Ricotta Cheese Lasagna with Marinara Sauce Recipe

Best one-dish family dinner! Pasta sheets, tomato marinara sauce, and whole milk ricotta, mozzarella, and Parmesan cheese are baked in my easiest lasagna recipe for any occasion. 

– 1 large egg – ▢2 cups (567 g) whole milk ricotta cheese, (20 ounces) – ▢1 teaspoon salt – ▢1 teaspoon freshly ground black pepper – ▢¼ cup chopped parsley – ▢2 cups marinara sauce, or your favorite prepared tomato pasta sauce – ▢16 no-boil lasagna noodles, or 1 pound fresh lasagna noodles, cut into (8) 12×7-inch piece – ▢1½ cups grated Parmesan cheese – ▢2½ cups (340 g) shredded whole milk mozzarella cheese, (12 ounces)

INGREDIENTS

Heat oven to 400F (200C). Mix the egg in a medium basin. Whisk in ricotta, salt, pepper, and parsley until smooth.

INSTRUCTIONS

STEP 1

Build layer one: Cover the bottom of a 9x13-inch baking dish or casserole with ½ cup of marinara sauce. 

STEP 2

Cover the sauce with 4 lasagna noodles or 2 fresh pasta sheets, slightly overlapping and pressing down. 

STEP 3

Spoon a large cup of ricotta mixture over the noodles and along the borders. Over the ricotta, sprinkle 1 cup mozzarella.

STEP 4

The second layer: Place 4 lasagna noodles over ricotta. Distribute ½ cup of marinara sauce over noodles and top with 1 cup of Parmesan.

STEP 5

The third layer: Place 4 lasagna noodles over tomato sauce and Parmesan. Spread with remaining ricotta and 1 cup mozzarella.

STEP 6

Top layer: Place the last four lasagna noodles over the ricotta. 

STEP 7

Spread the remaining 1 cup sauce across the noodles. Top the lasagna with the remaining ½ cup of mozzarella and Parmesan cheeses.

STEP 8

Wrap the pan in aluminum foil. Bake 30 minutes. Remove foil and lower oven temperature to 375F (190C).

STEP 9

Bake for 15 more minutes until the cheese is gently brown and the lasagna edges are crisp.

STEP 10

Cool lasagna in the pan on a cooling rack for 10-15 minutes to set. Cut and serve squares.

STEP 11

Baked Harissa Chicken with Chickpeas Recipe

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