Classic Ricotta Lasagna with Marinara Sauce
Traditional baked lasagna layered with creamy ricotta and mozzarella cheese, eggs, and Italian seasonings bound together with marinara sauce. This straightforward version delivers comfort food appeal with balanced flavors from garlic, herbs, and three cheeses. Perfect for family dinners, weeknight meals, or casual entertaining. The no-boil noodle approach and simple assembly make it accessible while the extended bake ensures tender noodles and melted cheese throughout.
Ingredients
Instructions
- 1
Preheat oven to 350F.
- 2
Combine ricotta cheese, 1.5 cups mozzarella, eggs, garlic powder, Italian seasoning, parsley, salt, and pepper in large bowl until well blended.
- 3
Pour marinara sauce into medium bowl. Add water and mix well.
- 4
Spread about 1 cup sauce on bottom of 13x9-inch baking dish.
- 5
Layer 3 lasagna noodles over sauce.
- 6
Spread half the cheese mixture over noodles.
- 7
Layer 1 cup sauce, then 3 noodles, then remaining cheese mixture.
- 8
Top with remaining 3 noodles and sauce, ensuring noodles are covered.
- 9
Sprinkle with remaining 0.5 cup mozzarella and Parmesan cheese.
- 10
Cover with foil and bake 45 minutes.
- 11
Remove foil and bake 15 minutes longer until noodles are tender.
- 12
Let stand 15 minutes before cutting.
Tips
Layer sauce, noodles, then cheese in consistent pattern for even cooking and proper texture distribution throughout lasagna.
Let assembled lasagna rest 15 minutes after baking before cutting to allow noodles to set and portions to hold together cleanly.
Good to Know
Cover and refrigerate up to 4 days. Reheat covered at 350F for 25-30 minutes until heated through.
Assemble completely, cover with foil, refrigerate up to 24 hours before baking. Add 10-15 minutes to bake time if starting cold.
Serve hot with additional marinara sauce on the side. Pair with garlic bread and simple green salad.
Common Mistakes
Do not skip the 15-minute rest after baking to avoid crumbling when cutting.
Do not overbake uncovered to avoid excessive cheese browning and dry noodles.
Do not use boiled noodles unless recipe specifically states to avoid mushy final texture.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this lasagna ahead of time?
Yes. Assemble the complete lasagna, cover with foil, and refrigerate up to 24 hours before baking. Add 10-15 minutes to bake time when starting from cold. You can also freeze unbaked lasagna up to 3 months.
Can I freeze baked lasagna for later?
Yes. Cool completely, cut into portions, wrap individually in plastic wrap and foil, then freeze up to 3 months. Thaw overnight in refrigerator and reheat covered at 350F for 25-30 minutes.
What if I don't have uncooked lasagna noodles?
You can use regular boiled lasagna noodles, but reduce the water to 1/4 cup and decrease bake time by 10-15 minutes since noodles are already partially cooked. Watch for doneness to avoid overcooking.