McCormick Lasagna Recipe With Ricotta Cheese: Layered Italian Comfort

There’s a reason lasagna remains the ultimate comfort food—it transforms simple ingredients into something extraordinary through careful layering and time. I first learned this dish helping Nana Mae in her Peachtree Street diner, where we served it every Sunday.

This version builds rich flavor through a well-seasoned meat sauce, creamy ricotta layer, and perfectly melted cheese. The key is taking your time with each component before assembly. David always requests seconds when I make this.

What emerges from the oven is a bubbling, golden dish with distinct layers that hold together beautifully. Every bite delivers that familiar comfort of tender pasta, savory meat, and creamy cheese.

It’s the kind of meal that brings everyone to the table, ready to share stories over plates of this Italian classic. Here’s how to build it properly.

Ingredients for Mccormick Lasagna Recipe with Ricotta Cheese

Pantry staples, fresh cheese, and a few herbs build this layered classic.

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The ricotta is the heart of this dish. Whole milk from a reputable brand gives you that creamy texture Nana Mae insisted on. I grab mine at Publix or Whole Foods—just check the date, as fresher is always better. For the mozzarella, low-moisture shredded holds up best in layers (pre-shredded is fine, but block melts smoother). The noodles? Oven-ready if you’re in a hurry, regular if you’ve got time to boil.

No Italian seasoning? Mix equal parts oregano, basil, and thyme with a pinch of rosemary. Ground turkey works instead of beef if that’s your preference. The Parmesan can be swapped for Pecorino Romano—it’s saltier, so taste as you go. Short on marinara? One 28-oz can of crushed tomatoes plus a teaspoon of sugar gets you close. Always drain the ricotta (the container kind) to avoid a watery layer.

Assemble the lasagna right before baking for best texture. Leftovers keep 4-5 days in the fridge, freezes beautifully for 3 months. Reheat covered with foil to keep the cheese from drying out (worth the extra minute).

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

This method builds layers of rich flavor and creamy texture in every bite.

Step 1: Brown the Ground Beef and Aromatics

Heat a large skillet over medium-high heat. Add the 1 lb Ground Beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 5-7 minutes. The beef should be evenly browned and crumbly.

Add the finely diced 1 whole Onion, minced 4 cloves Garlic Cloves, 1 tbsp McCormick Italian Seasoning, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 3-4 minutes until the onion softens and becomes translucent. Stir in 2 cups Marinara Sauce and simmer for 5 minutes until slightly thickened.

Step 2: Prepare the Ricotta Cheese Mixture

In a medium bowl, combine the 15 oz Ricotta Cheese, 1 whole Large Egg, and 0.5 cup Parmesan Cheese. Mix until smooth and well combined. The egg binds the ricotta, ensuring it holds together in layers instead of oozing out.

Season lightly with a pinch of salt and black pepper if desired, but remember the Parmesan already adds saltiness. Set this mixture aside while you prep the other components.

Step 3: Assemble the Lasagna Layers

Spread 1 cup of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange 4 sheets Lasagna Noodles on top, slightly overlapping if needed. Spread half of the ricotta mixture evenly over the noodles, followed by 1 cup of the remaining meat sauce.

Sprinkle 4 oz Mozzarella Cheese over the sauce. Repeat the layers: noodles, remaining ricotta mixture, remaining meat sauce, and the last 4 oz Mozzarella Cheese. Top with the remaining 4 sheets Lasagna Noodles.

Step 4: Bake Until Bubbly and Golden

Cover the dish tightly with aluminum foil. Bake at 375°F for 25 minutes. Then, remove the foil and bake for another 20-25 minutes until the cheese is melted and golden brown and the edges are bubbling.

Let it rest for 10 minutes before slicing—this allows the layers to set and makes serving easier. Garnish with 0.25 cup Fresh Parsley before serving for a fresh, vibrant finish.

Pro Cooking Tips for This Dish

Prevent Soggy Layers

David and I learned the hard way that oven-ready noodles need extra sauce to soften properly. Use ¼ cup more marinara than the recipe states if skipping the boil. For regular noodles, undercook them by 1 minute—they’ll finish in the oven. 💡

Season Every Layer

Nana Mae taught me to season between layers, not just the meat sauce. Sprinkle ½ tsp Italian seasoning over each ricotta layer. This builds depth that guests notice but can’t quite place. I keep McCormick blends stocked from Central Market.

Egg Matters in Ricotta

The 1 large egg in your ricotta mixture isn’t optional—it prevents a watery layer. Whisk it vigorously until the mixture looks like thick pancake batter. This step changed my lasagna game completely after years of soggy centers.

Cheese Strategy

Mix ½ cup Parmesan into your final mozzarella topping for better browning. Shred your own cheese from blocks—pre-shredded contains anti-caking agents that affect melt. I use low-moisture mozzarella from Austin farmers markets.

Rest Before Serving

That 10-minute rest isn’t just for looks—it lets the layers set so they don’t slide apart when sliced. Cover with foil to keep warm while resting. David always tries to sneak a bite early, but trust me, it’s worth the wait. 🔥

Baking Dish Prep

Lightly grease your 9×13-inch dish with olive oil to prevent sticking. The oil also helps achieve that golden crust on the bottom layer. I keep a dedicated lasagna dish just for this recipe—it’s become a family tradition.

Frequently Asked Questions