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 9x13 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!
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💭 Angela's Pro Tips & Recipe 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.
- 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.
Condiments
- Best Italian Recipes Straight from Nonna's Kitchen
- Guacamole Seasoning
- Italian Tomato Sauce (Salsa Di Pomodoro)
- Creamy Italian Dressing
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📖 Recipe Card
Ricotta Mixture For Lasagna
Ingredients
- 32 oz ricotta
- 2 large eggs (at room temperature, beaten)
- ½ cup Parmesan cheese (shredded)
- ¼ cup fresh basil (chopped, or use parsley)
- 1 teaspoon salt
(Note: 2x or 3x only changes the ingredient list)
Instructions
- 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.
- Mix until well combined.
- 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.
- 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.
- 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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