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    Home » Main Dishes » Pasta

    Traditional Italian Lasagna with Ricotta

    Published: Dec 13, 2020 · Modified: Nov 8, 2023 by Mamma C · This post may contain affiliate links.

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    pinnable image for lasagna

    This Traditional Italian Lasagna with Ricotta is my favorite family recipe! It's loaded with four kinds of cheese, plus the most flavorful meat filling! Top it with marinara or Italian meat sauce and prepare to swoon.

    side view of lasagna on a plate

    My family's traditional Italian lasagna with ricotta is my favorite dish of all time. In fact, I would request it for my last meal.

    But, who thinks of such things? (Cough, cough.) Don't forget Mom's Spinach Ricotta Pie, and make sure there's some Italian Cookies for dessert.

    Anyway, did you know lasagna dates back to the Middle Ages in Naples, where my family comes from? In Naples, lasagna includes ricotta, instead of the béchamel sauce that's typical in the region of Emilia Romagna.

    Let's take a look at all the goodness involved in our epic lasagna.

    Ingredients for traditional Italian lasagna

    lasagna ingredients

    Sauce: You'll need three quarts of tomato sauce, such as my marinara or meat sauce. I've linked to both of them at the top of this post and in the recipe card. Either one is delicious here.

    Cheese: As you can see, we have four kinds of Italian cheeses. The Parmesan and Romano should be freshly grated, and the mozzarella freshly shredded. I use my Vitamix (affiliate link) to make it easier.

    Meat: We're using lean ground beef that will get fixed with Italian-seasoned bread crumbs, Romano and eggs to form a delicious filling that tastes like a meatball. More on that in a bit!

    Lasagna noodles: While no-boil lasagna noodles are super convenient, I really prefer the thicker, sturdier texture of the traditional kind that you boil. Here are some helpful tips.

    How to cook lasagna noodles

    Adding a little olive oil to the pot of water helps prevent the sheets of lasagna from sticking.

    Boil the noodles for just under half the cooking time listed on the package, because the oven will take care of the rest. (No mushy pasta allowed!) This is an important trick for making sure any baked pasta you make is al dente, or pleasantly firm.

    stirring lasagna noodles in pot of water,  noodles hanging over edges of pot, colander

    After you drain the lasagna noodles, carefully hang them over the sides of your pot and colander to keep them from sticking to one another. Be careful, because they can be hot at first.

    Making the meat filling

    See the recipe card at the bottom of this post for full instructions, but here is an overview.

    1. Add a little water to the the ground beef, eggs, bread crumbs and Romano in a bowl. Mix with your hands.
    2. Add the meat mixture to a heated, oiled skillet and break up the filling with a spoon.
    3. Brown the meat until it's no longer pink. If you see any excess fat, drain it.
    process to mix ground meat filling and cook in pan

    How to layer lasagna

    This traditional Italian lasagna is stacked high, with three full layers of pasta filled with sauce, ricotta, the meat mixture and plenty of mozzarella and Parmesan. For each of these three layers, place the pasta in the opposite direction as the previous layer.

    assembling first layer of lasagna with ricotta, meat and cheese
    1. Add a couple ladles of sauce, then lay down some lasagna noodles in a single layer. Spread ricotta on the pasta.
    2. Add a third of the meat filling on top of the ricotta.
    3. Sprinkle on a third of the shredded mozzarella.
    4. Sprinkle on some Parmesan to cover the layer.

    Repeat two more times, until you have three filled layers.

    For the top layer

    top layer of lasagna, adding sauce, assembled pan of lasagna
    1. Add one last layer of pasta, in the opposite direction as the previous layer.
    2. Sprinkle on some Parmesan and ladle on some sauce.
    3. Now that your traditional Italian lasagna is fully assembled, you can cover it with greased foil and bake, or refrigerate it to bake the following day.

    Frequently asked questions

    Can this be made ahead of time?

    At the very least, you can make the sauce and grate/shred the cheeses the day before. You also can make the meat filling the day before. If you want, you can assemble the entire lasagna, cover and refrigerate it, then bake it the next day, after letting it sit at room temperature for 30 minutes.

    Can you freeze lasagna before it's baked?

    You can freeze the assembled lasagna before baking it. Just make sure the meat layer is cooled off first. Cover the lasagna well with heavy foil, then thaw it overnight in the refrigerator before baking.

    Can you freeze lasagna after it's baked?

    Yes, as long as you let the lasagna cool to room temperature before freezing it. Again, cover it with heavy foil first. You also could put individual slices in foil and place them in freezer bags. Let the lasagna thaw overnight in the refrigerator before baking.

    How do you reheat lasagna?

    You can reheat individual slices in the microwave, covered loosely with wax paper. To reheat a pan of lasagna, cover it with greased foil and bake at 350 degrees F for 40 minutes, or until the internal temperature reaches 165 degrees F.

    square of lasagna on plate with fork

    Friends, this traditional Italian lasagna with ricotta is the best I've ever had! I hope you'll try it and let me know what you think!

    What to serve with lasagna

    This traditional Italian lasagna is a full meal in itself, so you could just serve it with The Best Italian Green Salad. But, we also love to serve this with Italian Chicken Cutlets and some crusty Homemade Italian Bread!

    And of course, you could make this for your Italian Thanksgiving dinner!

    Other pasta dishes to try

    If you love pasta dishes as much as I do, don't miss Homemade Manicotti, Pasta alla Vodka or Beef Bolognese with Sausage . For tomato-free sauces to top your pasta, try pesto, Alfredo, or creamy walnut sauce.

    Enjoy!

    piece of lasagna on a plate with a fork

    Traditional Italian Lasagna with Ricotta

    This Traditional Italian Lasagna with Ricotta is my favorite family recipe! It's loaded with four kinds of cheese, plus the most flavorful meat filling!
    4.45 from 18 votes
    Print Pin Rate Save Go to Collections
    Course: Main Course
    Cuisine: Italian
    Prep Time: 1 hour hour
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 2 hours hours 10 minutes minutes
    Servings: 8
    Calories: 879kcal
    Author: Mamma C

    Ingredients

    • 3 quarts tomato sauce (See notes for recipe links. Make 3 batches of my marinara or one batch of my meat sauce. )
    • 16 ounces mozzarella (shredded or grated)
    • 8 ounces fresh Parmesan (grated)
    • 16 ounces ricotta
    • 16 ounces lasagna noodles
    • 4 tablespoons olive oil (divided use)
    • ⅛ teaspoon salt
    • ⅛ teaspoon pepper

    Meat Mixture

    • ½ cup grated Romano cheese
    • ¾ pound lean ground beef
    • ¾ cup Italian-seasoned bread crumbs without cheese (Or use store-bought)
    • 2 eggs
    • ⅓ cup water
    US Customary - Metric
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    Instructions

    • Start by cooking your tomato sauce. While that's on the stove, you can grate your Parmesan, Romano and mozzarella. (I use my blender.) Set bowls of each cheese aside. Season the ricotta with ⅛ teaspoon each of salt and pepper, and set that aside as well. (If your sauce needs a while to cook, you might want to refrigerate your cheeses in the meantime.)
    • If you are using lasagna noodles that need to be boiled, fill a tall pot ⅔ full with salted water and add 3 tablespoons of olive oil to the water. Set it on the stove, covered, over high heat. When the water comes to a rolling boil, add the lasagna noodles and stir them periodically as you cook them for just under half the time listed on the package directions. (It will take 4-6 minutes, depending on the brand you use.)
    • Drain the lasagna noodles in a colander in the sink and carefully (they will be hot) hang them over the edges of your pasta pot to dry and cool. (You may need to have some hanging on the colander too.)
    • Prepare your meat mixture in a medium bowl, adding all the meat ingredients and gently mixing with your hands until combined. Wash your hands well and heat a tablespoon of olive oil in a large skillet. Add the meat mixture to the skillet and brown it over medium-high heat, stirring as needed, until there is no pink remaining. Drain any liquid in a fine-mesh strainer in the sink.
    • Preheat the oven to 350 degrees F. To assemble the lasagna, set out your bowls of ricotta, mozzarella, and Parmesan near your meat, pasta, and sauce. Cover the bottom of a 9x13 pan with a couple ladles of sauce. Add a layer of lasagna noodles the long way, cutting any extra pieces needed to fill in gaps. (I use kitchen scissors.)
    • On each row, add a heaping tablespoon of ricotta, spreading it in a thin layer on each strip of pasta. Sprinkle on ⅓ of the meat over the ricotta, dispersing it as evenly as you can. Next, sprinkle on ⅓ of the mozzarella. Add a generous handful of Parmesan on top of the mozzarella. (Keep in mind that you will end up with extra Parmesan to serve at the table, so you don't need to put all of the Parmesan inside the lasagna.)
    • Add a couple more ladles of sauce. For the second layer, you will change the direction of the lasagna noodles, placing them the short way, cutting them in half as needed. Repeat with the ricotta, meat, mozzarella and Parmesan.
    • For the third layer, add the sauce and then place the noodles the long way. Continue building your layer as before.
    • For the top, add a layer of lasagna noodles the short way, sprinkle on some Parmesan, and ladle on some sauce. Cover the lasagna with foil that has been greased with non-stick spray.
    • Bake for 1 hour and 10 minutes, and check to see if it is heated through. If so, let the lasagna rest for 10 minutes before cutting it.
    • Serve the lasagna with extra sauce ladled on top and extra Parmesan at the table. Store leftovers in the refrigerator for four days, or freeze.

    Video

    Notes

    • For the sauce, use three batches of my Homemade Marinara or one batch of my Italian Meat Sauce.
    • Note that if you are making your own sauce, marinara is quicker than making a meat sauce. The prep time in the recipe includes making marinara.
    • You can prep and assemble the lasagna the day before, store it covered in the refrigerator, and bake it the following day. If so, you should leave the lasagna out at room temperature for at least 30 minutes before baking.
    • Another option is to make your sauce and grate your cheeses the day before, and then finish everything the following day.
    • You can freeze the assembled lasagna before baking it. Just make sure the meat layer is cooled off first. Cover the lasagna well with heavy foil, then thaw it overnight in the refrigerator before baking.
    • You can freeze the lasagna after it's baked, as long as you let it cool to room temperature first.
    • You can reheat individual slices of lasagna in the microwave, covered loosely with wax paper. To reheat a pan of lasagna, cover it with greased foil and bake at 350 degrees F for 40 minutes, or until the internal temperature reaches 165 degrees F.

    Nutrition

    Calories: 879kcal | Carbohydrates: 73g | Protein: 55g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 167mg | Sodium: 3026mg | Potassium: 1623mg | Fiber: 8g | Sugar: 18g | Vitamin A: 2501IU | Vitamin C: 25mg | Calcium: 894mg | Iron: 7mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Adapted from my Mom's lasagna. Originally published on April 2, 2015 and updated now with new photos, text and a video.)

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    Comments

    1. Maryanne says

      December 18, 2024 at 2:25 pm

      I have printed 2 of your recipes. I love your meat sauce. I have never not enjoyed anything I made from your site. I bought a pizzelle iron to make them for Christmas. I am also making your lasagna for Christmas dinner. I look forward to your post every day.l
      Happy holidays. God bless.

      Reply
      • Mamma C says

        December 19, 2024 at 8:38 am

        Hi Maryanne - I'm so glad to hear that! Enjoy the lasagna. Happy Holidays!

        Reply
    2. Sue Turcsany says

      December 12, 2024 at 3:06 pm

      5 stars
      Have been making lasagna with meat sauce and your recipe is similar to mine and my mom's recipe. I even use the same cheeses I'm always looking for slight variations so I tried the recipe for your meat sauce (it was excellent). I doubled the recipe for a crowd and baked it in a much larger pan, but it took about the same baking time and came out great. I love your tip about hanging the boiled noodles over the edges of the pasta pot and colander--Never thought of doing this and I'm a retired senior and have been making lasagna for over 50 years. I used to lay them flat on cutting boards covered with parchment paper taking up counter space. Who knew? My guests loved this recipe.

      Reply
      • Mamma C says

        December 13, 2024 at 7:45 am

        Hi Sue - I'm so glad the lasagna was a hit! The meat sauce is wonderful with it. I learned to hang the noodles from my mom, aunts and Nonna. 🙂

        Reply
    3. Ala says

      April 08, 2015 at 6:53 pm

      This is my kind of lasagna, Andrea! Homemade and stacked skyhigh – I would just love to fall right through my computer screen and take a giant bite out of your photos! I'm so glad I stopped by after seeing your comments on Medha's lovely blog; yours is absolutely lovely as well. I hope you have a wonderful rest of the week – it's great to meet you!

      Reply
      • Mamma C says

        April 09, 2015 at 7:22 am

        Ala, I'm so glad you stopped by! Thank you for your kind words. I look forward to visiting your blog!

        Reply
    4. Denise | Sweet Peas & Saffron says

      April 03, 2015 at 10:09 pm

      There is nothing in this world that compares to home-made lasagna! Yours looks amazing! I usually use the no-boil noodles, but there is almost always part of the top noodle that is sticking out and doesn't cook through. Maybe I'll give boiling noodles another try 🙂 Looks delicious!

      Reply
      • Mamma C says

        April 04, 2015 at 8:08 am

        Thanks, Denise! I forgot to mention that one of the best parts of boiling the lasagna is munching on all the scraps of pasta after you assemble everything. 🙂

        Reply
    5. Angie says

      April 03, 2015 at 2:22 pm

      Such a comfort food. Your lasagna looks wonderful!

      Reply
      • Mamma C says

        April 03, 2015 at 3:13 pm

        Thanks, Angie! I agree, lasagna is the ultimate comfort food.

        Reply
    6. Joann says

      April 03, 2015 at 12:21 pm

      My mom's (and mine) is very similar...could almost taste it as I read your description. Only difference is no meat. I also make a version with homemade spinach pasta sheets...(out of this world, but very time consuming)....I agree, nothing better and I'm definitely a 2 serving girl!!!
      On our way to NJ right now....
      Happy Easter!

      Reply
      • Mamma C says

        April 03, 2015 at 3:08 pm

        Joann, I love meatless lasagna too, and your homemade spinach pasta sheets sound incredible! Happy Easter and safe travels!

        Reply
    7. Tammy Renea says

      April 03, 2015 at 6:12 am

      Yes, I'll take two pieces upfront!!! Doing squats now to prepare. haha This recipe sounds amazing. For my last meal, it would be hard to say. It could be paella or maybe just a baked potato slathered in butter!

      Reply
      • Mamma C says

        April 03, 2015 at 9:21 am

        Haha, Tammy! I'd better be squatting (that doesn't sound right, does it?) after all the lasagna I ate. I have always wanted to make paella and will look to you for the recipe! And ironically, when I was pregnant with my son, the only thing I wanted to eat during my first three months was a baked potato with butter and chives.

        Reply
    8. Annie @ ciaochowbambina says

      April 02, 2015 at 10:22 pm

      5 stars
      Okay...so let's start at the beginning. Who sits around thinking of such things? I do. Too often. And my menu changes with the craving of the day. But my paternal grandmother's lasagna is always on the list, along with my maternal gram's cutlets, and my mom's meatballs. Okay - moving on. I would be the guest who asks for two pieces of your gorgeous offering without hesitation. I love this recipe, my friend! Brava!

      Reply
      • Mamma C says

        April 03, 2015 at 9:16 am

        Oooh cutlets! I like your list, Annie. I will be sure to make extra lasagna for you! Thanks so much.

        Reply
    9. Cheryl "Cheffie Cooks" Wiser says

      April 02, 2015 at 10:21 pm

      I've been wondering when you would post Lasagna! Love it!!! Happy Easter!!! Your Florida Bud, Cheryl

      Reply
      • Mamma C says

        April 03, 2015 at 9:13 am

        It was only a matter of time. 🙂 Happy Easter, Cheryl!

        Reply
    10. Jess @ whatjessicabakednext says

      April 02, 2015 at 5:22 pm

      Love homemade lasagna! Super comforting and a real delicious dinner recipe! This looks divine, Andrea! Thanks for sharing your recipe, definitely going to be trying this soon! 😀

      Reply
      • Mamma C says

        April 02, 2015 at 5:29 pm

        Thanks Jess! This one's a crowd pleaser. I hope you enjoy it. 🙂

        Reply
    4.45 from 18 votes (16 ratings without comment)

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    Hi, I'm Andrea, also known as Mamma C. I've been sharing family-tested recipes from my Italian-American kitchen for a decade! I hope you'll visit often!

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