Paula Deen’s Lasagna Recipe With Ricotta Cheese: Southern-Style Layered Indulgence

This lasagna transforms classic Italian flavors into a rich, Southern-style masterpiece that’s perfect for feeding a crowd. The key lies in the creamy ricotta layer, which adds a light, fluffy texture that balances the hearty meat sauce and tender pasta.

I’ve perfected this method over years of Sunday suppers, ensuring every bite delivers that signature comfort-food satisfaction. The layers of cheese melt together beautifully, creating a golden crust on top while staying tender inside.

Baking at 375°F ensures even cooking without drying out the noodles. The aroma alone will have everyone gathering around the table before it’s even out of the oven.

Serve with garlic bread and a simple salad for a meal that feels special but comes together with ease. This is lasagna the way it was meant to be.

Ingredients for Paula Deen Lasagna Recipe with Ricotta Cheese

Rich layers of pasta, creamy ricotta, and hearty meat sauce come together beautifully in this dish.

The ricotta is non-negotiable for that signature Southern fluffiness—whole milk only (the low-fat stuff won’t melt right). For the mozzarella, shred your own from a block; pre-shredded has anti-caking agents that make it clump. The ground beef should be 80/20 for flavor—Costco or Publix have great options. The sausage? Jimmy Dean mild is my go-to, but any brand works. Don’t skip toasting the oregano and basil—they wake up the flavor.

No ricotta? Cottage cheese blended smooth gets you close (drain it well first). Out of Italian sausage? Double the ground beef with extra oregano and red pepper flakes. For the marinara, Rao’s or Victoria are worth the splurge—no added sugar, just tomatoes. The noodles can be regular if you’re boiling, but oven-ready saves time (and dishes). Fresh parsley is ideal, but dried works at one-third the amount.

Assemble up to 24 hours ahead—cover tightly and refrigerate (add 15 minutes to bake time). Leftovers keep 4-5 days in the fridge or freeze for 3 months. Portion before freezing for easy reheating. The flavors actually deepen overnight, so this might taste even better the next day.

Step-by-Step Instructions for Southern-Style Layered Lasagna

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

Step 1: Prepare the Meat Sauce

Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the finely diced 1 whole onion and cook for 3-4 minutes until translucent and just beginning to soften. Stir in the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant.

Add the 1.5 lb ground beef and 0.5 lb italian sausage (casings removed), breaking it up with a wooden spoon. Cook for 8-10 minutes until the meat is browned and cooked through. Season with 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1 tsp black pepper.

Pour in the 3 cups marinara sauce and stir to combine. Reduce heat to low and let it simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.

Step 2: Make the Ricotta Mixture

In a medium bowl, combine the 2 cups ricotta cheese, 2 whole large eggs, remaining ½ tsp salt, and ¼ cup of the 1 cup parmesan cheese. Stir until the mixture is smooth and fully combined. The eggs will help bind the ricotta and create a creamy, stable layer that won’t ooze out during baking.

Step 3: Layer the Lasagna

Preheat the oven to 375°F. Spread 1 cup of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange 4 sheets of the 12 sheets lasagna noodles over the sauce, slightly overlapping if necessary. Spread half of the ricotta mixture evenly over the noodles, followed by 1 cup of the 3 cups mozzarella cheese.

Repeat the layers: another 1 cup of meat sauce, 4 sheets of lasagna noodles, the remaining ricotta mixture, and another 1 cup of mozzarella. Top with the final 4 sheets of lasagna noodles, the remaining meat sauce, and the last 1 cup of mozzarella. Sprinkle the remaining ¾ cup parmesan cheese evenly over the top.

Step 4: Bake to Perfection

Cover the baking dish with aluminum foil, tenting it slightly to prevent the cheese from sticking. Bake for 25 minutes, then remove the foil and bake for another 20-25 minutes until the lasagna is bubbly and the top is golden brown.

You’ll know it’s done when the edges are crispy and the center is set—insert a knife into the middle and it should come out hot to the touch. Let it rest for 10-15 minutes before slicing. This resting period allows the layers to set, making it easier to serve neat, defined portions.

Step 5: Garnish and Serve

Sprinkle the chopped 0.25 cup fresh parsley over the top just before serving. The parsley adds a pop of color and a fresh, bright contrast to the rich, cheesy layers. Slice into squares and serve warm, ensuring each portion has a little of every layer.

Perfect Pairings for paula deen lasagna recipe with ricotta cheese

Wine Pairings

This rich dish calls for a bold Italian red. I love a Chianti Classico with its bright acidity cutting through the cheese. A Barbera d’Asti offers juicy plum notes that complement the meat sauce perfectly. 🍷

Bread Options

Serve with warm garlic bread made from a French baguette. Brush with ½ cup melted butter mixed with 3 minced garlic cloves. Toast at 375°F for 5-7 minutes until golden.

For variety, try cheesy breadsticks with a sprinkle of Parmesan and dried oregano.

Salad Sides

A simple Caesar salad with crunchy romaine and creamy dressing balances the richness. I use Parmesan crisps for croutons. Alternatively, a Caprese salad with fresh mozzarella, tomatoes, and basil offers a light contrast. 🥗

Vegetable Pairings

Roasted asparagus with olive oil and Parmesan at 400°F for 12 minutes adds a crisp texture. Garlic green beans sautéed with 2 tbsp butter and 2 minced garlic cloves work beautifully too.

Frequently Asked Questions