Kraft Lasagna Recipe With Ricotta Cheese: Three-Cheese Layers of Comfort

There’s a reason lasagna remains the ultimate comfort food—rich layers of pasta, cheese, and sauce baked to perfectly bubbling perfection. This version elevates the classic with a creamy ricotta layer that makes every bite luxurious.

The secret is balancing the textures: tender noodles, a hearty meat sauce, and a velvety three-cheese blend that melts beautifully. Ricotta adds a light, slightly sweet contrast to the bold flavors, creating that signature depth.

What you’ll get is a dish that’s warm, satisfying, and ideal for feeding a crowd. The layers come together seamlessly, with each forkful delivering a little of everything.

Perfect for family dinners or special occasions. Here’s how to build those comforting layers just right.

Ingredients for Kraft Lasagna Recipe with Ricotta Cheese

Rich layers start with simple, quality ingredients for that ultimate comfort dish.

The ricotta is key here—Whole Foods or Trader Joe’s carry great whole-milk options. For the noodles, Kraft’s oven-ready save time and work perfectly. I always grab my Parmesan in a wedge from the deli counter (the pre-shredded stuff doesn’t melt as well). The mozzarella? Buy a block and shred it yourself—pre-shredded has anti-caking agents that make it melt weird.

No ground beef? Italian sausage or lentils work great—just drain the fat or cook the lentils first. Out of ricotta? Cottage cheese blended smooth gets close. No marinara? Crushed tomatoes plus Italian seasoning in a pinch. The dried herbs can be swapped for fresh at three times the amount. And if you’re feeling fancy, fresh basil on top is next-level.

Assemble the lasagna right before baking—no soggy noodles. Leftovers keep 4-5 days in the fridge, freeze for 3 months. Pro tip: let it rest 15 minutes after baking (worth the wait).

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

Here’s the method for building those three perfect cheese layers without the fuss.

Step 1: Sauté Aromatics and Brown Ground Beef

Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. Add the finely diced Onion and cook for 3-4 minutes until it turns translucent and just begins to caramelize around the edges.

Stir in the minced Garlic Cloves, 1 tbsp Dried Basil, and 1 tbsp Dried Oregano, cooking for 30 seconds until fragrant. Add the 1 lb Ground Beef, breaking it up with a wooden spoon. Cook for 6-8 minutes until evenly browned and no pink remains. Season with 1 tsp Salt and 0.5 tsp Black Pepper.

Drain excess fat, then stir in 1 cup of the 3 cups Marinara Sauce. Reduce heat to low and let it simmer for 5 minutes to meld the flavors. This meat sauce will form your first rich layer.

Step 2: Prepare the Ricotta Cheese Mixture

In a medium bowl, combine the 15 oz Ricotta Cheese, 1 whole Large Egg, and 0.5 cup Parmesan Cheese. Beat with a fork until the mixture is smooth and fully incorporated. The egg binds the ricotta, preventing it from separating during baking.

Stir in the 0.25 cup Fresh Parsley for a bright, herby note that cuts through the richness. This creamy mixture will create a luscious middle layer that contrasts beautifully with the hearty meat and melty mozzarella.

Step 3: Layer the Lasagna Noodles and Sauces

Spread 1 cup of the remaining Marinara Sauce on the bottom of a 9×13-inch baking dish. Arrange 4 of the 12 pieces Lasagna Noodles in a single layer, slightly overlapping if needed. Spread half of the ricotta mixture evenly over the noodles.

Spoon half of the meat sauce over the ricotta, then sprinkle with ⅔ cup of the 2 cups Mozzarella Cheese. Repeat the layers: noodles, remaining ricotta, remaining meat sauce, and another ⅔ cup Mozzarella Cheese.

Step 4: Top and Bake to Bubbly Perfection

Add the final layer of 4 Lasagna Noodles, then spread the remaining 1 cup Marinara Sauce on top. Sprinkle with the last ⅔ cup Mozzarella Cheese and any remaining Parmesan Cheese for extra flavor.

Cover the dish tightly with foil and bake at 375°F for 25 minutes. Then uncover and bake for another 20-25 minutes until the cheese is bubbly and golden brown and the edges are slightly crisp. Let it rest for 10 minutes before serving to allow the layers to set.

Perfect Pairings for kraft lasagna recipe with ricotta cheese

Wine Pairings

For this rich, cheesy dish, I love a bold Italian red like Chianti Classico—its bright acidity cuts through the creaminess. A Barbera d’Asti with its juicy cherry notes also complements the tomato sauce beautifully. Avoid heavy tannic wines that will clash with the dish. 🍷

Beer Options

A crisp Italian pilsner like Peroni or Birra Moretti cleanses your palate between bites. For darker beers, a malty amber ale adds a nice contrast to the cheese layers. Stay away from hoppy IPAs that might overpower the meal.

Side Salads

A simple arugula salad with lemon vinaigrette adds a peppery bite that balances the richness. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp lemon juice, and shaved Parmesan. The acidity refreshes your palate. 🥗

Garlic Bread

No lasagna meal is complete without crusty garlic bread. Use a baguette or Italian loaf, brush with garlic butter, and toast until golden. It’s perfect for soaking up any extra sauce on your plate.

Vegetable Additions

Roasted asparagus or broccoli with a sprinkle of Parmesan adds color and freshness. Toss with 1 tbsp olive oil, salt, and pepper, then roast at 400°F for 12-15 minutes.

Frequently Asked Questions