Classic Ricotta Lasagna with Rich Marinara and Gooey Mozzarella
By Victor Lang
Prep
20 min
Cook
60 min
Total
80 min
Servings
4
Level
Easy
Choose ricotta cheese with a smooth, creamy consistency, since it creates the soft layers that balance this hearty beef lasagna. This classic baked pasta combines rich marinara, tender noodles, and gooey mozzarella under a golden cheese topping.
Ground beef forms the base of the sauce with olive oil, marinara, diced tomatoes, and Italian seasoning. Ricotta is mixed with egg and part of the Parmesan, which helps the cheese layer hold together when sliced. Shredded mozzarella supplies the stretchy top and middle layers, while the remaining Parmesan adds a savory finish.
The meat sauce should look thick enough to spread rather than loose and watery after its simmer. Cook the noodles according to their package directions, then drain them before layering so excess water does not soften the finished bake. Covering the dish first lets the layers heat through; the uncovered finish is when the cheese becomes bubbly and golden brown.
Serve slices with a crisp green salad, warm garlic bread, or roasted zucchini, bell peppers, or broccoli. Let the lasagna cool for 10 minutes before cutting so the layers settle. Leftovers can be refrigerated or frozen in individual portions, then warmed in the oven or microwave.
Why you'll love this recipe
- Creamy ricotta is paired with egg and Parmesan, giving the cheese layer enough structure to hold neat slices without losing its soft texture.
- A jar of marinara and canned diced tomatoes build a rich meat sauce from accessible pantry ingredients, so the beef and cheese layers stay prominent.
- Mozzarella appears throughout the layers and on top, providing the gooey, browned cheese finish that contrasts with the tender pasta and creamy ricotta.
- Italian seasoning adds herb flavor directly to the simmered sauce, allowing a short ingredient list to deliver a familiar Italian-style lasagna profile.
- Fresh basil or parsley is optional, so the finished pan can use a simple herb garnish when it is available without changing the core recipe.
- The recipe uses three cheeses with distinct jobs: ricotta for creaminess, mozzarella for melt, and Parmesan for a savory finishing layer.
Ingredients
- •12 lasagna noodles
- •1 lb ground beef
- •1 jar marinara sauce (24 oz)
- •1 can diced tomatoes (14.5 oz)
- •1 cup ricotta cheese
- •2 cups shredded mozzarella cheese
- •0.5 cup grated Parmesan cheese
- •1 egg
- •2 tsp Italian seasoning
- •1 tbsp olive oil
- •salt (to taste)
- •pepper (to taste)
- •fresh basil or parsley (optional, for garnish)
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
Add the lasagna noodles and cook according to the package directions.
- 3
Drain the noodles and set them aside.
- 4
Heat the olive oil in a large skillet over medium heat.
- 5
Add the ground beef, cook until browned, and break it into small pieces.
- 6
Drain the excess fat.
- 7
Stir in the marinara sauce, diced tomatoes, and Italian seasoning.
- 8
Simmer the sauce for 10 minutes, then season with salt and pepper to taste.
- 9
Combine the ricotta cheese, egg, and 1/4 cup of the Parmesan cheese in a medium bowl.
- 10
Mix until smooth and set aside.
- 11
Preheat the oven to 375°F (190°C).
- 12
Spread a thin layer of meat sauce in a 9×13-inch baking dish.
- 13
Add a layer of noodles, about 3 noodles, followed by half of the ricotta mixture, one-third of the mozzarella cheese, and another layer of meat sauce.
- 14
Repeat the layers of noodles, ricotta, mozzarella, and sauce.
- 15
Top the final layer with noodles, the remaining meat sauce, and the remaining mozzarella and Parmesan cheese.
- 16
Cover the lasagna with foil and bake for 25 minutes.
- 17
Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
- 18
Let the lasagna cool for 10 minutes before slicing.
- 19
Garnish with fresh basil or parsley if desired.
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