicy - Use spicy Italian sausage in place of the ground pork.
  • Gluten-Free - Use gluten-free lasagna noodles.
  • Vegetarian - Omit the meat from the sauce.
  • Make Ahead (Fridge) - Wrap the pan in plastic wrap and store it unbaked in the refrigerator for up to 2 days. Take lasagna out of the fridge 30-60 minutes before cooking time. Bake as directed.
  • Make Ahead (Freezer) - Wrap the pan in plastic wrap and foil and store it unbaked in the freezer for up to 2 months. Defrost completely in the fridge then bring to room temperature before cooking. Bake as directed.
  • Leftovers - Keep in an airtight container for 3-5 days in the refrigerator. Reheat in the microwave or oven until heated through.

Nutrition

Serving: 1squareCalories: 530kcalCarbohydrates: 11gProtein: 35gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 157mgSodium: 1508mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 1138IUVitamin C: 8mgCalcium: 483mgIron: 3mg
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