There’s nothing quite like a homemade lasagna bubbling out of the oven.
This lasagna with ricotta cheese layers rich bolognese, creamy béchamel, and gooey mozzarella for a dish that feels both comforting and impressive.
It’s hearty enough for a family dinner yet elegant enough to serve guests.
Why You’ll Love This Recipe
It combines ricotta, béchamel, and mozzarella for an ultra-creamy texture.
The slow-cooked bolognese sauce is rich and flavorful.
It makes enough to feed a crowd and reheats beautifully.
Every bite layers pasta, meat, sauce, and cheese in perfect balance.
What You’ll Need (Ingredient Highlights)
Ground beef and Italian sausage create a meaty, flavorful base.
Carrots, celery, onion, zucchini, and garlic add depth to the sauce.
Tomato sauce with fresh herbs keeps things bright and balanced.
Béchamel sauce with Parmesan creates a silky layer.
Ricotta and mozzarella make the dish rich and gooey.
Pro Tips Before You Start
Squeeze excess water out of zucchini so the sauce isn’t watery.
Cook the sauce longer for deeper flavor, but 30 minutes still works.
Don’t skip resting the lasagna—this keeps slices neat.
Cover with foil while baking, then uncover to brown the top.
Make ahead and refrigerate before baking for stress-free entertaining.
How to Make Lasagna with Ricotta Cheese
Step 1 – Make the bolognese
Brown beef and sausage in a Dutch oven, then remove.
Cook carrots, onion, celery, and zucchini until soft.
Add garlic, seasonings, and return meat.
Stir in milk if using, then add tomato sauce and half the herbs.
Simmer 30–120 minutes. Finish with remaining herbs.
Step 2 – Prepare the béchamel
Melt butter or heat olive oil in a saucepan. Whisk in flour and cook briefly.
Slowly add milk, whisking until smooth.
Simmer until thickened, then stir in Parmesan, salt, pepper, and nutmeg.
Step 3 – Cook the noodles
Boil lasagna noodles according to package instructions. Drain and set aside.
Step 4 – Assemble
Grease a 13×9-inch pan.
Spread a thin layer of sauce, then layer 4 noodles, ⅓ of bolognese, ⅓ of béchamel, ⅓ mozzarella, and spoonfuls of ricotta. Repeat twice more.
Step 5 – Bake
Cover with foil and bake at 375°F (190°C) for 25 minutes.
Uncover and bake another 30 minutes until golden and bubbling.
Rest 15–20 minutes before slicing.
What to Serve Them With
Pair with garlic bread or focaccia.
Add a crisp green salad for balance.
Serve with red wine like Chianti or Merlot.
Finish with tiramisu or panna cotta for dessert.
Variations / Substitutions
Use ground turkey or chicken instead of beef.
Swap zucchini for spinach or mushrooms.
Make it vegetarian by skipping meat and doubling veggies.
Try gluten-free lasagna noodles if needed.
Storage & Leftovers
Refrigerate covered lasagna for up to 4 days.
Freeze baked slices for up to 3 months.
Reheat in the oven at 350°F for best texture.
Microwave slices if short on time.
FAQs
Do I have to use ricotta cheese?
Yes, it gives creaminess, but cottage cheese can work as a substitute.
Can I assemble the lasagna ahead of time?
Yes, assemble up to a day ahead and refrigerate until ready to bake.
Can I freeze unbaked lasagna?
Yes, wrap tightly and freeze for up to 3 months. Bake straight from frozen, adding extra time.
Should I cook the noodles first?
Yes, unless you’re using no-boil lasagna sheets.
What’s the purpose of béchamel?
It adds creaminess and balances the tomato-heavy bolognese.
Can I make this gluten-free?
Yes, use gluten-free flour in béchamel and gluten-free noodles.
How do I prevent watery lasagna?
Drain zucchini, simmer sauce thoroughly, and let lasagna rest before slicing.
Can I add more cheese?
Absolutely—Parmesan, provolone, or asiago all work well.
What wine pairs best?
A medium-bodied red like Chianti or Cabernet Sauvignon.
How do I know when it’s done?
The top will be golden and bubbling, and a knife should glide through easily.
Final Thoughts
This lasagna with ricotta cheese is everything you want in a comfort dish—rich, cheesy, and deeply satisfying.
It’s a recipe worth keeping for holidays, dinner parties, or cozy nights at home.
