There’s something magical about pulling a bubbling, golden-brown lasagna from the oven—the kind of dish that makes the whole house smell like Sunday dinner at Grandma’s. This Italian-American ricotta lasagna is that dish. It’s a symphony of flavors and textures: rich meat sauce, velvety ricotta, and layers of pasta that melt in your mouth. Whether you’re feeding a crowd or just craving a taste of nostalgia, this recipe delivers every time.
Why This Lasagna Belongs in Your Recipe Rotation
- Layers of Love: Each bite is a perfect balance of savory meat sauce, creamy ricotta, and gooey melted cheese.
- Meal Prep MVP: Assemble it ahead of time and bake when you’re ready—no last-minute stress.
- Endlessly Adaptable: Swap in veggies, change up the meat, or go gluten-free without losing that classic lasagna soul.
- Feeds an Army: Leftovers? More like planned-overs. This lasagna tastes even better the next day.
- Freezer-Friendly: Make a double batch and stash one in the freezer for those “I don’t feel like cooking” nights.
A Little Backstory
This lasagna is a love letter to Italian-American kitchens. While traditional Italian lasagne al forno relies on béchamel, early 20th-century immigrants in the U.S. embraced ricotta—it was easier to find and just as delicious. The result? A hearty, crowd-pleasing dish that’s become a staple at family gatherings.
Essential Ingredients & Tools
Ingredients for the Meat Sauce
- 1 lb (450g) ground beef (80/20 blend for the best flavor, or ground turkey for a leaner option)
- 1 lb (450g) Italian sausage (remove the casings for easy crumbling)
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 28 oz (800g) crushed tomatoes (San Marzano preferred, but any brand works)
- 6 oz (170g) tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
Ingredients for the Ricotta Filling
- 15 oz (425g) whole-milk ricotta (drained—don’t skip this step!)
- 1 large egg
- ½ cup (50g) grated Parmesan
- ¼ cup (10g) fresh parsley, chopped
Other Layers
- 12 lasagna noodles (no-boil recommended, or regular noodles parboiled for 5 minutes)
- 4 cups (450g) shredded mozzarella
- ½ cup (50g) grated Parmesan
Tools
- 9×13-inch baking dish (or any deep casserole dish)
- Large skillet (or Dutch oven)
- Mixing bowls
- Wooden spoon (or silicone spatula)
- Cheese grater (or pre-shredded cheese in a pinch)
- Aluminum foil
Serves: 8–10 | Prep: 30 min | Cook: 50 min | Total: 80 min (plus 15 min resting—patience is key!)
Let’s Get Layering
- Make the Meat Sauce
Heat a large skillet over medium heat and add 1 lb (450g) ground beef and 1 lb (450g) Italian sausage. Break it up into small crumbles as it browns—this ensures every bite is packed with flavor. After 7–8 minutes, drain most of the fat (leave about a tablespoon for extra richness). Toss in 1 medium onion, finely diced and 3 garlic cloves, minced, sautéing until they’re soft and fragrant (3–4 minutes). Stir in 28 oz (800g) crushed tomatoes, 6 oz (170g) tomato paste, 1 tsp dried oregano, 1 tsp dried basil, salt, and black pepper to taste. Let it simmer uncovered for 15 minutes—this is where the magic happens, thickening the sauce and deepening the flavors. - Prep the Ricotta Filling
Place 15 oz (425g) whole-milk ricotta in a fine-mesh sieve or cheesecloth-lined colander for 10 minutes to drain. Nobody likes a watery lasagna. In a bowl, gently mix the drained ricotta with 1 large egg, ½ cup (50g) grated Parmesan, and ¼ cup (10g) fresh parsley, chopped. Keep it light and fluffy—no overmixing! - Build the Lasagna
Spread 1 cup of meat sauce on the bottom of your baking dish—this keeps the noodles from sticking and adds flavor from the get-go. Layer 4 no-boil noodles (slightly overlapping), followed by ⅓ of the ricotta mixture, spreading it gently. Top with 1 cup shredded mozzarella and 1 cup meat sauce. Repeat this twice, ending with a final layer of noodles, sauce, and a generous blanket of 4 cups (450g) shredded mozzarella and ½ cup (50g) grated Parmesan. - Bake to Golden Perfection
Cover with aluminum foil (tent it so the cheese doesn’t stick) and bake at 375°F (190°C) for 30 minutes. Uncover and bake for another 20 minutes until the top is bubbly and golden. Let it rest for 15 minutes before slicing—this is non-negotiable for clean, beautiful layers.
Pro Tips for Lasagna Perfection
Avoid the Soggy Lasagna Curse
Drain that ricotta like your lasagna depends on it (because it does). Use no-boil noodles—they absorb excess liquid while baking. And simmer your meat sauce until it leaves a trail when you drag a spoon through it.
Layering Like a Boss
Start with a thin layer of sauce to anchor the noodles. Alternate ricotta and meat layers evenly, pressing gently to eliminate air pockets. Finish with a double-cheese crown for that irresistible crispy top.
The Golden Rule: Let It Rest
Resist the urge to dive in right away. Letting the lasagna sit for 15 minutes allows the layers to set, ensuring you get those picture-perfect slices.
Chef’s Secrets
Flavor Boosters
Deglaze the meat skillet with ¼ cup red wine before adding tomatoes—it lifts all those caramelized bits for a deeper, richer sauce. For a bright twist, add ½ tsp lemon zest to the ricotta mixture.
Make-Ahead Magic
Assemble the lasagna up to 24 hours ahead and refrigerate unbaked. If baking from cold, add 10–15 minutes to the covered time. Freeze it unbaked—wrap it in two layers of foil to ward off freezer burn.
Storing and Reheating
Fridge Friendly
Cool leftovers completely, then cover tightly. They’ll keep for 3–4 days. Reheat individual portions at 350°F (175°C) for 15–20 minutes.
Freezer Hero
Unbaked lasagna freezes like a dream. Wrap it in plastic wrap followed by foil and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 60 minutes covered, then 20 minutes uncovered.
Safety First
Don’t leave lasagna at room temperature for more than 2 hours. When reheating, make sure the internal temp hits 165°F (74°C).
Nutrition at a Glance
| Nutrient | Amount per serving |
|---|---|
| Calories | 520 |
| Protein | 32g |
| Carbohydrates | 35g |
| Fat | 28g |
| Fiber | 3g |
Mix It Up
Vegetarian Version
Swap the meat for sautéed mushrooms and spinach (squeeze the spinach dry!). Roasted garlic in the ricotta adds a sweet, nutty depth.
Gluten-Free Goodness
Use gluten-free lasagna noodles and add an extra ½ cup sauce—they’re thirstier than regular noodles. A sprinkle of nutritional yeast in the cheese mix amps up the savory factor.
Spice It Up
Use hot Italian sausage or add 1 tsp red pepper flakes to the sauce. For an extra kick, layer sliced jalapeños under the cheese topping.
Béchamel Twist
Replace ricotta with 1½ cups béchamel sauce (classic Northern Italian style). A pinch of nutmeg in the béchamel adds warmth.
Lighter Option
Substitute beef with ground turkey and use part-skim ricotta. A drizzle of olive oil while browning the turkey keeps it juicy.
Perfect Pairings
Complementary Dishes
Garlic Bread: Crispy, buttery, and perfect for sopping up sauce. Rub toasted bread with a raw garlic clove for extra punch.
Caesar Salad: The tangy dressing cuts through the lasagna’s richness. Homemade croutons take it to the next level.
Drinks
Chianti: A medium-bodied red that balances the tomato sauce beautifully.
Sparkling Water with Lemon: A refreshing palate cleanser between bites.
Something Sweet
Tiramisu: Coffee, cream, and a light finish—perfect after a hearty meal.
Panna Cotta: Silky, vanilla-infused custard for a sweet ending.
FAQs
Can I use cottage cheese instead of ricotta?
Yes, but blend it first for a smoother texture. Ricotta is sweeter and creamier, though.
Why is my lasagna watery?
Likely undrained ricotta or too much sauce. Let it rest before slicing—it’ll firm up.
Can I make it ahead?
Absolutely! Assemble 1–2 days ahead or freeze unbaked. Future you will thank you.
Italian-American Ricotta Lasagna: The Ultimate Comfort Food Experience
Make the ultimate Italian-American Ricotta Lasagna with layers of meat sauce, creamy ricotta, and melted cheese. Perfect for family dinners—get the recipe now!
Ingredients
For the Meat Sauce
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1 lb ground beef (450g)
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1 lb Italian sausage (450g)
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1 medium onion (finely diced)
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3 cloves garlic (minced)
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28 oz crushed tomatoes (800g)
-
6 oz tomato paste (170g)
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1 tsp dried oregano
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1 tsp dried basil
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Salt and black pepper (to taste)
For the Ricotta Filling
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15 oz whole-milk ricotta (425g)
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1 large egg
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½ cup grated Parmesan (50g)
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¼ cup fresh parsley (10g, chopped)
Other Layers
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12 lasagna noodles
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4 cups shredded mozzarella (450g)
-
½ cup grated Parmesan (50g)
Instructions
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Brown 1 lb (450g) ground beef and 1 lb (450g) Italian sausage in a skillet over medium heat. Drain excess fat.01
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Add 1 medium onion, finely diced and 3 garlic cloves, minced; sauté until soft. Stir in 28 oz (800g) crushed tomatoes, 6 oz (170g) tomato paste, 1 tsp dried oregano, 1 tsp dried basil, salt, and black pepper to taste. Simmer 15 minutes.02
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Drain 15 oz (425g) whole-milk ricotta in a sieve for 10 minutes. Mix with 1 large egg, ½ cup (50g) grated Parmesan, and ¼ cup (10g) fresh parsley, chopped.03
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Spread 1 cup meat sauce in a 9x13-inch dish. Layer 4 noodles, ⅓ ricotta mixture, 1 cup shredded mozzarella, and 1 cup meat sauce. Repeat twice.04
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Cover with foil; bake at 375°F (190°C) for 30 minutes. Uncover; bake 20 minutes more. Rest 15 minutes before serving.05
