Easy Ronzoni Lasagna Recipe with White Sauce
Creamy, cheesy, and irresistibly delicious! Try this Easy Ronzoni Lasagna Recipe with White Sauce for a rich, comforting meal everyone will love.
Ingredients
For the Lasagna
- 12 Ronzoni no-boil lasagna noodles
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan cheese grated
- 1 cup ricotta cheese or substitute with cottage cheese for a lighter option
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the White Sauce (Béchamel Sauce)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk warmed
- ½ teaspoon nutmeg optional, for added depth
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ cup Parmesan cheese grated
Optional Add-Ins for Extra Flavor
- 1 cup grilled chicken shredded
- 1 cup sautéed spinach chopped
- 1 cup mushrooms sautéed
Ingredient Tips for the Best White Sauce Lasagna
- Use whole milk for a creamier béchamel sauce. If you prefer a richer version substitute half the milk with heavy cream.
- Shred your own cheese instead of using pre-packaged shredded cheese. It melts more smoothly and enhances the texture.
- Season each layer lightly to build depth of flavor in every bite.
- Let the white sauce cool slightly before assembling. This allows it to thicken making layering easier and ensuring an even consistency.
Instructions
Step 1: Making the Creamy Béchamel Sauce
- Start with this smooth, flavorful white sauce—it's the star that ties everything together!
- Melt 4 tablespoons of butter in a medium saucepan over medium-low heat.
- Whisk in 4 tablespoons all-purpose flour, stirring gently but constantly, cooking for 1-2 minutes until you have a smooth, golden paste (roux).
- Gradually pour in 3 cups warm whole milk, whisking continuously to avoid lumps. Cook for about 5 minutes, until the sauce thickens beautifully.
- Stir in ½ cup grated Parmesan cheese, along with salt, white pepper, and a pinch of nutmeg (optional, but recommended!).
- Remove from heat, and allow to cool slightly—it'll thicken nicely as it rests.
Step 2: Preparing the Cheese Mixture
- Blend the cheeses and herbs to create the rich, gooey layers you love:
- In a bowl, mix together:
- 1 cup ricotta cheese (or cottage cheese for lighter texture)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded mozzarella cheese
- Give it a good stir until everything is creamy and well combined.
Step 3: Assembling Your Lasagna Layers
- Now comes the fun part—layering all that deliciousness into your baking dish.
- Lightly coat the bottom of a 9x13-inch baking dish with some of your béchamel sauce (just a thin layer to prevent sticking).
- Lay three Ronzoni no-boil lasagna noodles in the dish, slightly overlapping.
- Spread an even layer of the ricotta cheese mixture over the noodles, then drizzle with béchamel sauce, and sprinkle generously with mozzarella and Parmesan cheese.
- Repeat layering (noodles → ricotta mixture → béchamel sauce → cheeses) until all ingredients are used, ending with a top layer of noodles covered by béchamel sauce and topped generously with mozzarella and Parmesan cheese.
Step 4: Baking Your Lasagna to Golden Perfection
- Cover your assembled lasagna loosely with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
- After 25 minutes, remove the foil and bake uncovered for another 15–20 minutes, or until bubbly and golden on top.
- For a deliciously crisp finish, broil your lasagna for 2–3 minutes, watching carefully so it doesn't burn.
Step 5: Rest and Enjoy!
- Allow your baked lasagna to rest for about 10–15 minutes before slicing. This helps it hold its shape beautifully when serving.
- Finish it off with a sprinkle of freshly chopped parsley or basil, if you'd like an extra pop of freshness.
Notes
Nutrition Information (Per Serving)
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 520mg
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 5g
- Protein: 25g