Are you a lasagna lover looking for new and exciting ways to mix up your classic recipe? Look no further! Ricotta cheese is a staple ingredient in many delicious lasagna dishes, and when combined with other flavors and ingredients, it can elevate the dish to a whole new level. In this article, we’re sharing 18 creamy ricotta cheese recipes that are sure to please even the pickiest of eaters.
From classic combinations like spinach and mushroom to more unique pairings like pesto and sun-dried tomato, these recipes showcase the versatility of ricotta cheese in lasagna. Whether you’re a vegetarian or meat-lover, there’s something on this list for everyone.
Classic Ricotta and Spinach Lasagna
A timeless Italian favorite, this lasagna recipe combines the creamy richness of ricotta cheese with the nutrients of spinach and the comforting warmth of pasta. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 8-10 lasagna noodles
– 1 package frozen chopped spinach, thawed and drained
– 16 oz ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Mix well.
4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Spread half of the ricotta mixture over the noodles. Repeat layers, ending with a layer of mozzarella cheese.
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Three-Cheese Ricotta Lasagna
Elevate your lasagna game with this creamy, cheesy twist on the classic Italian dish. Layers of tender pasta, rich ricotta cheese, and a blend of melted mozzarella, Parmesan, and cheddar will satisfy even the heartiest appetites.
Ingredients:
– 8 lasagna noodles
– 1 cup whole-milk ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup grated cheddar cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions; drain.
3. In a medium bowl, combine ricotta cheese, egg, salt, and pepper. Mix well.
4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Spread half of the ricotta mixture over the noodles, followed by half of each cheese (mozzarella, Parmesan, and cheddar).
6. Repeat layers, finishing with a layer of mozzarella cheese on top.
7. Bake for 30-40 minutes or until golden brown. Let stand for 10 minutes before serving.
Vegetable Ricotta Lasagna
Transform a classic Italian dish into a flavorful vegetarian delight by layering sautéed vegetables, creamy ricotta cheese, and lasagna noodles. This Vegetable Ricotta Lasagna is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8-10 lasagna noodles
– 1 cup ricotta cheese
– 1 cup frozen spinach, thawed and drained
– 1 cup mixed vegetables (such as bell peppers, zucchini, mushrooms)
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. Sauté mixed vegetables, garlic, and spinach until tender.
4. In a separate bowl, combine ricotta cheese and Parmesan cheese.
5. Assemble lasagna by layering cooked noodles, sautéed vegetables, marinara sauce, and ricotta mixture.
6. Top with additional Parmesan cheese and bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Ricotta and Mushroom Lasagna
This classic Italian dish combines the creamy richness of ricotta cheese with the earthy flavor of mushrooms, all wrapped up in a delicious lasagna package.
Ingredients:
– 8-10 lasagna noodles
– 1 (15 oz) container ricotta cheese
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté mushrooms, onion, and garlic in olive oil until tender. Season with salt and pepper.
4. In a separate bowl, combine ricotta cheese and Parmesan cheese. Mix well.
5. Assemble the lasagna by spreading a layer of ricotta mixture on the bottom of a 9×13-inch baking dish, followed by a layer of noodles, then the mushroom mixture, and finally another layer of ricotta mixture. Repeat two more times, ending with a layer of ricotta on top.
6. Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Spicy Sausage Ricotta Lasagna
Elevate your lasagna game with this bold and creamy twist on the classic Italian dish. Spicy sausage and ricotta cheese come together to create a rich and satisfying meal.
Ingredients:
– 1 pound spicy Italian sausage, casings removed
– 12 lasagna noodles
– 2 cups ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks.
4. Combine cooked sausage, ricotta cheese, mozzarella cheese, parsley, and egg in a bowl. Season with salt and pepper to taste.
5. Grease a 9×13-inch baking dish with olive oil. Assemble lasagna by spreading a layer of the sausage mixture, followed by noodles, and repeating process two more times.
6. Top with remaining mozzarella cheese and bake for 30-35 minutes or until golden brown.
Cooking Time: 35-40 minutes
Ricotta and Pesto Lasagna
A creamy and flavorful twist on the classic Italian dish, this lasagna combines the richness of ricotta cheese with the bright, herby taste of pesto. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 8-10 lasagna noodles
– 1 cup ricotta cheese
– 1/2 cup pesto sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, pesto sauce, and a pinch of salt and pepper. Mix until smooth.
4. In a large skillet, combine mozzarella and Parmesan cheese. Heat over low heat until melted and well combined.
5. In a 9×13-inch baking dish, create layers of lasagna noodles, ricotta-pesto mixture, and cheese sauce. Repeat two more times, finishing with a layer of cheese on top.
6. Bake for 35-40 minutes or until the cheese is golden brown and bubbly.
Cooking Time: 35-40 minutes
Ricotta and Sun-Dried Tomato Lasagna
A creamy and flavorful twist on the classic Italian dish, this lasagna combines the richness of ricotta cheese with the sweet and savory flavors of sun-dried tomatoes.
Ingredients:
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 cup sun-dried tomatoes, chopped
– 1 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, and sun-dried tomatoes. Mix well to combine.
4. In a large skillet, combine cooked lasagna noodles and the ricotta mixture. Toss until noodles are well coated.
5. Transfer the noodle mixture to a 9×13-inch baking dish. Top with shredded mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
7. Sprinkle with chopped basil leaves, if desired.
Cooking Time: 25-30 minutes
Ricotta and Zucchini Lasagna
Ricotta and Zucchini Lasagna Recipe
A creative twist on traditional lasagna, this recipe combines the creaminess of ricotta cheese with the sweetness of sautéed zucchini. Perfect for a light and refreshing summer dinner.
Ingredients:
– 8-10 lasagna noodles
– 1 cup ricotta cheese
– 1 medium zucchini, sliced into thin rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes until fragrant.
4. Add zucchini slices and cook for 5-7 minutes until tender and lightly browned. Season with salt, pepper, and basil.
5. In a separate bowl, combine ricotta cheese and a pinch of salt and pepper.
6. Assemble lasagna by spreading a layer of ricotta mixture on the bottom, followed by zucchini slices, then mozzarella cheese. Repeat layers 2-3 times, finishing with a layer of mozzarella.
7. Bake for 25-30 minutes until golden brown.
Cooking Time: 25-30 minutes
Ricotta and Eggplant Lasagna
Elevate your lasagna game with this creamy, savory twist featuring roasted eggplant and ricotta cheese. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup ricotta cheese
– 1 cup shredded mozzarella
– 1/4 cup grated Parmesan
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplant slices in a single layer on a baking sheet with olive oil, salt, and pepper for 30 minutes.
3. In a medium bowl, combine ricotta cheese, mozzarella, and Parmesan. Season with salt and pepper.
4. Assemble lasagna by spreading a layer of ricotta mixture, followed by roasted eggplant slices, and repeating until all ingredients are used. Top with remaining ricotta mixture.
5. Bake for 25-30 minutes or until golden brown. Let it rest for 10-15 minutes before serving.
Cooking Time: 55-65 minutes
Ricotta and Artichoke Lasagna
A creamy and savory twist on the classic lasagna recipe, this dish combines the richness of ricotta cheese with the delicate flavor of artichokes.
Ingredients:
– 8-10 lasagna noodles
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. In a separate bowl, combine chopped artichoke hearts and mozzarella cheese.
5. To assemble the lasagna, spread a layer of the ricotta mixture on the bottom of a 9×13-inch baking dish. Arrange 4 cooked lasagna noodles on top.
6. Spread half of the artichoke-mozzarella mixture over the noodles, followed by half of the remaining ricotta mixture.
7. Repeat the layers: noodles, artichoke-mozzarella mixture, and ricotta mixture.
8. Top with chopped parsley (if using) and bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Ricotta and Basil Lasagna
This classic lasagna recipe combines the creamy richness of ricotta cheese with the bright, herbaceous flavor of fresh basil. Perfect for a weeknight dinner or special occasion, this dish is sure to please even the pickiest eaters.
Ingredients:
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1/4 cup chopped fresh basil
– 1 cup marinara sauce
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, beaten egg, and chopped basil. Mix well to combine.
4. Spread marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 cooked lasagna noodles on top of the sauce.
5. Spread half of the ricotta mixture over the noodles, followed by half of the shredded mozzarella cheese.
6. Repeat layers, ending with a layer of mozzarella cheese on top.
7. Cover and bake for 30 minutes. Remove cover and bake an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Ricotta and Chicken Lasagna
This recipe combines the richness of ricotta cheese with the savory flavor of chicken, all wrapped up in a layer of tender lasagna noodles. Perfect for a weeknight dinner or special occasion, this dish is sure to please even the pickiest eaters.
Ingredients:
– 8 oz cooked chicken breast, shredded
– 1 cup ricotta cheese
– 1 cup grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 lasagna noodles
– 1 jar marinara sauce (16 oz)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, basil, oregano, salt, and pepper. Mix well.
4. In a large skillet, heat marinara sauce over medium-high heat.
5. To assemble the lasagna, spread a layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange 4 lasagna noodles on top.
6. Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken.
7. Repeat layers: marinara sauce, noodles, ricotta mixture, and chicken.
8. Top with remaining mozzarella cheese and Parmesan cheese.
9. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Ricotta and Roasted Red Pepper Lasagna
A twist on the classic Italian dish, this recipe combines creamy ricotta cheese with sweet roasted red peppers for a flavorful and colorful lasagna.
Ingredients:
– 8-10 lasagna noodles
– 1 cup ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 large red bell peppers, roasted and chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, roasted red peppers, onion, garlic, salt, and pepper. Mix well.
4. Spread a layer of the ricotta mixture on the bottom of a 9×13-inch baking dish.
5. Arrange 4 lasagna noodles on top of the ricotta mixture.
6. Repeat steps 3-5 two more times, finishing with a layer of mozzarella cheese on top.
7. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Ricotta and Butternut Squash Lasagna
This lasagna combines the creamy richness of ricotta cheese with the sweet, nutty flavor of roasted butternut squash. Perfect for fall or winter, this dish is sure to become a new favorite.
Ingredients:
– 8-10 lasagna noodles
– 1 medium butternut squash (about 2 lbs)
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash in the oven for about 45 minutes, or until tender.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a mixing bowl, combine ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper to taste.
5. Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
6. Spread half of the ricotta mixture over the noodles, followed by half of the roasted squash.
7. Repeat the layers, ending with a layer of cheese and squash on top.
8. Bake for 30-40 minutes or until golden brown.
Cooking Time: 45-50 minutes
Ricotta and Kale Lasagna
Elevate your lasagna game with this creamy and nutritious twist, featuring ricotta cheese, kale, and layers of tender pasta.
Ingredients:
– 8 lasagna noodles
– 1 package frozen chopped kale, thawed and drained
– 12 oz ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a mixing bowl, combine ricotta cheese, kale, mozzarella cheese, Parmesan cheese, egg, salt, and pepper.
4. Spread half of the ricotta mixture on the bottom of a 9×13-inch baking dish.
5. Arrange 4 lasagna noodles on top.
6. Repeat step 4 with the remaining ricotta mixture and noodles.
7. Top with mozzarella cheese and drizzle with olive oil.
8. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Ricotta and Caramelized Onion Lasagna
This lasagna combines the richness of ricotta cheese with the sweet, caramelized flavors of onions. The result is a dish that’s both familiar and excitingly new.
Ingredients:
– 8 lasagna noodles
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 cup ricotta cheese
– 1 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Caramelize the onions by cooking them in olive oil over low heat for 30 minutes, stirring occasionally.
3. Cook lasagna noodles according to package instructions.
4. In a mixing bowl, combine ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper to taste.
5. Assemble the lasagna by spreading a layer of the onion mixture on the bottom of a 9×13-inch baking dish, followed by a layer of noodles, then a layer of the ricotta mixture, and finally a sprinkle of mushrooms. Repeat for 3 layers, finishing with a layer of noodles on top.
6. Bake for 35-40 minutes or until golden brown. Let it rest for 10 minutes before serving.
Cooking Time: 40-45 minutes
Ricotta and Prosciutto Lasagna
Classic Italian flavors shine in this Ricotta and Prosciutto Lasagna recipe. A delicate balance of creamy ricotta, savory prosciutto, and tender pasta creates a dish that’s sure to please.
Ingredients:
– 8 lasagna noodles
– 1 (15 oz) container whole-milk ricotta cheese
– 6 slices prosciutto, chopped
– 1 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Arrange 1/2 cup of the ricotta mixture on each cooked noodle, leaving a 1-inch border around edges.
5. Top with chopped prosciutto, then repeat layers: noodles, ricotta mixture, and prosciutto.
6. Finish with a layer of ricotta mixture on top. Sprinkle with Parmesan cheese.
7. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Ricotta and Truffle Oil Lasagna
This rich and creamy lasagna is elevated by the earthy flavor of truffle oil, adding a luxurious touch to this Italian classic.
Ingredients:
– 8-10 lasagna noodles
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup truffle oil
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, truffle oil, and beaten egg. Mix well.
4. Spread a layer of the ricotta mixture on the bottom of a 9×13-inch baking dish.
5. Arrange 4 cooked lasagna noodles on top of the ricotta mixture.
6. Repeat steps 4-5 two more times, finishing with a layer of ricotta mixture on top.
7. Sprinkle chopped parsley (if using) and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to indulge in creamy, cheesy goodness with these 18 delicious ricotta cheese recipes for lasagna lovers! From classic spinach and mushroom combinations to more adventurous options like spicy sausage and sun-dried tomato, there’s something for everyone. Try adding some pesto or truffle oil to give your dish an extra boost of flavor. Whether you’re a traditionalist or looking to mix things up, these ricotta recipes are sure to become new favorites. So go ahead, get creative, and dig in!
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