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Homemade ham and ricotta lasagne recipe

Homemade ham and ricotta lasagne recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta bakes
  • Cheese pasta bakes

Homemade lasagne sheets are layered with ricotta and Parmesan cheese, ham and a rich bechamel sauce. Making your own pasta is quite normal in Italian homes and so relaxing, but you can of course use pre-cooked or bought fresh pasta sheets.

1 person made this

IngredientsServes: 10

  • For the homemade lasagne
  • 500g fine semolina flour, plus extra for dusting
  • 250g water or as needed
  • For the bechamel sauce
  • 50g butter
  • 50g plain flour
  • salt and pepper, to taste
  • 600ml milk
  • 1 teaspoon nutmeg
  • For the filling
  • 350g ricotta cheese
  • 2 heaped tablespoons of grated Parmesan cheese, plus extra for sprinkling on top
  • 150g ham, cubed
  • 1 egg, lightly beaten
  • 1 teaspoon nutmeg
  • salt and pepper, as needed
  • 250g mozzarella, cubed

MethodPrep:2hr ›Cook:40min ›Extra time:30min freezing › Ready in:3hr10min

    To prepare homemade lasagne:

  1. Pour the semolina flour on to a clean working surface and make a well in the centre of the mound. Pour a little stream of water with one hand and mix the semolina and water with your other hand until it forms a sticky but compact dough. Add more water if needed. Knead vigorously with you hands, folding the dough and stretching it, until smooth and not sticky, about 10 minutes. To make sure the dough is ready, slice it in half with a sharp knife: the dough should be compact and uniform without any holes. Wrap in cling film and set aside for 30 minutes. No need to chill.
  2. Roll out the dough: Set your pasta machine on the widest setting. Slice the dough into 6 or 7 pieces; pass the first piece through the pasta machine, by gently turning the handle. You'll get a long and uneven sheet. Dust with more semolina, fold in 2 lenghtwise. Pass though the machine again and again, folding the sheet each time, until you get a smooth and fairly even sheet. Dust with a little semolina if gets sticky. Set aside and roll out the remaining pieces.
  3. Dust a clean tablecloth with semolina or set up a pasta dryer. Set the pasta machine to the middle setting and pass the sheet through. Cut the long strip in half (so it's easier to handle) and pass each half in the last and narrowest setting on the machine. You'll get a long and thin sheet. Cut the fresh lasagne sheets to fit the size of your baking dish and place on the tablecloth or hang on the pasta dryer. Repeat with the remaining dough. Let it stand 30 minutes to 1 hour before using.
  4. To prepare bechamel sauce:

  5. In a saucepan over medium heat melt the butter and stir in the flour. Mix vigorously with a whisk so that no lumps are formed. Pour in the milk and cook over medium heat until it thickens enough to coat the back of a spoon. Stir occasionally with a whisk to avoid lumps. Season with salt, pepper and nutmeg. Remove sauce from heat and set aside.
  6. To preparare the filling:

  7. In a large bowl mix ricotta, ham, egg, salt, pepper and nutmeg. Mix all the ingredients with a fork until well combined. Cover with cling film and refrigerate.
  8. To assemble and cook lasagne:

  9. Preheat oven 200 C / Gas 6.
  10. Use a ladle to pour a layer of bechamel sauce over the bottom of a 20x30cm baking dish. Lay enough lasagne sheets side by side on top and cover with 1/3 of the ricotta filling, 1/4 of cubed mozzarella, a generous sprinkle of grated Parmesan cheese and 1 ladleful of bachamel sauce. Repeat the layers finishing with bechamel sauce and an even layer of grated Parmesan cheese on top.
  11. Bake the lasagne in preheated oven for 40 minutes or until the pasta is fully cooked and the top is golden brown. To reach a nice golden colour, you can cook it under the grill for the last 5 minutes.
  12. Remove from oven, cover with foil and let stand for 10 to 20 minutes before slicing and serving.

Semolina flour:

In order for the pasta dough not to be stiff, you will need finely ground semolina, usually imported from Italy. It has kind of a powdery texture. If you cannot find it, use regular semolina and mix with 2/3 regular flour. In this recipe, for example, use 150g of semolina and 350g plain flour (better if 00).

If you are using bought fresh lasagne sheets:

Cook sheets in a large pot with salted boiling water for 1 minute. Drain the lasagne sheets and pass quickly under cold water to stop the cooking process. Lay them on a tea towel and pat dry. If you are using dried lasagne sheets, follow the cooking time indicated on the packet.


Lasagne is tastier if allowed to stand for 10 or 20 minutes before serving. This gives the pasta time to "relax" and absorb the sauce. You can prepare lasagne well in advance (up to 2 days), cool to room temperature, then cover with foil and refrigerate. A quick heat up before serving and your lasagne will be perfect!

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Homemade Baked Lasagna

This homemade baked lasagna recipe is every cheese lover&rsquos personal slice of heaven. You&rsquoll smell the rich aroma escaping from your kitchen oven long before you take the first bite. Packed with fresh ingredients like tomatoes, basil, and ground beef, this dish is bursting with delicious flavor. And of course, no proper lasagna would be complete without a generous amount of cheese. Cottage cheese, ricotta cheese, mozzarella cheese, and Parmesan cheese combine beautifully to make an incredibly satisfying and delicious dish. It&rsquos the ultimate comfort food. With lasagna noodles galore, this recipe truly has it all. The first time you make it surely won&rsquot be your last. If you need another reason to add this recipe to your list of favorites, here it is: This is a great make-ahead dish. With Thanksgiving and Christmas right around the corner, any item you can make ahead of the holiday is a life-saver. Follow the instructions, but stop right before putting it in the oven. Instead, let the lasagna cool, wrap securely in aluminum foil, and pop it in the freezer to serve at a later date!

Why this lasagna recipe differs from other lasagna recipes?

Well, this is the recipe to make a Neapolitan lasagna, lasagna napoletana, at home. The difference between a lasagna from Emilia Romagna and a lasagna from Naples resides in these things:

  • Neapolitan lasagna is made with hard-boiled eggs and meatballs. The eggs support the ragù and give this lasagna a velvety texture: you may not even recognize them once the lasagna is fully cooked, because they’re not visible and they’re not there to impress. In the past, eggs were used to celebrate the Easter time (see below) and because they are rich, so they were a perfect ingredient for an already rich dish. Today, eggs can be omitted
  • Neapolitan lasagna has to be made with a proper ragù Napoletano that is different from a ragù Bolognese. It is in fact prepared with various cuts of meat (pork muscle, sausages, pork ribs) that are always left whole. The meat is firstly braised with different herbs and spices, and then cooked in a rich tomato and fresh sauce for many, many hours. You won’t feel a lot of the meat in the lasagna, except for the sausages, (and that’s a big difference with the lasagna bolognese) because it’s put aside once the ragù is ready and it’s eaten as a “secondo”.
  • Neapolitan lasagna doesn’t make use of bechamel sauce. Instead, it uses traditional and local dairy products (such as the Mozzarella di Agerola, a DOP that has the perfect taste and texture for this dish).

By Sue Lau | Palatable Pastime

This month for #BakingBloggers the theme is about calzone, the classic folded turnover pizza pie. What do you like in yours?

I have had them many ways, but the original way I tried it was the way they made it at Mario’s Villa in Satellite Beach Florida, which included ham, ricotta and mozz. In this version, I have updated that by using prosciutto, which is probably more authentic.

I have a busy week this week, so be sure to check back in- I have recipes going up every day and also some extra recipes will be appearing over and above my usual that I have been working on that I am playing in a Ready Set Cook contest at an online cooking community in which I participate. There will be four of those. It’s sort of like Chopped, albeit with no television cameras and all done online, and not in person. Stay tuned!

Be sure to scroll down and see the other blogger recipes this month. We have quite the selection!

Classic Ham and Ricotta Calzone

  • Servings: 4
  • Time: 2hr 30mins
  • Difficulty: moderate

Giada's Classic Italian Lasagna

75 Serves 6

Originally seen on: Everyday Italian. Episode: All About Lasagna.

Preheat oven to 375 degrees F.

For the bechamel sauce, In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

For the simple tomato sauce, in a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.


Preheat oven to 350°F. Brown ground beef and sausage in large skillet on medium heat stirring occasionally. Drain fat. Stir 4 cups spaghetti sauce into meat mixture. Reserve remaining spaghetti sauce for serving.

Beat eggs in large bowl. Add ricotta cheese, 1 1/2 cups of the mozzarella cheese, garlic powder, Italian seasoning, parsley, salt and pepper mix well.

Spread about 1 cup of the meat sauce onto the bottom of 13x9-inch baking dish top with 3 noodles. Spread half of the cheese mixture over the noodles. Repeat meat sauce, noodles and cheese layer once. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Cover with foil.

Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with reserved spaghetti sauce.

How to Make Lasagna

  1. Make your Meat Sauce. Cook it for at least 45 minutes for the best flavor. But you can simmer it for up to 4 hours if you want! Just depends on how much time you have. You can even make it the day before if you’re looking to break this recipe up over a few days. This recipe yields about 5 cups of meat sauce, so make sure you use a large saucepan!
  2. Make the ricotta cheese filling. My secret ingredients here are fontina cheese… and a pinch of nutmeg! Trust me… you don’t want to skip it these! An Italian grandma taught me this once and I’ve been doing it ever since! If you cannot find ricotta cheese, cottage cheese is an acceptable substitute.
  3. Cook the lasagna noodles. Remember, don’t over cook! They should only spend 4 to 5 minutes in the hot water before being removed. You want them EXTRA al dente, since they’ll continue to cook in the oven.
  4. Layer. Start with a good scoop of meat sauce on the bottom of 9×13 baking pan. Then layer 5 noodles on top, then add cheese and more sauce. Then repeat two more times. Basically pasta noodles, sauce, cheese, and repeat lol. Don’t get yourself worked up on these layers being too perfect! It’ll all melt together once in the oven!
  5. And Bake. You’ll want to cover your assembled lasagna with foil, and then pop it your oven, which should be preheated to 375 degrees. Bake with foil for the first 30 minutes, and then remove it towards the end so the mozzarella cheese can melt and slightly brown.

The Best Meat Lasagna Recipe – How to Make Homemade Italian Lasagna Bolognese

Homemade Italian Lasagna Bolognese is the perfect Italian comfort food for Sunday dinner. It feeds a crowd, can be made in advance and is really one of the most delicious combinations of a delicious homemade bolognese or marinara sauce and pasta. Lasagna (also spelled Lasagne), is literally a meal all by itself. But no Italian dinner would be complete without all of the trimmings of an antipasto, delicious salads, wine and family and friends. Enjoy it anyway you like, but please, make your own. You’ll be so glad you did. Watch my video to see how to make the best lasagna ever. The recipe details are below.


For Meat Sauce (Bolognese Sauce)

  • 1 box (1lb.) of dried lasagna noodles, cooked al dente
  • 1 pound of ground beef
  • 1 pound of ground veal
  • 1 pound pork sausage, removed from casing
  • 2 tablespoons olive oil
  • 1 medium-sized onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 (6oz) can tomato paste
  • 2 (28-ounce) cans crushed tomatoes
  • 1 cup red wine
  • 2 cups beef stock
  • 2 dried bay leaves
  • 1/2 cup fresh chopped basil or 2 teaspoons dried basil
  • Salt and freshly ground black pepper
  • 1 teaspoon sugar
  • Sprinkle of red pepper flakes (optional)

For Ricotta Filling

  • 1 (2 pound) container of whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 2 eggs
  • Salt and pepper

For Topping and Filling:

1 block (16 oz.) mozzarella, shredded

In a medium size pot, heat the olive oil over medium-high heat. Add the sausage and sauté with a wooden spoon until crumbled and browned. Add the ground beef and ground pork. Sprinkle with a good amount of salt and pepper. Brown for a few minutes, breaking up the meat with a wooden spoon but leaving it very chunky. Once the meat is brown, add the onions, garlic, celery, and carrots. Give it another sprinkle of salt and pepper. Sauté until all the vegetables are soft, about 3-4 minutes.

Then, turn up heat and add the wine being sure to stir and scrape the brown bits off the bottom of the pan. Simmer for 2 minutes, turn down the heat then add the beef stock, the crushed tomatoes, the tomato paste, fresh basil and bay leaves.

Simmer uncovered over low heat stirring occasionally until the sauce thickens, about 1 hour.

While your sauce is cooking, preheat oven to 350°F

Then, cook pasta in a large pot of salted water for only about 5 min, (making sure it stays al dente). Remove from pot, drain in a strainer and rinse with cold water. Place the pasta in a in bowl and drizzle with olive oil to keep the pieces from sticking to one another. Set aside.

To make filling:

Mix ricotta, eggs, Parmesan, and parsley in a bowl until combined. Season lightly with salt and pepper.

To Assemble:

Spray a 9 x 13 baking pan with cooking spray. Spread a thin coating of the meat sauce on the bottom of the baking pan.

Cover with a row of lasagna noodles following the length of the pan and slightly overlapping them (like roof shingles).

Spread 1/2 of the ricotta mixture on top of the noodles, sprinkle with 1/3 of the mozzarella and a light sprinkle of Parmesan cheese.

Repeat with another layer of sauce, then layer the noodles in the opposite direction trimming them to fit into the pan.

Top with the remainder of ricotta cheese mixture and spread to cover the noodles, add 1/3 of the mozzarella, another sprinkle of Parmesan and another layer of sauce. Top the final layer with the noodles running the length of the pan. Top with some more sauce and another sprinkle of Parmesan cheese.

Cover with foil and bake for about 40 minutes or until hot and bubbling. Remove from oven. Uncover and sprinkle the remainder of the mozzarella over the top of the lasagna and put back in the oven for 10-15 minutes until cheese is melted and slightly browned. Remove and allow to cool for 20-30 minutes before slicing and serving.

The sauce recipe will make enough for 2 lasagnas, so you can freeze the remainder of the sauce for some other meal (like pasta with Bolognese sauce), or make two lasagnas by doubling ingredients for the filling and noodles.

Lasagna can be assembled a day or two ahead of time. Don’t bake it just assemble, cover and refrigerate or freeze. When ready to bake, remove lasagna 30 minutes before baking from the refrigerator. If you freeze the assembled lasagna, remove it 1 hour prior to baking.

Vegetables can be easily chopped in a food processor or with a hand chopper

If sauce seems too thick, add a little more beef stock. If it’s too thin, allow it to cook longer.

How to make freeze lasagna – step by step

I lay out all the components, making a meat sauce and a white sauce in two separate pans. I have the cheese and the uncooked noodles ready at hand.

When I want to add vegetables, I usually do so via the sauce, making a veggie-rich bolognese or using this roasted vegetable sauce with browned ground beef. You can also add some chopped spinach to your favorite spaghetti sauce and call it good.

I haven’t cooked my lasagna noodles before assembly in years. If you add enough sauce to the dish, the noodles will cook in the sauce while the casserole bakes. This saves so much time — and you don’t have to clean another pan.

Start with a layer of sauce. Well, spray the pans first and then the sauce. I know it sounds weird to have the sauce on the bottom, but it works. And no, this isn’t very saucy looking sauce because the meat was cold when I stirred it in. Sorry.

Once you’ve got the sauce, add a layer of cheese and a layer of noodles. Again, don’t cook the noodles. I’ve been making it this way for almost 20 years. It will be fine. Promise.

Then add the white sauce that you made yourself. I usually stir in about 1/4 cup shredded parmesan or asiago cheese to dress it up a bit.

Repeat with layers of noodles, sauce, and cheese. I have a kid who doesn’t love lots of melted cheese, so I go light on the cheese on one end of the lasagna.

Lasagna Recipe With Meat Sauce And Ricotta Cheese

Lasagna is a one-dish meal that&rsquos very satisfying. This lasagna recipe consists of three layers of lasagna noodles. There is meat sauce between the first and second layer of lasagna noodles, ricotta cheese between the second and third layer, and shredded cheese on top of the lasagna. There is also tomato sauce between each layer of the lasagna, including the very bottom and very top. All these flavors blend together, producing a very yummy lasagna that tastes wonderful.

For the meat, you can use any kind of ground meat, like ground beef, ground turkey or ground pork. For lasagna, I like to use the leanest meat possible &ndash ground turkey breast. Lasagna is a good recipe to use the lean meat because when the meat is mixed with the tomato sauce, it tastes the same whether it&rsquos lean or not. So choosing extra-lean ground turkey breast is a good way to cut calories in a lasagna.

Ingredients For Lasagna Recipe With Meat Sauce And Ricotta Cheese:

9 lasagna noodles
1 onion
4 cloves garlic
1 jar (1 lb) pasta sauce
1 1/2 cups water
1 lb ground lean turkey or extra-lean beef
1 jar (8 oz) part-skim ricotta cheese
1 package (8 oz) shredded cheese (mozzarella is best)
1 tsp oil

Directions How To Make Lasagna:

Soak the lasagna noodles for 15 minutes: fill the baking dish with hot water and put lasagna noodles in it.

While the lasagna noodles are soaking, peel the onion, chop the onion and set aside. Peel and mince garlic and set aside.

In a bowl, mix tomato sauce and water.

Heat the oil in a non-stick frying pan over medium-high heat. Add chopped onion and cook, stirring periodically, for 5 minutes. Add ground meat and cook, stirring periodically, for 7 minutes, or until the meat is cooked through (no longer pink). Add garlic cloves and mix. Ad 1 cup of tomato sauce and mix.

Pour 1 cup of tomato sauce mixture on the bottom of the 8×12 non-stick baking dish. Add 3 lasagna noodles side-by-side. Put the meat mixture on top and spread in a single layer.

Add 3 lasagna noodles side-by-side. Add ricotta cheese and spread it with a spoon in a single layer. Add 1 cup of tomato sauce and spread it.

Add the last 3 lasagna noodles side-by-side. Pour the remaining tomato sauce on top of the lasagna. Sprinkle with shredded cheese.

Cover the lasagna dish with foil. Put in the oven and bake for 40 minutes. Remove foil and bake for 10 more minutes. Enjoy your lasagna piping hot!


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