Easy ricotta lasagna recipes include the extra-easy lasagna recipe from MyRecipes.com and the pepperoni-ricotta lasagna recipe from MuellersPasta.com. Both recipes also call for mozzarella cheese in addition to ricotta cheese.
To prepare extra-easy lasagna, sauté 1 pound of lean ground beef, and incorporate 4 cups of tomato-basil pasta sauce. Measure out 15 ounces of ricotta cheese and 10 ounces of shredded mozzarella cheese. Distribute one-third of the meat sauce inside a 7-inch by 11-inch baking dish before adding three uncooked lasagna noodles, half of the ricotta and half of the mozzarella. Repeat the layers, ending with the final portion of the meat sauce. Trickle in 1/4 cup of hot water just inside the edge of the dish. Protect the dish with foil, and bake it at 375 degrees for 45 minutes. Bake it without the foil for another 10 minutes.
To make pepperoni-ricotta lasagna, mix 1 cup of diced pepperoni and 1 cup of water into 26 ounces of spaghetti sauce. Whisk 1 egg into 15 ounces of ricotta cheese. Spread 1 1/2 cups of the pepperoni sauce into a 9-inch by 13-inch baking dish. Arrange 4 ounces of uncooked lasagna noodles over the sauce. Slather on all of the ricotta mixture, and sprinkle it with 1 cup of shredded mozzarella. Layer with another 1 1/2 cups of sauce and 4 ounces of lasagna. Apply the remaining sauce, and scatter on 1 cup of mozzarella. Bake the dish at 350 degrees for 45 minutes with a foil cover, and a further 15 minutes without the foil.