Classic Lasagna Ricotta
450-675 grams ricotta cheese
9x13 inch Pan
Serves 8-10 people | 3-4 layers
Ricotta Amount by Lasagna Size
9x13 inch Pan (Classic)
3-4 noodle layers, serves 8-10. Use 2 cups for lighter texture, 3 cups for extra creamy.
8x8 inch Square
Smaller portion, 2-3 layers, serves 4-6.
Deep Dish (10x15 inch)
Party size, 5 layers, serves 12-15.
Complete Lasagna Recipe (9x13 Pan)
Cheese Filling:
- • 2-3 cups (450-675g) whole milk ricotta
- • 1 large egg (for binding)
- • 2 cups (200g) shredded mozzarella
- • ½ cup (50g) grated Parmesan
- • 2 tbsp fresh basil, chopped
- • ½ tsp salt, ¼ tsp black pepper
Other Layers:
- • 12-15 lasagna noodles (cooked)
- • 4 cups (1L) marinara sauce
- • 1 lb (450g) ground beef (optional)
- • 1 cup (100g) mozzarella (topping)
Pro Tip: Mix ricotta with egg before layering. This binds the cheese and prevents it from being watery.
Ricotta vs Cottage Cheese in Lasagna
✅ Ricotta (Traditional Italian)
Density: ~240 g/cup
- • Authentic flavor: Mild, slightly sweet
- • Texture: Smooth, creamy, not grainy
- • Best for: Traditional Italian lasagna
- • Whole milk vs part-skim: Whole milk is richer (recommended)
⚠️ Cottage Cheese (Budget Alternative)
Density: ~225 g/cup
- • Budget-friendly: Usually cheaper than ricotta
- • Texture: Grainy, wetter consistency
- • Tip: Drain well, use small curd
- • Flavor: Tangier than ricotta
Three-Cheese Lasagna Formula
Classic Italian 3-Cheese Ratio (9x13 pan):
🧀 Ricotta
2-3 Cups
The creamy base layer
🧀 Mozzarella
3 Cups
Stretchy, melty layers + top
🧀 Parmesan
½ Cup
Sharp flavor accent
Layer Strategy: Ricotta mix in middle layers, mozzarella throughout, Parmesan on top for golden crust.
Lasagna Assembly Tips
🥚 Bind Ricotta with Egg
Mix 1 egg per 2 cups ricotta. This prevents watery layers and helps ricotta hold its structure. Add salt, pepper, and herbs to this mixture.
📐 Layer Order (9x13 Pan)
Sauce → Noodles → Ricotta mix → Mozzarella → Sauce → Repeat 3-4 times. End with noodles, sauce, mozzarella + Parmesan on top.
⏱️ Bake Covered, Then Uncovered
Cover with foil, bake 375°F (190°C) for 25 min. Remove foil, bake 25 more min until bubbly and golden. Rest 15 min before cutting!
Common Lasagna Mistakes
❌ Watery Lasagna
Cause: Not draining ricotta (if using wet ricotta), skipping egg binder, not letting it rest after baking.
Fix: Mix 1 egg per 2 cups ricotta, use whole milk ricotta (less watery), rest 15 min before serving.
❌ Dry, Crumbly Layers
Cause: Not enough ricotta or sauce, overbaking.
Fix: Use full 3 cups ricotta for 9x13 pan, ensure each noodle layer is covered in sauce.
❌ Falling Apart When Sliced
Cause: Cutting immediately after baking, no egg binder in ricotta.
Fix: Let lasagna rest 15-20 minutes. The layers will set and slice cleanly.