Prego Lasagna Recipe With Ricotta Cheese: Layered Italian Comfort with Creamy Richness

This lasagna delivers the ultimate in Italian comfort, with layers of rich Prego sauce and creamy ricotta that melt together beautifully. I’ve refined this method over years of family dinners, and it never fails to satisfy.

The secret is in the layering—alternating pasta with the sauce, ricotta, and cheese ensures every bite is packed with flavor. Baking it until bubbly and golden creates a dish that’s both hearty and indulgent.

What you’ll get is a creamy, layered masterpiece that’s perfect for feeding a crowd or meal prepping. The ricotta adds a light, fluffy texture that balances the bold tomato sauce.

Serve it straight from the oven for maximum comfort and warmth. Here’s how to make it right.

Ingredients for Prego Lasagna Recipe with Ricotta Cheese

Nothing exotic here—just good stuff for layers of creamy, comforting lasagna.

The ricotta is the star here. Whole milk gives that creamy texture we’re after—low-fat just doesn’t cut it. I always grab mine from Whole Foods (their store brand is solid), but any grocery store will do. The Prego sauce is the easy button for flavor—no shame in using jarred when it tastes this good. For the noodles, oven-ready saves time and works perfectly.

No ricotta? Cottage cheese blended smooth is your best bet (drain it first). Out of Prego? Any marinara works—Rao’s is my backup. Don’t like beef? Italian sausage or ground turkey both shine here. The mozzarella can be pre-shredded (I won’t tell), but block melts better. Fresh herbs at triple the amount if you’ve got them (the good stuff, not the pre-shredded kind).

Assemble and bake now, or make ahead and refrigerate for 24 hours. Leftovers keep 5 days in the fridge, freeze for 3 months. Pro tip: slice before freezing for easy portioning later.

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

This method delivers comfort in every layer with creamy richness you’ll crave.

Step 1: Brown the Ground Beef and Aromatics

Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. Add the 1 whole Yellow Onion (finely diced) and cook for 3-4 minutes until it softens and turns translucent. You’ll start to smell that sweet, savory aroma—this is your cue to add the 1.5 lb Ground Beef.

Break the beef into small pieces with a wooden spoon and cook for 6-8 minutes until it’s no longer pink and starts to brown. Stir in the 4 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant. Drain any excess fat, then stir in the 3 cups Prego Traditional Sauce, 1 tbsp Dried Basil, 1 tbsp Dried Oregano, 1 tsp Salt, and 0.5 tsp Black Pepper. Let it simmer for 5 minutes to meld the flavors.

Step 2: Prepare the Ricotta Mixture

In a medium bowl, combine the 2 cups Whole Milk Ricotta Cheese, 1 whole Large Egg, ½ cup of the Parmesan Cheese, and a pinch of Salt and Black Pepper. Mix until smooth and creamy—this shouldn’t take more than 1-2 minutes.

Here’s the thing—the egg binds the ricotta so it holds up in layers instead of turning into a runny mess. Don’t skip it. The mixture should look thick and spreadable, almost like a soft cheesecake batter. Set it aside while you get the noodles ready.

Step 3: Layer the Lasagna

Spread 1 cup of the meat sauce on the bottom of a 9×13-inch baking dish. Lay 4 sheets Lasagna Noodles over the sauce, slightly overlapping if needed. Spoon half of the ricotta mixture on top and spread it evenly. Sprinkle with 1 cup Mozzarella Cheese and 2 tbsp Parmesan Cheese.

Repeat the layers: sauce, noodles, remaining ricotta, 1 cup Mozzarella Cheese, and 2 tbsp Parmesan Cheese. Top with a final layer of 4 sheets Lasagna Noodles, the remaining sauce, and the last of the Mozzarella Cheese and Parmesan Cheese. This should use all 12 sheets Lasagna Noodles and 3 cups Mozzarella Cheese.

Step 4: Bake to Bubbly Perfection

Cover the dish tightly with foil and bake at 375°F for 25 minutes. This lets the noodles soften and the flavors start to meld without the cheese browning too early.

After 25 minutes, remove the foil and bake for another 20-25 minutes until the top is golden brown and the edges are bubbling. You’ll see the cheese turn that perfect, melty shade of gold—this is your sign it’s ready. Let it rest for 10 minutes before slicing; this keeps it from falling apart when you serve it.

Storing and Reheating prego lasagna recipe with ricotta cheese

Refrigerator Storage

Let this dish cool for no more than 2 hours before transferring to an airtight container. It’ll keep in the fridge at 40°F or below for up to 5 days. The flavors actually deepen overnight as the herbs infuse the sauce. ❄️

Freezer Storage

Portion slices in freezer-safe bags or containers, leaving 1 inch of headspace for expansion. It freezes beautifully for up to 3 months without texture loss. I always label with the date—trust me, you’ll forget otherwise.

Stovetop Reheating

Place a single serving in a skillet with 2 tbsp water or milk over medium-low heat. Cover and warm for 5-7 minutes, stirring occasionally. This method keeps the ricotta creamy and prevents drying out.

Microwave Reheating

Microwave individual slices on a microwave-safe plate, covered with a damp paper towel. Heat on 70% power for 2-3 minutes, then check. Add 30-second intervals until it reaches 165°F. 🔥

Oven Reheating

For the best texture, preheat oven to 350°F and bake covered with foil for 20-25 minutes. Uncover for the last 5 minutes to crisp the cheese. This works great for reviving a whole pan.

Pro Tip

If reheating from frozen, thaw overnight in the fridge first. This ensures even heating and prevents the noodles from turning mushy. I learned this the hard way after one too many chewy bites!

Frequently Asked Questions