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.
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.