Classic Lasagna with Ricotta Cheese
A classic three-cheese lasagna layered with whole milk ricotta, mozzarella, Parmesan, and marinara sauce. No-boil pasta sheets keep the assembly straightforward. The oven does the rest and it freezes beautifully.
Equipment
Ingredients
- 1 large egg
- 2 cups (567 g) whole milk ricotta cheese (20 ounces)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ¼ cup chopped parsley
- 2 cups marinara sauce or your favorite prepared tomato pasta sauce
- 16 no-boil lasagna noodles or 1 pound fresh lasagna noodles, cut into (8) 12x7-inch pieces
- 1½ cups grated Parmesan cheese
- 2½ cups (340 g) shredded whole milk mozzarella cheese (12 ounces)
Instructions
- Preheat the oven to 400F (200C).
- Whisk the egg in a medium bowl. Add the ricotta, salt, pepper and parsley and whisk until creamy and blended.
Assemble the first layer:
- Spread ½ cup of the marinara sauce over the bottom of a 9x13-inch baking dish or casserole. Arrange 4 lasagna noodles (or 2 fresh pasta sheets) over the sauce, slightly overlapping them and pressing down lightly. Spoon a generous cup of the ricotta mixture on top the noodles, spreading it to the edges of the pasta. Sprinkle 1 cup of the mozzarella over the ricotta.
Second layer:
- Arrange 4 lasagna noodles over the ricotta. Spread ½ cup of the marinara sauce over the noodles and sprinkle 1 cup of the Parmesan evenly over the sauce.
Third layer
- Arrange 4 lasagna noodles over the tomato sauce and Parmesan. Spread with the remaining ricotta cheese mixture and 1 cup of the mozzarella.
Top layer
- Layer the last four lasagna noodles over the ricotta. Pour the remaining 1 cup sauce over the noodles, spreading to the edges. Sprinkle the top of the lasagna with the remaining ½ cup each of the mozzarella and Parmesan cheeses.
- Cover the pan with a sheet of aluminum foil. Bake 30 minutes. Remove the foil and lower the oven temperature to 375F (190C). Continue baking 15 more minutes, until the cheese is lightly golden and the edges of the lasagna are crisp.
- Cool the lasagna in the pan on a cooling rack for 10-15 minutes to allow it to set. Cut into squares and serve.
Video
Notes
- Make ahead: The assembled, unbaked lasagna can be covered and refrigerated up to 24 hours before baking, or frozen for one month. To bake, thaw overnight in the refrigerator. Bake as directed, adding about ten minutes to the baking time if needed.
- You'll need 1-1/4 pounds of ricotta, which means you'll most likely need to buy 2 (15-ounce) containers. Use the remaining ricotta to make a lemon ricotta cake.
Nutrition
Calories: 432kcalCarbohydrates: 30gProtein: 27gFat: 23gSodium: 785mgFiber: 2gSugar: 4g
