Classic, creamy, and always comforting lasagna with ricotta cheese is a timeless favorite for family dinners and special occasions.

If there’s one dish that screams cozy Italian comfort, it’s lasagna. And when ricotta cheese enters the picture, it becomes something even more special. Ricotta brings a creamy, almost cloud-like texture to the layers. No heavy béchamel needed!

Whether you’re making Sunday dinner, prepping for a holiday, or just craving some feel-good food, these ricotta cheese lasagna recipes have you covered. From the traditional beef version to veggie packed or even Alfredo based, there’s a variation here for everyone.

Lasagna Recipe With Ricotta Cheese

Ingredients for Classic Ricotta Lasagna

Here’s what you’ll need for the classic version:

9 lasagna noodles (regular or oven-ready)
1 lb ground beef (or Italian sausage)
2 cups marinara sauce (homemade or store-bought)
1 ½ cups whole milk ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
½ cup grated Parmesan
2 garlic cloves, minced
2 tbsp chopped fresh parsley
Salt & pepper to taste

Ingredients for ricotta lasagna including cheese and tomato sauce

How to Layer Lasagna with Ricotta Cheese

Making lasagna from scratch might seem like a labor of love and it is but it’s simpler than you think. Here’s how to do it:

1.Prepare the meat sauce: Brown the beef with garlic, then stir in your marinara sauce. Simmer for 10–15 minutes.

2.Mix ricotta filling: In a bowl, combine ricotta, egg, parsley, salt, pepper, and half the Parmesan.

3. Layer it up:

Spread a thin layer of sauce at the bottom of a baking dish
Add a layer of noodles
Spread ricotta mixture evenly
Sprinkle mozzarella
Add sauce and repeat for 3 layers

4. Top it off: Finish with mozzarella and remaining Parmesan.

5. Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake 15 more until bubbly.

3 Delicious Ricotta Cheese Lasagna Variations

1. Classic Beef & Ricotta Lasagna

A go-to version with hearty meat sauce and melty mozzarella.
Great for family gatherings or leftovers.

2.Vegetarian Spinach & Ricotta Lasagna

Sauté spinach and zucchini for a lighter twist
Add a pinch of nutmeg to the ricotta for extra flavor

3.White Ricotta Alfredo Lasagna

Use a creamy garlic Alfredo instead of red sauce
Add shredded chicken or mushrooms for richness

Vegetarian ricotta lasagna with spinach, zucchini, and herbs

Freezing & Reheating Tips

To freeze before baking: Assemble, cover tightly with foil, and freeze for up to 3 months
To freeze after baking: Let it cool, portion into containers, and freeze
Reheat: Bake from frozen at 375°F for 45–60 minutes or until fully heated through

Nutrition Facts (Per Serving)
Calories	480 kcal
Carbohydrates	36 g
Dietary Fiber	3 g
Sugars	8 g
Protein	32 g
Total Fat	24 g
Saturated Fat	12 g
Cholesterol	85 mg
Sodium	760 mg
Calcium	280 mg
Iron	3.2 mg

FAQ,s Ricotta Cheese Lasagna

Can I use part-skim ricotta instead of whole milk?

Yes, but whole milk ricotta gives a richer texture. Part skim will still work and reduce fat content slightly.

What kind of meat works best?

A beef and pork blend (50/50) makes extra flavorful meatballs, but ground beef alone is great too. Ground turkey or chicken also works with a little extra seasoning.

Do I need breadcrumbs?

Not always! Ricotta adds moisture and binding. Add breadcrumbs only if your mixture feels too loose to roll.

Can I simmer them raw in sauce?

Yes just gently drop raw meatballs into hot sauce and simmer covered for about 25–30 minutes until cooked through.