Why Make This Recipe
Homemade lasagna with ricotta cheese is a comforting dish that brings family and friends together. It’s rich, cheesy, and full of flavor, making it a perfect meal for any occasion. Preparing lasagna from scratch allows you to control the ingredients, ensuring freshness and quality. This recipe is simple enough for anyone to follow, even if it’s your first time making lasagna.
How to Make Homemade Lasagna Recipe with Ricotta Cheese
Ingredients:
Prepare the Perfect Meat Sauce
- Heat a large skillet over medium-high heat and brown the ground beef and Italian sausage. Break the meat into small pieces with a wooden spoon. Once browned, add diced onions and cook until they are translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add crushed tomatoes, tomato paste, basil, and oregano to the skillet, mixing it all together. Reduce the heat and let it simmer gently for 20-30 minutes. Season with salt and pepper to taste, keeping in mind that the cheese will add saltiness to the final dish.
Cook the Lasagna Noodles to Perfection
- In a large pot, bring salted water to a boil and add the lasagna noodles. Cook according to package instructions until al dente, usually 8-10 minutes. Drain the noodles and lay them flat on a clean kitchen towel to avoid sticking.
Create the Creamy Ricotta Mixture
- In a mixing bowl, combine ricotta cheese, beaten eggs, Parmesan cheese, chopped parsley, garlic powder, and a pinch of nutmeg. Mix until smooth. This creamy mixture adds a rich layer to your lasagna. Taste and adjust seasoning with a pinch of salt if necessary.
Assemble Your Masterpiece
- Preheat your oven to 375°F and grease a 9×13-inch baking dish. Spread a thin layer of meat sauce on the bottom. Layer 4 noodles over the sauce, slightly overlapping them. Spread half of the ricotta mixture over the noodles, then add one-third of the meat sauce and one-third of the mozzarella cheese.
- Repeat the layers, finishing with the final layer of noodles, remaining meat sauce, and topped with the rest of the mozzarella and extra Parmesan cheese.
Bake to Golden Perfection
- Cover the lasagna tightly with aluminum foil and bake for 35 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese is melted and bubbly. The top should be golden brown and the edges slightly caramelized.
How to Serve Homemade Lasagna Recipe with Ricotta Cheese
Let the lasagna cool for a few minutes before serving. Cut into squares and serve with a simple green salad or garlic bread on the side. A sprinkle of fresh parsley on top adds a nice touch.
How to Store Homemade Lasagna Recipe with Ricotta Cheese
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. To freeze, wrap tightly in plastic wrap and then foil. It can be stored in the freezer for up to 3 months.
Tips to Make Homemade Lasagna Recipe with Ricotta Cheese
- Make the meat sauce the day before to deepen the flavors.
- Use fresh mozzarella cheese for the best texture and flavor.
- Let the baked lasagna sit for at least 10 minutes before cutting to help it hold its shape better.
Variation
You can easily make this lasagna vegetarian by replacing the meat sauce with a mix of sautéed vegetables like zucchini, mushrooms, and spinach. You can also use different types of cheese, like goat cheese or feta, to change the flavor profile.
FAQs
Q: Can I use no-boil lasagna noodles?
A: Yes, you can! Just layer them according to package instructions, as they don’t need boiling beforehand.
Q: Can I make this dish ahead of time?
A: Absolutely! Assemble the lasagna and refrigerate it for up to 24 hours before baking.
Q: Is it okay to substitute ricotta cheese?
A: Yes, if you prefer, you can use cottage cheese for a lighter option, but it will change the texture a bit.
Homemade Lasagna with Ricotta Cheese
Ingredients
Method
- Heat a large skillet over medium-high heat and brown the ground beef and Italian sausage, breaking the meat into small pieces.
- Once browned, add diced onions and cook until translucent (about 5 minutes).
- Stir in minced garlic and cook for another minute.
- Add crushed tomatoes, tomato paste, basil, and oregano, mixing everything together. Reduce heat and let it simmer gently for 20-30 minutes.
- Season with salt and pepper to taste.
- In a large pot, bring salted water to a boil and add the lasagna noodles.
- Cook according to package instructions until al dente (usually 8-10 minutes).
- Drain the noodles and lay them flat on a clean kitchen towel to avoid sticking.
- In a mixing bowl, combine ricotta cheese, beaten eggs, Parmesan cheese, chopped parsley, garlic powder, and nutmeg.
- Mix until smooth and adjust seasoning with a pinch of salt if necessary.
- Preheat your oven to 375°F and grease a 9x13-inch baking dish.
- Spread a thin layer of meat sauce on the bottom of the dish.
- Layer 4 noodles over the sauce, slightly overlapping them.
- Spread half of the ricotta mixture over the noodles, then add one-third of the meat sauce and one-third of the mozzarella cheese.
- Repeat the layers, finishing with the final layer of noodles, remaining meat sauce, and topped with the rest of the mozzarella and extra Parmesan cheese.
- Cover the lasagna tightly with aluminum foil and bake for 35 minutes.
- Remove the foil and continue baking for another 10-15 minutes until the cheese is melted and bubbly, with a golden brown top.
- Let the lasagna cool for a few minutes before serving.
- Cut into squares and serve with a salad or garlic bread. A sprinkle of fresh parsley on top adds a nice touch.