Ricotta Lasagna Recipe

Make meatball mixture

In a large bowl combine ground beef, breadcrumbs, milk, egg, grated Parmesan, minced garlic, dried oregano, salt, and black pepper. Mix gently with your hands or a spoon until just combined; do not overwork.

Form and brown meatballs

Shape mixture into small meatballs about 1 inch (makes ~24). Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs (work in batches if needed) and cook, turning occasionally, until browned all over and cooked through, about 8–10 minutes. Remove to a plate.

Crumble meatballs

Using a fork or the back of a spoon, crumble the browned meatballs into bite-sized pieces in the skillet; leave any fond in the pan for flavor. Set aside.

Sauté aromatics

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté until translucent, about 5–6 minutes. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Build the sauce

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, dried oregano, sugar, salt, black pepper, and red pepper flakes if using. Bring to a gentle simmer.

Finish sauce with meat

Reduce heat to low and simmer, uncovered, for 15–20 minutes to thicken slightly, stirring occasionally. Stir in the crumbled meatball pieces and simmer 5 more minutes so flavors meld. Taste and adjust salt/pepper as needed. Keep warm.

Prepare ricotta filling

In a bowl combine ricotta, 1 egg, 1/2 cup grated Parmesan, chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until smooth and well combined.

Preheat oven and prepare dish

Preheat oven to 375°F (190°C). Lightly brush a 9x13-inch baking dish with 1 teaspoon olive oil to prevent sticking.

Layer the lasagna

Spread a thin layer (about 1 cup) of the red sauce on the bottom of the prepared baking dish. Arrange a single layer of lasagna sheets to cover the sauce (3–4 sheets depending on size). Spread one-third of the ricotta mixture evenly over the pasta. Sprinkle about 1 cup shredded mozzarella over the ricotta. Spoon about 1 1/2 cups red sauce with meat over the cheese. Repeat two more times (pasta, ricotta, mozzarella, sauce) for three total cheese layers. Top with a final layer of pasta, the remaining sauce, remaining mozzarella (reserve a small handful), and 1/4 cup extra grated Parmesan sprinkled evenly.

Top and cover

If using no-boil noodles, ensure sauce is spread evenly so noodles are hydrated. Cover the dish tightly with aluminum foil (tent slightly so cheese doesn't stick) or a lid.

Bake

Bake covered in the preheated oven for 25 minutes. Remove foil and sprinkle remaining handful of mozzarella on top. Continue to bake uncovered for an additional 15–20 minutes until cheese is bubbly and golden and internal temperature reaches 165°F (74°C).

Rest and serve

Let the lasagna rest 10–15 minutes out of the oven to set for easier slicing. Garnish with fresh basil leaves and an extra sprinkle of Parmesan if desired. Cut into 8 equal portions and serve.