Create our timeless classic Beef Lasagna Recipe with creamy ricotta—cheesy, saucy, and bursting with flavor! An effortless recipe for a cozy family dinner or to satisfy a hungry crowd.

Looking for more pasta dishes? Explore our favorites like Baked Spaghetti Pie, Pizza Pasta Bake, or the irresistible Three Cheese Baked Mostaccioli for an easy and delightful meal rotation.

serving of lasagna on a white plate

Why You’ll Love This Easy Lasagna Dinner

It’s no secret that I like easy meal prep and dinner recipes for make-ahead weeknight meals. When it comes to dinner these days, I love meals that don’t take a lot of work on my part – hello, Cheesy Ravioli Bake. Here are a few more reasons you’ll love this beefy lasagna recipe, too.

  • Prepare in Advance: Busy day? No worries! This lasagna lets you get ahead by making it in advance. Just assemble, refrigerate, or freeze for an easy-breezy dinner.
  • Freezer Magic: Whether you freeze it before or after baking, this recipe is freezer-friendly. Enjoy homemade lasagna whenever the mood strikes, straight from the freezer!
  • Easy Peasy: Simple steps and basic ingredients make this lasagna a no-fuss delight for both beginners and seasoned cooks.
  • Layers of Goodness: Noodles, meaty sauce, and a cheesy blend create a mouthwatering dish that’s visually appealing and downright satisfying.
  • Your Way, Always: Add your favorite herbs or tweak the cheese ratios—this recipe is super flexible, letting you make it just the way you like.
ingredients for beef and ricotta lasagna

Beef Lasagna Recipe Ingredients

Simple and affordable lasagna ingredients make it easy and convenient to prepare a double batch. Tuck one in the freezer for a filling and wholesome meal on the fly—perfect for crazy busy work days or savory Sunday dinners.

For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Ground Beef – or ground chicken, Italian sausage, or turkey. 
  • Garlic Salt & Pepper
  • Canned Tomatoes – crushed tomatoes and tomato sauce.
  • Packaged Dry Spaghetti Sauce Mix – I like McCormick’s dry mix with all the seasonings and spices for a savory pasta dish.
  • Lasagna Noodles – Prepared according to package directions.
  • Ricotta Cheese – A mild, fresh cheese made from whey that blends well with savory Italian pasta dishes. Cottage cheese is also a suitable option.
  • Cream Cheese – cubed for easier melting.
  • Mozzarella Cheese – low moisture shredded mozzarella divided into thirds.  
  • Grated Parmesan Cheese – freshly grated or shaved is preferred over powdered; divided into thirds.
  • Fresh Basil – optional garnish

What does ricotta cheese taste like?

You’ll find various descriptions of how ricotta cheese tastes, ranging from slightly acidic to slightly sweet, nutty, milky, or creamy (not in texture but in a cream-like flavor) to tasteless and bland (low salt). The flavor will depend on the type of whey (milk byproduct) used to make it: sheep, cow, goat, or even water buffalo milk.

The best thing about ricotta’s mild flavor and its thick, rich, and slightly grainy texture is that it enhances and takes on beef lasagna’s savory Italian spice and herb flavors.

This post may contain affiliate links. Please read my disclosure policy here.

How To Make Lasagna With Ricotta Cheese And Ground Beef

Are you ready for a delicious homemade lasagna dinner that the whole family will love? You only need a large pot or Dutch oven, a greased 9×13 glass pan, and aluminum foil.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

  1. Cook ground meat until it is no longer pink and season with garlic salt and pepper 
  2. Stir in canned tomatoes and seasoning packet and simmer covered for 1/2 hour, stirring occasionally.
  3. Prepare lasagna noodles according to the directions, drain, and rinse with cold water.
  4. Stir cream cheese into meat sauce until melted, remove from heat, and stir in ricotta cheese.

What Is The Proper Way To Layer Lasagna:

  1. Layer 3 or 4 noodles in the bottom of a greased baking dish. (see notes)
  2. Spread 1/3 of the cheesy meat sauce over the pasta.
  3. Top with 1/3 of mozzarella cheese, then 1/3 of Parmesan cheese. 
  4. Repeat the previous steps, adding two more layers.
  5. Cover and bake the cheesy beef lasagna in a preheated oven for 30-45 minutes. Remove foil and bake for 15 minutes until bubbly and cheese is golden. Allow the lasagna to set for 15-30 minutes before serving.
a cheesy serving of lasagna coming out of the baking dish

Recipe Notes And Tips

This tried, true, and easy lasagna recipe has been a part of my culinary journey since I first made it in a home economics class when I was 15.

  • You can spread about a cup of tomato sauce in the bottom of the pan before laying down the first layer of noodles. This will keep your pasta from sticking.
  • You’ll want to make sure the lasagna ingredients are evenly layered throughout. Don’t forget the edges, so you have perfectly balanced flavors in every bite!
  • For a more robust, zesty Italian meat sauce, “bloom” the dry seasonings before adding the tomatoes. To bloom, sprinkle the packet over the ground beef as it finishes cooking, stirring over gentle heat until fragrant.  
  • Cube the cream cheese right out of the fridge while it is still cold. Let the cubes soften some to make it easier to melt into the beef sauce.
  • I usually save enough mozzarella cheese to add a little extra on the top layer, giving it an additional cheesy goodness.
  • Let the lasagna have time (at least 15 minutes, ideally 30 minutes) to set up and cool down after baking. Moisture is re-absorbed into the layers for neater portions when serving.
a white baking dish with beef lasagna with ricotta cut into servings

Storing Lasagna

To get the best out of your leftover beef lasagna, make sure it is completely cooled for at least one hour. Let the lasagna cool for at least two hours when freezing a whole pan to serve later.

Wrap or Portion: Cover the entire lasagna dish or cut portions with plastic wrap or aluminum foil and refrigerate. It can be stored in the fridge for 3-4 days.

Freezing Option: If you want to store a whole pan or individual portions for a more extended period, lasagna freezes well. Use airtight containers or heavy-duty freezer bags. Label with the date for reference. It can be frozen for 2-3 months.

Thawing and Reheating: If frozen, thaw the lasagna in the refrigerator overnight before reheating. To reheat, use an oven or microwave, ensuring it reaches an internal temperature of 165°F.

Adding a bit of moisture, like extra sauce, a spritz of water, or a drizzle of olive oil, can help prevent dryness when reheating lasagna.

fork with a bit of lasagna

Lasagna Recipe FAQs

How far in advance can you make a beef lasagna recipe using ricotta?

You can assemble a cheesy beef lasagna recipe and refrigerate it for up to 24 hours before baking. This actually allows the flavors to meld, making it a convenient option for meal prep. Be sure to cover the baking dish tightly to avoid moisture loss in the fridge.

Can I freeze beef lasagna with ricotta and cream cheese sauce?

Absolutely! Ground beef lasagna is great to freeze for a delicious meal on the fly. Of course, it must be tightly covered to prevent freezer burn. You can spritz water and olive oil over the top and cover with foil to rehydrate and maintain moisture while the lasagna reheats.

How do I keep lasagna with ricotta from becoming too watery?

To avoid a sloshy mess in the bottom of the lasagna pan, drain excess moisture from the noodles, and if the ricotta cheese is wet, drain it as well. Ground beef can contain a lot of water, so drain if necessary before adding to the sauce. One of the best ways to allow excess liquid to disperse is to let the lasagna rest and cool after baking to reduce potential sogginess.

Serving of beef and ricotta lasagna on a white plate with fresh basil garnish

Variations & Substitutions

  • To intensify your Italian lasagna flavor, use Salsiccia, Italian sweet or hot sausage instead of or with ground beef. – I use both Salsicca and ground beef when making Baked Mostaccioli.
  • You can swap cottage cheese for ricotta in the meat sauce, but after years of using cottage cheese, we like ricotta way better.
  • If you prefer, you can omit the ricotta (or cottage cheese) and enjoy the lasagna sauce with just the yummy richness of the cream cheese.
  • Opt for fresh lasagna sheets, eliminating the need for boiling! No boiling is required for fresh lasagna.
serving of lasagna on a plate with salad and cheese garlic bread

Serving Suggestions

Pair your beefy lasagna with a crisp green or simple Italian Salad and my special three-cheese garlic bread; don’t forget the Merlot or Apple Pomegranate Spritzer for a well-rounded Italian meal. 

Make ahead happiness! If your tummy is saying yes to all the cheesy goodness, but your brain is in moderation mode, a No-Knead Dutch Oven Bread recipe is just the answer. Mix up the bread recipe, toss together a refreshing 4-Bean Salad first thing in the morning, and viola! The perfect pairing of baked lasagna, warm fresh bread, and the bright complementing acidity of the salad.    

The whole shebang! Special night or Sunday family dinner? Finish off your featured menu with an authentic Italian-style dessert:

Favorite Lemon Ricotta Cookies

Elegant Honey Panna Cotta

Refreshing Banana Pineapple Italian Ice

Cranberry Orange Biscotti for dipping in a cappuccino!

lasagna in a baking dish with servings cut

Like This Recipe?

I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!

Originally posted in April 2009. UPDATED February 2024. We spiffed up this post with more information and new photos. No changes were made to the recipe.

Easy Beef and Ricotta Lasagna

Easy Beef and Ricotta Lasagna

Yield: 10-12 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

A delicious dinner that the whole family will love with this easy cheesy lasagna recipe with ricotta and beef.

Ingredients

  • 1 pound ground beef
  • garlic salt (to taste)
  • pepper
  • 28 ounce can crushed tomato
  • 8 ounce can tomato sauce
  • 1 pkg spaghetti sauce mix (I use McCormicks
  • 9-12 lasagna noodles
  • 6-8 ounces ricotta (or cottage cheese)
  • 4 ounces cream cheese
  • 2-4 cups mozzarella cheese, shredded and divided (measure with your heart)
  • 1/2 cup grated Parmesan cheese
  • optional garnish with fresh basil

Instructions

  1. In a large pot or dutch oven, cook ground beef over medium high heat just until meat is no longer pink. Season with garlic salt and pepper Stir in crushed tomatoes, tomato sauce, and seasoning packet. Simmer, covered, for about 1/2 hour, stirring occasionally.
  2. While sauce is simmering, prepare water for the lasagna noodles and boil according to directions Drain noodles, and rinse with cold water.
  3. Preheat oven to 350° F.
  4. Add cream cheese to meat sauce and stir until melted and blended, then remove meat sauce from heat. Stir in ricotta cheese.
  5. To assemble, line the bottom of a greased 9×13 glass pan with 3 or 4 noodles, spread 1/3 of meat & cheese sauce over the pasta. Top with 1/3 of mozzarella cheese, sprinkle with 1/3 of Parmesan cheese. Repeat with 2 more layers.
  6. Cove with foil and bake for 30 - 45 minutes, until heated through. Remove foil and bake for an additional 15 minutes until bubbly and some of the cheese is browned on top.
  7. Let cool for 15 minutes before serving, so lasagna can hold together.

Notes

  • ricotta can be replaced with cottage cheese, but after years of using cottage cheese, we found ricotta to be SO much better.
  • sometimes I use Italian sausage instead of ground beef.
  • You can spread about a cup of tomato sauce in the bottom of the pan before laying down the first layer of noodles. This will keep your pasta from sticking.
  • I usually save enough mozzarella cheese to put a little extra on the top layer.

STORAGE

To get the best out of your leftover beef lasagna, make sure it is completely cooled for at least one hour. Let the lasagna cool for at least two hours when freezing a whole pan to serve later.

Wrap or Portion: Cover the entire lasagna dish or cut portions with plastic wrap or aluminum foil and refrigerate. It can be stored in the fridge for 3-4 days.

Freezing Option: If you want to store a whole pan or individual portions for a more extended period, lasagna freezes well. Use airtight containers or heavy-duty freezer bags. Label with the date for reference. It can be frozen for 2-3 months.

Thawing and Reheating: If frozen, thaw the lasagna in the refrigerator overnight before reheating. To reheat, use an oven or microwave, ensuring it reaches an internal temperature of 165°F.

Adding a bit of moisture, like extra sauce, a spritz of water, or a drizzle of olive oil, can help prevent dryness when reheating lasagna.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 582Total Fat: 33gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 126mgSodium: 800mgCarbohydrates: 29gFiber: 2gSugar: 3gProtein: 41g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram