This ricotta lasagna with marinara is a weeknight friendly pan of ground beef, jarred marinara, diced tomatoes, and a creamy ricotta layer, ready in about 1 hour 35 minutes. It serves 8 from a standard 9×13 dish.
Jarred sauce keeps the work low, and the diced tomatoes stretch it into a chunkier, fresher sauce. The ricotta mixture is bound with one egg, so squares stay upright when you lift them out of the dish.
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Why This Ricotta Lasagna with Marinara Recipe Works
Doctoring a jar of marinara with browned beef and a can of diced tomatoes gives the sauce body without a long simmer. Ten minutes on the stove is enough for the flavors to come together.
Ricotta bound with an egg sets into a creamy layer instead of running out when the lasagna is cut. A little Italian seasoning in the sauce keeps the whole dish tasting like more than a shortcut.
Jarred sauce, mozzarella, and Parmesan are already salty, so this recipe adds no salt anywhere. A quick taste after the sauce simmers will tell you everything you need to know.
Ingredients for Ricotta Lasagna with Marinara
- 12 lasagna noodles
- 1 lb ground beef (90% lean)
- 1 tbsp olive oil
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes, no salt added
- 2 tsp Italian seasoning
- 1 1/2 cups whole milk ricotta cheese
- 1 large egg
- 1/4 tsp black pepper
- 3 cups shredded mozzarella cheese (12 oz), divided
- 1/2 cup grated Parmesan cheese
Ground beef. Brown it in olive oil until no pink remains, then drain the fat so the sauce stays light.
Marinara and tomatoes. Pick a chunky marinara with a short ingredient list. The diced tomatoes add fresh texture and thin the jar sauce just enough to coat the noodles.
Ricotta layer. The egg and black pepper turn plain ricotta into a filling that holds together. Spread it in an even layer so each square gets the same amount.
Mozzarella. Shred it from a block if you can. One cup goes between each layer, and the last cup melts on top.
How to Make Ricotta Lasagna with Marinara
1. Boil the noodles. Cook the noodles a minute short of the package time, drain, and lay them flat so they do not stick.
2. Brown the beef. Heat the olive oil in a large skillet over medium heat. Cook the beef 6 to 8 minutes, breaking it up, until no pink remains. Drain off the fat.
3. Simmer the sauce. Stir in the marinara, diced tomatoes, and Italian seasoning. Simmer for about 10 minutes, until slightly thickened.
4. Mix the ricotta. Stir the ricotta, egg, and black pepper together until smooth.
5. Start the pan. Heat the oven to 375 degrees F. Spread 1 cup of sauce across the bottom of a 9×13 inch dish.
6. Layer. Add 4 noodles, half the ricotta, and 1 cup of mozzarella, then a layer of sauce. Repeat with 4 more noodles, the remaining ricotta, and 1 cup of mozzarella. Finish with 4 noodles, the remaining sauce, the last cup of mozzarella, and the Parmesan.
7. Bake. Cover with foil and bake 25 minutes. Uncover and bake 15 minutes more, until bubbly and golden with the center at 165 degrees F.
8. Rest. Let the lasagna sit for 10 minutes before slicing so the layers set.
How to Serve Ricotta Lasagna with Marinara
Cut into 8 squares and spoon extra sauce over each. Garlic bread slices and fluffy homemade dinner rolls soak up the sauce, while air fryer asparagus and air fryer broccoli with Parmesan keep the plate balanced.
How to Store and Reheat Ricotta Lasagna with Marinara
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 they reach 165 degrees F. Wrapped squares freeze for up to 2 months.
Tips and Variations for Ricotta Lasagna with Marinara
Choose a chunky marinara. A thin, smooth sauce makes the layers slide. A chunkier one clings and stays put.
Cook the beef through. Brown it until no pink remains and drain the fat before the sauce goes in.
Layer evenly. Spread the ricotta to the edges of each layer so every square has filling.
Swap the meat. Sweet Italian sausage, removed from its casings, can replace half the beef for more flavor.
Make it meatless. Skip the beef and saute 12 ounces of sliced mushrooms in the olive oil for 8 minutes instead.
Make it ahead. Assemble the pan, cover, and refrigerate up to 24 hours. Add 10 minutes to the covered bake.
Rest before slicing. Ten minutes lets the cheese and sauce settle, so the squares hold their shape.
Store leftovers promptly. The Purdue Extension guide to storing leftovers explains how to cool and refrigerate prepared dishes.
Frequently Asked Questions About Ricotta Lasagna with Marinara
What makes ricotta lasagna with marinara quick to make?
Jarred marinara replaces a long simmered sauce, and the beef and diced tomatoes bring the rest. The sauce is ready in about 10 minutes.
Can I make ricotta lasagna with marinara without meat?
Yes. Replace the beef with sauteed mushrooms or leave it out and add an extra layer of spinach that has been squeezed dry.
How do I keep ricotta lasagna with marinara from turning watery?
Simmer the sauce until slightly thickened, boil the noodles just shy of tender, and let the pan rest 10 minutes before cutting.
Can I use cottage cheese instead of ricotta?
Yes, though it is saltier and wetter. Drain it in a strainer for 15 minutes and expect a looser layer.
Can I freeze leftovers?
Yes. Cool the lasagna, wrap squares tightly, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat to 165 degrees F.
Ricotta Lasagna with Marinara
Equipment
- 9×13 inch baking dish
- Large skillet
- Large pot
- Aluminum foil
Ingredients
Main Ingredients
- 12 lasagna noodles boiled just shy of tender
- 1 lb ground beef 90% lean
- 1 tbsp olive oil
- 24 oz marinara sauce 1 jar
- 14.5 oz diced tomatoes no salt added, 1 can
- 2 tsp Italian seasoning
- 1 ½ cup whole milk ricotta cheese
- 1 large egg
- ¼ tsp black pepper
- 3 cup shredded mozzarella cheese 12 oz, divided
- ½ cup grated Parmesan cheese
Instructions
Cooking
- Boil. Cook the noodles a minute short of tender, drain, and lay flat. Brown. Cook the beef in the oil 6 to 8 minutes until no pink remains; drain the fat.
- Simmer. Add the marinara, tomatoes, and Italian seasoning and simmer 10 minutes. Mix. Stir the ricotta, egg, and pepper together.
- Assemble. Set the oven to 375 degrees F. Spread 1 cup sauce in a 9×13 dish, then layer noodles, ricotta, mozzarella, and sauce, ending with noodles, sauce, mozzarella, and Parmesan.
- Bake covered. Cover with foil and bake 25 minutes.
- Bake uncovered. Remove the foil and bake 15 minutes until bubbly and 165 degrees F in the center.
- Rest. Let stand 10 minutes before slicing.
