Ricotta/4 recipes

Make the world's best lasagna that's both healthy and tantalizing when it comes to flavor.

Lighter honey vanilla cheesecake made with reduced-fat cream cheese, cottage cheese, and fat-free ricotta on a gingersnap crust. Sweetened with honey instead of sugar and baked with steam for a silky, crack-free top.

Provençal tomato tart layered with ricotta, mozzarella, parmesan, marinated artichoke hearts, and fresh oregano in a golden pastry shell. Bring the French Riviera to your kitchen table.

Whole wheat orange pancakes layered with ricotta cheese and drizzled with orange sauce. A bright, citrusy brunch stack made with honey and fresh orange zest.

This is simple to make and has a beautifully subtle flavor. As per true curries, it uses raw spices instead of some prepackaged curry powder.

Layer spinach, fennel, salami, and ricotta-pesto filling in a towering savory pie wrapped in buttery homemade crust for an Italian feast that feeds a crowd.

Spinach phyllo rolls stuffed with garlic spinach, ricotta, mozzarella, and Parmesan, baked until golden and crispy. A light, flaky weeknight dinner or appetizer.

Spinach ricotta gnocchi tossed in a simple butter-cream Parmesan sauce. Handmade Italian green gnocchi that are light, pillowy, and freezer-friendly.

Broccoli, Carrot, and Bell Pepper Lasagna Primavera with Bechamel Sauce recipe

Light almond sponge cake layers stack with blueberry ricotta filling and whipped cream, then get crowned with fresh berries for a patriotic red, white, and blue celebration dessert.

Pesto pie with a ricotta-egg custard base swirled with homemade basil-walnut pesto and Parmesan. A savory crustless pie that bakes firm and slices clean, perfect for brunch or a light dinner.

German cheese torte with a cinnamon graham crust top and bottom, filled with ricotta beaten with eggs, sugar, and a splash of heavy cream. Old-world dessert, baked in a springform.

Eggplant di Carnevalle layers crispy breaded eggplant with ricotta-spinach filling, tomato sauce, and melted mozzarella. A hearty Italian bake that's part eggplant parm, part lasagna.

Vegetable lasagna made the easy way with uncooked no-boil noodles, layered with sauteed zucchini, peppers, and onion in a creamy three-cheese ricotta filling. No giant pot of boiling water required.

Three-cheese vegetarian lasagna with mozzarella, ricotta, and Parmesan layered in a homemade tomato sauce. A meatless casserole baked in one hour with a 10-minute rest for clean slices.

This summer lasagna swaps pasta noodles for tender zucchini strips layered with ricotta, mozzarella, Parmesan, fresh tomatoes, and herb-seasoned tomato sauce. Low-carb, veggie-loaded, and ready in about an hour.