Description
Lasagna casserole with ricotta becomes your ultimate comfort meal when layers of pasta, creamy cheese, and hearty sauce come together in one delightful dish. Baked until golden and bubbling, this classic recipe brings warmth and satisfaction to your dinner table.
Ingredients
Scale
Proteins and Cheese:
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 egg
Pasta and Base:
- 12 lasagna noodles
- 2 cups marinara sauce
Seasonings:
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Fire up your oven precisely to 375F and prepare a 9×13 inch baking dish for layering.
- Boil 12 lasagna noodles in salted water for 8-10 minutes until perfectly al dente, then drain and set aside.
- Whisk together 2 cups ricotta, 1 egg, 1 teaspoon Italian seasoning, a pinch of salt, and pepper in a mixing bowl until smooth.
- Pour 1 cup marinara sauce across the bottom of your baking dish, creating an even base layer.
- Arrange 4 lasagna noodles carefully over the sauce, slightly overlapping to cover the entire surface.
- Spread 1 cup of ricotta mixture generously across the noodle layer using a spatula.
- Sprinkle 1 cup mozzarella and ⅓ cup Parmesan cheese evenly over the ricotta layer.
- Repeat the layering process with another set of noodles, remaining ricotta, 1 cup mozzarella, and ⅓ cup Parmesan.
- Top with final layer of noodles and remaining 1 cup marinara sauce.
- Scatter remaining 1 cup mozzarella and ⅓ cup Parmesan across the top layer.
- Bake uncovered at 375F for 30-35 minutes until cheese turns golden and sauce bubbles.
- Remove from oven and let casserole rest for 10 minutes before serving to help layers set.
Notes
- Let noodles drain completely on a clean kitchen towel to prevent excess water from making the lasagna soggy.
- Grate fresh Parmesan cheese for better flavor and texture compared to pre-packaged grated cheese.
- For a low-carb version, substitute lasagna noodles with thin slices of zucchini or eggplant for a lighter dish.
- Room temperature ingredients blend more smoothly, so take ricotta and eggs out of the refrigerator 30 minutes before mixing.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg