Ronzoni Lasagna Recipe
A hearty, cheesy, and delicious classic lasagna made with Ronzoni lasagna noodles, layers of rich meat sauce, ricotta, and mozzarella.
Equipment
- Large pot – For boiling lasagna noodles
- 9x13-inch baking dish – For assembling the lasagna
- Large skillet – For preparing the meat sauce
- Mixing bowl – For mixing cheese filling
- Whisk or spoon – For stirring ingredients
- Aluminum foil – To cover while baking
Ingredients
- For the Meat Sauce:
- 1 lb ground beef or substitute with ground turkey
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 can 15 oz tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- For the Cheese Filling:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1 large egg lightly beaten
- For Assembling:
- 8 Ronzoni lasagna noodles cooked and drained
- 1 cup shredded mozzarella cheese for topping
- 1/4 cup grated Parmesan cheese for topping
Instructions
- Prepare the Meat Sauce: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add diced onion and minced garlic, cooking until fragrant. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
- Prepare the Cheese Filling: In a mixing bowl, combine ricotta cheese, 1/2 cup of shredded mozzarella, grated Parmesan, and the beaten egg. Mix well and set aside.
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook Ronzoni lasagna noodles according to the package instructions. Drain and set aside.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). In a greased 9x13-inch baking dish, spread a thin layer of meat sauce. Place a layer of cooked lasagna noodles on top. Spread half of the ricotta mixture over the noodles, then add a layer of meat sauce. Repeat the layers, finishing with noodles and the remaining meat sauce on top. Sprinkle with the remaining shredded mozzarella and Parmesan cheese.
- Bake the Lasagna: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is melted and golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy!
Notes
- You can make this lasagna ahead of time and refrigerate it for up to 24 hours before baking.
- To freeze, assemble the lasagna, cover tightly, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 60 minutes, covering with foil for the first 45 minutes.
- Feel free to add spinach or mushrooms to the meat sauce for extra flavor and nutrients.
