If you have ever dreamed of a hearty, soul-soothing comfort food that brings smiles around the dinner table, you’re going to adore this Traditional Italian Lasagna with Ricotta and Meat Sauce Recipe. Every bite offers layers of tender pasta, creamy ricotta, rich meat sauce, and melty mozzarella all perfectly baked together. It’s like a warm family hug in food form, combining simple ingredients with bold, authentic flavors that’ll have everyone asking for seconds and the secret behind this irresistibly satisfying dish.
Ingredients You’ll Need
What makes this Traditional Italian Lasagna with Ricotta and Meat Sauce Recipe truly shine is its simple yet essential ingredients. Each component plays an important role in delivering the perfect texture, flavor harmony, and vibrant color that is classic lasagna at its finest.
- Tomato sauce (3 quarts): The rich foundation that brings saucy depth and a tangy sweetness that balances the cheesy layers.
- Moist and shredded mozzarella (16 ounces): Melts beautifully to give that gooey, stringy cheese appeal everyone loves.
- Freshly grated Parmesan (8 ounces): Adds a salty, nutty kick that elevates every bite to a savory delight.
- Creamy ricotta cheese (16 ounces): Brings a smooth, luscious texture and mild tang to mellow out the meat sauce.
- Lasagna noodles (16 ounces): The sturdy canvas that holds all those wonderful layers together.
- Olive oil (4 tablespoons): Used both in the meat and cooking processes for that subtle fruity richness.
- Salt and pepper (1/8 teaspoon each): Essential seasonings to enhance the flavors without overpowering the dish.
- Grated Romano cheese (1/2 cup): Offers a sharper, saltier alternative to Parmesan for extra complexity.
- Lean ground beef (3/4 pound): The hearty protein that infuses the sauce with satisfying savory meatiness.
- Italian-seasoned bread crumbs (3/4 cup): Adds texture and binds the meat mixture perfectly.
- Eggs (2): Help hold the meat mixture together and add richness.
- Water (1/3 cup): Keeps the meat mixture moist and tender while cooking.
How to Make Traditional Italian Lasagna with Ricotta and Meat Sauce Recipe
Step 1: Prepare the Sauce and Cheeses
Start strong by simmering your tomato sauce—whether you choose a rich meat sauce or a classic marinara, it sets the entire tone for your lasagna. While the sauce slowly cooks to perfection, grate your Parmesan, Romano, and mozzarella cheeses to have them ready. Don’t forget to season the ricotta with salt and pepper, gently folding the flavors in for creamy deliciousness. Keep your cheeses chilled if the sauce takes a little longer—this keeps everything fresh and ready for assembly.
Step 2: Cook the Lasagna Noodles
Next, bring a large pot of salted water with olive oil to a rolling boil. Cooking the noodles just slightly under al dente, roughly 4 to 6 minutes depending on your pasta’s package directions, ensures they finish tender after baking without any mushiness. Stir them occasionally to prevent sticking, then carefully drain and hang over the pot edges or a colander to cool without clumping.
Step 3: Brown the Meat Mixture
In a bowl, combine ground beef with Italian-seasoned bread crumbs, eggs, water, and a bit of olive oil. Mix gently with your hands to evenly combine all those savory ingredients. Heat olive oil in a skillet, cook your meat mixture over medium-high heat, stirring frequently until fully browned and no pink remains. Drain excess fat to keep your filling delicious but not greasy.
Step 4: Assemble Your Lasagna Layers
Preheat the oven to 350 degrees F. In a 9×13 baking dish, start with a layer of sauce to prevent sticking, then lay lasagna noodles lengthwise—trim with kitchen scissors if needed to fill in the edges. Spread a thin layer of the seasoned ricotta on each noodle strip, then evenly scatter one-third of your cooked meat over the cheese. Shower one-third of the mozzarella and a generous sprinkle of Parmesan on top. Don’t worry about using all the Parmesan inside; save some for serving.
Step 5: Repeat Layers with a Twist
Add more sauce, then twist things around by placing noodles shortwise across the pan to build your second layer. Repeat the ricotta, meat, mozzarella, and Parmesan routine. For layer three, return to placing noodles lengthwise and continue layering just like before—this alternating pattern adds texture and ensures your lasagna holds up beautifully when sliced.
Step 6: Finish and Bake
Top your creation with one final noodle layer, Parmesan, and a good ladle of sauce. Cover the pan tightly with foil sprayed to prevent sticking. Bake for 1 hour and 10 minutes until bubbling and heated through. Let it rest for at least 10 minutes before slicing into savory perfection to allow the layers to set and flavors marry fully.
How to Serve Traditional Italian Lasagna with Ricotta and Meat Sauce Recipe
Garnishes
To dress your lasagna like a pro, a sprinkle of freshly chopped basil or parsley brightens the rich flavors beautifully, plus an extra handful of grated Parmesan on top adds a lovely classic touch. A drizzle of high-quality olive oil can also lend a glossy finish that looks restaurant-worthy.
Side Dishes
This Traditional Italian Lasagna with Ricotta and Meat Sauce Recipe pairs wonderfully with a crisp green salad tossed in lemon vinaigrette or a simple Caesar salad to cut through the richness. Garlic bread or warm focaccia serves as the perfect vehicle to scoop up any leftover sauce on the plate.
Creative Ways to Present
Want to impress your guests? Serve individual square portions nestled on colorful plates with fresh herb sprigs. For festive occasions, bake your lasagna in small, disposable pans and garnish each serving with a dollop of ricotta and a cherry tomato for a cute personal touch.
Make Ahead and Storage
Storing Leftovers
Leftover Traditional Italian Lasagna with Ricotta and Meat Sauce Recipe keeps beautifully in the refrigerator for up to four days, tightly covered to maintain moisture and freshness. It’s great for easy weeknight meals or next-day lunches.
Freezing
To freeze, wrap the lasagna securely with plastic wrap and foil to prevent freezer burn. It can be frozen for up to three months without losing its luscious texture or rich flavors, making it a fantastic meal prep choice for busy days.
Reheating
Reheat slices gently in the oven at 350 degrees F until warmed through to preserve the delicious textures. Cover with foil while reheating to prevent drying out, or microwave covered on medium power, stirring midway for even heat distribution.
FAQs
Can I use no-boil noodles for this recipe?
Absolutely! No-boil noodles are a handy shortcut and work perfectly in this Traditional Italian Lasagna with Ricotta and Meat Sauce Recipe. Just make sure to add a bit more sauce so the noodles soften well during baking.
Is it possible to substitute ground beef with another meat?
You can swap ground beef with ground pork, turkey, or even Italian sausage for a different flavor twist. Just keep the same quantity and adjust seasoning if needed to keep the dish balanced.
How long can I assemble the lasagna in advance?
You can assemble the entire lasagna a day ahead, cover tightly, and refrigerate. This actually gives the flavors time to develop even more. Just bake it fresh when ready, allowing extra baking time if it’s cold from the fridge.
What is the best way to prevent the noodles from sticking?
Cooking noodles in well-salted boiling water with olive oil and stirring occasionally helps prevent sticking. Cooling and hanging them over the pot or colander edges keeps them separated and perfect for layering.
Can I make this recipe vegetarian?
Yes! Simply swap out the meat sauce for a hearty vegetable marinara and add layers of sautéed mushrooms, zucchini, and spinach for a delicious vegetarian version of this Traditional Italian Lasagna with Ricotta and Meat Sauce Recipe.
Final Thoughts
There’s something truly magical about making and sharing this Traditional Italian Lasagna with Ricotta and Meat Sauce Recipe. Its layers of rich sauce, creamy cheese, and tender pasta combine to create a meal that feels like a celebration in every bite. Whether for a family dinner or special occasion, this recipe invites warmth and comfort to your table—trust me, once you try it, it’ll become one of your all-time favorites.
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Traditional Italian Lasagna with Ricotta and Meat Sauce Recipe
This Traditional Italian Lasagna with Ricotta is a hearty and classic layered pasta dish featuring rich tomato sauce, a blend of cheeses including ricotta, mozzarella, Parmesan, and Romano, and savory seasoned ground beef. Baked to perfection, it offers comforting flavors and a satisfying texture perfect for family dinners or special occasions.
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
Ingredients
Tomato Sauce
- 3 quarts tomato sauce (homemade marinara or meat sauce recommended)
Cheeses
- 16 ounces shredded or grated mozzarella
- 8 ounces fresh grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 16 ounces ricotta cheese
Meat Mixture
- 3/4 pound lean ground beef
- 3/4 cup Italian-seasoned bread crumbs without cheese (store-bought or homemade)
- 2 eggs
- 1/3 cup water
Pasta
- 16 ounces lasagna noodles
Other
- 4 tablespoons olive oil (divided use)
- 1/8 teaspoon salt (for seasoning ricotta)
- 1/8 teaspoon pepper (for seasoning ricotta)
Instructions
- Prepare the Tomato Sauce and Cheese: Start by cooking your tomato sauce on the stove. Meanwhile, grate the Parmesan, Romano, and mozzarella cheeses; a blender can speed up this process. Set bowls of each cheese aside. Season the ricotta with 1/8 teaspoon salt and 1/8 teaspoon pepper, then set aside. If the sauce needs long cooking, refrigerate the cheeses to keep them fresh.
- Cook the Lasagna Noodles: Fill a tall pot two-thirds full with salted water, add 3 tablespoons of olive oil, and bring it to a rolling boil over high heat. Add the lasagna noodles and cook them for just under half the package’s recommended time (about 4-6 minutes). Stir occasionally to prevent sticking.
- Dry the Noodles: Drain the noodles in a colander. Carefully hang them over the edges of the pasta pot or the colander to cool and dry, handling them gently as they will be hot.
- Make and Cook the Meat Mixture: In a medium bowl, combine ground beef, Italian-seasoned bread crumbs, eggs, and water. Mix gently by hand until combined. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, add the meat mixture, and brown completely while stirring frequently. Drain excess liquid through a fine-mesh strainer.
- Preheat the Oven and Assemble the Lasagna: Preheat the oven to 350°F (175°C). In a 9×13 baking pan, spread a couple ladles of tomato sauce on the bottom. Begin layering by placing lasagna noodles lengthwise, trimming as needed to fill gaps.
- Add First Layer Fillings: Spread a heaping tablespoon of seasoned ricotta thinly on each noodle strip. Sprinkle a third of the browned meat evenly over the ricotta, followed by a third of the mozzarella and a generous handful of Parmesan cheese.
- Second Layer: Add a couple more ladles of sauce, then arrange the noodles crosswise (short way), cutting in half as needed. Repeat spreading ricotta, meat, mozzarella, and Parmesan just as before.
- Third Layer: Add sauce, place noodles lengthwise again, and layer ricotta, meat, mozzarella, and Parmesan as prior layers.
- Top Layer: Place noodles shortwise, sprinkle Parmesan cheese, and ladle on tomato sauce. Cover the lasagna with foil greased with non-stick spray to prevent sticking.
- Bake the Lasagna: Bake the covered pan for 1 hour and 10 minutes. Check that it is thoroughly heated through.
- Rest and Serve: Let the lasagna rest for 10 minutes before cutting. Serve with extra sauce and Parmesan cheese on the side. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- Making your own marinara or meat sauce elevates the flavor and freshness.
- Italian-seasoned bread crumbs without cheese ensure better seasoning control.
- Partially cooking the noodles helps prevent overcooking during baking.
- Use kitchen scissors for easy trimming of lasagna noodles to fit the pan perfectly.
- Covering the lasagna with greased foil prevents cheese and sauce from sticking to the foil during baking.
- Resting time after baking helps the lasagna set for cleaner slices.
- Leftovers keep well refrigerated for up to four days or can be frozen for longer duration.
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
