Ronzoni Lasagna Recipe

Welcome, today I’m sharing a comforting, cozy, and super hearty Ronzoni Lasagna recipe that always turns into one of those meals that gathers everyone around the table.

I grew up loving lasagna, but the day I learned how to make it with Ronzoni pasta, everything just changed for me.

Their noodles hold up beautifully during layering, they bake perfectly without falling apart, and they soak up the sauce in all the best ways.

Before I jump in, here’s the quick recipe overview you prefer:

Cuisine: Italian-American
Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 8

Why I Love Ronzoni Lasagna

There’s something magical about a dish that layers comfort on top of comfort. When I make Ronzoni lasagna, I always feel like I’m building something warm and loving from the bottom up.

Those noodles cook to the perfect firmness; they don’t tear much, they don’t get soggy, and they stay strong even when I stack up four or sometimes even five layers.

The real reason it stands out, though, isn’t just how the pasta behaves. It’s how well it pairs with a rich ragu, creamy ricotta, melty mozzarella, and that nice parmesan topping that browns beautifully in the oven.

Each bite kinda hits every craving at once—cheesy, saucy, meaty, and cozy.

And honestly, for a dish that looks like a big labour project, it’s actually super straightforward once you understand the rhythm.

Health Benefits (yes, even lasagna!)

Even though lasagna sounds indulgent—and, okay, it kind of is—it can still offer good nutrients if you prepare it with wholesome ingredients.

Tomatoes bring antioxidants, ricotta adds protein and calcium, garlic supports immunity, and lean beef gives you iron. You can even switch to ground turkey, reduced-fat cheeses, or whole-wheat Ronzoni noodles if you want a lighter twist.

Equipment You’ll Need

• 1 large pot – for boiling Ronzoni lasagna noodles
• 1 9×13-inch baking dish – for layering the lasagna
• 1 large skillet – to cook your meat sauce
• 1 mixing bowl – to stir the cheese mixture
• 1 whisk or wooden spoon – for mixing
• Aluminium foil – to cover while baking

Ingredients

For the Meat Sauce

Ingredient	Amount
Ground beef or turkey	1 lb
Italian sausage (optional, but adds big flavour)	½ lb
Onion, diced	1 small
Garlic, minced	3 cloves
Marinara or crushed tomatoes	24–28 oz
Olive oil	2 tbsp
Italian seasoning	1 tsp
Salt	1 tsp (adjust)
Black pepper	½ tsp

For the Cheese Layer

Ingredient	Amount
Ricotta cheese	2 cups
Egg	1 large
Parmesan cheese	½ cup
Mozzarella cheese	2 cups (divided)

For Assembling

Ingredient	Amount
Ronzoni lasagna noodles	12 sheets
Extra mozzarella for topping	1 cup
Extra parmesan for topping	¼ cup

How To Make Ronzoni Lasagna (Step-Wise)

Step 1

Bring a large pot of salted water to a boil and cook the Ronzoni lasagna noodles according to the box. Drain them gently and lay them flat on a lightly oiled tray so they don’t stick.

Step 2

Warm olive oil in a large skillet and sauté the diced onions for about three minutes until they soften. I always love the smell at this stage; it feels like the start of something cozy.

Step 3

Add garlic, ground beef, and Italian sausage. Break the meat with your spoon as it cooks. Once it browns fully, drain the excess fat so the sauce stays balanced and not greasy.

Step 4

Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Let this simmer for at least 10 minutes; longer is even better because the flavours deepen beautifully.

Step 5

In a mixing bowl, combine ricotta, the egg, half the parmesan, and one cup of mozzarella. Stir until creamy and smooth.

Step 6

Preheat your oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of your baking dish (this prevents sticking and helps the noodles soften more evenly).

Step 7

Add your first layer of noodles, slightly overlapping. Spread a portion of the ricotta mixture over the top. Then spoon some meat sauce over it. Sprinkle mozzarella.

Step 8

Repeat the layers: noodles → ricotta → sauce → mozzarella until everything is used up. Finish with a full layer of sauce and lots of cheese.

Step 9

Cover the dish with foil. Bake for 25–30 minutes to let the noodles steam and the flavours blend.

Step 10

Remove the foil and bake an additional 15 minutes or until the top turns golden and bubbly.

Step 11

Let the lasagna rest for 10 minutes before cutting. If you try slicing too fast, like I always used to, it can fall apart a bit.

Tips & Tricks for Perfect Ronzoni Lasagna

I’ve made a lot of lasagnas through the years, and these little tricks honestly make a difference:

• Slightly undercook your noodles so they hold their texture.
• Resting time matters—I know it’s hard to wait but the layers set beautifully.
• Fresh herbs (especially basil and oregano) bring the dish alive.
• Lasagna tastes even better the next day, so don’t hesitate to meal-prep it.
• Use a deeper dish if you want those tall, restaurant-style layers.

Fun Variations

You can twist this recipe any way you’d like:

• Vegetarian Lasagna – use zucchini, mushrooms, spinach, or roasted veggies.
• Spicy Lasagna – add jalapeños or red pepper flakes to the sauce.
• Extra Cheesy Lasagna – blend provolone, gouda, cheddar, or even burrata.
• White Lasagna – swap marinara for Alfredo and use chicken instead of beef.

FAQs:-

Conclusion:-

I always get excited making Ronzoni lasagna because it feels like I’m layering comfort on purpose. The noodles stay firm, the cheese gets all melty, and the sauce just blends into everything so perfectly. I love serving it for family dinners or lazy Sundays because it warms my home and, honestly, warms my heart a little, too. It takes a bit of time, but when I finally take that first bite, I always feel like, wow, it was totally worth it.

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