Easy Ronzoni Lasagna Recipe

Lina

Make the perfect Easy Ronzoni Lasagna Recipe with layers of pasta, rich meat sauce, and melted cheese. A delicious, foolproof dish for any occasion.

Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Course

Cuisine Italian

Servings 8 People

Calories 480 kcal

12 Ronzoni lasagna noodles – Choose no-boil for convenience or traditional for a classic texture.
2 tablespoons olive oil – Enhances flavor and prevents sticking.

1 pound ground beef or Italian sausage – Adds richness and depth use a mix for extra flavor.
1 small onion finely chopped – Builds a flavorful base.
2 cloves garlic minced – Infuses a delicious aroma.
1 24-ounce jar marinara sauce – Use store-bought or homemade for a personal touch.
1 teaspoon Italian seasoning – A blend of oregano basil, and thyme for that classic taste.
½ teaspoon salt & ¼ teaspoon black pepper – Enhances the overall flavor.

1 ½ cups ricotta cheese – Creates a creamy velvety texture.
1 large egg – Helps bind the cheese mixture.
¼ cup grated Parmesan cheese – Adds a nutty salty kick.
2 cups shredded mozzarella cheese – Melts beautifully for that signature cheesy top.

A flavorful, well-seasoned sauce is the heart of a great lasagna.
Heat two tablespoons of olive oil in a large skillet over medium heat.
Add chopped onion and minced garlic, cooking for about two minutes until soft and fragrant.
Stir in ground beef or Italian sausage, breaking it apart with a spatula. Cook for five to seven minutes, until browned, then drain any excess fat.
Pour in the marinara sauce, add Italian seasoning, salt, and black pepper, and stir well. Let the sauce simmer for ten minutes to enhance the flavors.
Pro Tip: If you want a deeper, richer flavor, add a splash of red wine while the sauce simmers.

This creamy filling creates a smooth, cheesy contrast to the hearty sauce.
In a medium bowl, combine ricotta cheese, egg, and grated Parmesan.
Stir until smooth and evenly mixed. If desired, add chopped fresh basil or parsley for extra flavor.
Let the mixture rest for ten minutes before using to enhance its consistency.
Pro Tip: For an extra creamy texture, mix in a couple of tablespoons of béchamel sauce.

Bring a large pot of salted water to a boil.
Add Ronzoni lasagna noodles and cook until al dente, about eight minutes.
Drain and rinse under cold water to prevent sticking. Lay them flat on parchment paper for easy handling.

Now for the fun part—layering. Use a 9x13-inch baking dish and follow this order:
Spread one cup of meat sauce on the bottom to prevent sticking.
Lay three lasagna noodles over the sauce.
Spread one-third of the ricotta mixture evenly over the noodles.
Sprinkle a generous handful of shredded mozzarella on top.
Repeat these layers until all ingredients are used, finishing with a thick layer of mozzarella on top.
Pro Tip: Lightly press down on each layer to remove air pockets and create a well-structured lasagna.

Preheat the oven to 375°F (190°C).
Cover the lasagna with aluminum foil to prevent the cheese from over-browning and bake for 30 minutes.
Remove the foil and bake for another 15 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 to 15 minutes before slicing. This allows the layers to set and hold together when serving.
Pro Tip: For a crisp, golden crust, broil the lasagna for two to three minutes at the end.

Keyword cheesy baked pasta, classic lasagna, Easy lasagna, Homemade Lasagna