If you’re looking for a cozy, crowd-pleasing dinner, this homemade beef lasagna with ricotta is exactly what you need. It’s layered with rich, slow-simmered meat sauce, creamy ricotta filling, tender noodles, and plenty of melted mozzarella cheese.
This is a true beef lasagna made from scratch — no shortcuts, just real ingredients and big flavor. It’s perfect for Sunday dinner, holidays, meal prep, or when you want a comforting classic everyone will love.
And yes… it tastes even better the next day.
Why You’ll Love This Homemade Beef Lasagna with Ricotta
- ✔️ Rich and hearty beef tomato sauce
- ✔️ Creamy ricotta cheese filling
- ✔️ Three thick, cheesy layers
- ✔️ Make-ahead and freezer friendly
- ✔️ Perfect for family dinners or entertaining
If you’ve been searching for an easy homemade lasagna recipe with ricotta, this one delivers every time.
Classic Homemade Beef Lasagna with Ricotta
This homemade beef lasagna with ricotta is layered with rich meat sauce, creamy ricotta filling, tender noodles, and melted mozzarella. It’s a classic comfort food dinner made completely from scratch.
Equipment
- Large high-sided skillet or Dutch oven
- Wooden spoon
- Mixing bowl
- 9×13-inch baking dish
- Aluminum foil
- Knife and cutting board
- Measuring cups and spoons
Ingredients
For the Beef Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup onion, small diced
- 1/2 cup carrots, small diced
- 1/2 cup celery, small diced
- 2 pounds ground beef
- 1/2 cup red wine
- 2 (28-ounce) cans crushed fire-roasted tomatoes
- 1 cup beef broth
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 tablespoons heavy cream
For the Ricotta Filling
- 15 ounces whole milk ricotta cheese
- 1 large egg, beaten
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup freshly grated Parmesan cheese
Assembly
- 9 ounces lasagna noodles (fresh or no-boil)
- 12 ounces shredded mozzarella cheese
- Olive oil for greasing
How to Make Homemade Beef Lasagna with Ricotta
Step 1: Make the Meat Sauce
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add garlic, onion, carrots, and celery. Cook until softened (5–7 minutes).
- Add ground beef and brown completely. Drain excess fat.
- Pour in red wine and bring to a boil to reduce slightly.
- Stir in crushed tomatoes, beef broth, salt, pepper, Italian seasoning, and red pepper flakes.
- Add heavy cream and bring to a gentle boil.
- Reduce heat and simmer for 30 mnutes, stirring occasionally.
The sauce should be thick, rich, and deeply flavorful
Step 2: Make the Ricotta Cheese Filling
In a bowl, combine ricotta, egg, basil, salt, pepper, and Parmesan.
Mix just until combined — don’t overmix.
The ricotta mixture should be smooth and creamy.
Step 3: Assemble the Lasagna
- Preheat oven to 350°F.
- Lightly grease a 9×13-inch baking dish.
- Spread a thin layer of sauce on the bottom.
- Add a layer of noodles.
- Spread ricotta mixture.
- Sprinkle mozzarella.
- Spoon sauce on top.
- Repeat two more times for three total layers.
Step 4: Bake
- Cover with foil and bake 35 minutes.
- Remove foil and bake 30 more minutes until bubbly.
- Let rest 5–10 minutes before slicing.
Resting helps the layers hold together beautifully.
Ingredient Notes
Ground Beef:
Use 80/20 for best flavor. Lean beef works but may be less rich.
Ricotta Cheese:
Whole milk ricotta creates the creamiest texture. Avoid part-skim if possible.
Fire-Roasted Tomatoes:
Add subtle smokiness. Regular crushed tomatoes can be substituted.
Mozzarella:
Freshly shredded melts better than pre-shredded.
Red Wine:
Adds depth and richness. You can substitute extra beef broth if needed
Tips for the Best Beef Lasagna from Scratch
- Let it rest before slicing.
- Don’t oversauce — too much liquid makes lasagna watery.
- Cover tightly while baking to prevent drying.
- For extra flavor, substitute half the beef with Italian sausage.
- Make it a day ahead — the flavors deepen overnight.
What to Serve with Homemade Beef Lasagna
Balance this hearty dish with lighter sides:
- Garlic bread
- Caesar salad
- Asian Pear and Arugula Salad
- Easy Italian Green Beans: Perfect Side Dish
- Steamed broccoli
Wine & Drink Pairings
Best Red Wines
- Chianti
- Sangiovese
- Cabernet Sauvignon
- Zinfandel
These wines complement the rich beef and tomato sauce beautifully.
White Wine Option
- Pinot Grigio
- Unoaked Chardonnay
Non-Alcoholic Options
- Sparkling water with lemon
- Italian soda
- Iced tea
Frequently Asked Questions
Yes. Assemble up to 24 hours in advance and refrigerate before baking.
Absolutely. Freeze before or after baking for up to 3 months.
Only if using traditional dried noodles. No-boil noodles can go in dry.
Too much sauce or not allowing it to rest before slicing.
3–4 days stored in an airtight container.
Storage & Reheating
- Refrigerate leftovers tightly covered.
- Reheat in oven at 350°F covered with foil.
- Microwave individual slices 1–2 minutes.
Final Thoughts
This homemade beef lasagna with ricotta is the kind of recipe that feels like comfort in every bite. It’s rich, cheesy, satisfying, and made completely from scratch — just the way a classic lasagna should be.
If you try this recipe, leave a comment and let me know how it turned out! And don’t forget to save it for your next family dinner.
Happy cooking ❤️
Lasagna
Equipment
- Large high-sided skillet or Dutch oven
- Wooden Spoon
- mixing bowl
- 9×13-inch baking dish
- Aluminum foil
- Measuring cups and spoons
- Knife and cutting board
Ingredients
For the Sauce
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup onion small diced
- 1/2 cup carrots small diced
- 1/2 cup celery small diced
- 2 pounds ground beef
- 1/2 cup red wine
- 2 28-ounce cans crushed fire-roasted tomatoes
- 1 cup beef broth
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 tablespoons heavy cream
For the Cheese Mixture
- 15 ounces whole milk ricotta cheese
- 1 large egg beaten
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup freshly grated Parmesan cheese
For Assembly
- 9 ounces lasagna noodles fresh or no-boil
- 12 ounces shredded mozzarella cheese
- Olive oil for greasing pan
Instructions
Make the Sauce
- Heat olive oil in a large high-sided skillet or Dutch oven over medium heat.
- Add garlic, onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Pour in red wine and bring to a boil, allowing it to reduce slightly.
- Stir in crushed tomatoes, beef broth, salt, pepper, Italian seasoning, and red pepper flakes.
- Add heavy cream and bring to a gentle boil.
- Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
Make the Cheese Mixture
- In a medium bowl, combine ricotta, egg, dried basil, salt, pepper, and Parmesan cheese.
- Mix just until combined. Do not overmix.
Assemble the Lasagna
- Preheat oven to 350°F.
- Lightly brush olive oil on the bottom of a 9×13-inch baking dish.
- Spread a thin layer of sauce on the bottom of the dish.
- Add a layer of lasagna noodles.
- Spread a layer of the ricotta mixture over noodles.
- Sprinkle with mozzarella cheese.
- Spoon sauce over the top.
- Repeat layers two more times (three total layers).
Bake
- Cover with foil and bake for 35 minutes.
- Remove foil and bake an additional 30 minutes, until hot and bubbly.
- Let stand for 5–10 minutes before slicing and serving.
Notes
- If using regular dried noodles (not no-boil), cook according to package directions before assembling.
- Letting the lasagna rest before cutting helps it hold its shape.
- This lasagna freezes well before or after baking.
- For extra flavor, substitute half the beef with Italian sausage.
Nutrition
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