18 Creamy Ricotta Cheese Recipes for Lasagna Lovers

Hey there, lasagna lovers! If you’re anything like us, the creamy, dreamy texture of ricotta cheese is what takes your lasagna from good to ‘can’t-stop-eating-this’ great. Whether you’re in the mood for a quick weeknight dinner, a seasonal twist, or just some good old-fashioned comfort food, we’ve rounded up 18 ricotta-packed recipes that’ll have you running to the kitchen. Ready to dig in? Let’s get cheesy!

Classic Ricotta and Spinach Lasagna

Nothing says comfort like a bubbling tray of Classic Ricotta and Spinach Lasagna, with its layers of tender pasta, creamy ricotta, and vibrant spinach.

Ingredients

• 9 lasagna noodles
• 15 oz ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 10 oz frozen spinach, thawed and drained
• 2 cups marinara sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions; drain and set aside.
2. In a bowl, mix ricotta cheese, egg, 1 cup mozzarella, 1/4 cup Parmesan, spinach, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 noodles, half the ricotta mixture, and 1/2 cup sauce. Repeat layers, ending with noodles and remaining sauce. Top with remaining mozzarella and Parmesan.
4. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is golden and bubbly.

The secret to this lasagna’s irresistible texture? The spinach adds just the right amount of moisture, making every forkful perfectly creamy without being soggy.

Tip: Let the lasagna sit for 10 minutes after baking for cleaner slices.

Three Cheese Lasagna with Ricotta

Nothing says comfort like a hearty Three Cheese Lasagna with Ricotta, layered with love and baked to perfection.

Ingredients

• 9 lasagna noodles, uncooked
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 24 ounces marinara sauce
• 1 teaspoon dried basil

Instructions

1. Preheat your oven to 375°F. Cook the lasagna noodles according to package instructions, then drain and set aside.
2. In a bowl, mix together the ricotta cheese, 1/2 cup mozzarella, Parmesan, egg, salt, and pepper until well combined.
3. Heat olive oil in a small pan over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir into the marinara sauce along with the dried basil.
4. Spread 1 cup of the marinara sauce on the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles. Repeat the layers, ending with a final layer of noodles and the remaining marinara sauce. Sprinkle the remaining 1/2 cup mozzarella on top.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.

The secret to this lasagna’s irresistible texture? The creamy ricotta mixture that melts beautifully between layers of pasta and sauce.

Tip: Let the lasagna sit for 10 minutes after baking for easier slicing.

Vegetable Lasagna with Ricotta Cheese

Dive into the comforting layers of this Vegetable Lasagna with Ricotta Cheese, a hearty dish that brings together the freshness of vegetables and the creamy richness of ricotta in every bite.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, diced
• 2 cups spinach
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions; drain and set aside.
2. In a bowl, mix ricotta cheese, egg, Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper until well combined.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic; sauté until soft, about 3 minutes. Add zucchini, yellow squash, and red bell pepper; cook for 5 minutes. Stir in spinach until wilted.
4. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the vegetable mixture, and 1/2 cup mozzarella cheese. Repeat layers, ending with noodles. Top with remaining marinara sauce and mozzarella cheese.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

The secret to this lasagna’s irresistible texture lies in the creamy ricotta layer, perfectly balanced with the crisp-tender vegetables. It’s a crowd-pleaser that’s as nutritious as it is delicious.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure clean, beautiful layers.

Meat Lover’s Ricotta Lasagna

Dive into the layers of this Meat Lover’s Ricotta Lasagna, where hearty meets creamy in every forkful.

Ingredients

• 12 lasagna noodles
• 1 lb ground beef
• 1 lb Italian sausage
• 1 jar (24 oz) marinara sauce
• 15 oz ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried basil

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a large skillet over medium heat, brown ground beef and Italian sausage until no longer pink; drain excess fat. Stir in marinara sauce and simmer for 5 minutes.
3. In a bowl, mix ricotta cheese, egg, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried basil until well combined.
4. Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish. Layer 4 noodles, half the ricotta mixture, a third of the meat sauce, and 1/2 cup mozzarella. Repeat layers, ending with noodles, remaining meat sauce, and remaining mozzarella and Parmesan.
5. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.

The secret to this lasagna’s irresistible texture? The creamy ricotta layer that melts perfectly between the hearty meat and al dente noodles.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure clean layers.

White Lasagna with Ricotta and Alfredo Sauce

Dive into the creamy, comforting layers of this White Lasagna with Ricotta and Alfredo Sauce, a twist on the classic that’s sure to become a family favorite.

Ingredients

• 9 lasagna noodles, uncooked
• 15 oz ricotta cheese
• 2 cups Alfredo sauce
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium bowl, mix together the ricotta cheese, egg, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder until well combined.
3. Spread 1/2 cup of Alfredo sauce at the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, and another 1/2 cup of Alfredo sauce. Repeat the layers once more.
4. Top with the remaining 3 lasagna noodles, the rest of the Alfredo sauce, and sprinkle with mozzarella and Parmesan cheeses.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

The magic of this lasagna lies in its velvety Alfredo sauce paired with the light, fluffy ricotta layers, creating a dish that’s rich yet surprisingly delicate.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure clean, beautiful layers.

Ricotta and Mushroom Lasagna

This Ricotta and Mushroom Lasagna layers creamy ricotta and earthy mushrooms between sheets of pasta for a comforting dish that’s sure to impress.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a bowl, mix ricotta cheese, egg, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Heat olive oil in a pan over medium heat. Add mushrooms and garlic, sautéing until mushrooms are soft, about 5 minutes.
4. Spread 1/2 cup marinara sauce on the bottom of a 9×13 inch baking dish. Layer 3 noodles, half the ricotta mixture, half the mushrooms, and 1/2 cup marinara sauce. Repeat layers, ending with noodles. Top with remaining marinara sauce, mozzarella, and Parmesan.
5. Bake at 375°F for 25 minutes, until cheese is bubbly and golden. Let stand for 5 minutes before serving.

The combination of creamy ricotta and savory mushrooms creates a lasagna that’s rich in flavor yet surprisingly light.

Tip: For an extra layer of flavor, try adding a sprinkle of fresh thyme to the mushroom mixture.

Pesto Ricotta Lasagna

This Pesto Ricotta Lasagna is a creamy, herby twist on the classic, perfect for those nights when you crave something comforting yet fresh.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 cup pesto
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a bowl, mix ricotta cheese, pesto, egg, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce.
4. Spread half of the ricotta mixture over the noodles, then sprinkle with 1 cup mozzarella and 1/4 cup Parmesan. Repeat layers once, ending with noodles.
5. Top with remaining marinara sauce, mozzarella, and Parmesan. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.

The layers of pesto-infused ricotta and melty cheeses create a lasagna that’s rich in flavor but surprisingly light. It’s a showstopper that’s as easy to make as it is impressive to serve.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure clean cuts.

Ricotta and Sausage Lasagna

This Ricotta and Sausage Lasagna is a hearty, comforting dish that layers rich flavors and textures for a meal that feels like a hug in every bite.

Ingredients

• 1 lb Italian sausage, casings removed
• 15 oz ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 24 oz marinara sauce
• 12 lasagna noodles, cooked al dente
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F. In a skillet over medium heat, cook the Italian sausage until browned, breaking it into small pieces as it cooks. Drain any excess fat.
2. In a bowl, mix the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper until well combined.
3. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Arrange 4 lasagna noodles over the sauce.
4. Spread half of the ricotta mixture over the noodles, followed by half of the cooked sausage, and a third of the mozzarella cheese. Repeat the layers once more, starting with sauce, then noodles, ricotta mixture, sausage, and mozzarella.
5. Top with the remaining 4 noodles, sauce, and mozzarella cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

The magic of this lasagna lies in the creamy ricotta layer that perfectly balances the savory sausage, creating a dish that’s both rich and comforting.

Tip: Let the lasagna sit for 10 minutes after baking for easier slicing.

Low-Carb Ricotta Lasagna

Dive into the comfort of lasagna without the carbs with this creamy, cheesy Low-Carb Ricotta Lasagna that’s sure to become a weeknight favorite.

Ingredients

• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the olive oil.
2. In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat.
3. Stir in the marinara sauce, garlic powder, dried basil, salt, and black pepper into the beef. Simmer for 5 minutes.
4. In a bowl, mix the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, and egg until well combined.
5. Layer half of the beef mixture at the bottom of the prepared baking dish. Spread the ricotta mixture evenly over the beef. Top with the remaining beef mixture and sprinkle the remaining 1/2 cup of mozzarella cheese on top.
6. Bake for 25 minutes, or until the cheese is bubbly and golden.

This lasagna swaps noodles for layers of rich, seasoned beef and a creamy ricotta blend, offering all the classic flavors with a fraction of the carbs.

Tip: Let the lasagna sit for 5 minutes after baking for easier slicing.

Ricotta and Artichoke Lasagna

Dive into the creamy, cheesy layers of this Ricotta and Artichoke Lasagna, a twist on the classic that’s sure to become a new favorite.

Ingredients

• 9 lasagna noodles
• 15 oz ricotta cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 2 cups chopped artichoke hearts
• 2 cups shredded mozzarella cheese
• 24 oz marinara sauce
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions; drain and set aside.
2. In a bowl, mix 15 oz ricotta cheese, 1 cup grated Parmesan cheese, 1 egg, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried basil until well combined.
3. Heat 1 tbsp olive oil in a pan over medium heat. Add 2 cloves minced garlic and sauté until fragrant, about 1 minute. Add 2 cups chopped artichoke hearts and cook for another 2 minutes.
4. Spread 1 cup marinara sauce at the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the artichoke mixture, and 1 cup shredded mozzarella cheese. Repeat layers, ending with noodles. Top with remaining marinara sauce and mozzarella cheese.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.

The artichokes add a delightful tang and texture that pairs perfectly with the creamy ricotta, making this lasagna a standout dish for any gathering.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Spicy Ricotta and Pepper Lasagna

Get ready to spice up your lasagna game with this Spicy Ricotta and Pepper Lasagna, a dish that brings a delightful kick to your dinner table.

Ingredients

• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 2 red bell peppers, thinly sliced
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a bowl, mix together the ricotta cheese, 1/2 cup Parmesan cheese, egg, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
4. Heat olive oil in a skillet over medium heat. Add the sliced bell peppers, garlic, red pepper flakes, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 5 minutes until the peppers are soft.
5. Spread 1/2 cup of marinara sauce at the bottom of the prepared baking dish. Layer 4 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the sautéed peppers, and 1/2 cup of mozzarella cheese. Repeat the layers once more, then top with the remaining noodles, marinara sauce, mozzarella, and Parmesan cheese.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

The combination of creamy ricotta and spicy peppers creates a lasagna with layers of flavor that are as vibrant as they are comforting.

Tip: Let the lasagna sit for 10 minutes after baking for easier slicing.

Ricotta and Zucchini Lasagna

This Ricotta and Zucchini Lasagna is a lighter take on the classic, packed with fresh flavors and a creamy texture that’ll have everyone asking for seconds.

Ingredients

• 9 lasagna noodles
• 2 medium zucchinis, thinly sliced
• 15 oz ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and set aside.
2. In a bowl, mix ricotta cheese, egg, Parmesan cheese, garlic powder, dried basil, salt, and black pepper until well combined.
3. Heat olive oil in a pan over medium heat. Add zucchini slices and cook for 3-4 minutes until slightly softened. Remove from heat.
4. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, half of the ricotta mixture, half of the zucchini, and 1/2 cup mozzarella cheese. Repeat layers, ending with noodles, remaining marinara sauce, and mozzarella cheese.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

The layers of creamy ricotta and tender zucchini create a lasagna that’s both satisfying and surprisingly light. Perfect for when you’re craving comfort food without the heaviness.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure clean layers.

Gluten-Free Ricotta Lasagna

Dive into the comforting layers of this Gluten-Free Ricotta Lasagna, where creamy ricotta meets rich tomato sauce for a dish that’s both indulgent and surprisingly simple to make.

Ingredients

• 12 gluten-free lasagna noodles
• 2 cups ricotta cheese
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups marinara sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried basil

Instructions

1. Preheat your oven to 375°F. Cook the gluten-free lasagna noodles according to package instructions, then drain and set aside.
2. In a bowl, mix the ricotta cheese, egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and minced garlic until well combined.
3. Spread 1 tablespoon of olive oil at the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles, followed by half of the ricotta mixture, 1 cup of marinara sauce, and 1 cup of mozzarella cheese. Repeat the layers once more.
4. Top with the remaining 4 noodles, the rest of the marinara sauce, the remaining mozzarella, and sprinkle with 1/2 cup of Parmesan cheese and 1 teaspoon of dried basil.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

The magic of this lasagna lies in its layers of flavor and texture, with the ricotta mixture adding a creamy contrast to the tangy marinara and melted cheeses.

Tip: Let the lasagna sit for 10 minutes after baking for easier slicing.

Ricotta and Eggplant Lasagna

This Ricotta and Eggplant Lasagna layers creamy ricotta with tender eggplant for a comforting twist on the classic.

Ingredients

• 1 large eggplant, sliced into 1/4-inch rounds
• 2 cups ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 9 lasagna noodles, cooked al dente
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil

Instructions

1. Preheat oven to 375°F. Brush eggplant slices with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 15 minutes until softened.
2. In a bowl, mix ricotta, egg, Parmesan, remaining 1/2 tsp salt, 1/4 tsp black pepper, and dried basil.
3. Spread 1/2 cup marinara sauce in a 9×13 inch baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the eggplant, and 1/2 cup mozzarella. Repeat layers, ending with noodles, remaining sauce, and mozzarella.
4. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.

The layers of creamy ricotta and roasted eggplant create a lasagna that’s rich in flavor yet surprisingly light. Perfect for when you crave something indulgent but not heavy.

Tip: Let the lasagna sit for 10 minutes before slicing to keep the layers intact.

Ricotta and Butternut Squash Lasagna

This Ricotta and Butternut Squash Lasagna is a cozy twist on the classic, blending creamy ricotta with sweet squash for a dish that’s as comforting as it is colorful.

Ingredients

• 1 medium butternut squash, peeled and thinly sliced
• 15 oz ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 2 cups marinara sauce
• 9 lasagna noodles, uncooked
• 2 cups shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Toss butternut squash with 1 tbsp olive oil and roast for 20 minutes until tender.
2. In a bowl, mix ricotta, egg, 1/2 cup Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg.
3. Spread 1/2 cup marinara sauce in a 9×13 inch baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the squash, and 1/2 cup mozzarella. Repeat layers, ending with noodles, remaining sauce, and mozzarella.
4. Cover with foil and bake for 25 minutes. Uncover and bake for 15 more minutes until bubbly and golden.

The nutmeg in the ricotta mixture brings a warm depth that perfectly complements the sweetness of the squash, making every bite a delightful contrast of flavors.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Ricotta and Sun-Dried Tomato Lasagna

This Ricotta and Sun-Dried Tomato Lasagna is a creamy, tangy twist on the classic, perfect for those who love a little sunshine in their pasta.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 1/2 cup chopped sun-dried tomatoes
• 2 cups shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and set aside.
2. In a bowl, mix ricotta, Parmesan, egg, sun-dried tomatoes, garlic, basil, salt, and pepper until well combined.
3. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish. Layer 3 noodles over the sauce, then spread half of the ricotta mixture over the noodles. Sprinkle with 1/3 of the mozzarella.
4. Repeat layers once, then top with remaining noodles, marinara sauce, and mozzarella.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
6. Let stand for 10 minutes before serving. The sun-dried tomatoes add a sweet, intense flavor that pairs beautifully with the creamy ricotta.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Ricotta and Chicken Lasagna

This Ricotta and Chicken Lasagna is a comforting twist on the classic, blending creamy ricotta with tender chicken for a dish that’s sure to become a family favorite.

Ingredients

• 9 lasagna noodles
• 2 cups cooked chicken, shredded
• 15 oz ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 24 oz marinara sauce
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a bowl, mix ricotta cheese, egg, 1/4 cup Parmesan cheese, garlic powder, dried basil, salt, and black pepper until well combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce.
4. Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken, and 1/2 cup mozzarella cheese. Repeat layers, ending with noodles.
5. Top with remaining marinara sauce, mozzarella, and Parmesan cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.

The layers of creamy ricotta and savory chicken meld beautifully under a blanket of melted cheese, offering a delightful contrast of textures in every bite.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure neat servings.

Ricotta and Pumpkin Lasagna

This Ricotta and Pumpkin Lasagna is a cozy twist on the classic, blending creamy ricotta with sweet pumpkin for a dish that’s as comforting as it is unexpected.

Ingredients

• 12 lasagna noodles
• 1 (15-ounce) can pumpkin puree
• 1 (15-ounce) container ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried sage

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and set aside.
2. In a bowl, mix pumpkin puree, ricotta cheese, egg, 1/4 cup Parmesan cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground nutmeg until well combined.
3. Heat olive oil in a small pan over medium heat. Add minced garlic and dried sage, sautéing for 1 minute until fragrant.
4. Spread a thin layer of the pumpkin-ricotta mixture in the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles over the mixture, then spread another layer of the pumpkin-ricotta mixture, followed by a sprinkle of mozzarella and remaining Parmesan. Repeat layers twice more, ending with a final layer of mozzarella on top.
5. Bake for 25 minutes, or until the cheese is bubbly and golden. Let stand for 10 minutes before serving.

The magic of this lasagna lies in the subtle sweetness of pumpkin paired with the richness of ricotta, creating layers of flavor that are both familiar and novel.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Conclusion

We hope this roundup of 18 creamy ricotta cheese recipes inspires your next lasagna adventure! Whether you’re craving classic comfort or a creative twist, there’s something here for every lasagna lover. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

George Moore

George Moore, co-founder of Wine Flavor Guru, is a charismatic entrepreneur with a rich background in California’s wine industry. Alongside Sylvia, he transformed a Sonoma County vineyard into a source of premium wines. George’s expertise in sourcing exceptional grapes and his approachable style make wine appreciation both accessible and engaging.