This classic italian lasagna with ricotta cheese is layered with oven ready noodles, a hearty meat sauce and two different kinds of cheese. A tasty comfort food recipe, this homemade lasagna is perfect for a cold winter night or Sunday dinner with the family.

This post was originally published in March 2018 and has been updated for content.
I love comfort food of all kinds. Whether it's chicken pot pie, meatloaf, or even pot roast, these soul warming meals are a staple in our house during the cold winter months. This classic italian lasagna recipe is hearty, filling and the perfect meal to share with a friend or with your family.
Jump to:
🍅 Ingredient notes
- Meat Sauce - Both ground beef and pork are cooked and simmered with the marinara to make a rich and hearty meat sauce. For a vegetarian version of this lasagna, omit the meat and just use plain marinara instead.
- Ricotta Cheese Filling - Some italian lasagna recipes use a bechamel or white sauce in place of ricotta. I prefer using this herbed ricotta cheese mixture to make for a heartier filling.
- Shredded Cheese - Both mozzarella and parmesan cheeses are used in layering this lasagna. The mozzarella adds a creamy, melty texture, while the parmesan cheese adds a nice sharpness and saltiness. Other cheeses that could be included in the mix could be provolone or romano cheese.
- Lasagna Noodles - Oven ready lasagna noodles make this classic italian lasagna both quick and easy. Regular noodles or even homemade pasta could also be used.
📋 Substitutions and variations
- Gluten Free - Try gluten free noodles in this recipe to make this classic italian lasagna gluten free.
- Extra Veggies - Fresh spinach or kale can be cooked with the onions and garlic to add extra veggies to the ricotta mixture.
- Spicy - Use spicy italian sausage instead of ground pork for an extra zesty dish!
🔪 Step by step instructions
First, cook the ground beef and pork together in a large skillet until browned, and then add the marinara. Let the sauce simmer on low while you prepare the cheese mixture.
To make the cheese filling, cook the diced onions and garlic in olive oil and mix with the ricotta, eggs, parmesan and seasonings.

To get ready to assemble the lasagna layers, mix together the mozzarella and parmesan cheeses in a bowl.
Add a cup of meat sauce to the bottom of a 9x13 baking dish and add three oven ready noodles on top of the sauce.
Next, dollop a third of the ricotta mixture on top of the noodles and spread it around to cover the noodles. Top the ricotta cheese with a third of the shredded cheese mixture and then a half of the remaining sauce.

Repeat the layering process two more times, with the last layer only consisting of noodles, ricotta, and shredded cheese. Cover the lasagna with foil and bake in the oven at 375˚ for an hour. Remove the foil for the last 10 minutes of cooking to brown the cheese.

If you ever don't recognize a tool or skill that I mention, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Make sure to use a deep-sided baking dish to ensure you have enough room for all of the layers.
- Place a sheet pan in the oven on the rack below the lasagna to catch any drips during the baking time.
- To brown the cheese on the lasagna even more, turn on the broiler for a minute or two at the end.
🍅 Order of lasagna layers

💭 Frequently asked questions
Allow the lasagna about 10-15 minutes to sit after cooking time so it's easier to cut and serve. It will give it a chance to cool so it doesn't run everywhere when it's sliced.
Removing the foil for the last 10 minutes of cooking allows time for the cheese to brown a bit. If the cheese isn't browned enough, turn on the broiler for a minute or two at the end of cooking.
⏲️ Make ahead instructions
- Fridge - Wrap the fully assembled lasagna in plastic wrap and store it unbaked in the refrigerator for up to 2 days. Remove the lasagna from the refrigerator 30-60 minutes prior to cooking time to allow it to come to room temperature. Remove plastic wrap, cover in foil and bake as directed.
- Freezer - Wrap the fully assembled lasagna in plastic wrap and foil and store it unbaked in the freezer for up to 2 months. Allow the lasagna to fully defrost in the refrigerator. Thawed lasagna should be pulled out of the refrigerator 30-60 minutes before cooking time to allow it to come to room temperature. Remove plastic wrap, cover in foil and bake as directed.
🥡 Storage suggestions
Leftover cooled lasagna will keep in the refrigerator in an airtight container for 3-5 days and in the freezer for up to 1 month. Frozen baked lasagna should be completely thawed in the refrigerator. Leftovers can be reheated in the microwave or oven.
For a quick overview of this recipe, check out my web story for this homemade italian lasagna recipe!
🍝 More comfort food
If you loved this recipe for classic italian lasagna with ricotta cheese, check out these other comfort food favorites that I know you will love too!
- Beef Short Rib Ragu
- Slow Cooker Minestrone Soup
- No Fry Baked Eggplant Parmesan
- Carbonara Mac and Cheese
📖 Recipe

Classic Italian Lasagna with Ricotta Cheese
Ingredients
Meat Sauce
- 1 Tablespoon olive oil
- 1 pound ground beef
- 1 pound ground pork
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 5 cups italian gravy or marinara
Ricotta Cheese Filling
- 1 Tablespoon olive oil
- ½ medium white onion diced
- 1 Tablespoon chopped garlic
- 2 Tablespoons Italian seasoning
- 32 ounces whole milk ricotta cheese
- ¾ cup shredded parmesan cheese
- 2 large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Lasagna Layers
- 3 cups shredded mozzarella cheese
- ¾ cup shredded parmesan cheese
- 9 oven ready lasagna noodles
Instructions
Meat Sauce
- Preheat the oven to 375˚ and heat a large skillet or pot over medium heat.
- Add olive oil, ground beef, ground pork, salt, and pepper. Cook the meat, stirring occasionally until browned and cook through.
- Add in the italian gravy and stir to combine. Reduce the heat to low and simmer for 10 minutes while the ricotta cheese filling is made.
Ricotta Cheese Filling
- Heat a medium skillet or pan over medium heat on the stovetop. Add the oil and diced onions and cook while stirring occasionally for 3 minutes until softened.
- Add the garlic and Italian seasoning and continue to cook, while stirring for an additional minute.
- Remove the pan off of the heat and place into a mixing bowl. Add the ricotta cheese, parmesan cheese, eggs, salt, and pepper. Stir together the ingredients thoroughly until they are well combined.
Lasagna Layering
- In a small bowl, mix together the parmesan and mozzarella cheese.
- In a 9x13 baking pan, spread approximately 1 cup of the meat sauce over the entire bottom of the pan.
- Place three of the lasagna noodles over the sauce and top with one third of the ricotta mixture. Spread the mixture around to cover most of the noodles. Top the ricotta mixture with one third of the shredded cheese mixture and then top that with half of the remaining meat sauce.
- Repeat the process for the next layer with 3 more noodles, the second third of the ricotta mixture, the second third of the shredded cheese, and the remaining meat sauce.
- To complete the third layer, add the last three noodles, the final third of the ricotta mixture, and the final third of the shredded cheese.
- Cover the pan tightly with foil and place in the oven on the middle rack to bake for 1 hour. Remove the foil for the last 10 minutes of cooking time to allow the cheese to brown.
- Remove lasagna from the oven and let rest for 10-15 minutes before slicing and serving.
Notes
- Make sure to use a deep-sided baking dish to ensure you have enough room for all of the layers.
- Place a sheet pan on the rack below the lasagna to catch any drips during the baking time.
- To brown the cheese on the lasagna even more, turn on the broiler for a minute or two at the end.
Substitutions and Variations
- Meat Sauce - Both ground beef and pork are cooked and simmered with the marinara to make a rich and hearty meat sauce. For a vegetarian version of this lasagna, omit the meat and just use plain marinara instead.
- Shredded Cheese - Both mozzarella and parmesan cheeses are used in layering this lasagna. The mozzarella adds a creamy, melty texture, while the parmesan cheese adds a nice sharpness and saltiness. Other cheeses that could be included in the mix could be provolone or romano cheese.
- Lasagna Noodles - Oven ready lasagna noodles make this lasagna quick and easy. Regular noodles or even homemade pasta could also be used.
- Gluten Free - Try gluten free noodles in this recipe to make this lasagna gluten free.
- Extra Veggies - Fresh spinach or kale leaves can be cooked with the onions and garlic to add some extra veggies to the ricotta cheese mixture.
- Spicy - Use spicy Italian sausage instead of ground pork for an extra zesty dish!
Make Ahead Instructions
- Fridge - Wrap the fully assembled lasagna in plastic wrap and store it unbaked in the refrigerator for up to 2 days. Remove the lasagna from the refrigerator 30-60 minutes prior to cooking time to allow it to come to room temperature. Remove plastic wrap, cover in foil and bake as directed.
- Freezer - Wrap the fully assembled lasagna in plastic wrap and foil and store it unbaked in the freezer for up to 2 months. Allow the lasagna to fully defrost in the refrigerator. Remove the thawed lasagna 30-60 minutes before cooking time to allow it to come to room temperature. Remove plastic wrap, cover in foil and bake as directed.
Cindy
My family absolutely loved this recipe! My ricotta mixture was a bit runny, but I just added some dry Parmesan (powder) to thicken it up. Maybe because I used minced garlic from a jar? Nonetheless, success and happy family! Thank you!
Amanda
Minced garlic in a jar does have a bit of extra liquid in it, usually either oil or water. In my experience, there are some brands of ricotta that are thicker than others. You can strain your ricotta in cheesecloth overnight to get a thicker consistency if you like!
Toni Jackson
I made this and the glass dish I used used 4 uncooked Lasagna noodles per Layer
It's a recipe that. I will use every time and play with certain ingredients .
Thank you so much
Amanda
I'm so glad you enjoyed the recipe!
Kenneth Strong
still in the oven. preliminary tasting was very good. completely vegetarian except the cheese. Impossible sausage spicy Italian with my homemade sauce. I believe it is a dynamite recipe
.
Amanda
That sounds amazing! I hope you enjoy it!
Susan Elizabeth
It was delicious! I'll use your recipe again! Thank you!
Amanda
I'm so glad you enjoyed it Susan!
Carie
Getting ready to prepare this. Very excited.
Amanda
Yah! I hope you enjoy it!
Susan Elizabeth
It's in the oven now. I made my meat sauce this morning. I couldn't remember how to layer the ingredients and used your ricotta mixture also. My mouth is watering, it will be delicious 🤤!
MyYellowApron
Would love to try the recipe. Thanks for sharing ❤️ who doesn’t love a good pasta!!
Amanda
Absolutely! Thanks!
Melody Durant
The Italian gravy recipe, how many cups does it make? Is it enough for 2 lasagna's?
missionwife@hotmail.com
Amanda
Hi Melody! Yes, it will be plenty. The recipe yields between 4-6 quarts of sauce.
Mama Maggie's Kitchen
This dish looks so deliciously good. I wish I could eat that right this minute!
Amanda
Thank you so much!
Sachi
This looks delicious! Can't wait to try this recipe!
Amanda
Thank you! Let me know how it turns out for you!
Mireille | the Tortilla Channel
What is not to love about this recipe Amanda? Love it with the beef and pork and all that cheese. Beautiful.
Amanda
Thanks Mireille!!!