Phil's Recipes
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Ricotta Lasagna

Ricotta Lasagna

A rich, crowd-feeding lasagna with a three-meat sauce, creamy ricotta filling, and a generous blanket of melted cheese. Feeds a crowd and reheats beautifully.

Prep: 30 min Cook: 55 min Servings: 10

Ingredients

  • 1 lb Italian sausage
  • 1 lb ground pork
  • 1 lb ground beef
  • 2 good-sized onions, chopped
  • 4 cloves garlic, minced
  • 4 tins (approx 56 oz total) crushed tomatoes
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • 16 oz ricotta cheese
  • 1 egg
  • 1 cup grated cheddar
  • 12 oz sharp cheddar, shredded
  • 12 oz mozzarella, shredded
  • 12 oz parmesan, grated
  • 2 packs lasagna noodles

Instructions

  1. Preheat oven to 375°F / 190°C.
  2. In a large pot, brown the Italian sausage, pork, and ground beef together over medium-high heat, breaking up the meat. Drain excess fat.
  3. Add the chopped onions and garlic. Cook for a few minutes until softened.
  4. Add the crushed tomatoes, fennel seeds, basil, Italian seasoning, parsley, salt, and pepper. Simmer for about 15 minutes.
  5. In a bowl, mix together the ricotta, egg, a pinch of salt, and 1 cup grated cheddar.
  6. Cook the lasagna noodles according to package directions, then drain.
  7. Build 3 layers in a large baking pan in this order — meat sauce, noodles, ricotta mixture, then a layer of the three shredded cheeses. Repeat.
  8. Finish the top with a final layer of meat sauce, then a generous topping of parmesan and mozzarella.
  9. Cover tightly with foil and bake for 40 minutes.
  10. Remove foil, increase oven to 425°F, and bake for a further 15 minutes until the top is golden and bubbling.
  11. Leave to cool for 15 minutes before slicing. Serve with garlic bread.

Notes

  • Three-meat sauce: The combination of sausage, pork, and beef gives great depth — but all beef or all sausage also works.
  • Make ahead: Assemble the day before, refrigerate, and bake when needed. Add 10-15 minutes to the covered baking time from cold.
  • Shred your own cheese: Pre-shredded cheese contains anti-caking agents that stop it melting as smoothly.
  • Leftovers: Lasagna is arguably better the next day. Reheat individual portions in the microwave or covered in a 350°F oven.

Recommended Products

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Lodge 6-Quart Enameled Cast Iron Dutch Oven Perfect for building a big meat sauce — even heat and easy to move from hob to table View on Amazon

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