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Ronzoni Lasagna Recipe

Ronzoni Lasagna Recipe

A hearty, cheesy, comforting homemade lasagna made with tender Ronzoni pasta sheets, rich meat sauce, creamy ricotta, and lots of melty mozzarella. Perfect for family dinners and cozy nights.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meat Sauce
  • 1 lb — ground beef
  • ½ lb — Italian sausage — optional
  • 1 — small onion diced
  • 3 cloves — garlic minced
  • 24 oz — marinara sauce or crushed tomatoes
  • 2 tbsp — olive oil
  • 1 tsp — Italian seasoning
  • 1 tsp — salt
  • ½ tsp — black pepper
Cheese Layer
  • 2 cups — ricotta cheese
  • 1 — large egg
  • ½ cup — grated Parmesan
  • 2 cups — mozzarella cheese — divided
Assembly
  • 12 — Ronzoni lasagna noodles
  • 1 cup — mozzarella — topping
  • ¼ cup — Parmesan — topping

Equipment

  • 1 Large pot For boiling lasagna noodles
  • 1 Large skillet For cooking meat sauce
  • 1 Mixing bowl For ricotta mixture
  • 1 9×13-inch baking dish For layering the lasagna
  • 1 Whisk or spoon For mixing ingredients
  • 1 Aluminum foil Cover while baking

Method
 

Step 1
  1. Boil a large pot of salted water, cook the Ronzoni lasagna noodles until al dente, drain, and lay them flat.
Step 2
  1. Heat olive oil in a skillet and sauté onions for 3 minutes until soft.
Step 3
  1. Add garlic, ground beef, and Italian sausage. Cook until browned and drain excess fat.
Step 4
  1. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer 10 minutes.
Step 5
  1. In a bowl, combine ricotta, egg, half the Parmesan, and one cup mozzarella.
Step 6
  1. Spread a thin layer of meat sauce in a 9×13-inch dish.
Step 7
  1. Add noodles, then ricotta mixture, then meat sauce, then mozzarella. Repeat layers.
Step 8
  1. Top with remaining mozzarella and Parmesan.
Step 9
  1. Cover with foil and bake at 375°F (190°C) for 25 minutes.
Step 10
  1. Remove foil and bake 15 minutes until golden and bubbly.
Step 11
  1. Rest 10 minutes before slicing.

Notes

This lasagna can be made ahead, refrigerated 24 hours, or frozen for up to 3 months. Add spinach or mushrooms for extra flavor.