Lasagna Recipe With Ricotta Easy Creamy Family Favorite

Have you ever pulled a beautiful lasagna from the oven, only to slice into it and watch a watery, sloppy mess slide across the plate? It’s a classic kitchen heartbreak. That perfect picture of distinct, creamy layers and savory meat sauce crumbles into a soupy puddle, leaving you wondering where you went wrong. You followed the steps, but the result was a culinary letdown instead of the comforting, show-stopping casserole you dreamed of.

The problem often lies in two key areas: a meat sauce that’s too thin or a ricotta filling that hasn’t been properly prepared to hold its shape. Without the right consistency and a key binding ingredient, the cheese layer simply melts and weeps, creating that dreaded watery base and causing the entire structure to collapse. This can turn a beloved family favorite into a frustrating experience.

Our easy lasagna recipe with ricotta delivers a rich, creamy, and flavorful casserole that won’t fall apart. By combining whole milk ricotta with an egg and Parmesan, the cheese layer binds perfectly between a thick, savory meat sauce and tender pasta, guaranteeing a perfect slice every single time. This is the foolproof method you’ve been searching for to create a truly memorable meal.

Tired of Runny Lasagna? Discover the Secret to a Perfectly Creamy Slice

A truly great lasagna is the pinnacle of comfort food. It’s that one dish that brings the whole family to the table, fills the house with an incredible aroma, and leaves everyone feeling satisfied. But the fear of a runny result holds many home cooks back. We’ve all been there. That’s why we’ve poured years of experience into perfecting this classic lasagna recipe. It’s our family’s go-to, the one we make for special occasions and cozy weeknight dinners alike. This step-by-step guide is designed to be foolproof, eliminating the guesswork and guaranteeing a creamy, delicious lasagna that holds its shape beautifully. Say goodbye to watery lasagna forever.

Why This Lasagna Recipe is the Only One You’ll Ever Need

The best lasagna is achieved through three key elements: a thick, savory meat sauce; a creamy ricotta filling bound with egg and Parmesan; and a strategic layering process that ensures every slice is stable and delicious. This recipe masterfully combines all three for a result that is both authentic and reliable. It stands out because it focuses on the techniques that matter most.

• The No-Fail Creamy Ricotta Filling: We use whole milk ricotta for its superior richness and creamy texture. The real secret, however, is adding a single egg. The egg acts as a binder, cooking alongside the cheese to create a stable, custardy layer that won’t ooze or turn watery.
• A Rich, Simmered Meat Sauce: Watery sauce is a primary culprit for runny lasagna. Our recipe calls for simmering the sauce to allow it to thicken naturally while the flavors deepen into a rich, savory base. This ensures every layer is packed with flavor, not excess liquid.
• The Perfect Layering Technique: The order and method of layering are crucial for structure. We’ll show you the exact sequence—from the initial sauce layer that prevents sticking to the final cheesy topping—that builds a flawless, sliceable casserole.

Our Classic & Creamy Lasagna Recipe with Ricotta (Updated for 2025)

Get ready to create the most delicious, comforting, and structurally sound lasagna of your life. This recipe breaks down the process into simple, manageable phases: crafting the rich sauce, whipping up the creamy filling, assembling the layers with precision, and baking it all to golden, bubbly perfection. Follow these steps, and you’ll have a restaurant-quality meal that is destined to become a family favorite.

1. Gather Your Ingredients

To make this classic lasagna, you will need a combination of savory meats, rich cheeses, and flavorful sauce components. Using high-quality ingredients like whole milk ricotta and low-moisture mozzarella is key to achieving the perfect creamy texture and cheesy pull.

• 1 lb ground beef
• 1 lb mild Italian sausage
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 1/2 cup red wine or beef broth
• 2 tsp Italian seasoning
• Salt and black pepper to taste
• 1 (16 ounce) container whole milk ricotta cheese
• 1 large egg, lightly beaten
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/4 cup fresh parsley, chopped
• 1 (16 ounce) package no-boil lasagna noodles
• 4 cups (16 ounces) shredded low-moisture, whole milk mozzarella cheese

Pin this ingredient list for your next grocery run!

2. How to Make the Rich Meat Sauce

Making a rich meat sauce for lasagna involves browning the meats, sautéing aromatics, and simmering everything with tomatoes and seasonings to develop deep flavor and the perfect thick consistency.

1. In a large Dutch oven or pot, cook the ground beef and Italian sausage over medium-high heat until browned. Drain off excess grease.
2. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the tomato paste, crushed tomatoes, red wine (or broth), and Italian seasoning. Season with salt and pepper.
4. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes (or up to 2 hours) to allow the flavors to meld. The sauce should be thick.

Pro-Tip: Letting the sauce simmer for a longer period is key to developing a deep, rich flavor and ensuring it’s thick enough to prevent a watery lasagna.

What’s your secret ingredient for a great meat sauce? Let us know in the comments!

3. Prepare the Creamy Ricotta Filling

To prepare the perfect creamy ricotta filling, you simply combine whole milk ricotta with a beaten egg, Parmesan cheese, fresh parsley, and seasoning.

1. In a medium bowl, combine the whole milk ricotta cheese, the beaten egg, 1/2 cup of grated Parmesan cheese, and the chopped fresh parsley.
2. Season with a pinch of salt and pepper.
3. Stir everything together until it is well combined and creamy. Set aside.

Lesson Learned: Don’t skip the egg! It acts as a crucial binder, preventing the ricotta mixture from becoming runny and oozing out of the layers during baking and slicing.

Save this simple ricotta filling recipe for stuffed shells and manicotti, too!

4. The Correct Way to Layer Lasagna

The correct way to layer lasagna is to start with sauce on the bottom, followed by noodles, ricotta mixture, more sauce, and mozzarella, repeating these layers to build the casserole.

1. Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Base Layer: Spread about 1 cup of meat sauce on the bottom of the dish. This prevents the noodles from sticking and helps them cook evenly.
3. First Layer: Arrange a single layer of no-boil noodles over the sauce. Top with half of the ricotta mixture, spreading it evenly. Then, add about 1.5 cups of meat sauce, and sprinkle with 1 cup of mozzarella cheese.
4. Second Layer: Repeat the process: a layer of noodles, the remaining ricotta mixture, 1.5 cups of meat sauce, and 1 cup of mozzarella.
5. Top Layer: Place the final layer of noodles on top. Cover with the remaining meat sauce, ensuring all noodles are completely covered to prevent them from drying out. Sprinkle generously with the remaining 2 cups of mozzarella and a little extra Parmesan cheese.

Pin this layering guide so you never forget the order!

5. Baking to Golden Perfection

Baking lasagna to perfection requires a two-stage process: first covered with foil to cook through, then uncovered to brown the cheese, followed by a crucial resting period before serving.

1. Cover & Bake: Spray a large piece of aluminum foil with non-stick spray and cover the baking dish tightly. Bake for 25 minutes.
2. Uncover & Bake: Remove the foil and bake for an additional 20-25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly browned.
3. Rest: This is crucial! Remove the lasagna from the oven and let it rest for at least 15-20 minutes before slicing and serving. This allows the layers to set, ensuring clean, beautiful slices that don’t fall apart.

Pro-Tip: Spraying the foil with non-stick spray is a simple trick that prevents the top layer of cheese from sticking to it, ensuring a beautiful presentation.

Share a picture of your finished lasagna and tag us!

Key Takeaways: Your Quick Guide to the Best Lasagna with Ricotta

For a quick reminder on your path to lasagna perfection, keep these four essential tips in mind. They are the foundation of a creamy, stable, and delicious result.

• Use Whole Milk Ricotta: It provides superior creaminess and richness compared to part-skim, which can be grainy and contribute to a watery consistency.
• Don’t Skip the Egg: An egg is essential for binding the ricotta filling. It gives the cheese layer structure and prevents it from becoming runny during baking.
• Simmer Your Sauce: A thick, well-simmered meat sauce is key to a flavorful, non-watery lasagna. Allow at least 30 minutes for it to reduce and the flavors to concentrate.
• Let It Rest: This is non-negotiable! Allowing the lasagna to rest for at least 15 minutes after baking is crucial for clean, beautiful slices. This gives the cheese and sauce time to set.

People Also Ask About Lasagna with Ricotta

Here are answers to some of the most common questions about making the perfect lasagna with a creamy ricotta filling.

Do I add egg to ricotta for lasagna?

Yes, it is highly recommended to add an egg to your ricotta for lasagna. Adding one large egg to your ricotta cheese mixture acts as a binder. As the lasagna bakes, the egg cooks and helps set the cheese layer, preventing it from becoming runny or oozing out when you slice it. This ensures your lasagna has distinct, stable layers and a richer texture.

What is the correct order to layer lasagna with ricotta cheese?

The correct order starts with a thin layer of meat sauce on the bottom of the dish. Follow with noodles, then spread the ricotta cheese mixture, then more meat sauce, and finally a sprinkle of mozzarella. Repeat these layers (noodles, ricotta, sauce, mozzarella) until you reach the top, which should be finished with noodles, the last of the sauce, and a generous topping of mozzarella and Parmesan.

What are common lasagna mistakes?

The most common mistakes include using a watery sauce, not adding a binder to the ricotta, and slicing it too soon. A watery sauce leads to a runny lasagna. Forgetting a binder like an egg in the ricotta causes it to ooze out. Finally, not letting the lasagna rest for at least 15 minutes after baking is a crucial error, as this is when the layers set properly for clean slicing.

What do I mix with my ricotta cheese for lasagna?

For a classic and flavorful ricotta filling, you should mix whole milk ricotta cheese with one beaten egg, grated Parmesan cheese, and finely chopped fresh parsley. Seasoning with a little salt and pepper enhances the flavor. This combination creates a creamy, rich, and stable filling that perfectly complements the meat sauce and holds its shape within the layers.

Final Thoughts

Making a show-stopping, restaurant-quality lasagna from scratch doesn’t have to be intimidating. With this recipe, you are now equipped with the secrets to a perfectly creamy, beautifully layered, and incredibly delicious casserole that will never disappoint. By focusing on a thick, savory sauce and a well-bound ricotta filling, you can confidently serve up perfect slices every time. This isn’t just a recipe; it’s a method for creating a cherished meal that will become a new family favorite.

What’s your favorite side dish to serve with a classic lasagna? Let me know in the comments below