This Lasagna Bolognese is one of the best lasagnas I’ve made or eaten. Between sheets of tender pasta you’ll find a creamy ricotta filling flecked with fresh herbs, melted Italian cheeses, and a deeply flavored bolognese ragu. Every time I serve this, guests agree: it’s truly exceptional.
Lasagna is my favorite comfort food, and this Lasagna Bolognese with ricotta may be my favorite version yet.
In Italy, a traditional lasagna alla Bolognese is often made with béchamel (butter, flour, milk, and a pinch of nutmeg). I find that pairing béchamel with a rich bolognese can be overwhelmingly heavy for my taste. For this recipe I swap béchamel for a silky ricotta mixture, which keeps the dish creamy but lighter, with bright herbal notes that cut through the richness.
The star here is the bolognese ragu. I use a meaty homemade bolognese—pancetta with beef and pork simmered with soffritto, wine, and tomatoes—to give the lasagna depth of flavor. The combination of that ragu with the ricotta-herb filling and melty mozzarella and Parmigiano Reggiano makes this lasagna truly sing.
Yes, it takes a bit of time—good Italian dishes often do—but the results are worth it. The flavors build slowly and the finished lasagna rewards the effort.
Ingredients
Below are the ingredients and helpful notes. Exact measurements and full recipe details follow in the recipe card.
Bolognese sauce – a rich, hearty ragu that should be prepared ahead of time. It’s best if it simmers a while so the flavors deepen. You can make it the day before.
Lasagna noodles – traditional noodles that require boiling work very well, though no-boil/oven-ready noodles can also be used.
Ricotta – choose a very creamy ricotta (Belgioioso is one reliable option). A smooth ricotta replaces béchamel and gives the lasagna a luscious texture.
Parmigiano Reggiano – used in the ricotta filling and layered through the lasagna for umami richness.
Mozzarella – freshly grated mozzarella melts best and gives that classic, gooey finish.
Garlic – a few cloves, minced into the ricotta to add savory depth.
Egg – binds the ricotta mixture so slices hold together when cut.
Herbs – lots of fresh basil and a bit of oregano brighten the filling and cut the richness.
How to Make it
Prepare the lasagna ingredients
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1
Cook the lasagna noodles. Bring a large pot of salted water to a boil and cook the pasta until al dente, following package timing. Stir after adding the noodles so they don’t stick, then drain.
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2
Place the noodles in cold water. After draining, lay the noodles in a dish of cold water to keep them from sticking while you prepare other components.
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3
Mix the ricotta filling. In a bowl combine ricotta, chopped basil and oregano, minced garlic, egg, grated Parmigiano Reggiano, and salt and pepper until smooth and well blended.
Layer the lasagna
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4
Bottom layer. Spread a thin layer of bolognese on the bottom of a 9×13 baking dish to prevent sticking. Add a layer of lasagna noodles (shake off excess water first).
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5
Ricotta layer. Spread a thin layer of the ricotta mixture over the noodles.
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6
Bolognese layer. Spoon a thin layer of bolognese over the ricotta.
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7
Final layer and bake. Sprinkle mozzarella and Parmigiano Reggiano on top. Repeat layers—noodles, ricotta, bolognese, cheese—until the pan is filled, usually three to four layers depending on dish depth. Finish with a slightly generous layer of bolognese and a good amount of cheese. Cover with foil and bake at 375°F for 20 minutes covered, then 20 minutes uncovered. Broil for 1 minute to brown the top. Let rest for several minutes before slicing and serving.
What to Serve with Lasagna
Crusty bread—a rustic Italian loaf, sourdough, or garlic-rosemary bread—pairs perfectly to soak up extra sauce.
An Italian salad with crisp greens, olives, and a bright vinaigrette balances the richness. Simple roasted or sautéed seasonal vegetables also make a great side.
More Lasagna Recipes to Try
If you enjoy this lasagna, consider trying other variations such as sausage lasagna, spinach lasagna, or a vegetable lasagna. Lasagna roll-ups are another fun twist to serve at gatherings.
Lasagna Bolognese with Ricotta
Ingredients
For the Lasagna
- 1 lb dry lasagne noodles
- 5 cups bolognese sauce
- 1 lb mozzarella, shredded
- 1 cup freshly grated Parmigiano Reggiano
For the Ricotta Mixture
- 1 1/4 cup ricotta cheese (use a very creamy brand)
- 1/4 cup fresh basil, finely chopped
- 2 teaspoons fresh oregano, finely chopped
- 1 egg
- 2/3 cup freshly grated Parmigiano Reggiano
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Preheat the oven to 375°F.
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Cook the lasagna noodles. Bring a large pot of generously salted water to a boil, add the pasta and stir. Cook until al dente according to the package, drain, and place in a dish of cold water.
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Make the ricotta filling. Combine all ricotta mixture ingredients in a bowl and mix until smooth.
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Layer the lasagna. In a 9×13 dish spread a thin layer of bolognese, then noodles (dried of excess water), a thin ricotta layer, more bolognese, and a generous sprinkle of mozzarella and Parmigiano Reggiano. Repeat until the dish is filled, typically three to four layers.
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Final layer. Finish with a generous top layer of bolognese and cheese. Lightly press any cheese that sticks up so it won’t adhere to the foil.
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Bake. Cover the dish with foil (semi-tent to allow steam), bake covered 20 minutes, then uncovered 20 minutes. Broil for 1 minute until the top is browned. Let rest several minutes before slicing into 6–8 pieces and serving.
Notes
- This recipe yields 6 large pieces or 8 regular slices.
- To freeze: assemble the lasagna, wrap tightly with plastic wrap and foil, and freeze for 1–2 months. Thaw before baking and then follow baking instructions until fully cooked.