Lasagna is one of the most iconic dishes of Italian cuisine, a rich and comforting baked pasta that has been gracing family tables for generations. Our Classic Lasagna with Ricotta is inspired by timeless Italian-American tradition, where layered sheets of pasta, a savory meat sauce, creamy ricotta, and melted mozzarella come together to create something greater than the sum of its parts. Rooted in a sense of heritage and home cooking, this version adds a luxurious and velvety ricotta layer that complements the robust flavors of the meat sauce, making every forkful both hearty and satisfying.
Lasagna origins can be traced back to ancient Rome, where similar layered noodle dishes were assembled using flat sheets of pasta known as “laganon.” However, its modern incarnation was perfected in Italy, particularly in the region of Emilia-Romagna, where traditional lasagna al forno is made with a rich ragù, béchamel sauce, and freshly made pasta sheets. When Italian immigrants brought their culinary traditions to America, they adapted recipes using local ingredients. The result was a hybrid of old-world techniques and new-world abundance—most notably, the introduction of ricotta cheese in place of béchamel, influenced by the availability and popularity of dairy products like ricotta in the U.S.
In this recipe, the heart of the lasagna lies in the slow-simmered meat sauce, which marries ground beef and Italian sausage for depth and flavor. Aromatics like onion, garlic, and oregano bring the sauce to life, while crushed San Marzano tomatoes provide a slightly sweet, bold tomato base. Simmering the sauce gently allows all the ingredients to meld into a flavorful, thick ragu that holds up beautifully between pasta layers.
The ricotta mixture, which includes a beaten egg, grated Parmesan, and a hint of freshly grated nutmeg, adds a creamy balance to the tanginess of the tomatoes and the savory meat. The nutmeg, albeit subtle, adds a touch of warmth and complexity—a nod to the author’s grandmother, whose Sunday dinners were never complete without her signature lasagna. It’s often the smallest details—like a pinch of spice or choice of cheese—that transform a meal into a legacy.
Mozzarella and Parmesan complete the trifecta of cheeses, lending a gooey richness and golden top crust that defines classic lasagna. The dish is assembled layer by layer in a 9×13-inch baking dish, ensuring there’s plenty to go around—a must for family dinners, potlucks, or festive holidays.
A final important step is allowing the lasagna to rest before slicing. As tempting as it is to dive right in, waiting ensures the layers hold their structure and the flavors further settle, making for a cleaner and more satisfying slice.
Classic Lasagna with Ricotta is more than just a recipe—it’s a celebration of tradition, of shared meals and favorite memories. Whether you’re making it for the first time or reviving a family favorite, the aromas wafting from your oven and the smiles around the table will confirm you’ve created something truly special.
Classic Lasagna with Ricotta
Equipment
- Large skillet
- Mixing bowls
- 9×13 inch baking dish
- Saucepan
- Foil
Ingredients
For the Meat Sauce:
- 2 tablespoons olive oil extra-virgin recommended
- 1 pound ground beef 85% lean
- 1 pound Italian sausage casings removed
- 1 cup yellow onion finely chopped
- 4 cloves garlic minced
- 1 can crushed tomatoes 28 ounces, San Marzano if available
- 1 can tomato paste 6 ounces
- 2 teaspoons dried oregano
- 1 teaspoon salt kosher
- 1 teaspoon freshly ground black pepper
For the Ricotta Layer:
- 15 ounces ricotta cheese whole milk preferred
- 1 large egg beaten
- ¼ cup grated Parmesan cheese freshly grated for best flavor
- ¼ teaspoon nutmeg freshly grated
For the Other Layers:
- 12 pieces lasagna noodles regular or oven-ready
- 3 cups shredded mozzarella cheese low-moisture, whole milk
- ½ cup Parmesan cheese additional for topping
- 2 tablespoons fresh basil chopped, for garnish (optional)
Instructions
- Prepare the Meat Sauce: In a large skillet over medium heat, warm the olive oil. Add chopped onions and sauté for 3–4 minutes until translucent. Add garlic and stir for 30 seconds, until fragrant. Stir in ground beef and sausage, cooking until browned (about 7–10 minutes), breaking it apart. Drain excess fat.Add crushed tomatoes and tomato paste to the pan, followed by oregano, salt, and pepper. Stir and simmer uncovered over low heat for 25–30 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust seasoning if needed.
- Mix the Ricotta Filling: In a medium bowl, combine ricotta cheese, beaten egg, 1/4 cup Parmesan, and nutmeg. Mix until smooth and creamy. Set aside.
- Prepare the Noodles: For traditional noodles, boil in salted water according to package directions (usually 8–10 minutes), then drain and lay flat on parchment paper. If using oven-ready noodles, no need to boil.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom. Layer 3–4 noodles to cover the base. Spread 1/3 of the ricotta mixture, top with 1/3 of the meat sauce, and sprinkle 1 cup of mozzarella. Repeat for 3 layers. Finish with noodles, remaining sauce, mozzarella, and Parmesan.
- Bake the Lasagna: Cover the dish tightly with foil and bake for 40 minutes. Remove foil and continue baking for 20 minutes, until the top is bubbly and golden brown. Let cool for at least 15 minutes before slicing for clean edges.
Notes
- Use fresh, whole milk ricotta for the creamiest texture.
- Let the lasagna rest before slicing—it helps the layers set beautifully.
- Substitute ground turkey for a lighter version without sacrificing flavor.
- Add a pinch of crushed red pepper for a little heat in the sauce.
