If you love classic lasagna but want it without the fuss, this Quick & Easy Ricotta and Rosé Lasagna is your new go-to. Oven-ready noodles, a creamy ricotta-parmesan mixture, and a luscious rosé sauce come together to make layers of melty, comforting goodness.
It’s rich, cheesy, and perfect for weeknight dinners, meal prep, or even impressing guests without breaking a sweat. The best part? You can swap the rosé sauce for a homemade tomato or cream sauce if you want, and it’s still amazing.
Why You’ll Love It
- No-boil noodles: Saves time and makes assembly a breeze.
- Creamy, cheesy layers: Ricotta, parmesan, and cream cheese all in one mixture.
- Versatile: Use any tomato or rosé sauce you love.
- Comfort food magic: Feels indulgent but comes together in under an hour.
Quick & Easy Ricotta and Rosé Lasagna
6
servings30
minutes55
minutes450
kcalIngredients
9–12 oven-ready lasagna noodles
3 cups rosé pasta sauce (store-bought or homemade)
1 ½ cups ricotta cheese
½ cup cream cheese, softened
½ cup grated parmesan cheese
1 ½ cups shredded mozzarella cheese (for topping)
Fresh parsley, chopped (for garnish)
Directions
- Preheat oven to 375°F (190°C).
- In a bowl, mix ricotta, cream cheese, and parmesan until smooth and creamy.
- Spread a thin layer of rosé sauce on the bottom of a baking dish.
- Layer noodles over the sauce, then spread a third of the ricotta mixture over the noodles. Repeat two more times (three layers total).
- Pour remaining rosé sauce on top and sprinkle with mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until the cheese is bubbly and golden.
- Let it rest 5–10 minutes before slicing. Top with fresh parsley and serve hot.
Notes
- Make ahead: Assemble the lasagna the night before and bake the next day – perfect for busy evenings.
I use this ceramic lasagna baking dish – it’s perfect for even baking and looks cute on the table.
Can I make this vegetarian?
Yes! Just stick with your rosé or tomato sauce and skip any meat add-ins.
Can I use regular pasta noodles?
You can, but you’ll need to boil them first – oven-ready noodles save a ton of time.
Can I freeze leftovers?
Absolutely! Cover tightly and freeze up to 2 months. Bake from frozen at 350°F (175°C) for ~45 minutes.
Try This Next
If you loved this lasagna, check out my Creamy Mushroom Risotto – another rich, cheesy comfort meal perfect for cozy nights.
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