Kraft Lasagna Recipe With Ricotta Cheese: Three-Cheese Layers in One Pan

This lasagna recipe transforms a classic into something truly special with its three-cheese layers. The combination of ricotta, mozzarella, and parmesan creates a rich, creamy texture that’s hard to resist.

I’ve found that the ricotta adds a light, fluffy contrast to the hearty meat and tomato sauce, making every bite perfectly balanced. The layers come together beautifully in one pan, simplifying the process without sacrificing flavor.

What sets this dish apart is the way the cheeses melt into a golden, bubbling top, while the pasta stays tender beneath. It’s a foolproof method for achieving restaurant-quality results at home.

Serve it fresh from the oven for a meal that feels both comforting and indulgent.

Ingredients for Kraft Lasagna Recipe with Ricotta Cheese

Twelve thoughtfully selected ingredients build these three-cheese layers with restaurant-quality depth and texture.

The ricotta is non-negotiable for that signature fluffiness—Whole Foods 365 or BelGioioso brands deliver consistent creaminess. For mozzarella, low-moisture blocks from Sargento shred better than pre-bagged. Parmesan must be Parmigiano-Reggiano wedge (the good stuff, not the pre-shredded kind) for authentic depth. Ground beef should have visible marbling—80/20 ratio from Costco strikes the perfect balance.

No ricotta? Cottage cheese blended smooth works in a pinch but lacks the lightness. Swap beef for Italian sausage (remove casings) or lentils for vegetarian. Dried herbs at half the amount if using fresh. Rao’s or Victoria marinara are superior jarred options. For extra richness, add 1/4 cup grated Pecorino Romano to the cheese blend (don’t skip this part).

Assemble and refrigerate up to 24 hours ahead—flavors meld beautifully. Baked lasagna keeps 4-5 days refrigerated, freezes for 3 months (worth the extra minute to portion). Reheat covered at 350°F until bubbling.

Step-by-Step Instructions for Kraft Lasagna With Ricotta Cheese

Here’s the method. Straightforward, tested, works every time.

Step 1: Brown the Ground Beef with Aromatics

Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1 whole onion, finely diced, and cook for 3-4 minutes until translucent and fragrant. This builds the flavor base for the lasagna.

Add the 1.5 lb ground beef, breaking it up with a wooden spoon. Cook for 6-8 minutes until no pink remains and the meat is evenly browned. Stir in the 4 cloves garlic cloves, minced, and cook for 30 seconds until fragrant.

Season with 1.5 tsp salt, 0.75 tsp black pepper, 1 tbsp dried oregano, and 1 tbsp dried basil. Pour in the 3 cups marinara sauce, stir to combine, and simmer for 5 minutes until slightly thickened.

Step 2: Prepare the Ricotta Cheese Mixture

In a medium bowl, combine the 2 cups ricotta cheese, 1 whole large egg, ½ cup parmesan cheese (reserve the rest for topping), and a pinch each of salt and black pepper. Whisk until smooth and fully incorporated.

This mixture adds richness and binds the layers together. The egg ensures the ricotta sets properly during baking, creating a creamy yet stable texture that holds up when sliced.

Step 3: Assemble the Lasagna Layers

Preheat the oven to 375°F. Spread 1 cup marinara sauce from the beef mixture on the bottom of a 9×13-inch baking dish. Arrange 4 pieces lasagna noodles in a single layer, slightly overlapping if needed.

Spread half of the ricotta mixture evenly over the noodles, followed by half of the remaining beef sauce. Sprinkle with 1 cup mozzarella cheese. Repeat the layers with another 4 pieces lasagna noodles, the rest of the ricotta, the remaining beef sauce, and another 1 cup mozzarella cheese.

Finish with a final layer of the remaining 4 pieces lasagna noodles, the last of the beef sauce, and the remaining 1 cup mozzarella cheese and ½ cup parmesan cheese.

Step 4: Bake to Bubbly Perfection

Cover the baking dish tightly with aluminum foil and bake for 25 minutes. This allows the noodles to soften and absorb the flavors without drying out.

Remove the foil and bake for another 20-25 minutes until the top is golden brown and the cheese is bubbly and lightly browned. Let it rest for 10 minutes before slicing—this ensures clean layers and prevents the filling from running out.

The lasagna is done when a knife inserted in the center comes out hot to the touch and the edges are pulling away from the dish.

Storing and Reheating This Dish

Refrigerator Storage

Let your lasagna cool for no more than 2 hours before storing. Use airtight containers or wrap the baking dish tightly with plastic wrap. It stays fresh at 40°F or below for up to 5 days. The flavors deepen as it rests, making leftovers just as delicious. ❄️

Freezer Storage

For longer storage, freeze lasagna in portions using quart-size freezer bags or airtight containers. It keeps well for up to 3 months without losing quality. Leave 1 inch headspace for expansion and label with the date for easy tracking.

Oven Reheating

Preheat oven to 350°F. Cover the lasagna with foil and bake for 20-25 minutes until heated through. Uncover and bake for an additional 5-10 minutes to restore that bubbly cheese top. Add a splash of water if it looks dry. 🔥

Microwave Reheating

Place a single portion on a microwave-safe plate and cover with a damp paper towel. Heat on 70% power for 2-3 minutes, then check the internal temperature reaches 165°F. Stir the sauce layers if needed for even heating.

Thawing Tips

For best results, thaw frozen lasagna in the refrigerator overnight. If in a hurry, use the microwave’s defrost setting for 3-4 minutes per pound, then reheat as usual. Avoid thawing at room temperature to prevent bacterial growth.

Frequently Asked Questions