Lasagna Bolognese with Ricotta

Lasagna Bolognese with Ricotta is a rich and indulgent layered pasta dish that combines tender lasagna noodles with creamy ricotta cheese, melty mozzarella, and a deeply flavorful bolognese sauce. Every bite offers a perfect balance of meat, cheese, herbs, and pasta. It’s a classic comfort food that feels both familiar and elevated—perfect for gatherings, holidays, or a cozy weekend dinner.

Why You’ll Love This Recipe

• Ultra-creamy ricotta mixture with herbs and garlic

• Layers of melty mozzarella and Parmigiano Reggiano

• A rich, meaty bolognese that deepens in flavor as it bakes

• Can be made ahead and frozen for later

• Great for feeding a crowd

• Classic Italian-American comfort food, done right

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lasagna

• dry lasagna noodles

• bolognese sauce

• shredded mozzarella

• freshly grated Parmigiano Reggiano

For the Ricotta Mixture

• ricotta cheese (choose a super creamy brand)

• fresh basil, finely chopped

• fresh oregano, finely chopped

• egg

• freshly grated Parmigiano Reggiano

• garlic cloves, minced

• salt

• black pepper

Directions

1. Preheat the Oven
   Set your oven to 375°F.

2. Cook the Lasagna Noodles
   Bring a large pot of salted water to a boil. Add the noodles and cook until al dente according to the package instructions. Drain and place them in a dish filled with cold water to prevent sticking.

3. Make the Ricotta Filling
   In a mixing bowl, combine ricotta cheese, chopped basil, oregano, egg, grated Parmigiano Reggiano, minced garlic, salt, and black pepper. Mix until smooth and fully combined.

4. Assemble the Lasagna
   In a 9×13-inch baking dish, begin with a thin layer of bolognese sauce on the bottom to prevent sticking. Add a layer of lasagna noodles (shake off excess water), then a thin layer of ricotta mixture, followed by more bolognese sauce, mozzarella, and Parmigiano Reggiano.

5. Continue Layering
   Repeat the layers—noodles, ricotta, sauce, and cheeses—until the dish is nearly full. Aim for four layers, depending on the depth of your pan.

6. Top Layer
   On the final layer, apply a generous amount of bolognese and cheese to fully cover the top. Lightly press down any cheese sticking up to prevent it from burning during baking.

7. Bake
   Cover the dish with foil, tented slightly to avoid sticking, and bake for 20 minutes. Remove the foil and bake for another 20 minutes uncovered. Finish by broiling on high for 1 minute to brown the cheesy top.

8. Serve
   Let rest briefly before slicing into 8 pieces. Serve warm and enjoy.

Servings and timing

Servings: 8 slices
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes

Variations

• Add vegetables: Layer in sautéed spinach, mushrooms, or zucchini between the noodles.

• Make it spicier: Add red pepper flakes to the ricotta mix or sauce.

• Try different cheeses: Add provolone or fontina for a richer cheese blend.

• Use fresh pasta: Swap dry noodles for fresh lasagna sheets for a silkier texture.

• Add white sauce: Mix a thin layer of béchamel between the ricotta and bolognese for extra richness.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Assemble the lasagna, cover tightly with plastic wrap and foil, and freeze for up to 2 months.
Reheating: Thaw in the fridge or at room temperature. Reheat in the oven at 350°F covered until heated through, or microwave individual slices.

FAQs

Can I use no-boil lasagna noodles?

Yes, but reduce the amount of sauce slightly or add more moisture to ensure the noodles soften during baking.

What’s the best ricotta to use?

Look for a high-quality, creamy ricotta like Belgioioso or one from a local Italian market. Avoid dry or crumbly brands.

Can I make this ahead of time?

Absolutely. Assemble the lasagna up to a day in advance and refrigerate it until ready to bake.

Can I freeze lasagna before baking?

Yes, freeze it fully assembled and unbaked. When ready to eat, thaw at room temperature and bake as directed.

Do I need to cover lasagna while baking?

Yes, covering with foil for the first half of baking helps retain moisture and prevent burning.

How do I keep my lasagna from falling apart?

Let it rest for 10–15 minutes after baking before slicing. This helps the layers firm up.

Can I make this without eggs?

You can omit the egg in the ricotta mixture, though it helps bind the filling. Consider adding a spoonful of cream cheese or a bit more grated cheese as an alternative.

How thick should the bolognese sauce be?

It should be rich and not too watery. A slightly thickened sauce prevents a soggy lasagna.

Can I use a meatless sauce?

Yes, you can substitute a vegetarian tomato sauce, but it will no longer be a traditional bolognese.

What can I serve with lasagna?

Pair it with a green salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

Lasagna Bolognese with Ricotta is the ultimate comfort food—layered with creamy cheese, fragrant herbs, and a rich, meaty sauce. It’s perfect for family dinners, special occasions, or feeding a crowd. Whether you’re serving it fresh out of the oven or enjoying a reheated slice the next day, this lasagna promises satisfying flavor and timeless appeal.