Ronzoni Lasagna Recipe
Enjoy a classic Ronzoni Lasagna Recipe with rich meat sauce, creamy ricotta, and melted cheese. Perfect for family dinners, meal prep, or special occasions!
Ingredients
Ingredients for the Meat Sauce
- A well-seasoned robust sauce is the foundation of any great lasagna. This version is packed with savory flavors and just the right balance of acidity and sweetness.
- 1 lb ground beef or Italian sausage – For a deep rich flavor (or use both for extra depth).
- 1 small onion finely chopped – Adds a subtle sweetness and enhances the sauce’s base.
- 3 cloves garlic minced – Because no Italian dish is complete without it!
- 1 28 oz can crushed tomatoes – The heart of the sauce, providing bold tomato flavor.
- 1 15 oz can tomato sauce – Adds a smooth, velvety texture to bind the sauce.
- 2 tbsp tomato paste – Concentrated flavor that thickens the sauce beautifully.
- 1 tsp dried oregano – A classic herb for that authentic Italian taste.
- 1 tsp dried basil – Balances acidity with a hint of freshness.
- ½ tsp red pepper flakes optional – For a subtle kick.
- Salt & black pepper to taste
- Pro Tip: Let the sauce simmer for at least 20-30 minutes so the flavors develop fully. For an even deeper taste cook it a day in advance and refrigerate overnight.
Ingredients for the Ricotta Mixture
- This creamy cheesy layer adds a rich contrast to the robust sauce.
- 15 oz ricotta cheese – The key to a creamy velvety texture.
- 1 large egg – Helps bind the ricotta mixture together.
- ½ cup grated Parmesan cheese – Adds a salty nutty depth.
- 1 tbsp fresh parsley chopped – Brightens up the mix with a touch of freshness.
- Salt & pepper to taste
- Pro Tip: For an even creamier texture blend the ricotta with a splash of milk before mixing in the egg and Parmesan.
For Assembling the Lasagna
- Perfect layers make the perfect lasagna.
- 12 Ronzoni lasagna noodles – Cooked al dente for the best structure.
- 3 cups shredded mozzarella cheese – Melts into gooey perfection.
- ½ cup grated Parmesan cheese – For a golden flavorful topping.
- Fresh basil for garnish optional – A pop of color and added freshness.
- Pro Tip: To keep noodles from sticking together toss them in a drizzle of olive oil after draining.
Customization Options
- One of the best things about lasagna is how easy it is to adapt. Here are a few ways to make it your own:
- Vegetarian? Swap the meat sauce for sautéed mushrooms zucchini, and spinach.
- Extra Cheesy? Add béchamel sauce between the layers for an ultra-creamy texture.
- Gluten-Free? Use gluten-free lasagna noodles and double-check that your tomato sauce is gluten-free.
- Low-Carb? Try zucchini or eggplant slices instead of pasta sheets.
Instructions
Step 1: Prepare the Meat Sauce
- A rich, slow-simmered sauce is the foundation of any great lasagna. This one is packed with bold flavors and just the right texture.
- Brown the Meat: Heat a large skillet over medium heat. Add ground beef (or Italian sausage) and cook until browned, breaking it apart with a spoon. Drain excess fat.
- Sauté the Aromatics: Stir in chopped onions and cook until soft (about 3-4 minutes). Add minced garlic and sauté for 30 seconds, just until fragrant.
- Build the Sauce: Add crushed tomatoes, tomato sauce, and tomato paste. Stir everything together to create a rich, hearty base.
- Season for Depth: Mix in dried oregano, basil, red pepper flakes (if using), salt, and black pepper. Let it simmer on low heat for 20-30 minutes, stirring occasionally.
- Pro Tip: Want even more flavor? Simmer the sauce for 45 minutes to an hour to develop deeper, richer taste.
Step 2: Prepare the Ricotta Mixture
- The ricotta layer adds a creamy, slightly tangy contrast to the meaty sauce and melted cheese.
- Combine Ingredients: In a medium bowl, mix ricotta cheese, a beaten egg, grated Parmesan, fresh parsley, salt, and black pepper.
- Blend Until Smooth: Stir until well combined. If it feels too thick, add a splash of milk for a smoother consistency.
- Pro Tip: For an extra cheesy kick, mix in a handful of shredded mozzarella.
Step 3: Cook the Ronzoni Lasagna Noodles
- Getting the noodles just right is key to a sturdy, well-structured lasagna.
- Boil Water: Fill a large pot with water, add salt, and bring to a boil.
- Cook Al Dente: Add Ronzoni lasagna noodles and cook 1-2 minutes less than the package suggests. This keeps them from becoming too soft while baking.
- Drain and Prevent Sticking: Drain the noodles and lay them flat on a baking sheet. Lightly coat with olive oil to prevent sticking.
- Pro Tip: Using no-boil noodles? Make sure your sauce is slightly thinner so they absorb enough moisture while baking.
Step 4: Assemble the Lasagna
- Now it’s time to layer everything together for the ultimate baked pasta dish!
- Preheat the Oven: Set it to 375°F (190°C).
- Layer the Base: Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish to prevent sticking.
- First Layer:
- Place 3 cooked lasagna noodles over the sauce.
- Evenly spread ⅓ of the ricotta mixture on top.
- Spoon ⅓ of the meat sauce over the ricotta.
- Sprinkle ⅓ of the shredded mozzarella for gooey goodness.
- Repeat the Layers: Continue layering noodles, ricotta, sauce, and mozzarella until all ingredients are used, finishing with a generous layer of sauce and mozzarella on top.
- Finish with Parmesan: Sprinkle grated Parmesan over the top for a golden, flavorful crust.
- Pro Tip: For an extra crispy, cheesy top layer, dot small pieces of butter on top before baking.
Step 5: Bake to Perfection
- This is where all the flavors come together into a bubbling, golden masterpiece.
- Cover and Bake: Loosely cover the dish with foil and bake for 25 minutes to keep the moisture in.
- Uncover and Brown: Remove the foil and bake for another 15 minutes, letting the cheese turn golden and bubbly.
- Let It Rest: Remove from the oven and let the lasagna sit for 10-15 minutes before slicing. This helps the layers set for clean, picture-perfect slices.
- Pro Tip: Sprinkle fresh basil or parsley on top for a vibrant, aromatic finish.
Notes
Nutrition Information (Per Serving)
- Calories: 480
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 820mg
- Carbohydrates: 42g
- Fiber: 4g
- Sugar: 8g
- Protein: 30g