Baked Lasagna Bolognese with Ricotta and Mozzarella

Why You’ll Love This Recipe

• Rich, hearty beef-and-sausage ragù that simmers into a deeply flavorful sauce.
• Creamy ricotta layer with Parmesan and a whisper of nutmeg for classic comfort.
• No-boil noodles make assembly easy while still baking up tender and sliceable.
• Perfect make-ahead centerpiece for weekends, gatherings, or meal prep.

Grocery List

• Produce: 1 large yellow onion, 1 carrot, 1 celery rib, 4 garlic cloves, flat-leaf parsley
• Dairy: Whole-milk ricotta (15 oz), low-moisture mozzarella (16 oz), Parmesan cheese, whole milk, 1 large egg
• Pantry: Olive oil, tomato paste, crushed tomatoes (28 oz), low-sodium beef broth, dry red wine, no-boil lasagna noodles, bay leaf, dried oregano, dried basil, fennel seeds, red pepper flakes, kosher salt, black pepper, foil or lid for baking

Full Ingredients

For the Beef–Sausage Ragù

• 2 tbsp extra-virgin olive oil
• 1 lb (450 g) 85% lean ground beef
• 1 lb (450 g) mild Italian sausage, casings removed
• 1 large yellow onion, small dice (about 1½ cups)
• 1 medium carrot, small dice (about ½ cup)
• 1 celery rib, small dice (about ½ cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• ½ cup (120 ml) dry red wine
• 1 can (28 oz/800 g) crushed tomatoes
• 1 cup (240 ml) low-sodium beef broth
• ¾ cup (180 ml) whole milk
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp crushed fennel seed (optional)
• ¼ tsp red pepper flakes (optional)
• 1¼ tsp kosher salt, plus more to taste
• ¾ tsp freshly ground black pepper

For the Ricotta Layer

• 15 oz (425 g) whole-milk ricotta
• 1 large egg
• 1 cup (90 g) finely grated Parmesan, plus ½ cup (45 g) for topping
• 2 tbsp finely chopped flat-leaf parsley
• ¼ tsp freshly grated nutmeg
• ½ tsp kosher salt
• ¼ tsp black pepper

For Assembly

• 16 oz (450 g) low-moisture mozzarella, shredded (about 4 cups)
• 12–15 sheets no-boil lasagna noodles (9–10 oz), enough for 4 pasta layers
• 1 tbsp olive oil or nonstick spray for the pan
• Foil for covering (spray or oil the underside to prevent sticking)

Step-by-Step Instructions

Step 1: Brown meats and sweat aromatics

Heat a large Dutch oven or heavy pot over medium-high heat. Add olive oil, then the ground beef and sausage. Cook, breaking up the meat, until well browned and no longer pink, 8–10 minutes. If there is more than 2 tablespoons of rendered fat, spoon off the excess. Push the meat to the sides and add the onion, carrot, and celery to the center. Cook, stirring, until the vegetables are softened, 6–8 minutes. Stir in the garlic and cook 1 minute more. Season with 1 teaspoon salt and ½ teaspoon pepper.

Step 2: Build and simmer the ragù

Clear a spot in the pot and add the tomato paste; cook, stirring, until darkened slightly, about 1 minute. Deglaze with the red wine, scraping up any browned bits; simmer 2 minutes. Stir in crushed tomatoes, beef broth, milk, bay leaf, oregano, basil, fennel seed, and red pepper flakes. Bring to a gentle simmer, then reduce heat to low, partially cover, and simmer 45 minutes, stirring occasionally. The sauce should be spoonable and slightly loose (add a splash of broth if it thickens too much). Remove the bay leaf and adjust salt and pepper to taste.

Step 3: Mix the ricotta filling

In a bowl, combine ricotta, egg, 1 cup Parmesan, parsley, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Stir until smooth. Divide into 3 equal portions (about ¾–1 cup each).

Step 4: Preheat and prep the pan

Heat the oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish. Keep the ragù warm so it spreads easily. If using no-boil noodles, a slightly looser sauce helps hydrate the pasta.

Step 5: Layer the lasagna

Spread 1 cup ragù evenly over the bottom of the dish. Add a layer of noodles to cover (break pieces as needed to fit). Top with one portion of ricotta, spreading edge to edge. Spoon 1½ cups ragù over the ricotta, then sprinkle with 1 cup mozzarella. Repeat this layering—noodles, ricotta, 1½ cups ragù, 1 cup mozzarella—two more times (for 3 total ricotta layers). Finish with a final layer of noodles, the remaining ragù (about 1½ cups), the remaining mozzarella, and ½ cup Parmesan.

Step 6: Bake until bubbling and browned

Cover the dish tightly with foil, oiled on the underside so it doesn’t stick to the cheese. Bake for 30 minutes. Remove the foil and bake 20 minutes more, until the top is deeply golden and the edges are bubbling. Optional for extra color: broil 2–3 minutes, watching closely. The center should be at least 165°F (74°C).

Step 7: Rest, slice, and serve

Let the lasagna rest for 15 minutes so the layers set for clean slices. Garnish with extra parsley if you like. Slice into 8–12 pieces and serve hot.

Pro Tips

• Keep the ragù loose. No-boil noodles need moisture to hydrate. If the sauce looks thick, stir in ¼–½ cup broth before assembling.
• Grate your own mozzarella and Parmesan for better melt and bold flavor.
• Oil the underside of the foil or tent it so it doesn’t stick to the cheese.
• Use an offset spatula to spread ricotta evenly without pulling up the noodles.
• For super clean slices, cool 20 minutes, then trim the edges last with a sharp knife.

Variations

• Spinach Ricotta: Squeeze-dry 10 oz thawed frozen spinach and mix into the ricotta layer.
• Mushroom Boost: Add 8 oz finely chopped cremini mushrooms with the vegetables; reduce sausage to 12 oz.
• Béchamel Swap: Replace ricotta layer with a classic béchamel (butter, flour, milk, nutmeg) for a more traditional Bolognese vibe.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat covered at 350°F (177°C) for 15–20 minutes, or microwave individual pieces 2–3 minutes. Make the ragù up to 3 days ahead or freeze up to 3 months. Assemble the lasagna up to 24 hours ahead; cover and refrigerate (add 10–15 minutes to the covered bake time). To freeze unbaked: wrap tightly and freeze up to 2 months; bake from frozen at 375°F covered for 60–70 minutes, then uncover and bake 20–25 minutes. To freeze baked portions: wrap slices individually; reheat from frozen at 350°F for 25–35 minutes.

Nutrition (per serving)

Approximate values for 1 of 8 servings: 740 calories; 43 g protein; 30 g carbohydrates; 43 g fat; 2.5 g fiber; 1.8 g sugars; 1,100 mg sodium.