Lasagna with Ricotta Cheese
Delightful layers of savory meat, gooey cheese, and rich sauce create a comforting lasagna dish, perfect for family gatherings and cozy dinners.
Ingredients
Pasta and Cheese
- 12 pieces lasagna noodles Cooked al dente
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Meat Sauce
- 1 pound ground beef Cook until browned
- 1 jar marinara sauce (24 oz)
- 1 can diced tomatoes (14.5 oz)
- 2 teaspoons Italian seasoning
- 1 tablespoon olive oil
Binding Agent
- 1 egg Helps bind ingredients together
Garnish
Instructions
Cooking Noodles
- Boil the lasagna noodles according to the package instructions. Once cooked, drain them and set aside.
Preparing Meat Sauce
- In a large skillet, heat olive oil over medium heat. Add the ground beef, cooking until browned. Drain any excess fat.
- Stir in marinara sauce and diced tomatoes. Season with salt, pepper, and Italian seasoning. Let it simmer for about 10 minutes.
Preparing Ricotta Mixture
- In a bowl, mix the ricotta cheese, egg, and a pinch of salt and pepper.
Assembling the Lasagna
- Spread a layer of meat sauce on the bottom of a baking dish.
- Lay down 4 noodles, then spread half of the ricotta mixture over the noodles. Sprinkle with 1 cup of mozzarella cheese.
- Add another layer of meat sauce, followed by another 4 noodles, the remaining ricotta mixture, and another 1 cup of mozzarella cheese.
- Top with the last 4 noodles and finish with the remaining meat sauce and the last cup of mozzarella. Sprinkle grated Parmesan on top.
Baking
- Preheat the oven to 375°F (190°C). Cover the lasagna with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Letting it Rest
- After removing from the oven, let the lasagna sit for about 10 minutes before slicing.
Notes
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, wrap portions tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months.