ronzoni lasagna recipe
The Best ronzoni lasagna recipe
What I appreciate most about this lasagna is how balanced it is. You’ve got your protein from the ground beef, fiber from the whole wheat noodles (if you use them), and calcium from the cheese. I often bulk it up with spinach or finely chopped mushrooms to add more nutrients without sacrificing flavor. Plus, it’s a great way to use up pantry staples like canned tomatoes and dried herbs, which makes it budget-friendly too. Whether I’m feeding my family after a long day or bringing a dish to a friend’s house, this Ronzoni lasagna never disappoints. It’s one of those recipes that just works, no fuss, no stress—just good food that everyone enjoys.
Ronzoni Classic Lasagna
A hearty and comforting lasagna made with layers of tender pasta, rich meat sauce, and creamy ricotta and mozzarella cheeses. Perfect for family dinners or gatherings.
🥘Ingredients
- 1 lb ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 (14.5 oz) can diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley
- 9 Ronzoni lasagna noodles (no-boil or pre-cooked)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). -
2
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened (about 3 minutes). -
3
Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned (about 5-7 minutes). Drain excess fat if needed. -
4
Stir in crushed tomatoes, tomato paste, diced tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally. -
5
In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, salt, pepper, and parsley. Mix well. -
6
Spread 1 cup of meat sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce (slightly overlapping if needed). -
7
Spread half of the ricotta mixture over the noodles, then sprinkle 1 cup of mozzarella cheese. Top with 1½ cups of meat sauce. -
8
Repeat layers: 3 noodles, remaining ricotta mixture, 1 cup mozzarella, and 1½ cups meat sauce. -
9
Add a final layer of 3 noodles, remaining meat sauce, and sprinkle with remaining mozzarella and Parmesan cheese. -
10
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes, or until bubbly and golden. -
11
Let the lasagna rest for 10 minutes before slicing and serving.
🔧Equipment
- Large skillet
- Mixing bowl
- 9×13-inch baking dish
- Aluminum foil
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ronzoni Classic Lasagna Works
❓ Frequently Asked Questions About Ronzoni Lasagna
1. How many layers should Ronzoni lasagna have?
Ronzoni lasagna typically has 3 to 4 layers of noodles, depending on the size of your baking dish. For a standard 9×13-inch pan, 3 layers work well, while a deeper dish may accommodate 4. Ensure each layer is evenly covered with sauce, cheese, and filling to prevent dryness.
2. Can I use no-boil lasagna noodles for this recipe?
Yes! Ronzoni no-boil lasagna noodles are designed to cook directly in the oven, absorbing moisture from the sauce. If using them, increase the sauce slightly (about ½ cup more) to ensure the noodles soften properly. Traditional boiled noodles can also be used if preferred.
3. What’s the best cheese blend for Ronzoni lasagna?
A classic blend includes ricotta, mozzarella, and Parmesan. For richer flavor, mix 15 oz ricotta with 1 egg, ½ cup grated Parmesan, and salt/pepper. Top with 2 cups shredded mozzarella and an extra sprinkle of Parmesan before baking. Some add cottage cheese as a substitute for ricotta.
4. How long should I bake Ronzoni lasagna, and at what temperature?
Bake at 375°F (190°C) for 30–40 minutes if using pre-cooked noodles, or 45–50 minutes for no-boil noodles. Cover with foil for the first 25–30 minutes to prevent over-browning, then uncover to melt the cheese. Let it rest 10–15 minutes before slicing to set the layers.
5. Can I make Ronzoni lasagna ahead of time or freeze it?
Absolutely! Assemble the lasagna (unbaked), cover tightly with foil, and refrigerate for up to 24 hours before baking. For freezing, wrap the unbaked lasagna in foil and plastic, then freeze for up to 3 months. Thaw overnight in the fridge before baking, adding 10–15 minutes to the cook time. Baked lasagna can also be frozen, but reheat covered at 350°F (175°C) until warmed through.
