Ronzoni Lasagna Recipe - Quick At Home
There’s something deeply satisfying about lasagna. It's not just a dish; it's an experience. It represents layers of tradition, warmth, and family time. For generations, lasagna has been at the center of big gatherings, small weeknight dinners, and holidays where stories are shared and memories are made. The aroma alone—a blend of bubbling cheese, slow-simmered sauce, and freshly baked pasta—is enough to make you feel at home.
Equipment
- Equipment Required
- Large pot for boiling noodles
- Large skillet for cooking meat/sauce
- Mixing bowls
- 9x13-inch baking dish
- Spatula or large spoon for layering
- Aluminum foil
- Oven (preheated to 375°F)
Ingredients
- Ingredients With Simple Alternatives
- 1 box Ronzoni lasagna noodles or any flat lasagna sheets
- 1 pound ground beef or ground turkey, chicken, or lentils for a vegetarian version
- 1 tablespoon olive oil
- 3 cups tomato sauce or marinara sauce
- 1 cup ricotta cheese or cottage cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg optional
- 2 cloves garlic minced
- 1 small onion diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Step-by-Step Instructions (Granular and In-Depth)
- Preparing the Ronzoni Lasagna Recipe at home may seem complex at first glance, but when broken down step by step, it becomes a rewarding, structured process. Each layer you build adds texture, flavor, and personality to your lasagna.
- Step 1: Prepare the Ronzoni Lasagna Noodles
- Start by filling a large pot with water and bringing it to a rolling boil. Add about 1 tablespoon of salt—this helps flavor the pasta from the inside out. Once boiling, gently place the Ronzoni lasagna noodles into the pot. Stir occasionally to prevent sticking.
- Cook for 8–10 minutes or until al dente. Be careful not to overcook the noodles—they’ll continue softening in the oven. Once ready, drain them and lay each sheet flat on parchment paper or a clean towel so they don't clump together.
- Pro Tip: Add a teaspoon of oil to the boiling water to minimize sticking, but don’t skip stirring—the noodles are delicate.
- Step 2: Cook the Meat Sauce
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté until the onion becomes translucent and aromatic.
- Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook for 5–7 minutes, or until the meat is browned and no pink remains. Season with 1 teaspoon oregano, 1 teaspoon basil, salt, and pepper.
- Once the beef is fully cooked, stir in 3 cups of tomato sauce (or marinara sauce). Lower the heat and allow the sauce to simmer for 10–15 minutes, so the flavors blend beautifully.
- Chef’s Insight: Letting the sauce simmer helps it thicken naturally, enhancing its flavor and reducing excess moisture in your lasagna layers.
- Step 3: Prepare the Cheese Filling
- In a mixing bowl, combine 1 cup ricotta cheese, 1 egg (optional), and a pinch of salt. Mix well until the texture is smooth and slightly fluffy.
- The egg helps bind the ricotta and prevents it from oozing out during baking, but it’s optional if you're aiming for a lighter texture or egg-free version.
- Pro Tip: For a creamier, tangier flavor, add a tablespoon of sour cream or a sprinkle of Parmesan to the ricotta mixture.
- Step 4: Assemble the Lasagna
- Preheat your oven to 375°F (190°C). Lightly grease your 9x13-inch baking dish with a bit of olive oil or cooking spray.
- Start the layering:
- First Layer: Spoon a thin layer of meat sauce across the bottom. This prevents the noodles from sticking and adds moisture.
- Noodle Layer: Lay 3–4 Ronzoni lasagna noodles side by side, slightly overlapping.
- Cheese Layer: Spread half the ricotta mixture over the noodles.
- Meat Sauce Layer: Add another generous layer of the meat sauce.
- Mozzarella Layer: Sprinkle shredded mozzarella evenly over the top.
- Repeat the process: noodles → ricotta → sauce → mozzarella.
- Finally, finish with a top layer of noodles, sauce, and a heavy sprinkle of both mozzarella and Parmesan.
- Pro Tip: Press each layer gently with a spatula to compress the ingredients slightly. This helps the lasagna hold its shape after baking.
- Step 5: Bake and Rest
- Cover the dish with aluminum foil, making sure it doesn’t touch the cheese (you can tent it slightly). Place it in the preheated oven.
- Bake for 25 minutes.
- Remove the foil and bake for an additional 5–10 minutes, or until the top is golden and bubbling.
- Once baked, remove the lasagna and let it rest for at least 10–15 minutes before cutting. This cooling time allows the layers to set, making each slice neat and clean.
- Chef’s Reminder: Skipping the rest time is one of the most common mistakes. Hot lasagna might taste great but will fall apart when served too soon.