Easy Lasagna Recipe with Ricotta That Wins Dinner in 1 Pan (No Chef Hat Required)

If your weeknight meals feel like a to-do list you don’t want to do, this lasagna is your cheat code. It’s the kind of dish that gets applause from the table and quiets the room in exactly three bites. No sous-chef, no fancy gadgets—just a pan, some ricotta, and a game plan.

And yes, it reheats like a dream, because leftovers are a love language. Let’s build a lasagna that’s rich, ridiculously easy, and shockingly reliable.

The Secret Behind This Recipe

The magic is in how the ricotta plays with the sauce. Ricotta gives you a creamy, mellow base that balances acidity from tomatoes and salt from the cheese.

Layering it with a simple, simmered meat sauce turns your lasagna into a comfort bomb without feeling heavy. The other key? Smart moisture control.

We thicken the sauce just enough and don’t drown the noodles. That keeps your layers neat, your texture tender, and your slice standing tall like it owns the plate.

Ingredients Breakdown

• Lasagna noodles: 12–15 sheets; regular or no-boil both work (see notes below).
• Olive oil: 2 tablespoons for sautéing.
• Ground beef or Italian sausage: 1 to 1.25 pounds (or a 50/50 mix for extra flavor).
• Yellow onion: 1 medium, finely chopped.
• Garlic: 4 cloves, minced.
• Crushed tomatoes: 1 large can (28 ounces).
• Tomato paste: 2 tablespoons for body and sweetness.
• Water or low-sodium broth: 1/2 cup, as needed to loosen the sauce.
• Italian seasoning: 2 teaspoons (or 1 tsp dried basil + 1 tsp oregano).
• Red pepper flakes: 1/4 teaspoon (optional, for mild heat).
• Sugar: 1 teaspoon (balances acidity; optional but clutch).
• Salt and black pepper: To taste.
• Ricotta cheese: 15–16 ounces (whole milk for best texture).
• Egg: 1 large (binds the ricotta layer).
• Fresh parsley: 2 tablespoons, chopped (or 1 tbsp dried).
• Mozzarella cheese: 3 cups, shredded.
• Parmesan cheese: 3/4 cup, finely grated.
• Fresh basil: A handful, chopped (optional, for finishing).

Cooking Instructions

1. Boil (if using regular noodles): Salt a big pot of water, boil noodles to just under al dente, then drain and lay on oiled parchment. If using no-boil noodles, skip this step and add a splash more sauce during assembly.
2. Brown the meat: Heat olive oil in a large skillet over medium-high.Add beef/sausage, breaking it up, and cook until browned. Drain excess fat if needed.
3. Sauté aromatics: Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant (aka the kitchen smells incredible).
4. Build the sauce: Stir in crushed tomatoes, tomato paste, 1/2 cup water/broth, Italian seasoning, red pepper flakes, sugar, and a big pinch of salt and pepper.Simmer 12–15 minutes, stirring occasionally, until thick but still spoonable.
5. Mix the ricotta layer: In a bowl, combine ricotta, egg, parsley, 1/2 cup mozzarella, and 1/4 cup Parmesan. Season with a pinch of salt and pepper. The mixture should be creamy and spreadable.
6. Preheat and prep: Heat oven to 375°F (190°C).Lightly oil a 9×13-inch baking dish.
7. Layer like a pro: Spread 1 cup sauce on the bottom. Add a layer of noodles. Dollop and gently spread 1/3 of the ricotta mix.Sprinkle 3/4 cup mozzarella and a dusting of Parmesan. Repeat layers (noodles, ricotta, sauce, cheeses) two more times.
8. Top it off: Finish with noodles, a generous layer of sauce, and the remaining mozzarella and Parmesan. Edges should be saucy so noodles don’t dry out.
9. Bake covered: Tent with foil (not touching cheese) and bake 25 minutes.
10. Uncover and finish: Remove foil and bake 15–20 minutes until bubbly with golden spots. If you like it extra toasty, broil 1–2 minutes—watch it like a hawk.
11. Rest before slicing: Let it sit 10–15 minutes. Non-negotiable. This sets the layers so your slice stands tall.
12. Finish and serve: Scatter chopped basil, slice, and serve.High-fives optional, seconds inevitable.

Keeping It Fresh

Leftovers store beautifully, and honestly, might taste better tomorrow. Cool completely, then cover and refrigerate up to 4 days. For freezing, wrap tightly in layers (plastic + foil) for up to 3 months.

Reheating tips:

• Oven: 350°F, covered, 20–25 minutes (add a spoon of water around the edges if dry).
• Microwave: 60–90 seconds per slice, covered; finish with 2 minutes at low power so the center warms evenly.
• From frozen: Thaw overnight or bake covered at 325°F until hot, about 45–60 minutes.

Why This is Good for You

This dish brings balanced macros in a comfort-food package. Protein from beef and ricotta keeps you full and supports muscle recovery. Calcium from ricotta, mozzarella, and Parmesan helps bone health—because carrying groceries counts as weightlifting, right? Tomatoes add lycopene, an antioxidant linked to heart health. And if you swap in part-skim ricotta, lean beef, or even turkey, you can keep the flavor while trimming calories.

IMO, it’s a win-win: soul food with a sensible backbone.

Pitfalls to Watch Out For

• Watery lasagna: Sauce too thin or ricotta too wet. Simmer sauce until thick and don’t skip the egg in ricotta.
• Dry edges: Not enough sauce at the perimeter. Make sure the top layer reaches the corners.
• Slippery stack: Cutting too soon.Rest 10–15 minutes so layers set.
• Rubbery noodles: Overcooking before baking. Keep them just under al dente or use no-boil.
• Flat flavor: Under-salted sauce. Taste and adjust before layering; cheese alone won’t save it.

Mix It Up

Want to riff on it?

Here are easy twists that still deliver.

• Spinach ricotta: Fold in 1 cup thawed, squeezed-dry spinach to the ricotta. Veggie points unlocked.
• Mushroom boost: Sauté 8 ounces sliced creminis with the onions for umami on a budget.
• Turkey light: Use ground turkey and part-skim ricotta; add a splash of Worcestershire or soy for depth.
• Herb bomb: Add lemon zest and extra basil to the ricotta for brightness.
• White lasagna: Swap tomato sauce for a light béchamel and add shredded rotisserie chicken.
• Gluten-free: Use GF lasagna sheets; keep sauce slightly looser since some GF noodles absorb more.

FAQ

Can I make this ahead?

Yes. Assemble completely, cover, and refrigerate up to 24 hours.

Add 10 minutes to the covered bake time since it starts cold.

Do I have to use egg in the ricotta?

It’s highly recommended. The egg binds the ricotta so it doesn’t ooze. If you’re egg-free, mix in 2 tablespoons finely grated Parmesan and 1 tablespoon cornstarch; it’s not identical but works.

What’s the best cheese blend?

Mozzarella for melt, Parmesan for salty-savory kick.

A little provolone or fontina (up to 1 cup) adds extra pull. Avoid pre-shredded if possible; fresh-shredded melts better.

Can I skip the meat?

Absolutely. Double the onion and add 2 cups mixed veg (mushrooms, zucchini, spinach).

Sauté until most moisture cooks off, then proceed.

Regular noodles vs. no-boil—what’s better?

Both work. No-boil saves time, but you need slightly looser sauce and generous coverage. Regular noodles give a classic bite.

Choose your adventure.

How do I keep the top from burning?

Cover with foil for the first phase and don’t skimp on sauce under the cheese. If it browns too fast, re-cover loosely. Simple.

The Bottom Line

This Easy Lasagna recipe with Ricotta is the reliable heavyweight champ of home cooking: minimal fuss, maximum payoff, leftovers that slap.

With a sturdy sauce, creamy ricotta, and smart layering, you get a slice that stands up and shows off. Keep it classic or tweak it to your vibe—either way, it’s weeknight-friendly and dinner-party-ready. And once you nail it, congrats: you just found your new signature dish.