This lasagna delivers the ultimate in Italian comfort food, with layers of rich flavors and creamy textures that define home cooking at its best.
At the heart of this dish is a perfect balance of ricotta cheese, which adds a light yet satisfying creaminess between each layer of pasta and sauce.
The key is in the layering—alternating noodles, cheese mixture, and hearty meat sauce ensures every bite is packed with flavor.
By the end, you’ll have a golden, bubbling lasagna that brings the warmth of a traditional Italian kitchen straight to your table.
Ingredients for Paula Deen Lasagna Recipe with Ricotta Cheese
Rich layers of pasta, meat, and creamy ricotta come together for that classic comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Lasagna Noodles 🍝 | 12 pieces | Oven-ready or pre-cooked |
| Ground Beef 🥩 | 1 ½ lb | 80/20 lean-to-fat ratio |
| Italian Sausage 🌭 | ½ lb | Sweet or mild variety |
| Onion 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Crushed Tomatoes 🍅 | 28 oz | Canned, with juices included |
| Tomato Paste 🍅 | 6 oz | For rich sauce thickness |
| Ricotta Cheese 🧀 | 2 cups | Whole milk for creaminess |
| Parmesan Cheese 🧀 | 1 ½ cups | Freshly grated preferred |
| Mozzarella Cheese 🧀 | 3 cups | Shredded, full-fat for best melt |
| Large Egg 🥚 | 1 whole | For binding ricotta mixture |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Dried Oregano 🍃 | 1 tbsp | For Italian seasoning |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
The ground beef and sausage combo gives this lasagna its hearty depth—80/20 beef has the right fat for flavor. Whole milk ricotta is non-negotiable for that signature creaminess (the low-fat stuff just doesn’t cut it). Most grocery stores carry San Giorgio or Barilla oven-ready noodles, which save a step. For the cheeses, Whole Foods has great Parmesan wedges you can grate fresh—way better than the pre-shredded bags.
No Italian sausage? Double the ground beef with extra oregano works fine. Fresh basil can be swapped for dried at one-third the amount. Out of mozzarella? Provolone melts beautifully as a substitute. The tomato paste can be from a can or those handy squeeze tubes at Trader Joe’s. If you’re feeling fancy, a splash of red wine in the meat sauce adds incredible depth (about 1/4 cup).
Assemble and bake right away, or refrigerate overnight—flavors deepen with time. Leftovers keep 5 days in the fridge, freeze for 3 months. Portion before freezing for easy reheating (the best kind of meal prep).
Why You’ll Love This Recipe
- One Pot Wonder: I love that I can brown the beef, sausage, and onions all in one pot before layering—minimal cleanup, maximum flavor.
- Rich and Meaty: The combo of ground beef and Italian sausage with garlic gives it that deep, savory punch that ricotta balances perfectly.
- Feeds a Crowd: This is my go-to for Sunday dinner with the whole family, and there’s always enough for leftovers the next day.
- Budget Stretcher: Honestly, it’s filling and hearty without breaking the bank—ground beef and sausage go a long way here.
Step-by-Step Instructions for Lasagna With Ricotta Cheese
This is the method for building layers of rich, cheesy comfort in every bite.
Step 1: Brown the Meat and Build the Sauce Base
Heat the 2 tbsp Olive Oil in a large pot over medium-high heat. Add the 1.5 lb Ground Beef and 0.5 lb Italian Sausage, breaking them up with a wooden spoon. Cook for 6-8 minutes until the meat is no longer pink and starts to brown—this builds the foundation of flavor.
Stir in the finely diced 1 whole Onion and cook for 3-4 minutes until translucent and soft. Add the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. Here’s the thing—don’t let the garlic burn, or it’ll turn bitter and ruin the sauce.
Pour in the 28 oz Crushed Tomatoes (with juices) and 6 oz Tomato Paste. Stir well to combine, then season with 1.5 tsp Salt, 1 tsp Black Pepper, and 1 tbsp Dried Oregano. Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly.
Step 2: Prepare the Ricotta Cheese Mixture
In a medium bowl, combine the 2 cups Ricotta Cheese, 1 whole Large Egg, and ½ cup of the 1.5 cups Parmesan Cheese. The egg binds the ricotta so it holds together beautifully between the layers. Mix until smooth and fully incorporated—no lumps should remain.
This step is non-negotiable for that creamy, dreamy texture that makes lasagna so comforting. I like to add a pinch of salt and black pepper to the ricotta mixture as well, just to enhance the flavor. Set this aside while you ready the other components.
Step 3: Layer the Lasagna for Maximum Flavor
Preheat your oven to 375°F. In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom. This prevents sticking and adds flavor to every bite. Arrange 4 of the 12 pieces Lasagna Noodles on top, slightly overlapping if needed.
Spoon half of the ricotta mixture over the noodles and spread it evenly. Sprinkle 1 cup of the 3 cups Mozzarella Cheese on top, followed by ¼ cup of the remaining 1 cup Parmesan Cheese. Repeat the layers with another 4 pieces Lasagna Noodles, the rest of the ricotta, 1 cup Mozzarella Cheese, and ¼ cup Parmesan Cheese.
Step 4: Add the Final Layers and Bake
Top with the remaining 4 pieces Lasagna Noodles, then pour the rest of the meat sauce over them, spreading it evenly. Sprinkle the remaining 1 cup Mozzarella Cheese and ¼ cup Parmesan Cheese on top. This final layer of cheese will melt into a golden, bubbly blanket that’s impossible to resist.
Cover the dish tightly with foil and bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes until the cheese is golden brown and bubbling around the edges. Let it rest for 10 minutes before slicing—this ensures the layers set and don’t fall apart when served.
Step 5: Garnish and Serve
Sprinkle the chopped 0.25 cup Fresh Basil Leaves over the top just before serving for a pop of freshness against the rich, cheesy layers. The basil adds a bright contrast that cuts through the richness beautifully.
Slice into squares and serve warm. Each portion should have distinct layers of noodles, creamy ricotta, hearty meat sauce, and melted cheese. Real talk: this is the kind of dish that makes everyone at the table ask for seconds.
Pro Tips For Making Paula Deen Lasagna Recipe With Ricotta Cheese
- Brown the Meats Separately: Cook the ground beef and Italian sausage in separate pans—sausage releases more fat and can overpower the beef’s flavor if combined too soon. I learned this the hard way after my first lasagna tasted like one-note grease.
- Drain the Ricotta: Place the ricotta in a fine-mesh strainer for 10 minutes before mixing to remove excess liquid. Sounds fussy, but it prevents a watery lasagna that slides apart when sliced.
- Skip Uncooked Noodles: Boil the lasagna noodles for 2 minutes less than the package says—just enough to soften. They’ll finish cooking in the oven, and you’ll avoid that gummy, overdone texture.
- Layer Sauce Last: End with a thin layer of sauce on top, not cheese, to keep the ricotta from drying out or browning too fast. My grandmother swore by this, and she was right: it bakes up creamy, not crusty.
Make-Ahead Tips for This paula deen lasagna recipe with ricotta cheese
Overnight Assembly
I always assemble this lasagna the night before baking. Once layered in your 9×13-inch baking dish, cover tightly with plastic wrap and refrigerate. The flavors meld beautifully overnight, making the final dish even more flavorful. 💡
Morning Prep
In the morning, remove from the fridge 30 minutes before baking to take the chill off. This prevents thermal shock to your baking dish. Bake as directed, adding 5-10 minutes to the covered baking time if coming from cold.
Freezer-Friendly
For longer storage, assemble and wrap tightly with both plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking—no need to adjust baking time or temperature.
Portion Before Freezing
After baking and cooling, slice into portions and freeze individual servings. I use quart-size freezer bags with parchment paper between layers. Reheat from frozen at 375°F for 30-40 minutes. ❄️
Cheese Freshness
If prepping ahead, wait to add the final layer of mozzarella and Parmesan until just before baking. This prevents the cheese from drying out in the fridge. Store the shredded cheese in a separate container.
Sauce Thickening
The meat sauce will thicken as it chills. If it seems too thick when you’re ready to bake, stir in ¼ cup water or beef broth to loosen it slightly. This ensures even cooking and prevents dryness.
Nutrition Facts
Frequently Asked Questions
Can I use cottage cheese instead of ricotta?
Yes, but the texture will be different. Cottage cheese has larger curds and more moisture. For best results, blend it until smooth first. Ricotta’s mild flavor and creaminess are ideal for this dish.
How do I prevent soggy noodles?
Use oven-ready noodles and ensure your sauce isn’t too watery. Baking covered for 25 minutes first helps them cook perfectly without absorbing excess liquid.
Can I make this vegetarian?
Swap the meat for sautéed mushrooms, spinach, and lentils. Add 1 tsp Italian seasoning to the ricotta for extra flavor. The layering method stays the same.
What’s the best way to reheat leftovers?
Cover with foil and warm in a 350°F oven for 15-20 minutes. Microwaving works too, but use 30-second intervals to avoid drying it out.
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