Cheesy Lasagna Recipe with Ricotta and Mozzarella

Even better, this cheesy lasagna recipe with ricotta uses oven-ready lasagna noodles, so there’s no pot of slippery noodles to boil before you start layering.

This recipe came from my friend Julie, who made it for one of our family game nights. We usually have a couple of friends over, eat dinner, and play games – and I’m still not sure whether the food or the games are the best part.

I do know that when Julie made this lasagna, I wanted the recipe.

Thankfully, she shared it.

For this soul-satisfying cheesy lasagna, you need the following ingredients:

• Ricotta cheese
• Shredded mozzarella cheese
• Parmesan cheese
• Bertolli 5 Cheese spaghetti sauce
• Dell ‘Amore TraditionalMarinara
• Barilla no-boil lasagna
• Italian parsley
• Basil
• Italian seasoning

The Three-Cheese Combination

Ricotta, mozzarella, and Parmesan each do something a little different here.

Ricotta creates the creamy cheese layers, mozzarella gives you all that gooey melted cheese we expect from lasagna, and Parmesan adds a salty, savory punch.

If possible, use whole-milk ricotta for a rich, creamy filling. Low-moisture mozzarella is also a good choice because it melts well without adding a lot of extra liquid to the lasagna.

Do You Have To Boil Lasagna Noodles?

Not for this recipe.

Julie uses Barilla Oven-Ready Lasagne, which goes directly into the baking dish. The noodles absorb moisture from the sauce as the lasagna bakes, saving you the trouble of boiling and handling regular lasagna noodles.

The important part is making sure the noodles are covered with sauce. Pay particular attention to the edges and corners. Any exposed pasta can become dry or crunchy instead of tender.

Tips for Making Cheesy Lasagna

• Don’t skimp on the sauce around the noodles. Oven-ready noodles need moisture to soften while they bake. Make sure the pasta, particularly the edges, is covered.
• Cover the pan while it bakes. The foil helps trap steam inside the baking dish so the noodles can cook properly.
• Save some mozzarella for the top. Adding it near the end gives you a freshly melted, cheesy top without overbaking it.
• Let the lasagna rest. Give it about 15 minutes after it comes out of the oven. The layers will set and you’ll get much cleaner slices.
• Put the baking dish on a sheet pan if it’s very full. Lasagna has a remarkable ability to find the bottom of a clean oven.

Can I Make Lasagna Ahead of Time?

Yes. Lasagna is an excellent make-ahead dinner.

You can assemble Julie’s lasagna, cover it tightly, and refrigerate it overnight. The next day, bake it according to the recipe directions. Because you’re starting with a cold casserole, it may need a little additional baking time.

If you’re using a glass baking dish, avoid moving it directly from a very cold refrigerator into a hot oven. Allow it to sit out while the oven preheats and follow the manufacturer’s instructions for your bakeware.

Can You Freeze Cheesy Lasagna?

Yes. You can freeze lasagna either before or after baking.

For an unbaked lasagna, assemble it in a freezer-safe pan, wrap it well, and freeze. Thaw it overnight in the refrigerator before baking.

For leftover baked lasagna, let it cool before portioning it into airtight freezer-safe containers. Individual portions are especially handy when somebody wants lasagna and everybody else has moved on to tacos.

For best quality, I would use frozen lasagna within about 1 to 3 months.

Thaw frozen lasagna in the refrigerator before reheating. Cover it while reheating so it doesn’t dry out, then uncover it near the end if you want to freshen up the cheesy top.

How To Keep Lasagna From Getting Watery

A little sauce around a freshly baked lasagna is normal, but it shouldn’t resemble lasagna soup.

A few things can help:

• Use a thick pasta sauce rather than an especially watery one.
• Whole-milk ricotta tends to give the filling a rich consistency.
• If adding vegetables, cook or drain particularly watery vegetables before layering them into the lasagna.
• Don’t add extra liquid unless your particular oven-ready noodles call for it.
• Let the finished lasagna rest for 15 minutes before cutting it.

And don’t leave parts of the noodles uncovered in an attempt to reduce moisture. Those noodles need sauce to cook.

Can I Substitute Cottage Cheese for Ricotta?

Yes. Cottage cheese can be substituted for ricotta in lasagna if that’s what you have – or simply what your family prefers.

Ricotta produces a smoother, richer cheese layer, while cottage cheese has a looser texture and slightly tangier flavor. If your cottage cheese contains a lot of liquid, drain it first to help keep the lasagna from becoming watery.

Easy Lasagna Variations

Julie’s version is meatless, but it’s easy to change.

For a meat lasagna, brown ground beef or Italian sausage, drain it well, and add it to the sauce before assembling the lasagna.

For spinach lasagna, add well-drained cooked spinach to the ricotta mixture.

You can also add cooked zucchini or eggplant. Cook the vegetables first and remove as much excess moisture as possible before adding them to the layers.

Can I Double This Lasagna Recipe?

Yes, but use two 13 x 9-inch pans rather than trying to create one enormous lasagna.

Prepare both pans at the same time and bake them side by side if your oven has enough room for good air circulation. You may need to rotate the pans during baking or allow a little additional cooking time.

Better yet, serve one and freeze the other. Future You will be quite pleased with Present You.

What To Serve With Cheesy Lasagna

You don’t need much alongside a rich, cheesy lasagna.

Garlic bread and a simple green salad make an easy family dinner. Roasted broccoli, green beans, or asparagus would also work well.

A fresh Caprese Salad from Salty Side Dish is another nice option when you want something cool and fresh alongside all those layers of pasta and cheese.