Ricotta Lasagna with Rich Meat Sauce

Written By dontmissmyplate

Lasagna is one of those dishes that feels both familiar and celebratory. It’s comfort food at its best — layers of tender pasta, rich meat sauce, and molten cheese that stretches with every forkful. For many, it brings back memories of slow Sundays, full kitchens, and generous slices served straight from the pan.

This version leans into that comforting spirit while keeping things simple and practical. Instead of a béchamel sauce, I use a creamy ricotta mixture that adds structure and a subtle tang, creating defined layers that slice beautifully. Parmesan is folded directly into the meat sauce for extra depth and savory richness, so every bite feels hearty and balanced.

Ricotta-style lasagna is widely loved for a reason. It delivers creaminess without heaviness and pairs perfectly with mozzarella and Parmesan for that golden, bubbly finish. The result is a satisfying, no-fuss lasagna that’s perfect for family dinners, gatherings, or making ahead for the week.

Yield: 8-10
Author:
Ricotta Lasagna with Rich Meat Sauce

Ricotta Lasagna with Rich Meat Sauce

This lasagna combines a rich, spiced meat sauce with layers of creamy ricotta, mozzarella, and Parmesan. Skip béchamel — my version is practical, flavorful, and sliceable. Perfect for family dinners or meal prep.

Prep time: 25 MinCook time: 45 HourInactive time: 10 MinTotal time: 45 H & 35 M
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Ingredients

Meat Sauce:
  • 1 lb ground beef
  • 1 lb hot Italian sausage
  • 1 medium onion (~1 cup), finely chopped
  • 4 cloves garlic, minced
  • 1/3 cup tomato paste
  • 1 (28 oz) can crushed tomatoes (~3½ cups)
  • 1 cup beef broth (or water + 2 bouillon cubes)
  • 1 tbsp Worcestershire sauce
  • 1 tsp red wine vinegar
  • 1 tbsp sugar
  • 1 tsp oregano
  • ½ tsp paprika
  • ½ tsp black pepper
  • ½ tsp seasoned salt
  • Pinch chili flakes
  • Pinch onion powder
  • Pinch garlic powder
  • 1/3 cup grated Parmesan (added directly to sauce)
  • Optional: umami mix or beef flavoring
Cheese Filling:
  • 15 oz ricotta (~1½ cups)
  • 1 egg
  • ¼ cup grated Parmesan
  • 1–2 tsp fresh or dried basil
  • ½ tsp salt
  • ¼ tsp pepper
Other:
  • 1 lb dry lasagna noodles (~12–16 sheets)
  • 3–4 cups freshly grated mozzarella
  • ½ cup grated Parmesan for topping

Instructions

Prep and Assembly:
  1. Bring a large pot of generously salted water to a rolling boil.
  2. Add the lasagna noodles and cook according to package directions until al dente (tender but still slightly firm, they will continue cooking in the oven). Stir occasionally to prevent sticking.
  3. Drain and lay the noodles flat on lightly oiled baking sheets or clean kitchen towels to prevent sticking. (If using no-boil noodles, skip this step.)
  4. Preheat the oven to 375°F (190°C).
  5. Heat tallow or oil in a large skillet or Dutch oven over medium heat. Add the ground beef and sausage and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
  6. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds, until fragrant.
  7. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
  8. Add the crushed tomatoes, beef broth, Worcestershire sauce, red wine vinegar, sugar, Italian seasoning, salt, and pepper. Stir well to combine.
  9. Reduce the heat and simmer for 30–45 minutes, stirring occasionally, until the sauce thickens and becomes spoonable.
  10. Stir in ⅓ cup Parmesan cheese and remove from heat.
  11. In a medium bowl, combine the ricotta, egg, ¼ cup Parmesan, basil, salt, and pepper. Mix until smooth.
  12. Spread a thin layer of meat sauce (about ½ cup) across the bottom of a 9x13-inch baking dish.
  13. Lay three noodles over the sauce. Spread ⅓ to ½ cup of the ricotta mixture evenly over the noodles. Sprinkle about ½ cup mozzarella on top, then spoon a layer of meat sauce over the cheese.
  14. Repeat these layers two to three more times, keeping them even for clean slices.
  15. For the final layer, choose your preferred finish.
  16. For a classic soft, saucy top, finish with noodles, then spread the remaining meat sauce over them. Top with the remaining mozzarella and ½ cup Parmesan.
  17. If you prefer a more defined noodle-and-cheese finish (as shown in the photo), add one final noodle layer and top directly with mozzarella and Parmesan, without sauce on top.
Bake:
  1. Cover the dish loosely with foil, spraying the underside with cooking spray to prevent sticking.
  2. Bake for 25 minutes covered.
  3. Remove the foil and bake for an additional 15–20 minutes, until bubbling at the edges and lightly golden on top.
  4. If you’d like a deeper golden finish, switch the oven to broil for 1–3 minutes at the end. Watch closely, as the cheese can brown quickly.
  5. Let the lasagna rest for 10–15 minutes before slicing. This helps the layers set and makes serving much easier.

Nutrition Facts

Calories

540

Fat (grams)

32 g

Carbs (grams)

38 g

Fiber (grams)

4 g

Sugar (grams)

7 g

Protein (grams)

34 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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