Oh, lasagna night – it’s practically a holiday in our house! There’s something magical about pulling a bubbling pan of homemade lasagna with ricotta layers from the oven, the cheese golden and the scent of garlic and basil filling the kitchen. My kids come running before I even call them to dinner. The best part? This easy homemade lasagna recipe comes together so simply, even on busy weeknights. No fancy techniques, no hours of simmering – just layer, bake, and watch everyone’s faces light up when you bring it to the table. It’s the kind of comforting meal that turns an ordinary Tuesday into something special.
Why You’ll Love This Easy Homemade Lasagna with Ricotta Layers
Trust me, this isn’t just another lasagna recipe – it’s the one you’ll keep coming back to! Here’s why it’s special:
- Super simple: No fancy skills needed – just layer, bake, and enjoy. Even my 12-year-old can make it!
- That dreamy ricotta layer: Creamy, seasoned perfectly with garlic and basil – it’s the heart of this lasagna.
- Weeknight hero: Ready in under an hour, but tastes like you spent all day in the kitchen.
- Feeds a crowd: Perfect for busy families or last-minute guests – it always disappears fast.
- Leftovers for days: (If you’re lucky!) It reheats beautifully and tastes even better the next day.
I’ve made dozens of lasagnas over the years, but this easy version with its creamy ricotta layers? Never fails to get empty plates and happy smiles.
Ingredients for Easy Homemade Lasagna with Ricotta Layers
Grab these simple ingredients – I bet you’ve got most of them already! The magic happens when these ordinary items come together to make something extraordinary. Here’s exactly what you’ll need:
- 12 lasagna noodles (regular or no-boil – your choice!)
- 1 lb ground beef, browned and drained (I like 80/20 for flavor)
- 1 jar (24 oz) marinara sauce – your favorite brand or homemade
- 15 oz ricotta cheese, at room temp (it mixes smoother this way)
- 1 large egg – helps bind that creamy ricotta layer
- 2 cups shredded mozzarella (I usually buy a 16oz bag and eyeball half)
- 1/2 cup grated Parmesan – the good stuff makes a difference!
For seasoning that ricotta just right:
- 1 tsp garlic powder (fresh minced works too if you’re feeling fancy)
- 1 tsp dried basil (rub it between your fingers to wake up the flavor)
- 1/2 tsp salt
- 1/4 tsp black pepper
See? Nothing weird or hard to find. That’s why I love this recipe – it’s pantry staples turned into something spectacular. Now let’s get layering!
How to Make Easy Homemade Lasagna with Ricotta Layers
Alright, let’s get to the fun part – building that beautiful lasagna! Don’t let the layers intimidate you – I’ll walk you through each step so it comes out perfect every time. Just follow along and soon you’ll have that gorgeous golden top bubbling away in your oven.
Step 1: Cook the Noodles
First things first – get your noodles ready! If you’re using regular lasagna noodles, cook them according to the package directions (usually about 8-10 minutes in boiling salted water). You want them al dente – still a tiny bit firm since they’ll cook more in the oven. Drain them and lay them flat on a baking sheet so they don’t stick together.
Now, if you’re smart like me on busy nights, grab those no-boil noodles instead! Just open the box and you’re ready to layer – no cooking needed. Either way works great here.
Step 2: Prepare the Meat Sauce
While your noodles are cooking (or not!), let’s make the meat sauce. Brown that ground beef in a large skillet over medium heat, breaking it up with your spoon as it cooks. Once it’s no longer pink, drain off the excess fat – I tilt the pan and use a spoon to scoop it out.
Pour in your marinara sauce and give it a good stir. Let it simmer for about 5 minutes – this helps the flavors marry together beautifully. You’ll know it’s ready when your kitchen smells like an Italian grandmother’s house!
Step 3: Mix the Ricotta Layer
Here’s where the magic happens! In a medium bowl, combine the ricotta, egg, garlic powder, basil, salt and pepper. Mix it until everything is well incorporated – you want it smooth but not runny. The egg helps bind everything together so your layers stay nice and distinct when you cut into the lasagna later.
Pro tip: Let your ricotta sit out for about 15 minutes before mixing – it blends much smoother when it’s not ice cold from the fridge.
Step 4: Assemble and Bake
Now for the fun part – layering! Grab your 9×13 baking dish and spread about 3/4 cup of meat sauce on the bottom. This prevents sticking and gives the bottom noodles some flavor.
Next comes:
- A layer of noodles (about 4 noodles, slightly overlapping)
- Half the ricotta mixture (spread it gently with a spatula)
- Another 3/4 cup meat sauce
- 1 cup mozzarella
Repeat these layers once more, then top with your final noodles, remaining meat sauce, mozzarella and all that Parmesan!
Pop it in your preheated 375°F oven for 25-30 minutes until it’s bubbling around the edges and the cheese is golden brown. Here’s the hardest part – let it rest for 10 minutes before cutting. I know, I know – it smells amazing, but this waiting time helps the layers set so you get perfect slices!
Tips for Perfect Easy Homemade Lasagna with Ricotta Layers
After making this lasagna more times than I can count, I’ve picked up some tricks that take it from good to “can I have seconds?” amazing. Here are my best tips:
- No-boil noodles are lifesavers! Seriously, skip the pot of boiling water and use oven-ready noodles. They absorb moisture perfectly while baking and save you at least 15 minutes.
- Let your ricotta come to room temp before mixing – cold ricotta makes lumpy layers. I usually take mine out when I start preheating the oven.
- Drain that ground beef well – tilt the pan and spoon out the grease. Too much fat makes the sauce separate and greasy.
- Resting is non-negotiable – I know it’s tempting to dig right in, but those 10 minutes let the layers set so you get clean slices instead of lasagna soup!
- Make it ahead – Assemble the whole thing, cover tightly, and refrigerate overnight. Just add 10-15 minutes to the baking time when you’re ready to cook.
One bonus trick? If your top cheese isn’t browning enough, pop it under the broiler for just 1-2 minutes at the end – watch it closely though! That golden crust makes all the difference.
Variations for Easy Homemade Lasagna with Ricotta Layers
The beauty of this lasagna? It’s a blank canvas for your cravings! Here are my favorite ways to mix it up:
- Lighter option: Swap ground beef for turkey or chicken – just add an extra pinch of Italian seasoning for flavor.
- Vegetarian twist: Skip the meat and load up layers with roasted zucchini, mushrooms, or spinach sautéed with garlic.
- Cheese lovers: Try half ricotta, half cottage cheese for extra tang, or add provolone slices between layers.
- Spice it up: Stir red pepper flakes into the meat sauce or add a layer of pepperoni for a pizza lasagna!
Don’t be afraid to play – that’s how family favorites are born!
Serving Suggestions
Oh, you’re gonna love how this lasagna transforms your table! I always serve it with warm garlic bread to soak up that saucy goodness – just slice a baguette, butter it up, sprinkle with garlic powder and parsley, then toast. A simple green salad with Italian dressing cuts through the richness perfectly. This recipe makes 8 generous squares – enough for seconds (or thirds – no judgment here!). For parties, I’ll sometimes add roasted veggies on the side. Honestly though? This lasagna shines all on its own!
Storage and Reheating
Here’s the best part about this lasagna – it might even taste better the next day! If you’re lucky enough to have leftovers (which doesn’t happen often in my house), here’s how to keep them tasting fresh:
Fridge storage: Let the lasagna cool completely, then cover tightly with foil or transfer to an airtight container. It’ll stay perfect in the fridge for up to 4 days. Pro tip: I like to cut individual portions first so reheating is a breeze.
Freezing magic: This lasagna freezes like a dream! Wrap the whole pan tightly in plastic wrap then foil, or portion into freezer-safe containers. It’ll keep for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating secrets: For single servings, microwave for 2-3 minutes until heated through. For bigger portions, cover with foil and bake at 350°F for about 20 minutes. If the cheese needs refreshing, remove the foil for the last 5 minutes. And here’s my favorite trick – add a tiny splash of water before reheating to keep it from drying out!
Honestly? Sometimes I make a double batch just to have one in the freezer. There’s nothing better than knowing dinner’s ready with just a little reheating!
Nutritional Information
Now, I’m no nutritionist, but I know folks like to have an idea of what they’re eating – especially when it’s as tempting as this lasagna! Keep in mind these numbers can change based on the exact ingredients you use (like full-fat vs part-skim ricotta or different meat ratios). But here’s the general breakdown per serving:
- Calories: About 380
- Protein: 22g (that cheesy goodness packs a punch!)
- Carbs: 32g
- Fiber: 3g
- Sugar: 6g
- Fat: 18g
Not too shabby for such a comforting meal! Of course, if you’re watching certain nutrients, you can always tweak the recipe – use leaner meat, low-fat cheeses, or add more veggies. But in our house? We believe in enjoying good food made with love – and this lasagna is worth every delicious bite!
Common Questions About Easy Homemade Lasagna with Ricotta Layers
I get so many questions about this recipe from friends trying it for the first time! Here are the ones that pop up most often – hope these answers help you out too.
Can I use cottage cheese instead of ricotta?
Absolutely! I’ve done this plenty of times when I’m out of ricotta. Just give the cottage cheese a quick whirl in the blender or food processor to smooth it out first, or embrace the little curds if you don’t mind the texture. It’ll still taste delicious!
Can I freeze this lasagna?
Oh yes – it freezes beautifully! I actually make double batches just for this. Let it cool completely, wrap the whole pan tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking (add about 15 extra minutes to the cooking time).
Do I really have to let it rest before cutting?
I know, the waiting is torture when it smells so good! But trust me on this – those 10 minutes let the layers set so you get perfect squares instead of a cheesy landslide. It’s worth the patience, I promise!
Can I make it ahead of time?
Definitely! Assemble the whole thing, cover tightly, and refrigerate for up to 24 hours before baking. You might need to add 5-10 minutes to the baking time since it’s starting cold. This is my secret for stress-free dinner parties!
Why is my lasagna watery?
Usually this happens if the meat wasn’t drained well enough or if the ricotta mixture was too wet. Make sure to really drain that ground beef thoroughly, and if you’re adding veggies like spinach, sauté them first to release excess moisture. No-boil noodles actually help here too – they absorb extra liquid as they bake!
1-Hour Easy Homemade Lasagna with Ricotta Layers Forever
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious homemade lasagna with creamy ricotta layers. Perfect for family dinners or gatherings.
Ingredients
- 12 lasagna noodles
- 1 lb ground beef
- 1 jar (24 oz) marinara sauce
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- Brown ground beef in a skillet over medium heat. Drain excess fat.
- Stir in marinara sauce and simmer for 5 minutes.
- In a bowl, mix ricotta, egg, garlic powder, basil, salt, and pepper.
- Layer noodles, meat sauce, ricotta mixture, and mozzarella in a baking dish.
- Repeat layers, ending with mozzarella and Parmesan on top.
- Bake for 25-30 minutes until bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
- Use no-boil lasagna noodles to save time.
- Substitute ground turkey for a lighter option.
- Add spinach to the ricotta for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
Keywords: easy lasagna, homemade lasagna, ricotta lasagna, Italian pasta, family dinner