Easy Cheese Lasagna Recipe With Ricotta Cheese: Layered Richness Without the Fuss

This recipe proves that easy lasagna can still deliver restaurant-quality layers of rich, cheesy goodness. I developed this method after years of testing, focusing on simplicity without sacrificing flavor or texture.

The ricotta adds a creamy, mild base that balances the boldness of other cheeses, while the layering technique ensures every bite is packed with flavor. No pre-cooking noodles required—just assemble and bake.

What emerges from the oven is a golden, bubbling lasagna with perfectly tender pasta, rich cheese layers, and that comforting, familiar aroma. David always requests seconds, and I never argue.

It’s the kind of dish that feels special but comes together with minimal effort. Here’s how to make it.

Ingredients for Easy Cheese Lasagna Recipe with Ricotta Cheese

A handful of quality cheeses and pantry staples create this comforting baked dish.

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The ricotta is the foundation here. Whole milk ricotta from BelGioioso or Calabria gives the creamiest texture (avoid low-fat—it gets watery). For the mozzarella, low-moisture shredded prevents a soggy lasagna. Parmesan should always be freshly grated from a wedge—pre-shredded has anti-caking agents that make it melt poorly. Oven-ready noodles are a game-changer (I use Barilla).

No ricotta? Cottage cheese blended smooth works in a pinch. Out of fresh basil? Dried basil at one-third the amount. The marinara can be jarred—I won’t tell—Rao’s or Victoria are my go-tos. If you’re making your own, San Marzano tomatoes, garlic, and olive oil are all you need. For extra flavor, add a pinch of red pepper flakes to the sauce.

Assemble and bake immediately, or cover and refrigerate for up to 24 hours. Leftovers keep for 4-5 days in the fridge, reheat covered at 350°F. Freezes beautifully for up to 3 months—just thaw overnight before reheating.

Step-by-Step Instructions for Cheese Lasagna With Ricotta

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Ricotta Filling

In a medium bowl, combine the 2 cups Ricotta Cheese, 1 whole Large Egg, ½ cup of the Parmesan Cheese, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir until the mixture is smooth and fully incorporated.

The egg acts as a binder to prevent the ricotta from becoming grainy during baking. I always use whole-milk ricotta for that ultra-creamy texture the dish deserves. Set this aside while you prepare the remaining components.

Step 2: Enhance the Marinara Sauce

Heat the 1 tbsp Olive Oil in a saucepan over medium heat. Add the 3 cloves Garlic Cloves (minced) and sauté for 30 seconds until fragrant. Be careful not to let the garlic brown or it will turn bitter.

Pour in the 3 cups Marinara Sauce, then stir in the 1 tsp Dried Oregano and 1 tsp Dried Basil. Simmer for 5 minutes to allow the flavors to meld together. This step ensures every bite of your lasagna has that rich, herbaceous depth.

Step 3: Layer the Lasagna

Preheat your oven to 375°F. Spread 1 cup of the marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 sheets Lasagna Noodles in a single layer, slightly overlapping if needed. These are oven-ready, so no pre-boiling is required.

Spread half of the ricotta mixture evenly over the noodles. Sprinkle 1 cup Mozzarella Cheese on top, then add ¼ cup Fresh Basil (chopped). Repeat the layers: another 1 cup marinara, 4 sheets Lasagna Noodles, remaining ricotta, and another 1 cup Mozzarella Cheese.

Step 4: Final Layer and Bake

Add the final layer: 4 sheets Lasagna Noodles, remaining marinara sauce, and the last 1 cup Mozzarella Cheese. Sprinkle the remaining ½ cup Parmesan Cheese evenly over the top. This final cheese layer will create that golden, bubbly crust everyone loves.

Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes until the top is golden brown and the edges are bubbling. This two-phase baking ensures the noodles cook through without burning the cheese.

Step 5: Rest and Serve

Once out of the oven, let the lasagna rest uncovered for 10-15 minutes before slicing. This resting period allows the layers to set, making it easier to serve neat portions. The lasagna will hold its shape better when you cut into it.

Garnish with additional fresh basil if desired. Each serving should have distinct, well-defined layers with that perfect balance of creamy ricotta, gooey mozzarella, and rich marinara. The oven-ready noodles will be tender, not mushy, and the flavors will have melded beautifully.

Dietary Considerations for This easy cheese lasagna recipe with ricotta cheese

Gluten-Free Option

Swapping regular lasagna noodles for gluten-free oven-ready noodles works perfectly in this recipe. I’ve tested Barilla’s gluten-free version with great results—just follow the same layering method without any adjustments to baking time or temperature.

Vegetarian Adaptation

This dish is naturally vegetarian as written, packed with protein from the ricotta and mozzarella. For extra heartiness, I sometimes add a layer of sautéed spinach or mushrooms between the cheese and sauce. It’s an easy way to sneak in more veggies.

Lower-Carb Version

Replace the lasagna noodles with thinly sliced zucchini or eggplant for a lower-carb twist. I recommend salting and draining the slices for 10 minutes first to remove excess moisture. This keeps the layers from becoming watery during baking. 💡

Lactose-Free Substitutes

Use lactose-free ricotta and dairy-free mozzarella (like Miyoko’s brand) to make this dish lactose-free. The texture remains creamy, and the flavor stays rich. I’ve found that lactose-free cheeses melt just as well as traditional ones.

Lower-Fat Adjustments

For a lighter version, swap the whole-milk ricotta for part-skim ricotta and use low-fat mozzarella. The dish will still be delicious, though slightly less creamy. David barely notices the difference when I make this swap.

Nut Allergy Note

This recipe is naturally nut-free, but always double-check your cheese labels for potential cross-contamination warnings. I source my cheeses from Central Market in Austin, where they’re careful about allergy labeling.

Frequently Asked Questions