Okay, First—Why Are We Talking About Lasagna?
You know when you want to make something that feels a little fancy but is also full-on comfort food? Ricotta Cheese Lasagna with Marinara Sauce is totally my answer. The first time I made it, I was probably 21, back home for the holidays and trying (not that gracefully) to impress my grandma. Spoiler: I forgot to pre-cook the noodles. It still tasted amazing, but she did give me that look. You know the one! Anyway, this recipe is how I eventually won her over (and maybe myself too, after all those mini kitchen disasters). I make it when the weather’s chilly or just when I’ve had one of those weeks. Oh, and the leftovers—if you have any—make you question why you ever order takeout.
Why You’ll Love This—Or, Why I Keep Making It
I pull this out when friends are coming over, or when my cousin tells me she’s “starving” (as if that’s not every day). My family goes a little wild for this because the ricotta layer is so creamy but not too rich, and that tomatoey marinara? It’s like a warm hug. Actually, I used to dread the layering part—could never get it neat—but now I just throw it together and, honestly, it’s better that way. Plus, you can tweak it if you’re missing something. Who hasn’t run out of mozzarella at the last minute? (I have, more than once!).
What You’ll Need (With My Occasional Swaps)
- 9-12 lasagna noodles (sometimes I use those no-boil noodles, but the regular kind are my usual go-to, except that one time I accidentally grabbed gluten-free by mistake—wasn’t bad actually)
- 2 cups ricotta cheese (some folks swear by whole milk ricotta, but part-skim is fine—my neighbor once tried cottage cheese and it kinda worked?)
- 2 cups shredded mozzarella (or a bit more, if you’re feeling generous)
- 1/2 cup grated Parmesan cheese (my grandma loved the stuff from the green can, but honestly, fresh is better—just saying)
- 1 egg (I forget this sometimes; it still holds up, but the layers are creamier with it)
- About 3 cups marinara sauce (I usually just use my favorite jarred [like Rao’s—no shame!], but homemade is lovely if you’ve got extra time; see this for a good one)
- 2 cloves garlic, minced (or a spoonful of the jarred stuff—nobody’s judging here)
- 1/2 teaspoon dried oregano (sometimes basil, or a mix if I’m feeling indecisive)
- Salt and black pepper (to taste—whatever that means, right?)
- Optional: A handful of chopped spinach (for green vibes), or some cooked ground beef or sausage if you want it meaty
How To Make Ricotta Cheese Lasagna with Marinara Sauce (A Little Chaos Is Normal)
- Boil those noodles: Unless you’re using no-boil (then skip this step, obviously). Salt your water a bit more than you think you should. Cook until just bendy—if they rip, don’t sweat it, you can patch them up.
- Mix the ricotta layer: In a bowl, stir together ricotta, egg, half the Parmesan, garlic, oregano, salt, and pepper. Sometimes I add spinach here if I have it lying around. This is where I usually sneak a quick taste (for, uh, quality control).
- Get your pan ready: Use a 9×13-inch dish (or honestly, whatever you have that looks big enough—just don’t use a cookie sheet, trust me). Dab a little olive oil or nonstick spray in there.
- Layer it up: Start with a splash of marinara on the bottom (keeps things from sticking). Then a layer of noodles—overlap if you must, it’s not a quilt. Then spread some ricotta mix, scatter mozzarella, and spoon more sauce. Repeat until you run out, finishing with sauce and whatever cheese you have left. If it looks messy, you’re doing it right.
- Bake: Cover with foil and bake at 375°F (190°C) for about 25 minutes. Remove foil, bake another 15-ish minutes till the top is golden and bubbly. If it’s not browned, pop it under the broiler for a minute (don’t walk away—I nearly burned it once this way!).
- Let it rest: This is the hardest part. Let it sit for 10–15 minutes or it’ll slide all over when you try to serve it. Or don’t, if you’re really hungry—it’s not the end of the world.
Notes From My Many Attempts
- Actually, I find it works better if you add a bit of sauce to each noodle layer—not just the bottom—so they don’t dry out as much.
- Once I used too much sauce (thought I was being generous)—it turned soupy. Less is sometimes more.
- Parmesan on top crisps up nicely, but watch that broiler like a hawk!
Some Fun Variations—And a Fail
- I’ve thrown roasted veggies in the ricotta mix—zucchini and mushrooms work a treat.
- For a kick, I tried adding a layer of spicy Italian sausage. My brother still talks about it.
- One time, I got the bright idea to use feta with the ricotta. Wouldn’t recommend; it ended up way too salty.
Gear You’ll Need (But Don’t Sweat It)
- 9×13-inch baking dish (or an old Pyrex from your aunt—it all works)
- Mixing bowl (if you’re desperate, a big soup pot will do)
- Aluminum foil—unless you run out, then a second baking sheet on top works (not pretty, but hey, it does the job)
Storing Your Lasagna (If It Lasts That Long)
Let it cool, then stash leftovers in the fridge, covered. It’ll last about three days, but honestly, in my house it never makes it past day one. Freezes well too—wrap slices in foil and pop them in a freezer bag. Reheat in the oven so the cheese gets gooey again (microwave works but it’s not the same… just saying).
How I Like To Serve It
I love it with a simple green salad and maybe some garlic bread (store-bought if I’m honest). Sometimes, if we’re feeling fancy, we open a bottle of red and try to pretend we’re at an Italian restaurant, but really, we’re in pajamas. If you want a dessert idea, my friend swears by homemade tiramisu after lasagna night—just a thought.
Pro Tips From My School Of Hard Knocks
- I once tried rushing the resting step and regretted it; the whole thing slid apart like a landslide. Patience is a virtue, apparently.
- Don’t add too much sauce or it’ll be runny. You can always serve extra on the side.
- If you only have pre-shredded mozzarella, that’s totally fine. But, fresh does melt better (not a dealbreaker though).
Some Real-Life FAQs I’ve Gotten
- Can I assemble this ahead? Yup! I sometimes put it together in the morning and bake at night. Actually, it seems to hold together better when it sits first.
- Is it okay to skip the egg in the ricotta mix? Sure—done it more than once by accident. It’ll be a bit less firm, but still tasty.
- Can I use jarred sauce? Absolutely! Some food snobs scoff, but life’s too short (Rao’s or Bertolli are my top picks when I’m not making my own).
- Can I freeze the whole lasagna? Oh, for sure. Just bake first, cool it, then freeze. Or freeze individual pieces for future lunches—makes you feel like you’ve got your life together.
- How do I keep the noodles from sticking? Give ‘em a little drizzle of oil after draining, and separate them with tongs or your fingers. Or just peel ‘em apart later—no biggie.
- Does it really taste better the next day? I think so! The flavors kind of mellow together. But it’s still great right out of the oven.
- Can I make this gluten-free? You bet—just use gluten-free lasagna noodles. Did it by mistake once, and nobody even noticed.
And there you have it—my not-so-perfect but always delicious Ricotta Cheese Lasagna with Marinara Sauce. If you try it out, let me know, or just tell me your own lasagna stories. I’m always up for a good kitchen tale (or a new trick to make this even better).
Ingredients
- 12 lasagna noodles
- 2 cups ricotta cheese
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, then drain and set aside.
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2In a medium bowl, combine ricotta cheese, egg, chopped basil, salt, and black pepper. Mix until well blended.
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3Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer 4 noodles over the sauce, then spread one-third of the ricotta mixture over the noodles. Sprinkle with mozzarella cheese and spoon more marinara sauce on top.
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4Repeat the layers two more times, finishing with a layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheese.
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5Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
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6Let the lasagna rest for 10 minutes before slicing. Garnish with extra basil if desired and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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