Lasagna Recipe with Ricotta Cheese and Meat

This Italian-American-style lasagna layers a savory beef-and-sausage tomato sauce with creamy ricotta, mozzarella, Parmesan, and tender noodles. It bakes into a hearty, sliceable casserole, and a short rest after baking helps the layers hold together when served. Lasagna has many regional and family versions; this one uses ricotta for a straightforward, familiar filling.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 pound (454 g) lean ground beef
8 ounces (227 g) mild or hot Italian pork sausage, casings removed
1 teaspoon (5 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 can crushed tomatoes, 28 ounces (794 g)
1 jar marinara sauce, 24 ounces (680 g)
1 teaspoon (1 g) dried oregano
½ teaspoon (0.5 g) dried basil, or 1 tablespoon (3 g) chopped fresh basil
15 ounces (425 g) whole-milk ricotta cheese
1 large egg
½ cup (15 g) chopped fresh parsley, divided
1 cup (100 g) finely grated Parmesan cheese, divided
12 oven-ready lasagna noodles, about 300 g
3 cups (340 g) shredded low-moisture mozzarella cheese
½ cup (120 ml) water, for loosening the sauce if needed

Instructions

Prepare the ingredients. Heat the oven to 375°F (190°C). Dice the onion, mince the garlic, and chop the parsley. In a medium bowl, stir together the ricotta, egg, half the parsley, and ½ cup (50 g) of the Parmesan until evenly mixed. Set the bowl aside while you make the sauce.
Brown the meat. Warm the olive oil in a large, heavy saucepan or Dutch oven over medium heat. Add the onion and cook for about 4 minutes, stirring, until softened. Stir in the garlic for 30 seconds, then add the ground beef and sausage. Break the meat into small pieces and cook for 8–10 minutes, stirring often, until browned and no pink remains. Check the thickest pieces with a food thermometer: ground beef and ground pork should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). Drain excess fat if there is more than a thin layer in the pan.
Simmer the tomato sauce. Stir the crushed tomatoes, marinara, oregano, basil, salt, and pepper into the browned meat. Bring the sauce to a gentle bubble, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally. It should be thick enough to coat a spoon but still moist; stir in up to ½ cup (120 ml) water if it looks too dense for the oven-ready noodles. Taste and adjust the salt.
Layer the lasagna. Spread about 1 cup (240 ml) of meat sauce over the bottom of a 9-by-13-inch (23-by-33-cm) baking dish. Arrange four oven-ready noodles in a single layer, overlapping slightly if needed. Spread on one-third of the ricotta mixture, about one-quarter of the remaining meat sauce, and 1 cup (about 113 g) of mozzarella. Repeat the noodle, ricotta, sauce, and mozzarella layers twice more. Finish with the remaining sauce and mozzarella, then scatter the remaining ½ cup (50 g) Parmesan and parsley over the top. Cover the dish tightly with foil; tent the foil slightly so it does not touch the cheese.
Bake until tender. Set the covered dish on a rimmed baking sheet to catch any bubbling sauce. Bake for 40 minutes. Remove the foil and bake for another 15 minutes, until the cheese is browned in spots and the sauce bubbles around the edges. Check the center with a food thermometer; because the ricotta filling contains egg, the center should reach the USDA FSIS safe minimum temperature of 160°F (71°C). If the top browns too quickly before the center is hot, loosely replace the foil and continue baking until it reaches temperature.
Rest before cutting. Set the lasagna on a heat-safe surface and let it stand for 20 minutes. This resting time allows the sauce and cheese to settle, making portions easier to lift out. Cut into eight servings with a sharp knife and use a wide spatula to transfer each piece.

Tips

Keep the layers moist. Oven-ready noodles need moisture to soften, so cover the dish tightly for the first part of baking and make sure sauce reaches the edges. If the sauce is very thick, add the listed water before assembling rather than pouring extra water over the finished layers.
Choose your sausage. Mild Italian sausage keeps the flavor balanced, while hot sausage adds a noticeable kick. If you do not eat pork, replace it with an equal amount of ground beef or ground turkey; cook ground turkey to 165°F (74°C), and expect the sauce to taste a little leaner.
Use regular noodles if that is what you have. Boil 12 lasagna noodles in salted water until just shy of al dente, according to the package directions, then drain and lay them flat. They will finish cooking in the oven. Regular noodles may make the layers slightly softer than oven-ready ones.
Let it rest, but do not leave it out. The 20-minute rest is for easier serving, not room-temperature storage. Refrigerate leftovers within 2 hours of baking, and refrigerate ricotta and meat ingredients promptly while preparing the dish.

Serving Suggestions

Serve each slice with a crisp green salad dressed with a simple vinaigrette to balance the rich cheese and meat sauce. A side of roasted broccoli, green beans, or sautéed spinach also works well, especially if you want vegetables without adding another heavy dish. Warm garlic bread or a plain crusty loaf is useful for catching the tomato sauce left on the plate.

For a relaxed dinner, cut the lasagna into eight generous portions and put the sides on the table family-style. If you are serving several courses, make smaller squares and offer salad first. The dish is filling, so a light fruit dessert or espresso makes a comfortable finish without competing with the savory layers.

Variations

Make it all beef. Replace the sausage with another 8 ounces (227 g) of ground beef. Add a pinch of fennel seed or extra oregano if you want some of the herbal flavor associated with Italian sausage, but keep the seasoning modest so it does not overwhelm the sauce.

Add vegetables. Finely chopped mushrooms, diced zucchini, or grated carrot can be cooked with the onion. Use about 1 cup (100–150 g) of vegetables and cook until their released moisture has mostly evaporated before adding the meat. Too much watery vegetable filling can leave the finished lasagna loose.

Use cottage cheese instead of ricotta. Substitute 15 ounces (425 g) of small-curd cottage cheese for the ricotta. For a smoother filling, pulse it briefly in a food processor or mash it with a fork. Cottage cheese is generally looser and a little tangier, so drain excess liquid first if it looks very wet.

Try a different regional-style filling. In some Italian versions, béchamel replaces ricotta, while other recipes use different cheeses, sauces, or pasta shapes. For this dish, you can replace the ricotta mixture with about 2 cups (480 ml) thick, cooled béchamel, but the result will be creamier and less tangy. Keep the amount of sauce moderate so the slices remain structured.

Storage and Reheating

Refrigerate leftover lasagna within 2 hours of baking, either in a covered baking dish or in airtight containers. It keeps for 3–4 days in the refrigerator. For easier reheating, store individual portions separately; a whole chilled casserole can also be cut after it has firmed up.

To freeze, wrap fully cooled individual portions or the whole casserole tightly, then place them in a freezer-safe container or bag. For best quality, use within 2–3 months. Thaw frozen lasagna in the refrigerator overnight when possible. Reheat a portion covered in a 350°F (175°C) oven until hot throughout, or microwave it in short intervals, turning or repositioning as needed. Reheated leftovers should reach 165°F (74°C) in the center; check with a food thermometer. If reheating a large amount, cover it to reduce drying and remove the cover near the end if you want to refresh the top.

Frequently Asked Questions

Can I assemble this lasagna ahead of time?
Yes. Assemble it, cover tightly, and refrigerate for up to 24 hours before baking. Since the dish will be cold, allow extra oven time and check the center with a thermometer; it needs to reach 160°F (71°C). If your baking dish is glass or ceramic, avoid moving it directly from the refrigerator into a hot oven because a sudden temperature change can cause it to crack.

Do I need to cook oven-ready lasagna noodles first?
No. Oven-ready noodles are designed to soften in the sauce as the lasagna bakes. Use enough sauce to moisten them and keep the dish covered for the first 40 minutes. If the package gives different instructions, follow its guidance for that specific noodle.

Why did my lasagna turn out watery?
Common causes include a thin sauce, vegetables that released water, or cutting the dish before it rested. Simmer the sauce until it coats a spoon, cook watery vegetables until their liquid evaporates, and let the baked lasagna rest for the full 20 minutes. Also check that the ricotta is not unusually wet; drain it briefly in a fine-mesh sieve if needed.

Can I make it without the egg?
Yes. Leave the egg out of the ricotta mixture and combine the ricotta with the parsley and Parmesan as directed. The filling may be slightly softer, but the finished lasagna will still set as it cools. Continue baking until the center is hot and the cheese is bubbling; the egg-specific temperature check is not needed when the recipe contains no egg, though the ground meat must still be cooked safely.

Can I use a different baking dish?
A similar-capacity dish can work, but a smaller or deeper pan may need extra baking time, while a larger, shallower pan may cook faster and produce thinner layers. Leave room for the sauce to bubble without overflowing, set the dish on a rimmed baking sheet, and confirm the center temperature rather than relying only on the clock.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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