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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Ricotta Lasagne

Serves 12 Time 2–3 hours Difficulty 4/5 Ingredients 19 Steps 12

Ingredients

  • 1 lb (450 g) sweet Italian sausage
  • ½ lb (230 g) minced (ground) beef
  • ½ onion, chopped fine
  • 2 cloves garlic, crushed
  • 3½ tbsp sugar
  • 1 tbsp salt
  • 1½ tsp dried basil
  • ½ tsp fennel seed
  • ¼ tsp black pepper
  • ¼ cup chopped parsley, divided
  • 4 cups (1 kg / 2.2 lb) canned whole tomatoes, undrained, halved, seeds removed
  • 12 oz (340 g) tomato paste
  • ½ cup (125 ml / 4.2 oz) water
  • ½ tbsp salt
  • 2 cups (600 g / 1.3 lb) ricotta cheese
  • 1 egg
  • 16 oz (450 g) lasagna pasta
  • 16 oz (450 g) mozzarella cheese, thinly sliced (a wire cutter is nice for semi-soft cheeses like this)
  • about 3 tbsp grated Parmesan cheese

Steps

  1. Remove sausage casings. Break sausage into small bits.
  2. Sauté sausage, ground beef, onion and garlic in 5-quart (4.7 L) saucepan or Dutch oven over medium heat until meat is browned.
  3. Add sugar, 1 tablespoon salt, basil, fennel, pepper and half the parsley. Mix well.
  4. Add tomatoes, tomato paste and water; mash tomatoes a bit. Bring to boil. Reduce heat. Simmer covered, stirring occasionally, 1½ hours.
  5. Preheat oven to 275 F.
  6. Cook and drain pasta.
  7. Mix ricotta, egg, ½ teaspoon salt and remaining parsley in medium bowl.
  8. Layer in roasting pan, bottom to top: sauce (about 1½ cups / 375 g / 13.2 oz); pasta, overlapping slightly; ½ ricotta mixture; ⅓ mozzarella.
  9. Continue: sauce (about 1½ cups / 375 g / 13.2 oz); grated Parmesan sprinkled, not covering sauce entirely; pasta; remaining ricotta; ⅓ mozzarella.
  10. Finish: remaining sauce; sprinkled Parmesan; remaining mozzarella.
  11. Cover with foil. Bake 30 min covered, then 25 min uncovered, or until bubbly and lightly browned.
  12. Cool at least 20 min before serving.

Notes from the original

  • Uncooked lasagnas freeze very well so the extra work can be done well in advance. You can make several batches at a time and freeze the extras to thaw out and cook later.

Source. Adapted from “Cookbook:Ricotta Lasagne” by Wikibooks contributors, revision of 2025-12-03, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.