Lasagna with Ricotta and Meat Sauce Recipe

Few dishes evoke the warmth of home and the depth of flavor like a hearty Lasagna with Ricotta and Meat Sauce Recipe. Layers of tender pasta, creamy ricotta, and rich, slow-simmered meat sauce come together to create a symphony of textures and tastes that satisfy both family and friends alike. As a professional chef with years of creating crowd-pleasing recipes, I’m excited to share with you the secrets behind a showroom-worthy lasagna that’s surprisingly easy to prepare. Whether you’re hosting a Sunday dinner or simply craving ultimate comfort food, this recipe will guide you step by step toward lasagna perfection.

1. Why This Lasagna Stands Out

The hallmark of a standout Lasagna with Ricotta and Meat Sauce Recipe lies in its balance: robust meat sauce, silky ricotta blend, fresh pasta sheets, and a golden, bubbling cheese topping. Over the years, I’ve perfected this classic by focusing on:

• Depth of Flavor: Layering aromatics, herbs, and a hint of sweetness ensures each bite is complex and memorable.
• Creamy Contrasts: The ricotta mixture, enriched with egg and Parmesan, provides a velvety counterpoint to the hearty meat sauce.
• Structural Integrity: By pre-cooking noodles and carefully managing moisture, every slice holds together beautifully.

This isn’t just a throw-together casserole—it’s a meticulously crafted comfort dish that highlights quality ingredients and time-honored technique.

2. Ingredients Breakdown

Meat Sauce Components

• Olive oil: 2 tablespoons (extra-virgin for flavor)
• Ground meats: 1 pound (500g) lean ground beef or a blend of beef and Italian sausage for extra depth
• Onion: 1 medium, finely diced
• Garlic: 4 cloves, minced
• Tomato paste: 2 tablespoons (for concentrated tomato flavor)
• Crushed tomatoes: 28 ounces (800g) can, preferably San Marzano or high-quality brand
• Tomato sauce: 8 ounces (225g) can, optional for looser consistency
• Red wine: ½ cup (120ml), dry (Chianti or Cabernet Sauvignon)
• Broth: ½ cup (120ml) beef or chicken broth, if needed to adjust sauce thickness
• Herbs & spices:
  • Dried oregano, 1 teaspoon
  • Dried basil, 1 teaspoon
  • Crushed red pepper flakes, ¼ teaspoon (optional, for a hint of heat)
  • Salt and freshly ground black pepper, to taste
• Sugar: Pinch (balances acidity)

Ricotta Layer Components

• Whole-milk ricotta cheese: 15 ounces (425g)
• Egg: 1 large, lightly beaten (helps bind the cheese layer)
• Parmesan cheese: ½ cup (50g), freshly grated
• Fresh parsley: 2 tablespoons, finely chopped
• Nutmeg: A light pinch (enhances creaminess)
• Salt & pepper: To taste

Pasta and Cheese Components

• Lasagna noodles: 12–14 sheets (regular or no-boil varieties)
• Mozzarella cheese: 4 cups (400g), shredded (use part whole-milk, part low-moisture for best melt)
• Parmesan cheese: Additional ½ cup for topping

Pantry Staples & Optional Flavor Boosters

• Bay leaf: 1 (remove before assembling)
• Italian seasoning: 1 teaspoon (if you don’t have fresh herbs)
• Olive oil spray: For greasing the baking dish
• Fresh basil leaves: Handful, for garnish
• Red pepper flakes: Extra, at the table for those who crave spice

3. Equipment Checklist

• Large sauté pan or Dutch oven (for meat sauce)
• Medium mixing bowl (for ricotta mixture)
• 9×13-inch (23×33 cm) baking dish
• Large pot (for boiling noodles, if using regular)
• Colander (to drain noodles)
• Wooden spoon or sturdy spatula
• Aluminum foil
• Cheese grater (if grating your own cheese, strongly recommended)

4. Preparing the Meat Sauce

Browning the Meat

1. Heat oil over medium-high in your sauté pan until shimmering.
2. Add ground meat, breaking it into bite-sized pieces. Season lightly with salt and pepper.
3. Brown thoroughly, about 6–8 minutes—don’t rush. Browning develops flavor through the Maillard reaction.

Building Flavor with Aromatics

1. Drain excess fat if the meat is very lean; leave a tablespoon or two for richness.
2. Add diced onion, sauté 3–4 minutes until translucent.
3. Stir in garlic and cook 30 seconds—too long, and garlic will burn and turn bitter.
4. Incorporate tomato paste, stirring for 1–2 minutes until it darkens slightly—this caramelizes the paste for depth.

Deglazing & Simmering

1. Pour in red wine, scraping up any brown bits from the pan. Allow it to reduce by half (about 3 minutes).
2. Add crushed tomatoes, tomato sauce, bay leaf, and herbs. Stir to combine.
3. Bring to a gentle simmer, then lower heat to maintain a soft bubble.
4. Cook, uncovered, for 30–45 minutes, stirring occasionally. If the sauce becomes too thick, add up to ½ cup of broth. A slow simmer allows flavors to concentrate and meld.
5. Finish with sugar and adjust salt and pepper. Remove bay leaf before assembling.

Chef’s Tip: For an extra layer of flavor, add a strip of Parmesan rind while simmering and remove it before layering.

5. Crafting the Ricotta Mixture

In a medium bowl, combine:

• Ricotta cheese
• Beaten egg
• Grated Parmesan
• Chopped parsley
• Pinch of nutmeg
• Salt and pepper

Whisk gently until uniform. The egg ensures the ricotta layer holds its shape, while the nutmeg imparts a subtle warmth.

6. Assembling Your Lasagna

Layering Technique

1. Preheat oven to 375°F (190°C).
2. Grease baking dish with olive oil spray or a thin layer of sauce.
3. First layer: Spread a thin veil of meat sauce (about 1½ cups) on the bottom—this prevents sticking.
4. Second layer: Arrange 3–4 lasagna noodles, slightly overlapping.
5. Third layer: Dollop and gently spread one-third of the ricotta mixture over noodles.
6. Fourth layer: Spoon one-third of the meat sauce, followed by one-third of mozzarella.
7. Repeat: Noodles → ricotta → sauce → mozzarella, two more times.
8. Top layer: Finish with noodles covered in sauce, remaining mozzarella, and a generous sprinkle of Parmesan.

Tips for an Even Bake

• Don’t overfill: Keep sauce and cheese within the dish’s edges to avoid overflow.
• Use no-boil noodles with extra sauce if you prefer shortcuts—just ensure full coverage so they hydrate.
• Cover with foil (tent loosely) initially to lock in moisture and prevent the cheese from burning.

7. Baking and Resting

1. Cover the lasagna dish with foil.
2. Bake for 25 minutes.
3. Uncover and bake an additional 15–20 minutes until the cheese is golden and bubbly.
4. Optional broil: For extra browning, place under the broiler 1–2 minutes—but watch closely to avoid burning.
5. Rest: Let lasagna rest 15–20 minutes before slicing. This crucial step allows layers to set, ensuring clean, stable portions.

8. Expert Tips & Troubleshooting

Preventing Soggy Noodles

• Drain cooked noodles well and pat dry if necessary.
• Use no-boil noodles only when sauce is sufficiently loose to hydrate them.
• Allow resting time after baking—this absorbs excess moisture.

Achieving a Golden Cheese Crust

• Mix cheeses: A blend of whole-milk and low-moisture mozzarella provides both melt and browning.
• Broil briefly at the end if desired—but never more than 1–2 minutes.

Adjusting for Dietary Needs

• Vegetarian option: Replace meat with sautéed mushrooms, eggplant, and zucchini, or a plant-based “meat” crumble.
• Gluten-free: Use certified gluten-free lasagna sheets.
• Low-carb: Substitute thinly sliced zucchini or eggplant for noodles; increase ricotta and cheese layers.

9. Delicious Variations

• Four-Cheese Lasagna: Add fontina and provolone to the cheese layers for extra richness.
• White Lasagna: Swap meat sauce for a spinach–mushroom béchamel layer.
• Spicy Italian Lasagna: Incorporate hot Italian sausage and extra red pepper flakes.
• Seafood Twist: Use a white wine–butter sauce with shrimp, scallops, and crab, layered with ricotta and spinach.

10. Serving Suggestions & Presentation

• Accompaniments: A crisp Caesar salad or simple arugula with lemon vinaigrette cuts through the richness.
• Bread pairing: Warm garlic bread or focaccia.
• Wine pairing:
  • Red: Sangiovese, Chianti, or Barbera.
  • White: Oaked Chardonnay if you’re serving a white variation.
• Plating: Plate one lasagna square centered, garnish with fresh basil leaves, and drizzle with a bit of extra-virgin olive oil or aged balsamic.

11. Storage, Reheating & Freezing

Refrigeration

• Cover: Store in an airtight container.
• Refrigerate up to 4 days.

Reheating

• Individual portions: Microwave covered with a damp paper towel, 1–2 minutes.
• Whole dish: Reheat in the oven at 350°F (175°C) for 20–25 minutes, covered, then uncover for 5 minutes to crisp the cheese.

Freezing

• Unbaked: Assemble in a freezer-safe dish, cover with plastic wrap and foil. Freeze up to 3 months.
• Baked: Cool completely, then freeze slices individually wrapped in foil.

Chef’s Freezer Tip: Flash-freeze individual portions on a baking sheet before wrapping—it prevents pieces from sticking together.

12. Frequently Asked Questions (FAQs)

Q: Can I make this lasagna ahead of time?
A: Absolutely! Assemble the night before, cover, and refrigerate. Bake directly from chilled, adding 5–10 extra minutes to baking time.

Q: Do I have to boil noodles?
A: No-boil noodles save time, but require extra sauce. If you prefer boiled noodles, cook them until al dente to prevent over-softening.

Q: Can I substitute ricotta?
A: Cottage cheese (well-drained) or mascarpone can work, though the texture and flavor will differ slightly.

Q: How do I know when the lasagna is fully cooked?
A: Bubbles along the edges, cheese nicely browned on top, and an internal temperature of 165°F (74°C) ensure doneness.

13. Nutritional Insights (Approximate per serving)

• Calories: 450–550 kcal
• Protein: 28g
• Carbohydrates: 30g
• Fat: 28g
• Fiber: 3g
• Sodium: 650mg

Note: Nutrition varies based on ingredients and portion size. For precise tracking, use your favorite nutritional calculator with actual brands.

14. Conclusion & Final Thoughts

Mastering the Lasagna with Ricotta and Meat Sauce Recipe is like crafting a culinary heirloom—every layer tells a story of technique and taste. By investing time in a deeply flavorful meat sauce, a creamy, well-seasoned ricotta mixture, and careful assembly, you’ll achieve lasagna that’s as beautiful to present as it is delicious to eat. Remember to let it rest before serving, pair it with fresh greens and crusty bread, and don’t hesitate to experiment with herbs, cheeses, or proteins to make it uniquely yours.

Whether you’re cooking for a special occasion or simply craving a soul-satisfying meal, this lasagna will become a go-to recipe in your repertoire. Roll up your sleeves, gather your ingredients, and let the layers of flavor unfold. Enjoy every cheesy, meaty, comforting bite!

Lasagna with Ricotta and Meat Sauce Recipe

A classic Italian-inspired lasagna featuring layers of tender pasta, creamy ricotta, and a rich, slow‑simmered meat sauce—perfect for family dinners or make‑ahead meal prep.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Italian, Mediterranean

Servings 8

Calories 500 kcal

Ingredients

  

For the Meat Sauce:

• 2  tbsp extra‑virgin olive oil
• 1  lb 500 g ground beef or beef–Italian sausage blend
• 1  medium onion finely diced
• 4  cloves garlic minced
• 2  tbsp tomato paste
• 28  oz 800 g crushed tomatoes
• 8  oz 225 g tomato sauce (optional for looser consistency)
• ½  cup dry red wine Chianti or Cabernet Sauvignon
• ½  cup beef or chicken broth as needed
• 1  bay leaf
• 1  tsp dried oregano
• 1  tsp dried basil
• Pinch crushed red pepper flakes optional
• Pinch of sugar
• Salt & freshly ground black pepper to taste

For the Ricotta Layer:

• 15  oz 425 g whole‑milk ricotta cheese
• 1  large egg lightly beaten
• ½  cup 50 g freshly grated Parmesan cheese
• 2  tbsp finely chopped fresh parsley
• Pinch of ground nutmeg
• Salt & pepper to taste

For Assembly & Topping:

• 12 –14 lasagna noodles regular or no‑boil
• 4  cups 400 g shredded mozzarella cheese
• ½  cup additional grated Parmesan

Instructions

 

Make the Meat Sauce:

• Heat olive oil over medium‑high. Add ground meat, season with salt & pepper, and brown (6–8 min).
• Drain excess fat, then sauté onion until translucent (3–4 min). Add garlic, cook 30 sec.
• Stir in tomato paste; cook 1–2 min until slightly darkened.
• Pour in red wine, deglaze the pan, and reduce by half (≈3 min).
• Add crushed tomatoes, tomato sauce, broth (if using), bay leaf, oregano, basil, red pepper flakes, and sugar. Season to taste.
• Simmer, uncovered, 30–45 min, stirring occasionally; remove bay leaf.

Prepare the Ricotta Mixture:

• In a bowl, whisk together ricotta, beaten egg, Parmesan, parsley, nutmeg, salt, and pepper until smooth.

Preheat & Prep:

• Preheat oven to 375 °F (190 °C).
• Lightly grease a 9×13‑inch baking dish.

Assemble the Lasagna:

• Spread 1½ cups meat sauce on the bottom of the dish.
• Layer 3–4 noodles, then one‑third of the ricotta mixture, one‑third of the meat sauce, and one‑third of the mozzarella.
• Repeat noodles → ricotta → sauce → mozzarella twice more.
• Top with remaining noodles, sauce, mozzarella, and Parmesan.

Bake & Rest:

• Cover loosely with foil and bake 25 min.
• Remove foil; bake 15–20 min until cheese is bubbly and golden.
• Let rest 15–20 min before slicing to set.

Notes

• Make‑Ahead: Assemble up to 24 hrs ahead; refrigerate and bake directly, adding 5–10 min.
• Freezing: Assemble in a freezer‑safe dish, wrap well, and freeze up to 3 months. Bake from frozen, covered, at 375 °F (190 °C) for 50–60 min, then uncover to brown.
• Variations: Swap beef for sautéed mushrooms and zucchini for a vegetarian twist; use gluten‑free noodles for GF diet.
• Prevent Sogginess: Ensure no‑boil noodles are fully covered with sauce; let lasagna rest before cutting.