Get ready to elevate your pasta game with these 20 creamy ricotta cheese recipes that are sure to please even the pickiest of eaters. Whether you’re a classic lasagna lover or looking to mix things up, we’ve got you covered with a variety of flavors and combinations to try.
From the simplicity of classic ricotta and spinach lasagna to the boldness of spicy ricotta lasagna with Calabrian chili, there’s something for everyone on this list. And who says lasagna has to be boring? With these recipes, you can add fresh herbs like basil or thyme, roasted vegetables like garlic or butternut squash, or even truffle and wild mushrooms to give your dish an extra boost of flavor.
In the following pages, we’ll dive into each of these delicious ricotta cheese lasagna recipes, featuring mouth-watering photos and easy-to-follow instructions. Whether you’re a seasoned cook or just looking for a new dinner idea, you won’t want to miss out on these creamy, cheesy, and utterly satisfying dishes.
Classic Ricotta and Spinach Lasagna
A creamy and flavorful twist on the classic Italian dish, this ricotta and spinach lasagna is a crowd-pleaser. With layers of tender pasta, rich spinach filling, and a hint of nutmeg, this recipe is sure to become a family favorite.
Ingredients:
– 8-10 lasagna noodles
– 2 cups fresh spinach, chopped
– 1 cup ricotta cheese
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Nutmeg, 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 medium bowl, combine chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, salt, pepper, and nutmeg. Mix well.
4. Grease a 9×13-inch baking dish with olive oil.
5. Begin layering the lasagna: noodles, spinach mixture, noodles, repeat until all ingredients are used up.
6. Top the final layer of noodles with mozzarella cheese and bake for 30-40 minutes or until golden brown.
Cooking Time: 30-40 minutes
Three-Cheese Ricotta Lasagna with Fresh Basil
This rich and creamy lasagna combines the flavors of ricotta, mozzarella, and Parmesan cheeses with fresh basil for a truly satisfying meal.
Ingredients:
– 8-10 lasagna noodles
– 1 cup whole-milk ricotta cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup chopped fresh basil
– Salt and pepper to taste
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, mozzarella cheese, Parmesan cheese, olive oil, garlic, salt, and pepper. Mix well.
4. Spread a thin layer of the cheese mixture on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Repeat the cheese and noodle layers two more times, finishing with a layer of cheese on top.
6. Sprinkle chopped basil over the top layer of cheese.
7. Bake for 35-40 minutes or until golden brown and bubbly.
Cooking Time: 35-40 minutes
Ricotta and Mushroom Lasagna with Béchamel Sauce
This classic Italian lasagna combines the creamy richness of ricotta cheese, earthy flavor of sautéed mushrooms, and comforting warmth of béchamel sauce. A perfect dish for a cozy night in or special occasion.
Ingredients:
– 8-10 lasagna noodles
– 1 cup ricotta cheese
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 cup whole milk
– 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 skillet, sauté mushrooms and garlic until tender. Season with salt and pepper.
4. In a large mixing bowl, combine ricotta cheese, Parmesan cheese, and a pinch of salt.
5. In a separate saucepan, melt butter over medium heat. Whisk in flour to make roux, then gradually add milk, whisking constantly. Bring to a simmer and cook until thickened (about 5 minutes).
6. Assemble lasagna by spreading béchamel sauce on the bottom of a baking dish, followed by noodles, mushroom mixture, and ricotta cheese. Repeat layers two more times.
7. Top with remaining béchamel sauce and Parmesan cheese. Bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Roasted Garlic Ricotta Lasagna with Parmesan Crust
Elevate your lasagna game with this creamy, cheesy masterpiece featuring roasted garlic and a crispy Parmesan crust. Perfect for special occasions or cozy weeknights.
Ingredients:
– 8-10 lasagna noodles
– 1 head of garlic, separated into cloves
– 1 cup ricotta cheese
– 2 cups shredded mozzarella 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 (190°C).
2. Roast garlic cloves in a foil-lined baking dish for 30-40 minutes, or until soft and mashed.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Cook lasagna noodles according to package instructions. Drain and set aside.
5. In a greased 9×13-inch baking dish, create the Parmesan crust by sprinkling grated Parmesan cheese evenly.
6. Assemble the lasagna by layering cooked noodles, roasted garlic mixture, and mozzarella cheese.
7. Top with remaining mozzarella cheese and chopped parsley (if using).
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 45-50 minutes
Ricotta and Sausage Lasagna with Tomato Ragù
This hearty lasagna combines the creaminess of ricotta cheese with the savory flavor of Italian sausage, all wrapped up in a rich tomato ragù. A perfect comfort food dish for a chilly evening.
Ingredients:
– 8 lasagna noodles
– 1 lb sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups ricotta cheese
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 28 oz can crushed tomatoes
– 1 tsp dried oregano
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking up with spoon as it cooks.
4. Add onion and garlic; cook until onion is translucent.
5. Stir in crushed tomatoes, oregano, salt, and pepper.
6. In a separate bowl, combine ricotta cheese and mozzarella cheese.
7. Assemble lasagna by spreading ragù on the bottom of a 9×13-inch baking dish, followed by noodles, then ricotta mixture, and finally Parmesan cheese.
8. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes.
Cooking Time: 40-45 minutes
Vegetable Ricotta Lasagna with Zucchini and Eggplant
Elevate your lasagna game with this flavorful and nutritious twist, featuring tender zucchini and eggplant slices wrapped in a creamy ricotta filling.
Ingredients:
– 8 lasagna noodles
– 2 medium zucchinis, sliced
– 1 medium eggplant, sliced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1 onion, finely chopped
– 3 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, 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, and mozzarella cheese.
4. Layer the ingredients in a 9×13-inch baking dish: zucchini slices, eggplant slices, ricotta mixture, chopped onion, and garlic.
5. Repeat layers two more times, finishing with a layer of mozzarella cheese on top.
6. Bake for 35-40 minutes or until hot and bubbly.
Cooking Time: 35-40 minutes
Ricotta and Pesto Lasagna with Sun-Dried Tomatoes
A creative twist on the classic lasagna, this recipe combines creamy ricotta cheese with the bold flavors of pesto and sun-dried tomatoes.
Ingredients:
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1/4 cup pesto
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1/2 cup chopped fresh parsley
– 1/4 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
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 and pesto. Season with salt and pepper to taste.
4. Spread 1/2 cup of the ricotta mixture on each cooked lasagna noodle.
5. Top with 1/4 cup mozzarella cheese, 1 tablespoon chopped parsley, and 1-2 sun-dried tomatoes.
6. Repeat layers, finishing with a layer of mozzarella cheese on top.
7. Bake for 25-30 minutes or until golden brown.
8. Remove from oven and sprinkle Parmesan cheese on top. Serve warm.
Cooking Time: 25-30 minutes
Spicy Ricotta Lasagna with Calabrian Chili
This recipe combines the creamy richness of ricotta cheese with the bold, spicy flavor of Calabrian chili peppers. The result is a unique and delicious twist on classic lasagna that’s sure to satisfy your taste buds.
Ingredients:
– 12 lasagna noodles
– 1 cup ricotta cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon Calabrian chili pepper flakes
– 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 mixing bowl, combine ricotta cheese, olive oil, garlic, parsley, Parmesan cheese, and Calabrian chili pepper flakes. Mix well.
4. Assemble the lasagna by spreading half of the ricotta mixture on the bottom of a 9×13-inch baking dish, followed by half of the cooked noodles and half of the shredded mozzarella cheese. Repeat the layers.
5. 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: Approximately 40-45 minutes
Ricotta and Artichoke Lasagna with Lemon Zest
Ricotta and Artichoke Lasagna with Lemon Zest
This creamy lasagna combines the richness of ricotta cheese with the tender sweetness of artichokes, finished with a burst of citrusy lemon zest. A perfect blend of flavors to impress your family and friends.
Ingredients:
– 8 oz ricotta cheese
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup grated Parmesan cheese
– 1/2 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tsp lemon zest
– 1/4 cup olive oil
– Salt and pepper to taste
– 12 lasagna noodles
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine ricotta cheese, artichoke hearts, Parmesan cheese, parsley, garlic, lemon zest, salt, and pepper.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. Spread a layer of the ricotta-artichoke mixture on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Repeat step 4 two more times, finishing with a layer of the ricotta-artichoke mixture.
6. Drizzle olive oil over the top and bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Ricotta and Butternut Squash Lasagna with Sage
This autumnal twist on traditional lasagna combines the creamy richness of ricotta cheese with the comforting warmth of roasted butternut squash, all tied together with the earthy flavor of sage.
Ingredients:
– 8 lasagna noodles
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 teaspoon dried sage
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. Toss butternut squash with olive oil, onion, garlic, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
4. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, and sage. Mix well to combine.
5. Assemble lasagna by layering cooked noodles, roasted squash mixture, and ricotta mixture. Top with additional grated Parmesan cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: approximately 45-50 minutes
Ricotta and Prosciutto Lasagna with Creamy Alfredo
A creamy and savory take on the classic lasagna, this recipe combines the richness of ricotta cheese, the elegance of prosciutto, and the decadence of a homemade Alfredo sauce.
Ingredients:
– 8 lasagna noodles
– 1 cup ricotta cheese
– 6 slices prosciutto, chopped
– 2 cups shredded mozzarella
– 1/4 cup grated Parmesan
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large mixing bowl, combine ricotta cheese, chopped prosciutto, mozzarella, Parmesan, heavy cream, butter, basil, salt, and pepper. Mix until smooth.
4. In a separate saucepan, melt 1 tablespoon of butter over medium heat. Add 2 tablespoons of all-purpose flour and whisk to create a roux. Slowly add 1 cup of heavy cream, whisking continuously. Bring to a simmer and cook for 2-3 minutes or until thickened.
5. Assemble lasagna by spreading a layer of the ricotta mixture, followed by a layer of cooked lasagna noodles, and finally a layer of Alfredo sauce. Repeat for 3 layers, finishing with a layer of Alfredo sauce on top.
6. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes or until golden brown.
Cooking Time: 40-45 minutes
Ricotta and Caramelized Onion Lasagna with Thyme
Elevate your lasagna game with this rich and flavorful combination of creamy ricotta, sweet caramelized onions, and fragrant thyme.
Ingredients:
– 8-10 lasagna noodles
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup whole-milk ricotta cheese
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, cook onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized.
4. In a separate bowl, combine ricotta cheese, Parmesan cheese, and thyme. Season with salt and pepper.
5. Assemble lasagna by layering cooked noodles, caramelized onions, and ricotta mixture. Top with additional Parmesan cheese.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Ricotta and Roasted Red Pepper Lasagna
This creamy and flavorful lasagna combines the richness of ricotta cheese with the sweetness of roasted red peppers, perfect for a satisfying dinner or special occasion. With its ease of preparation and impressive presentation, this recipe is sure to become a new favorite.
Ingredients:
– 8 lasagna noodles
– 1 cup ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 roasted red peppers (see note)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
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, mozzarella cheese, and Parmesan cheese.
4. Slice roasted red peppers into thin strips.
5. Assemble the lasagna by spreading a layer of ricotta mixture, followed by a layer of noodles, then a layer of roasted red pepper strips.
6. Repeat steps 3-5 until all ingredients are used, finishing with a layer of mozzarella cheese on top.
7. Bake for 30 minutes or until cheese is melted and bubbly.
Cooking Time: 30 minutes
Ricotta and Kale Lasagna with Garlic Infusion
Experience the perfect blend of creamy ricotta, earthy kale, and savory garlic in this innovative lasagna recipe. This twist on a classic Italian dish combines the best of both worlds to create a unique and delicious meal.
Ingredients:
– 8-10 lasagna noodles
– 2 cups ricotta cheese
– 1 cup chopped kale
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup marinara sauce
– 1 tsp dried basil
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a bowl, combine ricotta cheese, chopped kale, garlic, Parmesan cheese, and dried basil. Mix well.
4. Grease a 9×13-inch baking dish with olive oil.
5. Layer the lasagna: noodles, marinara sauce, ricotta-kale mixture, and repeat (3-4 layers).
6. Top with grated Parmesan cheese and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Ricotta and Shrimp Lasagna with White Wine Sauce
Elevate your lasagna game with this creamy, flavorful recipe that combines tender shrimp, rich ricotta cheese, and a tangy white wine sauce.
Ingredients:
• 12 lasagna noodles
• 1 pound large shrimp, peeled and deveined
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup white wine
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté shrimp with garlic until pink and cooked through. Set aside.
4. In a separate bowl, combine ricotta cheese, Parmesan cheese, salt, and pepper. Mix well.
5. Spread 1/2 cup of the white wine sauce (see below) 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 cooked shrimp. Repeat layers.
7. Top with remaining white wine sauce and sprinkle with parsley (if using).
8. Bake for 30-35 minutes or until golden brown.
White Wine Sauce:
• In a medium saucepan, combine white wine, heavy cream, and salt. Bring to a simmer over medium heat. Reduce by half, then whisk in chopped onion. Simmer for an additional 2-3 minutes. Strain sauce before using.
Ricotta and Pumpkin Lasagna with Nutmeg
This seasonal lasagna combines the creaminess of ricotta cheese with the warmth of pumpkin, finished with a hint of nutmeg. Perfect for a cozy fall dinner or potluck.
Ingredients:
– 8 lasagna noodles
– 1 cup cooked pumpkin puree
– 16 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp ground nutmeg
– 1 cup shredded mozzarella cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a bowl, combine pumpkin puree, ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg; mix well.
4. Spread a thin layer of the pumpkin-ricotta mixture on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Repeat layers: pumpkin-ricotta mixture, noodles, and mozzarella cheese. Top with a final layer of mozzarella cheese.
6. Bake for 35-40 minutes or until golden brown. Let stand for 10 minutes before serving. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Ricotta and Chicken Lasagna with Herbed Béchamel
A creamy and flavorful twist on the classic lasagna, this recipe combines tender chicken, ricotta cheese, and a rich herbed béchamel sauce.
Ingredients:
– 8 lasagna noodles
– 1 pound boneless, skinless chicken breast, cooked and diced
– 16 oz ricotta cheese
– 2 cups grated mozzarella cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Herbed Béchamel Sauce (see below)
Herbed Béchamel Sauce:
– 2 tablespoons butter
– 2 cups heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large bowl, combine ricotta cheese, chicken, garlic, salt, and pepper. Mix well.
4. Spread half of the herbed béchamel sauce in the bottom of a 9×13-inch baking dish.
5. Arrange 4 lasagna noodles on top of the sauce.
6. Spread the ricotta-chicken mixture over the noodles.
7. Sprinkle with mozzarella cheese and parsley.
8. Repeat steps 5-7, finishing with a layer of herbed béchamel sauce.
9. Bake for 35-40 minutes or until golden brown.
Ricotta and Truffle Lasagna with Wild Mushrooms
Elevate your pasta game with this decadent lasagna recipe, combining the creaminess of ricotta cheese with the earthy flavor of wild mushrooms and the luxuriousness of truffles.
Ingredients:
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1/4 cup truffle oil
– 2 cups mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish
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, truffle oil, salt, and pepper.
4. Sauté mushrooms, onion, and garlic in olive oil until tender.
5. Assemble lasagna by spreading ricotta mixture on each noodle, followed by mushroom mixture, Parmesan cheese, and repeat.
6. Bake for 30-35 minutes or until golden brown.
7. Garnish with fresh thyme leaves.
Cooking Time: 30-35 minutes
Ricotta and Egg Lasagna with Fresh Parsley
This classic Italian dish gets a fresh twist with the addition of bright green parsley, adding a burst of flavor to each creamy layer. Perfect for a cozy dinner or special occasion.
Ingredients:
– 8 lasagna noodles
– 1 cup ricotta cheese
– 2 large eggs
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper, to taste
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, eggs, Parmesan cheese, salt, and pepper. Mix well.
4. Spread half of the ricotta mixture on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Repeat layers, starting with remaining ricotta mixture, then noodles, and finishing with a layer of parsley.
6. Drizzle olive oil over the top and cover with aluminum foil.
7. Bake for 35-40 minutes or until the cheese is set and the noodles are tender.
Cooking Time: 35-40 minutes
Ricotta and Smoked Mozzarella Lasagna with Basil Oil
A creamy and savory twist on the classic lasagna, this recipe combines the richness of ricotta cheese with the smoky flavor of smoked mozzarella.
Ingredients:
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1/2 cup smoked mozzarella cheese, shredded
– 1 egg, beaten
– 1 tsp salt
– Fresh basil leaves
– Basil oil (see below)
– Parmesan cheese, grated (optional)
Basil Oil:
– 1/4 cup olive oil
– 2 tbsp fresh basil leaves, chopped
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, egg, salt, and a pinch of black pepper. Mix well.
4. In a separate bowl, combine smoked mozzarella cheese and chopped basil leaves.
5. In a 9×13-inch baking dish, spread a layer of the ricotta mixture. Arrange 4 lasagna noodles on top.
6. Spread half of the smoked mozzarella mixture over the noodles. Repeat layers, ending with a layer of ricotta.
7. Drizzle Basil Oil over the top layer. Sprinkle Parmesan cheese if desired.
8. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Summary
Raise your lasagna game with these 20 creamy ricotta cheese recipes! From classic spinach to bold truffle, there’s something for every taste. Try your hand at Three-Cheese Ricotta Lasagna with Fresh Basil or Spicy Ricotta Lasagna with Calabrian Chili. Or go veggie-friendly with Vegetable Ricotta Lasagna with Zucchini and Eggplant. Each recipe features the star of the show: creamy ricotta cheese. Get ready to impress your family and friends with these mouthwatering lasagna creations!
