Baked Lasagna
This baked lasagna is prepared in the traditional Italian-American way, with a layer of Ricotta and generous handfuls of Parmigiano Reggiano® cheese. The best part is that this baked lasagna can be made ahead of time and reheated. You can cut the preparation time for this baked lasagna recipe by using no-boil lasagna noodles, and by preparing the sauce well in advance. Plan ahead because the Ricotta has to drain overnight before you start preparing this recipe for baked lasagna. It’s an important step, since it keeps the dish from being too wet.

Vary the flavors in this baked lasagna recipe by using spicy Italian sausage or ground turkey instead of beef and sausage. To introduce some vegetables into this baked lasagna recipe, add a layer of chopped cooked spinach to the Ricotta layer (one bag of defrosted frozen spinach). Since baked lasagna freezes well, always try to prepare two baked lasagna recipes at the same time: one for eating that day, and one to freeze for another meal.
Servings Prep Time
6people 1hour
Cook Time
Servings Prep Time
6people 1hour
Cook Time
  1. One day before making the lasagna, line a sieve with a single layer of cheesecloth, place it over a bowl, and put the Ricotta in the sieve. Drain it overnight in the refrigerator to remove excess moisture.
  2. When ready to prepare and bake the lasagna, preheat the oven to 375° F.
  3. Heat the olive oil in a large sauté pan, add the beef and sausage, and cook until the meat is no longer pink. Add the onion, garlic, carrot and celery and cook a little longer. Season with salt and pepper (be careful with salt as there is often salt in the sausage), then add the tomato sauce. Bring to a simmer and cook for 30 to 40 minutes. You should have about 6 cups of sauce. If the sauce is very thick, add a little water or broth to make up to 6 cups.
  4. Break the eggs into a bowl, beat them lightly and add the drained Ricotta. Season with 1 teaspoon salt, ½ teaspoon pepper and the nutmeg.
  5. Using a baking dish that is at least 13 x 9 x 2-inches or deeper, ladle 1½ cups of sauce on the bottom of the baking dish and cover it with a layer of lasagna sheets. Leave at least a ½-inch gap between the sheets and the edge of your baking dish.
  6. Spread 1 ½ cups of sauce on top of the lasagna sheets, and cover with a third of the Mozzarella and a third of the Parmigiano Reggiano. Cover this with another layer of sheets.
  7. Spread all the Ricotta cheese mixture on top of the sheets. If adding spinach, spread it over the Ricotta. Top with another layer of lasagna sheets.
  8. Top with another 1½ cup of sauce and another third of both cheeses. Top with the last layer of sheets, and then spread the last of the sauce over them, followed by the last of the Mozzarella and Parmigiano Reggiano. Cover with aluminum foil and bake for 40 minutes. Uncover the dish and bake for 15 to 20 minutes more. Let the lasagna sit for at least 20 minutes before serving to allow the flavors to blend and the layers to settle.
Recipe Notes
Nutrition Facts
Baked Lasagna
Amount Per Serving
Calories 189 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg 8%
Sodium 258mg 11%
Potassium 125mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 3%
Vitamin C 11%
Calcium 37%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.