This beef lasagna with ricotta layers a simple meat sauce, a creamy three cheese filling, and tender noodles into a classic 9×13 pan that serves 8. Plan on about 2 hours from the first chop to the first slice.
The sauce is built from ground beef, diced tomatoes, tomato sauce, and a couple of bay leaves, so it simmers for 30 minutes instead of all afternoon. The result is a straightforward, family style lasagna with clean layers and plenty of cheese.
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Why This Beef Lasagna with Ricotta Recipe Works
Mixing the mozzarella, Parmesan, ricotta, and herbs into one filling spreads the cheese evenly through every layer. Each forkful is creamy instead of clumped in one spot.
Olive oil and onion give the beef a head start on flavor, and the bay leaves add a deep savory note that plain jarred sauce lacks. Fish them out before you assemble the pan.
No salt added tomatoes keep the seasoning in your hands. With a half teaspoon of salt in the sauce and the salty cheeses on top, the finished pan tastes balanced instead of heavy.
Ingredients for Beef Lasagna with Ricotta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 lb lean ground beef (93/7)
- 1 can (14.5 oz) diced tomatoes, no salt added
- 2 cans (15 oz each) tomato sauce, no salt added
- 1 cup water
- 2 bay leaves
- 1 1/2 tsp dried basil
- 2 tsp granulated sugar
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 12 lasagna noodles
- 2 cups whole milk ricotta cheese
- 8 oz shredded mozzarella cheese (2 cups), for the filling
- 1/2 cup grated Parmesan cheese
- 1/2 tsp dried basil, for the filling
- 1/2 tsp dried parsley
- 1/4 tsp black pepper
- 4 oz shredded mozzarella cheese (1 cup), for the top
Ground beef. Lean 93/7 beef keeps the sauce from turning greasy. Brown it until no pink remains and drain any fat before adding the tomatoes.
Ricotta filling. Whole milk ricotta gives the layers a creamy, mild center. Stir the mozzarella, Parmesan, and herbs straight into it so you only spread one mixture.
Bay leaves. They simmer in the sauce for flavor and come out before layering. Count them so none ends up in a slice.
Noodles. Boil them just shy of al dente, since they keep cooking in the oven under the sauce.
How to Make Beef Lasagna with Ricotta
1. Soften the aromatics. Heat the olive oil in a large pot over medium heat. Cook the onion for 4 to 5 minutes until soft, then add the garlic for 30 seconds.
2. Brown the beef. Add the beef and cook 6 to 8 minutes, breaking it up, until no pink remains. Drain any excess fat.
3. Simmer the sauce. Stir in the diced tomatoes, tomato sauce, water, bay leaves, basil, sugar, Italian seasoning, and salt. Simmer on low for 30 minutes, stirring now and then, then remove the bay leaves.
4. Boil the noodles. Cook the noodles until just shy of al dente, drain, and lay them flat.
5. Mix the filling. Stir the ricotta, the 2 cups of mozzarella, Parmesan, basil, parsley, and pepper together until smooth.
6. Layer the pan. Heat the oven to 375 degrees F. Spread about 1 cup of sauce in a 9×13 inch dish. Add 4 noodles, a third of the filling, and about 1 1/2 cups of sauce. Repeat twice, then finish with the remaining sauce and the 1 cup of mozzarella.
7. Bake. Cover with foil and bake 25 minutes. Uncover and bake 15 to 20 minutes more, until bubbly and golden with the center at 165 degrees F.
8. Rest. Let the lasagna stand for 15 minutes so the layers firm up before slicing.
How to Serve Beef Lasagna with Ricotta
Cut into 8 squares and serve warm with a spoonful of extra sauce. Garlic bread slices and fluffy homemade dinner rolls are the natural partners. For something green, try air fryer broccoli with Parmesan or easy green bean casserole.
How to Store and Reheat Beef Lasagna with Ricotta
Cool the lasagna within 2 hours, cover, and refrigerate for 3 to 4 days. Reheat portions covered at 350 degrees F for 20 minutes, or microwave until the center reaches 165 degrees F. Wrapped squares freeze for up to 2 months.
Tips and Variations for Beef Lasagna with Ricotta
Choose lean beef. Lean beef keeps the sauce from pooling grease between the layers.
Simmer for depth. Thirty minutes is enough, but another 15 minutes with the lid off gives a thicker, richer sauce.
Cook the noodles lightly. They finish in the oven, so pull them a minute early to avoid soft, broken layers.
Cover the corners. Spread sauce and filling all the way to the edge so the noodle ends stay tender.
Rest the pan. A 15 minute wait before cutting is the difference between neat squares and a slide.
Add vegetables. Saute 8 ounces of sliced mushrooms with the onion for 5 to 7 minutes to stretch the sauce.
Make it ahead. Assemble the pan, cover, and refrigerate up to 24 hours. Add 10 minutes to the covered bake.
Handle leftovers well. The University of Wisconsin Extension leftovers guide covers cooling and reheating prepared dishes.
Frequently Asked Questions About Beef Lasagna with Ricotta
What goes into beef lasagna with ricotta?
It combines a simple ground beef and tomato sauce, a filling of ricotta, mozzarella, and Parmesan, and boiled lasagna noodles. Each layer repeats the same order.
Can I make beef lasagna with ricotta without eggs?
Yes. This version has no egg in the filling. The mozzarella and Parmesan help bind it, and a 15 minute rest keeps the squares neat.
How do I keep beef lasagna with ricotta from turning watery?
Simmer the sauce until it is thick, boil the noodles lightly, and drain the ricotta in a fine mesh strainer if it looks wet. Resting the pan also helps.
Can I freeze it?
Yes. Cool the baked lasagna fully, wrap squares tightly, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat to 165 degrees F.
What size pan do I need?
A 9×13 inch dish at least 2 inches deep. Set a sheet pan underneath to catch any drips.
Beef Lasagna with Ricotta
Equipment
- 9×13 inch baking dish
- Large pot
- Mixing bowl
- Aluminum foil
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 lb lean ground beef 93/7
- 14.5 oz diced tomatoes no salt added, 1 can
- 30 oz tomato sauce no salt added, 2 cans
- 1 cup water
- 2 bay leaves remove before layering
- 1 ½ tsp dried basil
- 2 tsp granulated sugar
- 1 tsp Italian seasoning
- ½ tsp salt
- 12 lasagna noodles boiled just shy of al dente
- 2 cup whole milk ricotta cheese
- 2 cup shredded mozzarella cheese 8 oz, for the filling
- ½ cup grated Parmesan cheese
- ½ tsp dried basil for the filling
- ½ tsp dried parsley
- ¼ tsp black pepper
- 1 cup shredded mozzarella cheese 4 oz, for the top
Instructions
Cooking
- Start the sauce. Heat the oil, cook the onion 4 to 5 minutes, then add the garlic for 30 seconds. Brown the beef. Cook 6 to 8 minutes until no pink remains and drain the fat.
- Simmer. Add the tomatoes, sauce, water, bay leaves, basil, sugar, Italian seasoning, and salt. Simmer 30 minutes and remove the bay leaves. Prep the noodles and filling. Boil and drain the noodles. Stir the ricotta, 2 cups mozzarella, Parmesan, herbs, and pepper together.
- Layer. Set the oven to 375 degrees F. Spread 1 cup sauce in a 9×13 dish, then layer noodles, filling, and sauce three times, finishing with sauce and 1 cup mozzarella.
- Bake covered. Cover with foil and bake 25 minutes.
- Bake uncovered. Bake 15 to 20 minutes more until bubbly and 165 degrees F in the center.
- Rest. Let stand 15 minutes before slicing.
