Easy Ricotta Meat Lasagna with Creamy Layers and Rich Meat Sauce
By Nora Kim
Prep
30 min
Cook
45 min
Total
90 min
Servings
8
Level
Easy
This 90-minute ricotta meat lasagna can be easily assembled ahead for a busy weeknight dinner. Tender noodles layer with rich beef-and-sausage tomato sauce, creamy ricotta, and a browned mozzarella top; it rests 15 minutes after baking for neat slices at the table.
Whole-milk ricotta is mixed with egg, two cups mozzarella, Parmesan, Italian seasoning, salt, and pepper, making a filling that sets between pasta layers. The sauce starts with softened onion, beef, sausage, and garlic, then chicken broth loosens browned bits before marinara, tomato paste, Worcestershire, and optional hot sauce simmer together in the skillet. The combination gives the finished pan a savory, thicker tomato coating in each bite after baking.
As it bakes, the topping should turn bubbly and golden brown while the sauce stays contained in distinct layers. Do not skip draining excess grease or the 15-minute rest: grease can weigh down the sauce, while slicing immediately leaves the ricotta and noodles less settled. Watch the broiler closely because the final one to two minutes colors the cheese quickly under direct heat, and do not walk away during that brief broiling step at the end.
Serve slices with a simple green salad, breadsticks, roasted asparagus, Caprese salad, or Caesar salad from the suggested pairings. Leftover portions can be tightly covered and refrigerated; the article notes flavors meld overnight. They make a practical next-day dinner with no new assembly or layering when the pan is already cooked for busy nights.
Why you'll love this recipe
- Prep-ahead flexibility saves a cooking session because the fully assembled lasagna can be refrigerated for up to two days before baking.
- Jarred marinara keeps the sauce practical because it supplies the tomato base quickly while tomato paste and browned meat build deeper flavor.
- One 9x13-inch dish feeds eight slices, so the layered format handles a family dinner without separate individual portions.
- Freezer options reduce future prep because the article allows both unbaked lasagna and cooled baked portions to be wrapped for later.
- Basic skillet-and-bowl equipment keeps cleanup manageable, since the sauce cooks in one large skillet and the ricotta filling mixes separately.
- Clear visual cues help beginners, as a bubbly golden top and a 15-minute rest signal when the layers are ready to slice.
Ingredients
- •15 oz whole milk ricotta cheese
- •1 egg (large)
- •2 cups shredded mozzarella cheese (for ricotta filling)
- •0.5 cups freshly grated Parmesan cheese
- •1 tbsp Italian seasoning
- •1 tsp salt
- •1 tsp black pepper
- •2 tbsp olive oil
- •1 yellow onion (medium, finely diced)
- •1 lb ground beef
- •0.5 lb ground Italian sausage
- •3 cloves garlic (minced)
- •1 cup chicken broth
- •24 oz marinara sauce
- •2 tbsp tomato paste
- •1 tbsp hot sauce (optional)
- •1 tbsp Worcestershire sauce
- •12 oz lasagna noodles (no-boil noodles work too)
- •2.5 cups shredded mozzarella cheese (for topping)
- •fresh chopped parsley (optional garnish)
Instructions
- 1
Combine the ricotta, egg, 2 cups mozzarella, Parmesan, Italian seasoning, salt, and pepper in a medium bowl. Stir gently until combined and set aside.
- 2
Heat the olive oil in a large skillet and sauté the diced onion until soft.
- 3
Add the ground beef and Italian sausage and cook until browned.
- 4
Stir in the garlic for the last minute.
- 5
Drain excess grease from the skillet.
- 6
Add the chicken broth to deglaze the skillet, scraping up browned bits.
- 7
Stir in the marinara sauce, tomato paste, optional hot sauce, and Worcestershire sauce. Let the sauce simmer gently.
- 8
Cook the lasagna noodles until al dente according to package directions.
- 9
Drain the noodles, rinse with cold water, and lay them flat on parchment paper or a clean towel to prevent sticking.
- 10
Spread 1 cup of meat sauce in the bottom of a 9x13-inch baking dish.
- 11
Top with 4 noodles, one-third of the ricotta mixture, and 1.5 cups of meat sauce.
- 12
Repeat the layering twice more, finishing with the last 4 noodles, remaining meat sauce, and 2.5 cups mozzarella cheese on top.
- 13
Bake covered at 375°F (190°C) for 30 minutes.
- 14
Remove the foil and bake for an additional 15 minutes.
- 15
Broil for 1 to 2 minutes for a golden-brown top, watching carefully.
- 16
Rest the lasagna for at least 15 minutes before slicing.
- 17
Garnish with fresh chopped parsley, if desired.
FAQ
Nutrition (per serving)
Calories
450
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