Kraft Lasagna Recipe With Ricotta Cheese: Layered Comfort With Creamy Depth

There’s something deeply satisfying about a creamy lasagna that brings everyone to the table. This version builds on classic comfort with layers that deliver rich, velvety texture in every bite.

The addition of ricotta creates a luscious middle layer that balances the hearty meat and tangy tomato sauce. It’s a proven method for achieving that perfect comfort food experience without complicated techniques.

Baking at the right temperature ensures each layer sets properly, with edges bubbling and cheese perfectly melted. The result is a dish that tastes like it came from a trusted kitchen, not a box.

Ready in about an hour, this lasagna delivers restaurant-quality results with straightforward steps. The ricotta makes all the difference in texture and depth.

Ingredients for Kraft Lasagna Recipe with Ricotta Cheese

Rich layers of meat, cheese, and sauce come together for this ultimate comfort classic.

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The ricotta is the star here—whole-milk from a trusted brand like BelGioioso delivers that velvety texture the dish demands. For the beef, look for 80/20 ground chuck at your butcher or Whole Foods for ideal fat content. Oven-ready lasagna noodles save time without sacrificing quality, and Barilla or De Cecco brands hold up best during baking.

Need to swap the beef? Italian sausage or ground turkey work well—just adjust seasoning to taste. No fresh basil? Dried basil at one-third the amount keeps the herbal note. The mozzarella can be pre-shredded (though block cheese shreds better for melt), and Parmesan from a wedge always outperforms pre-grated. For the marinara, Rao’s or Victoria brands elevate the flavor without extra effort.

Assemble and bake immediately, or refrigerate the unbaked lasagna for up to 24 hours. Leftovers keep for 4-5 days in the fridge and freeze beautifully for 3 months. Reheat covered to prevent cheese from drying out.

Step-by-Step Instructions for Kraft Lasagna With Ricotta Cheese

Master the layering technique that ensures creamy richness and perfect texture in every bite.

Step 1: Prepare the Meat Sauce Base

Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent and just begins to soften at the edges.

Add the 1.5 lb ground beef, breaking it up with a wooden spoon. Season with 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp dried oregano crushed between your fingers. Cook for 6-8 minutes until the beef is browned and crumbly.

Stir in the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant. Pour in the 3 cups marinara sauce and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.

Step 2: Create the Ricotta Cheese Mixture

In a medium bowl, combine the 2 cups ricotta cheese with the 1 whole large egg. Mix well until the egg is fully incorporated and the mixture is smooth and creamy.

This egg addition is crucial—it binds the ricotta and prevents the mixture from becoming too runny during baking. The texture should be thick but spreadable, like a soft paste. Set this aside while you prepare the remaining components.

Step 3: Layer the Lasagna Components

Spread 1 cup of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange 4 pieces lasagna noodles over the sauce, overlapping slightly if necessary. These oven-ready noodles will soften perfectly during baking without pre-boiling.

Spread half of the ricotta mixture over the noodles, then sprinkle with 1 cup of the 3 cups mozzarella cheese and ⅓ cup of the 1 cup parmesan cheese. Add a layer of 0.25 cup of the 0.5 cup fresh basil leaves. Repeat the layers once more: sauce, noodles, remaining ricotta, 1 cup mozzarella cheese, and ⅓ cup parmesan cheese.

Step 4: Add Final Layers and Bake

Top with the remaining 4 pieces lasagna noodles, the rest of the meat sauce, and the last of the mozzarella cheese and parmesan cheese. The final layer should be generously covered to ensure a golden, bubbling top.

Cover the dish with aluminum foil and bake at 375°F for 25 minutes. Then, remove the foil and bake for an additional 20-25 minutes until the cheese is melted and golden brown and the edges are bubbling. Let it rest for 10 minutes before slicing to allow the layers to set.

Essential Equipment for kraft lasagna recipe with ricotta cheese

Baking Dish Essentials

I always use a 9×13-inch glass baking dish for even heat distribution and easy monitoring of the browning process. Pyrex is my go-to brand—it handles temperature changes beautifully and cleans up easily. Avoid metal pans as they can cause the edges to overcook before the center is done. 💪

Quality Mixing Bowls

A set of stainless steel mixing bowls in various sizes makes combining the ricotta mixture effortless. I prefer Cuisinox bowls with non-slip bottoms for stability. The medium bowl is perfect for mixing 2 cups ricotta with the egg without spills.

These bowls also nest for compact storage, which I appreciate in my small kitchen.

Wooden Spoon for Sauce

When browning the 1.5 lb ground beef, a wooden spoon is gentle on your cookware while effectively breaking up the meat. I’ve found bamboo spoons from OXO last for years without splintering. They’re also safe for non-stick surfaces.

Cheese Grater Matters

For the parmesan cheese, a microplane grater creates those fine, fluffy shreds that melt beautifully. I use the Microplane Premium model—it’s sharp enough to handle hard cheeses without much effort. Freshly grated always tastes better than pre-shredded.

Aluminum Foil Trick

Use heavy-duty aluminum foil to cover the lasagna during the first 25 minutes of baking. The Reynolds Wrap brand won’t tear or stick to the cheese. Tent it slightly to prevent condensation from dripping back onto your dish.

Frequently Asked Questions