Ronzoni Lasagna Recipe

The Ronzoni Lasagna Recipe offers a rich and savory take on the classic lasagna, featuring perfectly cooked Ronzoni noodles layered with a blend of rich tomato sauce, creamy ricotta, and gooey mozzarella cheese. Whether you're preparing it for a family dinner, holiday gathering, or a weeknight meal, this easy-to-make lasagna is a comforting dish everyone will love. It’s a versatile recipe that can be customized with different ingredients and is perfect for meal prepping or freezing.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

Ronzoni Lasagna Noodles 1 box, about 12 noodles
Ground Beef or Sausage 1 lb
Tomato Sauce 3 cups
Ricotta Cheese 1 ½ cups
Mozzarella Cheese 2 cups, shredded
Parmesan Cheese 1 cup, grated
Egg 1, for mixing with ricotta
Garlic 2 cloves, minced
Onion 1, chopped
Olive Oil 2 tablespoons
Italian Seasoning 1 teaspoon
Salt to taste
Black Pepper to taste
Fresh Basil optional, for garnish

Equipment

1 Large Baking Dish (9x13 inches)
1 Large Pan (for cooking the meat or sauce)
1 Medium Bowl (for ricotta cheese mixture)
Aluminum Foil (for covering while baking)
Knife and cutting board
Spoon or Ladle (for layering ingredients)

Method

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Sauce: Heat olive oil in a large pan over medium heat. Add chopped onions and minced garlic, cooking until soft. Add ground beef (or sausage) and cook until browned. Stir in the tomato sauce, Italian seasoning, salt, and pepper. Let it simmer for 15-20 minutes to develop the flavors.
Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and the egg. Mix well and set aside.
Boil the Noodles: Cook the Ronzoni lasagna noodles according to the package directions. Drain the noodles and set them aside.
Assemble the Lasagna: Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by a generous layer of meat sauce. Repeat the layering process, ending with a layer of meat sauce and a sprinkle of the remaining mozzarella and Parmesan cheese on top.
Bake the Lasagna: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden brown.
Cool and Serve: Let the lasagna rest for 10-15 minutes before cutting into it. Garnish with fresh basil if desired.

Notes

Make-Ahead: You can prepare this lasagna in advance and refrigerate it overnight. Just bake it the next day when ready to serve.
Freezing: This lasagna freezes well. Assemble it, cover it tightly with foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
Vegetarian Option: To make a vegetarian version, replace the meat with sautéed vegetables such as spinach, mushrooms, and zucchini.
Customizations: Feel free to add extra seasonings like red pepper flakes or fresh herbs to enhance the flavor.