Classic Ricotta Meat Lasagna

Classic Ricotta Meat Lasagna is a comforting, hearty dish layered with tender pasta sheets, rich ricotta cheese, savory ground meat, and gooey melted mozzarella. It’s a family favorite that brings…

By Riley • December 9, 2025 • Reading time: 7 min

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Classic Ricotta Meat Lasagna is a comforting, hearty dish layered with tender pasta sheets, rich ricotta cheese, savory ground meat, and gooey melted mozzarella. It’s a family favorite that brings warmth and deliciousness to any dinner table.

I love making this lasagna when I want a filling meal that feels like a big, cozy hug. The ricotta adds a creamy softness that balances perfectly with the savory meat sauce. I always find myself sneaking little bites of the sauce as it simmers—it smells so good!

One of my favorite ways to serve this is with a simple green salad and some crusty bread to soak up any extra sauce. It’s the kind of meal that tastes even better the next day, so leftovers are a real win. Cooking and sharing this lasagna always makes me think of family dinners and happy gatherings.

Key Ingredients & Substitutions

Ground beef: I like a mix of beef and pork for extra flavor, but you can use only beef or try ground turkey for a lighter option. Just make sure it’s not too lean to keep the sauce rich.

Ricotta cheese: The creamy base that softens the layers. If you don’t have ricotta, cottage cheese is a decent swap—just blend it a bit for a smoother texture.

Lasagna noodles: I recommend boiling noodles until al dente to avoid mushiness. No-boil noodles work too, but remember to add a bit more sauce to keep the layers moist.

Cheese: Mozzarella melts beautifully and gives that perfect stretch. Parmesan adds a salty punch. Feel free to mix in provolone or fontina for a cheesy twist.

How Do You Get Perfect Layers Without Soggy or Dry Lasagna?

Balancing moisture is key to a lasagna that isn’t soggy or dry.

• Simmer the meat sauce long enough to thicken it. A runny sauce will soak the noodles too much.
• Cook or soak noodles properly—if boiled, drain and lay flat so they don’t stick and break.
• Spread ricotta mixed with egg to add creaminess and hold the layer together.
• Build even layers: sauce, noodles, ricotta, sauce, cheese—repeat for steady moisture and structure.
• Cover with foil while baking to trap steam and prevent drying, then uncover near the end for browned, bubbly cheese.
• Let it rest after baking to let the layers firm up, making it easier to cut and serve without falling apart.

Equipment You’ll Need

• Large skillet – perfect for cooking the meat sauce evenly without crowding.
• Large pot – to boil your lasagna noodles without sticking.
• 9×13 inch baking dish – just the right size for layering and baking the lasagna.
• Mixing bowl – great for combining ricotta with egg and Parmesan smoothly.
• Aluminum foil – helps keep the lasagna moist while baking by trapping steam.
• Wooden spoon or spatula – ideal for stirring your sauce and mixing ingredients gently.

Flavor Variations & Add-Ins

• Swap ground beef for Italian sausage to add a spicy, herby flavor that boosts richness.
• Add sautéed spinach or mushrooms into the ricotta mixture for more veggies and a subtle earthiness.
• Try a blend of mozzarella and provolone cheese for a different melt and flavor profile.
• Mix fresh basil or parsley into the meat sauce to brighten the taste and add a fresh note.

Classic Ricotta Meat Lasagna

Ingredients You’ll Need:

For the Sauce:

• 1 lb (450g) ground beef (or a mix of ground beef and pork)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil

For the Layers:

• 12 lasagna noodles
• 1 ½ cups ricotta cheese
• 1 egg
• 1 cup grated Parmesan cheese, divided
• 2 cups shredded mozzarella cheese, divided
• Fresh parsley, chopped (for garnish)

How Much Time Will You Need?

This lasagna takes about 20 minutes to prep, 30 minutes to simmer the sauce, plus 45 minutes to bake. Don’t forget to let it rest for 10-15 minutes before serving. So, around 1 hour and 45 minutes total from start to table.

Step-by-Step Instructions:

1. Prepare the Sauce:

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes until soft and translucent. Then add the minced garlic and sauté for 1 minute until you smell its fragrance. Add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink, about 6-8 minutes. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes if you want a little heat, and salt and pepper to taste. Reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally to thicken nicely.

2. Cook the Noodles:

While the sauce simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until they’re al dente (still a little firm). Drain the noodles and lay them flat on a clean kitchen towel so they don’t stick together.

3. Mix the Ricotta Layer:

In a medium bowl, combine the ricotta cheese, egg, half of the grated Parmesan cheese, and a pinch of salt and pepper. Stir everything together until smooth and creamy. This will add creaminess and help the layers hold together.

4. Assemble the Lasagna:

Preheat your oven to 375°F (190°C). Spread about 1 cup of the meat sauce on the bottom of a 9×13 inch baking dish. Place 3-4 lasagna noodles over the sauce in a single layer. Spread one-third of the ricotta mixture evenly over the noodles. Then, add one-third of the meat sauce on top of the ricotta. Sprinkle one-third of the mozzarella cheese over the sauce. Repeat this layering two more times, finishing with a layer of noodles topped with the remaining meat sauce and the rest of the mozzarella and Parmesan cheeses.

5. Bake the Lasagna:

Cover the baking dish with aluminum foil—try not to let the foil touch the cheese to prevent sticking. Bake for 25 minutes. Then, remove the foil and bake uncovered for another 20 minutes, or until the cheese is bubbly and golden brown on top. Once done, let the lasagna rest for 10-15 minutes; this helps it set and makes it easier to slice.

6. Serve and Enjoy:

Sprinkle the chopped fresh parsley on top for a fresh and colorful touch. Serve warm with a simple green salad and some crusty bread to absorb the delicious meat sauce. Enjoy your comforting classic ricotta meat lasagna!

Can I Use No-Boil Lasagna Noodles Instead of Boiling Them?

Yes, no-boil noodles work well and can save time! Just be sure to add a little extra sauce to keep the lasagna moist since the noodles absorb liquid as they cook in the oven.

How Can I Store Leftovers?

Store any leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in the oven at 350°F (175°C) until heated through to keep the texture nice and avoid sogginess.

Can I Prepare the Lasagna Ahead of Time?

Absolutely! Assemble the lasagna a day ahead, cover it tightly with foil, and refrigerate. When ready, bake it covered for about 35-40 minutes, then uncover and bake until bubbly and golden.

Is There a Substitute for Ricotta Cheese?

You can substitute cottage cheese if you don’t have ricotta. For a smoother texture, blend cottage cheese before mixing it with the egg and Parmesan. It will still give you creamy layers!