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Classic Ricotta Lasagna Recipe

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4.2 from 7 reviews

This Classic Lasagna with Ricotta Cheese is a comforting Italian dish featuring layers of creamy ricotta cheese, mozzarella, Parmesan, marinara sauce, and tender no-boil lasagna noodles baked to golden perfection. Ideal for family dinners, it combines rich flavors and a satisfying texture in every bite.

Ingredients

Ricotta Mixture

  • 1 large egg
  • 2 cups whole milk ricotta cheese (20 ounces)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup chopped parsley

Other Ingredients

  • 2 cups marinara sauce (or your favorite prepared tomato pasta sauce)
  • 16 no-boil lasagna noodles (or 1 pound fresh lasagna noodles, cut into 8 sheets 12x7-inch each)
  • 1½ cups grated Parmesan cheese
  • 2½ cups shredded whole milk mozzarella cheese (12 ounces)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the lasagna.
  2. Prepare Ricotta Mixture: In a medium bowl, whisk the egg first, then add the ricotta cheese, salt, pepper, and chopped parsley. Whisk until the mixture is creamy and well blended.
  3. Assemble First Layer: Spread ½ cup of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange 4 no-boil lasagna noodles (or 2 fresh pasta sheets) over the sauce, slightly overlapping and pressing down gently. Spoon a generous cup of the ricotta mixture over the noodles and spread it evenly to the edges. Sprinkle 1 cup of shredded mozzarella cheese on top.
  4. Second Layer: Place another 4 noodles over the ricotta layer. Spread ½ cup marinara sauce over the noodles and evenly sprinkle 1 cup of grated Parmesan cheese on top.
  5. Third Layer: Arrange 4 more noodles over the Parmesan and sauce. Spread the remaining ricotta cheese mixture evenly over this layer and top with 1 cup mozzarella cheese.
  6. Top Layer: Layer the final 4 noodles on top. Pour the remaining 1 cup of marinara sauce over the noodles, spreading it to the edges. Sprinkle the top with the remaining ½ cup mozzarella and ½ cup Parmesan cheeses.
  7. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to meld flavors and cook through.
  8. Finish Baking: Remove the foil and reduce the oven temperature to 375°F (190°C). Continue baking uncovered for 15 minutes or until the cheese on top is lightly golden and the lasagna edges are crisp.
  9. Rest and Serve: Remove the lasagna from the oven and let it cool on a rack for 10-15 minutes to set. Cut into squares and serve warm.

Notes

  • Use no-boil noodles to skip the initial cooking step, or fresh pasta sheets cut to size for best texture.
  • Letting the lasagna rest after baking helps it set for cleaner slices.
  • You can substitute part of the mozzarella with provolone for a different flavor profile.
  • Fresh parsley adds a bright, fresh note, but can be omitted if unavailable.
  • Covering the lasagna during the first part of baking prevents the cheese from drying out.

Find it online: https://cozyplatter.com/classic-ricotta-lasagna-recipe/