Traditional Ronzoni Lasagna Recipe
Enjoy a rich, cheesy Traditional Ronzoni Lasagna Recipe with layers of pasta, savory meat sauce, and creamy ricotta. Perfect for family dinners and meal prep!
Ingredients
For the Meat Sauce
- A well-balanced slow-simmered sauce is the foundation of any great lasagna.
- 1 pound ground beef or Italian sausage for a rich, savory base
- 1 small onion finely diced (adds depth and sweetness)
- 2 cloves garlic minced (for an aromatic kick)
- 1 can 28 ounces crushed tomatoes (creates a robust, hearty texture)
- 1 can 15 ounces tomato sauce (smoothens the consistency)
- 2 tablespoons tomato paste adds a concentrated tomato richness
- 1 teaspoon dried oregano essential for that classic Italian flavor
- 1 teaspoon dried basil brings a fresh, slightly sweet note
- ½ teaspoon salt enhances the flavors
- ½ teaspoon black pepper adds a mild spice
- ½ teaspoon red pepper flakes optional, for a little heat
- 1 tablespoon olive oil for sautéing and added richness
For the Cheese Filling
- This creamy cheesy layer balances the boldness of the meat sauce.
- 1 container 15 ounces ricotta cheese (adds a smooth, slightly tangy creaminess)
- 1 ½ cups shredded mozzarella cheese provides a melty, gooey texture
- ½ cup grated Parmesan cheese brings a nutty, salty depth
- 1 large egg binds everything together for a creamy consistency
- 1 teaspoon dried parsley or fresh chopped parsley for added color and freshness
For Assembling the Lasagna
- Layering properly ensures a perfectly structured oven-baked lasagna.
- 12 sheets Ronzoni lasagna noodles regular or oven-ready
- 1 ½ cups shredded mozzarella cheese for a golden, bubbly top
- ¼ cup grated Parmesan cheese adds a final layer of umami richness
- ½ teaspoon olive oil prevents noodles from sticking
Ingredient Notes & Substitutions
- Meat Variations: Swap ground beef for ground turkey or chicken if you prefer a leaner option.
- Vegetarian Alternative: Replace the meat sauce with sautéed mushrooms spinach, zucchini, and bell peppers for a delicious meat-free version.
- Extra Creamy Lasagna: Add a thin layer of béchamel sauce between the ricotta layers for a richer silkier texture.
- Noodle Options: If using oven-ready lasagna noodles ensure there’s enough sauce to soften them while baking.
Instructions
Step 1: Prepare the Meat Sauce
- A slow-simmered, deeply flavorful sauce is the key to an authentic Italian lasagna recipe.
- Sauté the aromatics – Heat olive oil in a large skillet over medium heat. Add chopped onions and cook for 3 minutes until soft. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Brown the meat – Add ground beef or Italian sausage, breaking it apart with a spoon. Cook until fully browned, about 5-7 minutes. Drain excess fat if needed.
- Build the sauce – Stir in crushed tomatoes, tomato sauce, and tomato paste, blending everything together.
- Season and simmer – Add oregano, basil, salt, black pepper, and red pepper flakes (optional). Stir well, bring to a simmer, and let cook for 20-30 minutes, stirring occasionally to enhance the flavors.
Step 2: Prepare the Ricotta Mixture
- The cheese filling adds a creamy, rich contrast to the hearty sauce.
- In a medium bowl, mix ricotta cheese, shredded mozzarella, grated Parmesan, and egg until smooth.
- Stir in dried parsley (or fresh chopped parsley) for a burst of flavor.
- Set aside until ready to assemble.
Step 3: Cook the Lasagna Noodles
- If using regular lasagna noodles, follow these steps for the perfect texture:
- Bring a large pot of salted water to a rolling boil.
- Add Ronzoni lasagna noodles and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- Drain and rinse with cold water to stop the cooking process. Lightly coat with olive oil to keep them from sticking together.
- For oven-ready noodles, skip this step—they will absorb moisture while baking.
Step 4: Assemble the Lasagna
- Proper layering ensures a structured, well-balanced lasagna that holds together perfectly when sliced.
- Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish to prevent sticking.
- Add the first layer of noodles, slightly overlapping them.
- Evenly spread a layer of ricotta mixture over the noodles.
- Spoon a generous layer of meat sauce on top.
- Repeat the layers – continue layering noodles, ricotta, and meat sauce until all ingredients are used.
- Top with extra cheese – sprinkle shredded mozzarella and grated Parmesan for a golden, bubbly finish.
Step 5: Bake to Perfection
- Baking brings all the layers together while creating a crisp, cheesy top.
- Cover with foil – Lightly tent foil over the baking dish to trap moisture while preventing the cheese from burning.
- Bake at 375°F (190°C) for 30 minutes.
- Uncover and bake for another 15 minutes until the cheese is golden and bubbling.
- Let it rest – Allow the lasagna to sit for 10-15 minutes before slicing. This helps the layers set for clean servings.
Notes
Nutrition Information (Per Serving)
- Calories: 480 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 780mg
- Total Carbohydrates: 42g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 32g