There’s something truly magical about a perfectly crafted lasagna, and this recipe featuring creamy ricotta and melty mozzarella takes comfort food to the next level. I’ve spent years perfecting this recipe, and I’m excited to share a version that delivers consistent, restaurant-quality results right from your home kitchen. What makes this lasagna special is the perfect balance of rich meat sauce, creamy cheese layers, and tender pasta sheets that come together in every memorable bite.
Ingredients
- 1 pound lasagna noodles
- 2 pounds ground beef (80/20 lean-to-fat ratio)
- 32 oz ricotta cheese
- 16 oz mozzarella cheese, shredded
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 2 (28 oz) cans crushed tomatoes
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). While it’s heating up, bring a large pot of salted water to boil for the noodles.
- Heat olive oil in a large saucepan over medium heat. Add diced onions and cook until translucent (about 5 minutes). Add garlic and cook for another minute.
- Add ground beef to the pan, breaking it up with a wooden spoon. Cook until browned, then drain excess fat.
- Stir in crushed tomatoes, dried herbs, salt, and pepper. Simmer for 30 minutes, stirring occasionally.
- Meanwhile, cook lasagna noodles according to package directions, but reduce cooking time by 2 minutes. They’ll continue cooking in the oven.
- In a bowl, combine ricotta, eggs, half the Parmesan cheese, and season with salt and pepper.
- Begin assembly: Spread a thin layer of meat sauce in a 9×13 baking dish. Layer with noodles, ricotta mixture, meat sauce, and mozzarella. Repeat layers, ending with mozzarella and remaining Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 25 minutes until golden and bubbly.
- Let rest for 15 minutes before serving.
Cook Time and Serving Size
Prep Time: 45 minutes
Cook Time: 50 minutes
Rest Time: 15 minutes
Total Time: 1 hour 50 minutes
Servings: 8-10 portions
Recipe Notes
- Don’t skip the resting time – it’s crucial for achieving clean, picture-perfect slices.
- For best results, use whole milk ricotta and mozzarella. The extra fat content creates a creamier texture.
- If using no-boil noodles, add 1/4 cup water around the edges of the dish before baking.
- Make ahead tip: Assemble up to 24 hours in advance and refrigerate. Add 10-15 minutes to covered baking time.
- Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For extra flavor, add a layer of fresh spinach between the cheese layers.
Lasagna with Ricotta and Mozzarella
A perfectly crafted lasagna featuring creamy ricotta and melty mozzarella, delivering consistent, restaurant-quality results.
Ingredients
- 1 pound lasagna noodles
- 2 pounds ground beef 80/20 lean-to-fat ratio
- 32 oz ricotta cheese
- 16 oz mozzarella cheese shredded
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 2 28 oz cans crushed tomatoes
- 1 large onion finely diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Fresh basil for garnish optional
Instructions
- Preheat your oven to 375°F (190°C). While it's heating up, bring a large pot of salted water to boil for the noodles.
- Heat olive oil in a large saucepan over medium heat. Add diced onions and cook until translucent (about 5 minutes). Add garlic and cook for another minute.
- Add ground beef to the pan, breaking it up with a wooden spoon. Cook until browned, then drain excess fat.
- Stir in crushed tomatoes, dried herbs, salt, and pepper. Simmer for 30 minutes, stirring occasionally.
- Meanwhile, cook lasagna noodles according to package directions, but reduce cooking time by 2 minutes. They'll continue cooking in the oven.
- In a bowl, combine ricotta, eggs, half the Parmesan cheese, and season with salt and pepper.
- Begin assembly: Spread a thin layer of meat sauce in a 9x13 baking dish. Layer with noodles, ricotta mixture, meat sauce, and mozzarella. Repeat layers, ending with mozzarella and remaining Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 25 minutes until golden and bubbly.
- Let rest for 15 minutes before serving.
