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How to Make American Lasagna with Ricotta Cheese

This classic American lasagna features layers of savory, rich meat sauce with the perfect blend of a creamy ricotta mixture, melt-in-your-mouth mozzarella cheese, and sharp parmesan cheese. It's easy to whip up on any busy weeknight, offering a satisfying and hearty meal that's both quick to make and packed with flavor!
Course Main Course
Cuisine American, Italian
Keyword lasagna
Prep Time 30 minutes
Cook Time 50 minutes
Servings 4

Equipment

  • 1 Large pot
  • 1 wooden spoon or other stirring utensil
  • 1 9 x 13 inch casserole dish
  • 1 medium sized bowl
  • 1 Whisk or fork
  • 1 cheese grater

Ingredients

  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 24 oz strained tomatoes (see notes)
  • 2 cups filtered water (plus more if needed)
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tbs butter
  • 2 cups ricotta cheese
  • 1 egg
  • 12 oz mozzarella
  • 6 oz parmesan
  • Handful fresh basil, sliced
  • 9 sheets lasagna pasta (see notes)

Instructions

Make the Meat Sauce and Prepare the Cheeses

  • In a large stainless steel pot, sauté onions on medium heat until translucent.
  • Add garlic to the pot and stir constantly until just fragrant, then quickly add the ground beef and stir. Turn the heat up to medium-high to brown ground beef, stirring frequently.
  • Add strained tomatoes, then add the filtered water to the jar that stored the strained tomatoes. Swish it around, and add to the pot. This will help collect any remaining strained tomato sauce stuck to the jar.
  • Add basil, salt, pepper, optional baking soda, and turn the heat to a simmer. Allow sauce to cook while preparing the cheeses.
  • In a medium bowl, add ricotta cheese, egg, and a pinch of salt and combine well.
  • Shred parmesan finely, and coarsely shred mozzarella (or if using a more moist mozzarella cut it into thinly sliced mozzarella).
  • After the sauce has been simmering for about 20 minutes, it is ready to use for the lasagna.Taste to make sure it is salty enough, and add more if needed.

Make the Lasagna

  • Preheat oven to 375 degrees F.
  • In the bottom of the casserole dish, add a cup of the meat sauce to cover the bottom of the baking dish.
  • Evenly space 3 lasagna sheets on top on the sauce, horizontal to the long sides of the baking dish.
  • Spread half of the ricotta cheese mixture evenly over the pasta sheets.
  • Sprinkle about 1/3 of the parmesan and mozzarella in an even layer on top of the pasta sheets.
  • Add a thin layer of meat sauce on top of this layer.
  • ​Evenly space 2 lasagna sheets in the opposite direction of the previous layer, vertical to the sides of the baking dish.
  • Spread the rest of the ricotta over this layer, then 1/3 more of the parmesan and mozzarella.
  • Add a thin layer of meat sauce on top of this second layer.
  • Evenly space 3 lasagna sheets for the final layer, then cover with the rest of the sauce. If using dry lasagna sheets (and not pre-boiling), ensure there is enough meat sauce to fully cover the dry pasta. Push down on the layers of pasta slightly to be submerged in the sauce.
  • Cover the layers of lasagna with the remaining grated cheese.
  • Place the casserole dish on the center rack of the preheated oven.
  • Bake for 50-60 minutes, or until cheese on top is golden brown.
  • Let the finished lasagna cool for  about 10 minutes before slicing.
  • Using a chef's knife, cut into squares or rectangles of preferred serving sizes.
  • Using a spatula, lift each piece carefully onto serving plates.
  • Enjoy!

Notes

Strained tomatoes can be found in many grocery stores in a glass jar near other canned tomatoes. If you can't find this, you can substitute with any other plain, high quality tomato sauce.
Lasagna Pasta:
I prefer to use the Jovial brand of gluten free lasagna pasta. Make sure to read the directions on the package to ensure pre-boiling is not required.