Beyond the classic layered lasagna lies a world of delicious possibilities with ricotta cheese! Whether you’re craving quick weeknight dinners, cozy comfort food, or impressive dishes for guests, these creative recipes will transform your kitchen. Get ready to discover mouthwatering twists on lasagna that are sure to become new family favorites—let’s dive into these scrumptious ideas!
Classic Ricotta and Spinach Lasagna
Very few dishes hit the comfort food spot quite like a classic lasagna. You get those rich, cheesy layers, the savory tomato sauce, and that perfect baked-to-bubbly finish. It’s the kind of meal that makes your whole house smell amazing.
Ingredients
- A 15-ounce container of whole milk ricotta cheese
- A 10-ounce box of frozen chopped spinach, thawed
- 1 large egg
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 9 no-boil lasagna noodles
- A 24-ounce jar of your favorite marinara sauce
- 2 cloves of garlic, minced
- A splash of olive oil
- A pinch of salt and a good crack of black pepper
Instructions
- Preheat your oven to 375°F.
- Squeeze all the excess water out of the thawed spinach using your hands or a clean kitchen towel. Tip: Getting the spinach really dry prevents a watery lasagna.
- In a medium bowl, mix the ricotta, squeezed spinach, egg, 1 cup of the mozzarella, 1/4 cup of the Parmesan, the minced garlic, salt, and pepper until well combined.
- Spread a thin layer of marinara sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish.
- Arrange 3 lasagna noodles in a single layer over the sauce.
- Spread half of the ricotta and spinach mixture evenly over the noodles.
- Spoon another 1 cup of marinara sauce over the ricotta layer.
- Repeat the layers: 3 more noodles, the rest of the ricotta mixture, and 1 more cup of sauce.
- Top with the final 3 noodles and spread the remaining sauce over them.
- Sprinkle the remaining 1 cup of mozzarella and 1/4 cup of Parmesan cheese evenly over the top.
- Cover the dish tightly with foil and bake for 25 minutes. Tip: The foil trap steam to cook the no-boil noodles perfectly.
- Remove the foil and bake for another 15-20 minutes, until the cheese is golden brown and bubbly. Tip: Let it rest for 10-15 minutes before cutting; this helps the layers set so you get clean slices.
Zesty, creamy, and deeply satisfying, this lasagna has the perfect balance of flavors. The texture is wonderfully layered, with tender noodles and a rich, cheesy filling. Try serving it with a simple green salad and some garlic bread for the ultimate cozy dinner.
Mushroom and Ricotta Lasagna Roll-Ups
Sometimes you want all the comfort of lasagna without the fuss of layering. These mushroom and ricotta roll-ups give you that cheesy, savory goodness in neat little packages. They’re perfect for weeknight dinners or when you want to impress without the stress.
Ingredients
You’ll need about 8 lasagna noodles, a couple tablespoons of olive oil, one finely chopped onion, a couple cloves of minced garlic, a pound of sliced cremini mushrooms, a splash of dry white wine, a 15-ounce container of ricotta cheese, a cup of shredded mozzarella, a half cup of grated Parmesan, one large egg, a handful of chopped fresh parsley, a teaspoon of dried oregano, a jar of your favorite marinara sauce, and salt and pepper to season.
Instructions
1. Bring a large pot of salted water to a rolling boil and cook the lasagna noodles according to package directions until al dente. Tip: Add a tablespoon of oil to prevent sticking. 2. Drain the noodles and lay them flat on a baking sheet brushed with olive oil to prevent sticking. 3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 4. Add the chopped onion and cook for 4-5 minutes until softened and translucent. 5. Stir in the minced garlic and cook for 1 minute until fragrant. 6. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their liquid and turn golden brown. 7. Pour in the white wine and cook for 2 minutes until the liquid evaporates. 8. Remove the skillet from heat and let the mushroom mixture cool for 5 minutes. 9. In a medium bowl, combine the ricotta, ½ cup mozzarella, Parmesan, egg, parsley, oregano, and the cooled mushroom mixture. 10. Season the filling generously with salt and pepper and mix until well combined. 11. Spread about ¾ cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish. 12. Lay one lasagna noodle flat and spread about ⅓ cup of the filling evenly along its length. 13. Carefully roll the noodle up from one end to the other. 14. Place the roll-up seam side down in the prepared baking dish. 15. Repeat with the remaining noodles and filling. 16. Pour the remaining marinara sauce over the roll-ups. 17. Sprinkle the remaining ½ cup of mozzarella cheese over the top. 18. Cover the dish with foil and bake at 375°F for 25 minutes. 19. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and lightly golden. Tip: Let it rest for 5 minutes before serving for cleaner slices. 20. Serve hot. Ultimate comfort in every bite—the creamy ricotta filling pairs perfectly with the earthy mushrooms, while the tender pasta holds it all together. Try serving these with a simple arugula salad tossed in lemon vinaigrette to cut through the richness.
Three-Cheese Ricotta Lasagna
Tired of lasagna that falls apart when you slice it? This three-cheese ricotta version holds together beautifully while staying wonderfully creamy. You’ll love how the layers meld together into the ultimate comfort food.
Ingredients
– 1 box of lasagna noodles
– 2 cups of ricotta cheese
– 1 cup of shredded mozzarella
– ½ cup of grated Parmesan
– 1 jar of your favorite marinara sauce
– 1 egg
– A couple of cloves of garlic, minced
– A handful of fresh basil leaves
– A splash of olive oil
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the lasagna noodles for 8 minutes until al dente.
4. Drain the noodles and lay them flat on baking sheets to prevent sticking.
5. In a medium bowl, mix the ricotta, egg, minced garlic, salt, and pepper until well combined.
6. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
7. Arrange 4 lasagna noodles over the sauce, slightly overlapping them.
8. Spread half of the ricotta mixture evenly over the noodles.
9. Sprinkle ½ cup of mozzarella over the ricotta layer.
10. Repeat the layers: sauce, noodles, remaining ricotta, and remaining mozzarella.
11. Top with the final layer of noodles and cover completely with the remaining sauce.
12. Sprinkle the grated Parmesan evenly over the top.
13. Cover the dish tightly with aluminum foil.
14. Bake for 25 minutes at 375°F.
15. Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly.
16. Let the lasagna rest for 10 minutes before slicing.
17. Tear the fresh basil leaves and scatter them over the top before serving.
Ultimate comfort in every bite—the ricotta keeps it creamy while the three cheeses create that perfect pull-apart texture. Try serving it with garlic bread to soak up any extra sauce, or layer in some spinach for a veggie boost. This lasagna reheats beautifully, making it perfect for meal prep or cozy leftovers.
Vegetable Ricotta Lasagna
Just when you think lasagna can’t get any better, this veggie-packed version proves you wrong. It’s the ultimate comfort food that won’t leave you feeling weighed down. Perfect for feeding a crowd or meal prepping for the week ahead.
Ingredients
– a box of lasagna noodles
– a couple of jars of your favorite marinara sauce
– a big container of ricotta cheese
– a couple of cups of shredded mozzarella
– a generous handful of grated Parmesan
– a couple of zucchinis, sliced thin
– a bunch of fresh spinach
– an onion, diced
– a few cloves of garlic, minced
– a splash of olive oil
– a pinch of salt and pepper
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the lasagna noodles for 8 minutes until they’re flexible but still firm.
4. Drain the noodles and lay them flat on parchment paper to prevent sticking.
5. Heat a splash of olive oil in a large skillet over medium heat.
6. Sauté the diced onion for 5 minutes until translucent.
7. Add the minced garlic and cook for 1 more minute until fragrant.
8. Toss in the sliced zucchini and cook for 6-7 minutes until slightly softened.
9. Stir in the fresh spinach and cook for 2 minutes until wilted.
10. Remove the skillet from heat and let the vegetable mixture cool slightly.
11. In a medium bowl, mix the ricotta cheese with a pinch of salt and pepper.
12. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
13. Arrange 4 lasagna noodles over the sauce, slightly overlapping.
14. Spread half of the ricotta mixture evenly over the noodles.
15. Spoon half of the vegetable mixture over the ricotta layer.
16. Sprinkle 1 cup of mozzarella cheese over the vegetables.
17. Repeat the layers: sauce, noodles, remaining ricotta, remaining vegetables, and another cup of mozzarella.
18. Top with a final layer of noodles and remaining marinara sauce.
19. Sprinkle the grated Parmesan evenly over the top.
20. Cover the dish tightly with aluminum foil.
21. Bake for 30 minutes at 375°F.
22. Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly.
23. Let the lasagna rest for 15 minutes before slicing to help the layers set.
The finished lasagna has these beautiful distinct layers where the creamy ricotta balances the tender vegetables perfectly. That golden Parmesan crust gives way to a saucy, cheesy interior that’s just begging to be served with garlic bread for dipping. Leftovers taste even better the next day when the flavors have really melded together.
Pesto and Ricotta Lasagna
Remember those cozy Sunday dinners that just hit different? This pesto and ricotta lasagna is exactly that kind of comfort food—creamy, herby, and perfect for feeding a crowd or enjoying as leftovers all week. You’re going to love how the flavors come together.
Ingredients
– A 9×13 inch baking dish
– 12 no-boil lasagna noodles
– 2 cups of whole milk ricotta cheese
– 1 large egg
– 2 cups of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– 1 1/2 cups of basil pesto (store-bought or homemade)
– 3 cups of marinara sauce
– A splash of olive oil
– A couple of cloves of garlic, minced
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Lightly grease your 9×13 inch baking dish with a splash of olive oil to prevent sticking.
3. In a medium bowl, mix 2 cups of ricotta, 1 large egg, a pinch of salt, and black pepper until smooth.
4. Stir in the minced garlic cloves for extra flavor.
5. Spread 1/2 cup of marinara sauce evenly across the bottom of the baking dish.
6. Place 4 no-boil lasagna noodles in a single layer over the sauce.
7. Spread half of the ricotta mixture over the noodles using a spatula.
8. Dollop 1/2 cup of basil pesto over the ricotta and swirl it gently.
9. Sprinkle 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese on top.
10. Repeat the layers: sauce, noodles, remaining ricotta, pesto, and cheeses.
11. For the top layer, place the last 4 noodles, cover with the remaining marinara sauce, and top with the rest of the mozzarella and Parmesan.
12. Cover the dish tightly with aluminum foil.
13. Bake at 375°F for 30 minutes until the sauce is bubbling at the edges.
14. Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly.
15. Let the lasagna rest for 10 minutes before slicing to set the layers.
Every bite of this lasagna is creamy from the ricotta, with a bright herby kick from the pesto that cuts through the richness. Serve it with a simple green salad for a balanced meal, or enjoy it straight from the pan—it’s that good.
White Chicken Ricotta Lasagna
Mmm, picture this: creamy, comforting layers of pasta, chicken, and cheese that basically hug your soul. You know those days when you want something fancy-feeling but don’t want to spend hours in the kitchen? This white chicken ricotta lasagna is your answer—it’s surprisingly simple but tastes like you ordered it from a fancy Italian spot.
Ingredients
– 9 no-boil lasagna noodles
– 2 cups of shredded cooked chicken (rotisserie works great!)
– 15 ounces of ricotta cheese
– 1 cup of shredded mozzarella cheese
– ½ cup of grated Parmesan cheese
– 2 cups of whole milk
– 4 tablespoons of unsalted butter
– ¼ cup of all-purpose flour
– A splash of olive oil
– A couple of minced garlic cloves
– A pinch of salt and black pepper
– A sprinkle of dried basil
Instructions
1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a saucepan over medium heat.
3. Add a couple of minced garlic cloves and cook for 1 minute until fragrant.
4. Melt 4 tablespoons of unsalted butter in the same pan.
5. Whisk in ¼ cup of all-purpose flour to form a paste, cooking for 1 minute to remove the raw flour taste.
6. Gradually pour in 2 cups of whole milk, whisking constantly to avoid lumps.
7. Bring the sauce to a simmer and cook for 3–5 minutes until it thickens enough to coat the back of a spoon.
8. Stir in a pinch of salt, black pepper, and a sprinkle of dried basil.
9. Remove the sauce from heat and set aside.
10. In a bowl, mix 15 ounces of ricotta cheese with ½ cup of grated Parmesan cheese.
11. Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish.
12. Place 3 no-boil lasagna noodles over the sauce in a single layer.
13. Spread half of the ricotta mixture evenly over the noodles.
14. Top with 1 cup of shredded cooked chicken.
15. Pour about one-third of the remaining white sauce over the chicken.
16. Repeat the layers: 3 noodles, the rest of the ricotta, 1 cup of chicken, and another third of the sauce.
17. Add the final 3 noodles and cover with the last of the white sauce.
18. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top.
19. Cover the dish with foil and bake at 375°F for 25 minutes.
20. Remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbly.
21. Let the lasagna rest for 10 minutes before slicing to help the layers set.
Really, the magic here is in that creamy, cheesy texture that’s light but still satisfying. The ricotta adds a subtle tang that balances the rich sauce, and serving it with a simple arugula salad cuts through the richness perfectly.
Eggplant and Ricotta Lasagna
Diving into a cozy dinner? This eggplant and ricotta lasagna is your new go-to comfort food. It’s creamy, satisfying, and perfect for feeding a crowd or just treating yourself on a lazy night.
Ingredients
– 2 medium eggplants, sliced into ½-inch rounds
– 2 cups of whole milk ricotta cheese
– 1 large egg
– 1 cup of shredded mozzarella cheese
– ½ cup of grated Parmesan cheese
– 3 cups of your favorite marinara sauce
– 9 no-boil lasagna noodles
– A couple of tablespoons of olive oil
– A pinch of salt and black pepper
– A small handful of fresh basil leaves
Instructions
1. Preheat your oven to 375°F.
2. Arrange the eggplant slices in a single layer on two baking sheets.
3. Brush both sides of the eggplant slices lightly with olive oil.
4. Sprinkle the eggplant with a pinch of salt and black pepper.
5. Roast the eggplant in the oven for 20 minutes, flipping halfway through, until tender and lightly browned.
6. While the eggplant roasts, mix the ricotta, egg, and a pinch of salt in a medium bowl until well combined.
7. Spread ½ cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
8. Place 3 lasagna noodles in a single layer over the sauce.
9. Spread half of the ricotta mixture over the noodles.
10. Arrange half of the roasted eggplant slices over the ricotta.
11. Sprinkle ⅓ cup of mozzarella and 2 tablespoons of Parmesan over the eggplant.
12. Repeat the layers: ½ cup sauce, 3 noodles, remaining ricotta, remaining eggplant, ⅓ cup mozzarella, and 2 tablespoons Parmesan.
13. Top with the final 3 noodles and remaining sauce.
14. Sprinkle the remaining mozzarella and Parmesan over the top.
15. Cover the dish tightly with foil and bake for 25 minutes.
16. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.
17. Let the lasagna rest for 10 minutes before slicing.
18. Garnish with fresh basil leaves just before serving.
Making this lasagna fills your kitchen with the most amazing aroma. The layers are wonderfully creamy from the ricotta and tender eggplant, with a rich tomato sauce that ties it all together. Try serving it with a simple arugula salad for a fresh contrast, or pack leftovers for a lunch that tastes even better the next day.
Zucchini Ricotta Lasagna
Now, if you’re looking for a cozy dinner that feels fancy but is actually pretty simple to throw together, this zucchini ricotta lasagna is your answer. It’s the perfect way to use up that summer zucchini bounty, and it’s so much lighter than the traditional pasta version.
Ingredients
– About 3 medium zucchinis, sliced lengthwise into thin strips
– A 15-ounce container of whole milk ricotta cheese
– 1 large egg
– 2 cups of shredded mozzarella cheese, divided
– 1/2 cup of grated Parmesan cheese
– 2 cups of your favorite marinara sauce
– A couple of cloves of garlic, minced
– A handful of fresh basil leaves, chopped
– A good pinch of salt and a few cracks of black pepper
– A drizzle of olive oil
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice your zucchinis lengthwise into 1/4-inch thick strips using a sharp knife or mandoline.
3. Arrange the zucchini strips in a single layer on a baking sheet lined with paper towels, then sprinkle them with a pinch of salt to draw out excess moisture.
4. Let the zucchini sit for 15 minutes, then pat them completely dry with fresh paper towels. (This tip prevents a watery lasagna!)
5. In a medium bowl, mix together the whole milk ricotta cheese, the large egg, 1 cup of the shredded mozzarella, the grated Parmesan, minced garlic, chopped basil, a pinch of salt, and a few cracks of black pepper until well combined.
6. Spread a thin layer of marinara sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish.
7. Place a single layer of the dried zucchini strips over the sauce, slightly overlapping them.
8. Spread half of the ricotta mixture evenly over the zucchini layer.
9. Repeat the layers: another 1/2 cup of marinara sauce, another layer of zucchini strips, and the remaining ricotta mixture.
10. Top with the final layer of zucchini strips, then spread the remaining 1 cup of marinara sauce over the top.
11. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the sauce.
12. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
13. Remove the foil and bake for another 15–20 minutes, until the cheese is golden and bubbly. (For extra browning, broil for the last 2–3 minutes, watching closely!)
14. Let the lasagna rest for 10–15 minutes before slicing to allow the layers to set. (This resting tip makes serving so much cleaner.)
Very creamy and satisfying, this lasagna has a wonderful texture that’s both sturdy and tender. The zucchini layers soak up the herby, cheesy flavors beautifully, making each bite feel indulgent yet fresh. Try serving it with a simple arugula salad tossed in lemon vinaigrette to balance the richness.
Butternut Squash and Ricotta Lasagna
Fall just got cozier with this layered masterpiece. You’re going to love how the sweet squash plays with creamy ricotta in every bite—it’s basically autumn comfort in a baking dish.
Ingredients
– 1 medium butternut squash, peeled and cubed
– 2 cups whole milk ricotta
– 12 no-boil lasagna noodles
– 3 cups shredded mozzarella
– 1/2 cup grated Parmesan
– 2 cups marinara sauce
– 1 large egg
– 2 tbsp olive oil
– 1 tsp dried oregano
– A pinch of nutmeg
– Salt and black pepper to season
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast the squash for 25 minutes until tender and lightly browned at the edges—this deepens its sweetness.
4. Reduce oven temperature to 375°F.
5. In a bowl, mix the ricotta, egg, 1/4 cup Parmesan, nutmeg, oregano, salt, and pepper until well combined.
6. Spread 1/2 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
7. Layer 4 lasagna noodles over the sauce.
8. Spread half of the ricotta mixture over the noodles.
9. Scatter half of the roasted squash evenly over the ricotta.
10. Sprinkle 1 cup of mozzarella over the squash.
11. Repeat the layers: sauce, noodles, remaining ricotta, remaining squash, and another cup of mozzarella.
12. Top with a final layer of noodles, the remaining marinara sauce, the last cup of mozzarella, and the remaining 1/4 cup Parmesan.
13. Cover the dish tightly with foil and bake for 25 minutes.
14. Remove the foil and bake uncovered for another 15 minutes until the cheese is bubbly and golden.
15. Let the lasagna rest for 10 minutes before slicing—this helps the layers set neatly.
Seriously, the creamy ricotta and sweet squash create this dreamy texture that’s both hearty and light. Try serving it with a simple arugula salad tossed in lemon vinaigrette to balance the richness—it’s a game-changer for weeknight dinners or cozy gatherings.
Sausage and Ricotta Lasagna
Oh, you know those cozy fall evenings when only a bubbling, cheesy lasagna will do? This sausage and ricotta version is exactly what you need—it’s hearty, comforting, and perfect for feeding a crowd or just treating yourself. Let’s get layering!
Ingredients
– 1 lb Italian sausage (casings removed if needed)
– 1 box (about 9 oz) no-boil lasagna noodles
– 2 cups ricotta cheese
– 1 large egg
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 jar (24 oz) marinara sauce
– A couple of cloves of garlic, minced
– A splash of olive oil
– A handful of fresh basil, chopped
Instructions
1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a large skillet over medium heat.
3. Add the Italian sausage and cook for 8–10 minutes, breaking it up with a spoon until it’s browned and no longer pink.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the marinara sauce, bring to a simmer, then reduce heat and let it cook for 5 minutes.
6. In a medium bowl, mix the ricotta, egg, and half of the Parmesan cheese until well combined.
7. Spread a thin layer of the sausage sauce on the bottom of a 9×13-inch baking dish.
8. Arrange 3–4 no-boil lasagna noodles over the sauce in a single layer.
9. Spread half of the ricotta mixture evenly over the noodles.
10. Sprinkle a third of the mozzarella cheese over the ricotta.
11. Repeat the layers: sauce, noodles, remaining ricotta, and another third of mozzarella.
12. Top with the final layer of noodles, remaining sauce, remaining mozzarella, and the rest of the Parmesan.
13. Cover the dish tightly with foil and bake for 25 minutes.
14. Remove the foil and bake for another 15–20 minutes until the cheese is golden and bubbly.
15. Let the lasagna rest for 10 minutes before slicing to help it set neatly.
16. Garnish with chopped fresh basil before serving.
Just imagine slicing into this lasagna—the layers hold together beautifully, with the creamy ricotta balancing the savory sausage and tangy sauce. For a fun twist, serve it with a crisp arugula salad on the side to cut through the richness, or pack leftovers for a lunch that’ll make your coworkers jealous.
Seafood Ricotta Lasagna
Lasagna doesn’t always need to be heavy meat sauce and cheese—this seafood ricotta version feels fancy but comes together surprisingly easily. You’ll love how the creamy ricotta balances the briny seafood, creating a cozy yet elegant dinner perfect for impressing guests or treating yourself.
Ingredients
– 9 lasagna noodles
– 1 pound mixed seafood (shrimp and scallops work great)
– 2 cups whole milk ricotta cheese
– 1 large egg
– 2 cups shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– 3 cloves garlic, minced
– 1 small onion, diced
– 2 tablespoons olive oil
– 1 (24-ounce) jar marinara sauce
– A splash of white wine
– A couple of fresh basil leaves
– Salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook lasagna noodles for 8 minutes until al dente, then drain and lay them flat on parchment paper to prevent sticking.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Sauté diced onion for 4-5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Pat seafood dry with paper towels (this helps it sear better) and add to skillet.
8. Cook seafood for 3-4 minutes until shrimp turn pink and scallops are opaque.
9. Pour in a splash of white wine to deglaze the pan, scraping up any browned bits.
10. Stir in marinara sauce and simmer for 5 minutes.
11. In a medium bowl, combine ricotta, egg, ¼ teaspoon salt, and ¼ teaspoon black pepper.
12. Spread ½ cup of seafood sauce in the bottom of a 9×13 inch baking dish.
13. Layer 3 noodles over the sauce.
14. Spread half the ricotta mixture over noodles.
15. Sprinkle ⅓ of the mozzarella over ricotta.
16. Repeat layers: sauce, noodles, remaining ricotta, another ⅓ mozzarella.
17. Top with final 3 noodles, remaining sauce, remaining mozzarella, and all the Parmesan.
18. Cover with foil and bake for 25 minutes.
19. Remove foil and bake uncovered for 15 minutes until cheese is golden and bubbly.
20. Let rest for 10 minutes before slicing (this prevents runny layers).
21. Garnish with fresh basil leaves.
Creamy, briny, and utterly comforting—this lasagna delivers tender pasta layers with perfectly cooked seafood in every bite. The ricotta keeps everything moist while the Parmesan adds a salty crunch to the golden top. Serve it with a crisp green salad and crusty bread to soak up any extra sauce.
Basil and Ricotta Lasagna Boats
Looking for a fun twist on classic lasagna? These basil and ricotta lasagna boats are perfect for weeknight dinners when you want something comforting but don’t want to fuss with layering. You’ll love how the flavors come together in these individual portions.
Ingredients
– 8 lasagna noodles
– 2 cups of ricotta cheese
– 1 large egg
– A generous handful of fresh basil leaves
– 2 cups of your favorite marinara sauce
– A couple of cups of shredded mozzarella
– A good sprinkle of grated Parmesan
– A drizzle of olive oil
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and grab a baking dish that fits all 8 noodles.
2. Cook the lasagna noodles in boiling salted water for exactly 8 minutes until they’re flexible but still firm.
3. Drain the noodles carefully and lay them flat on a baking sheet to prevent sticking.
4. In a medium bowl, mix together the ricotta, egg, chopped basil, salt, and pepper until well combined.
5. Spread about 1/4 cup of marinara sauce across the bottom of your baking dish.
6. Spoon the ricotta mixture evenly along the center of each lasagna noodle.
7. Gently roll each noodle around the filling to create “boats” and place them seam-side down in the dish.
8. Pour the remaining marinara sauce over all the lasagna boats, making sure each one gets coated.
9. Top generously with mozzarella cheese and finish with a sprinkle of Parmesan.
10. Bake for 25-30 minutes until the cheese is golden and bubbly around the edges.
11. Let the lasagna boats rest for 5 minutes before serving to allow the filling to set.
Mmm, these come out with the perfect creamy interior and slightly crispy cheese topping. The fresh basil really shines through against the rich ricotta, making each bite feel both comforting and fresh. Try serving them with a simple green salad for a complete meal that feels special but comes together so easily.
Conclusion
My, what a versatile ingredient ricotta proves to be! From classic lasagnas to creative twists, these 27 recipes offer endless inspiration for your kitchen. We hope you find a new favorite to try—don’t forget to leave a comment sharing which dish you loved most and pin this article on Pinterest to save these scrumptious ideas for later!
