Ricotta beef lasagna is the kind of dinner that makes a house smell wonderful and a table go quiet. Three layers of tender noodles, savory beef and marinara sauce, a creamy ricotta filling, and plenty of melted mozzarella bake together into a golden, bubbling pan that feeds a crowd.
This is a classic homemade lasagna with no shortcuts that matter. The ricotta is mixed with eggs and parsley so it stays creamy and sets into clean slices, and the beef sauce simmers just long enough to bring everything together. Make it for Sunday dinner, a holiday table, or a freezer meal you will be glad to have later.
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Why This Ricotta Beef Lasagna Recipe Works
Browning the beef with onion and garlic gives the sauce a savory base, and a short simmer in marinara keeps the sauce thick enough to layer without turning soupy. Mixing eggs into the ricotta helps the filling set, which is what lets you cut neat, sturdy squares instead of a messy scoop.
Covering the pan with foil traps steam so the noodles cook through and the top does not dry out. Removing the foil at the end lets the cheese bubble and brown. A rest after baking lets the layers settle, so the lasagna holds together on the plate.
Ingredients for Ricotta Beef Lasagna
- 2 pounds ground beef
- 1 medium onion, finely diced
- 2 large cloves garlic, minced
- 1 tablespoon olive oil
- 24 oz marinara sauce (about 3 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 9 lasagna noodles
- 16 oz ricotta cheese
- 2 large eggs
- 1/4 teaspoon salt, for the ricotta
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 6 cups shredded mozzarella cheese, divided
Marinara sauce and mozzarella both contain salt, so the meat sauce needs only a little. Cook the noodles in salted water according to the package directions before you assemble the pan.
How to Make Ricotta Beef Lasagna
1. Cook the noodles.
Boil the lasagna noodles according to the package directions. Drain them and lay them flat on a sheet of parchment or foil so they do not stick together.
2. Brown the beef.
Heat the olive oil in a large pan over medium heat. Cook the ground beef and onion until the beef is no longer pink and reaches 160 degrees F. Drain off any excess fat.
3. Build the meat sauce.
Stir in the garlic and cook until fragrant. Pour in 3 cups of marinara sauce and season with 1/4 teaspoon salt and the black pepper. Bring to a simmer, cover, and cook for 5 minutes.
4. Mix the ricotta filling.
In a bowl, stir together the ricotta, eggs, parsley, and 1/4 teaspoon salt until smooth.
5. Layer the lasagna.
Preheat the oven to 375 degrees F. Spread 1/2 cup of the meat sauce in a deep 9 by 13 inch baking dish. Cover the sauce with 3 noodles. Spread 1/3 of the remaining meat sauce over the noodles, sprinkle with 2 cups of mozzarella, and top with half of the ricotta mixture. Repeat the layers once more. Finish with the last 3 noodles, the remaining meat sauce, and the remaining 2 cups of mozzarella.
6. Bake covered.
Spray a sheet of foil with cooking spray so it does not stick to the cheese, and cover the dish. Bake for 45 minutes.
7. Bake uncovered.
Remove the foil and bake for another 3 to 5 minutes, until the cheese is golden and bubbling.
8. Rest and serve.
Let the lasagna rest for at least 10 minutes before slicing so the layers set. Garnish with parsley and serve.
How to Serve Ricotta Beef Lasagna
Cut the lasagna into squares and serve each piece with a spoonful of extra warm marinara. A crisp green salad and a basket of warm bread are all you need alongside. Try the air fryer baguette garlic bread for a quick side.
If you love lasagna, there are plenty of other versions to explore. Try this classic beef lasagna, the Italian sausage lasagna with fennel, or the rich million dollar lasagna when you want something a little different.
How to Store and Reheat Ricotta Beef Lasagna
Refrigerate leftovers within two hours of baking. Cut the lasagna into portions and store them in airtight containers, then eat within 3 to 4 days. Lasagna also freezes well. Wrap portions tightly and thaw them in the refrigerator before reheating.
Reheat covered in the oven or in the microwave until steaming hot and 165 degrees F in the center. A splash of water or a spoonful of marinara on top keeps it from drying out.
Tips and Variations for Ricotta Beef Lasagna
The oven temperature and bake method here follow standard lasagna guidance. The Purdue Extension classic lasagna recipe also bakes at 375 degrees F, covers the pan and then uncovers it, and lets the lasagna rest for 10 minutes before cutting.
Use fresh ground beef for the best flavor, and drain the fat so the sauce does not turn greasy. Make sure the noodles are well drained and the sauce is thick, since extra liquid makes a watery lasagna. Feel free to add more cheese or try a different cheese blend, such as adding some provolone or Parmesan to the mozzarella.
For a make ahead dinner, assemble the lasagna and refrigerate it unbaked, then bake it when you are ready. You may need a little extra time if it goes into the oven cold.
Frequently Asked Questions About Ricotta Beef Lasagna
Can I make ricotta beef lasagna ahead of time?
Yes. Assemble the lasagna, cover it, and refrigerate it until you are ready to bake. Let it sit out briefly and add a few minutes to the baking time if it goes in cold.
Do I need to boil the noodles for ricotta beef lasagna?
Regular noodles should be boiled first, as in this recipe. No-boil noodles can be used instead, but the sauce needs enough liquid to cook them and the pan must stay tightly covered.
Why add eggs to the ricotta?
The eggs help the cheese filling set as it bakes, so each slice holds together instead of spilling out.
How long should lasagna rest before cutting?
Rest it for at least 10 minutes. The cheese and sauce firm up as they cool slightly, which gives you clean slices.
Can I freeze lasagna?
Yes. Freeze baked portions wrapped tightly, or freeze the whole pan unbaked. Thaw in the refrigerator and reheat until steaming hot.
Classic Ricotta Beef Lasagna
Ingredients
Main Ingredients
- 2 lb ground beef
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 24 oz marinara sauce about 3 cups
- ¼ tsp salt for the meat sauce
- ¼ tsp black pepper
- 9 lasagna noodles boiled and drained
- 16 oz ricotta cheese
- 2 large eggs
- ¼ tsp salt for the ricotta
- 2 tbsp fresh parsley chopped, plus more for garnish
- 6 cup shredded mozzarella cheese divided
Instructions
Cooking
- Boil the lasagna noodles according to the package directions, then drain.
- Brown the ground beef and onion in the olive oil until no longer pink and 160 degrees F. Drain excess fat.
- Stir in the garlic, then add 3 cups of marinara, 1/4 teaspoon salt, and the pepper. Simmer covered for 5 minutes.
- Stir the ricotta, eggs, parsley, and 1/4 teaspoon salt together until smooth.
- Preheat the oven to 375 degrees F. Spread 1/2 cup meat sauce in a 9 by 13 inch dish.
- Layer 3 noodles, 1/3 of the remaining meat sauce, 2 cups mozzarella, and half the ricotta mixture. Repeat. Finish with 3 noodles, the remaining meat sauce, and 2 cups mozzarella.
- Cover with greased foil and bake for 45 minutes.
- Uncover and bake 3 to 5 minutes more, until golden and bubbling.
- Rest for at least 10 minutes before slicing. Garnish with parsley.
