My ricotta mixture for lasagna is the perfect cheese filling for homemade lasagna and many other Italian dishes. With a blend of ricotta, Parmesan cheese, and eggs to hold everything together, this cheese filling bakes beautifully in any pasta. Add a pinch of salt and fresh basil for flavor, and you’re cooking like a true Italian!
Move over lasagna; this ricotta mixture is delicious in manicotti, stuffed pasta shells, baked ziti, baked ricotta chicken, and more!
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Ricotta cheese is a classic ingredient in Italian cuisine. However, the trick to a good lasagna or any stuffed pasta is combining it with a few other ingredients for a truly great cheese filling.
Plain ricotta is tasty, but I find that adding a little Parmesan, fresh herbs, and eggs to hold everything together makes a huge difference. See the specific amounts and ingredients for my homemade ricotta filling below!
🥘 Ingredients
- Ricotta Cheese – I recommend using full-fat ricotta for the best flavor and texture. You can try a ricotta substitute, but remember that it’s a classic choice in Italian cuisine for a reason!
- Eggs – Beaten room-temperature eggs to bind the cheese and keep it from melting out of your pasta.
- Parmesan Cheese – Freshly grated or shredded Parmesan cheese or Pecorino Romano.
- Basil – Finely chopped fresh basil, parsley, or dried basil in a pinch.
- Salt – Ricotta is already somewhat salty, so it only needs a little added salt to get the flavor just right.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Ricotta Mixture For Lasagna
This is a simple way to elevate plain ricotta cheese and makes a huge difference in stuffed pasta dishes and lasagna. You will need your measuring utensils, a mixing bowl, and a spatula or something to mix with to get started.
This makes enough cheese filling for a 9×13 lasagna or about 12 servings.
Step 1: Gather ingredients. Add 32 ounces (907.19 grams) of ricotta, ½ cup (50 grams) of Parmesan cheese, 2 large beaten eggs at room temperature, ¼ cup (6 grams) of chopped fresh basil, and 1 teaspoon of salt to a mixing bowl.
Step 2: Mix. Mix until well combined.
Step 3: Add to pasta. Spread in lasagna, or fill a piping bag to pipe the cheese filling into jumbo shells or manicotti pasta.
You’ll need some amazing ideas for what to serve with lasagna, too!
💠Tips & Notes
- Don’t skip the eggs. Eggs act as a binder in the ricotta mixture, helping it hold together while baking so the cheese doesn’t go everywhere.Â
- Chop up the basil. Finely chop the basil leaves to distribute the flavor evenly throughout the mixture.
- Dried basil works, too. To substitute for the fresh herb, use a generous tablespoon (1 tablespoon + 1 teaspoon, to be exact) of dried basil.
- Freshly grated cheese is best. I recommend using freshly grated Parmesan or Pecorino Romano cheese rather than pre-grated Parmesan in the green container. The green brands are MUCH saltier and do not melt as well.
🥡 Storing
You can prepare the ricotta mixture in advance and store it covered in the refrigerator for 3-4 days until you’re ready to assemble your lasagna.
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📖 Recipe Card
Ricotta Mixture For Lasagna
My ricotta mixture for lasagna is the perfect cheese filling for homemade lasagna and many other Italian dishes. With a blend of ricotta, Parmesan cheese, and eggs to hold everything together, this cheese filling bakes beautifully in any pasta. Add a pinch of salt and fresh basil for flavor, and you’re cooking like a true Italian!
Servings: 12 servings
Calories: 160kcal
Prep 5 minutes
Cooking 0 minutes
IngredientsÂ
Instructions
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Add 32 oz ricotta, ½ cup Parmesan cheese, 2 large eggs (beaten), 2 large eggs, ¼ cup fresh basil, and 1 teaspoon salt to a mixing bowl.
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Mix until well combined.
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Spread in lasagna, or fill a piping bag to pipe the cheese filling into jumbo shells or manicotti pasta.
Notes
- Eggs act as a binder in the ricotta mixture, helping it hold together while baking so the cheese doesn’t go everywhere.Â
- Finely chop the basil leaves to distribute the flavor evenly throughout the mixture.
- Use a generous tablespoon (1 tablespoon + 1 teaspoon, to be exact) of dried basil to swap out for the fresh herb.
- I recommend using freshly grated Parmesan or Pecorino Romano cheese rather than pre-grated Parmesan in the green container. The green brands are MUCH saltier and do not melt as well.
Storing:
- You can prepare the ricotta mixture in advance and store it covered in the refrigerator for 3-4 days until you’re ready to assemble your lasagna.
Nutrition
Calories: 160kcal (8%) | Carbohydrates: 3g (1%) | Protein: 11g (22%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 72mg (24%) | Sodium: 336mg (15%) | Potassium: 96mg (3%) | Fiber: 0.01g | Sugar: 0.3g | Vitamin A: 440IU (9%) | Vitamin C: 0.1mg | Calcium: 211mg (21%) | Iron: 0.5mg (3%)
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Originally published March 28, 2024
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
