Mamma mia, the other night? My kitchen looked like a tornado hit a pasta factory. My little chatterbox Mia decided the floor was the perfect place to practice her “snow angels”… with flour. My son Luca, bless his sweet, picky soul, was negotiating dinner terms like a tiny lawyer, and my goofy husband Mike? Let’s just say his attempt to “organize” the spice rack resulted in finding cinnamon sticks in the utensil drawer. On nights like that, when my sanity is hanging by a thread (and I’ve probably misplaced my favorite spatula again ), I need culinary backup. Something reliable, comforting, cheesy, and FAST. Enter my trusty Ronzoni Lasagna Recipe . It’s my secret weapon for turning chaotic evenings into cozy family dinners, preferably enjoyed with a generous glass of Pinot Grigio in hand.
Why You’ll Love This Ronzoni Lasagna Recipe
Because, let’s be honest, sometimes you just need a hug in a pan, right? This Ronzoni Lasagna Recipe is exactly that. It’s pure comfort food, y’all, but without the all-day simmering Nonna insisted on (bless her heart, but mama ain’t got time for that!). Using those clever Ronzoni no-boil noodles makes this come together faster than you can say “dinner’s ready!” – seriously, quicker than convincing Mike his history puns are actually funny. It’s hearty, cheesy, satisfying, and somehow tastes even better the next day for lunch (if there are any leftovers, which is a big if in my house!). Plus, it’s a great way to get little hands involved in the kitchen – even Mia enjoys helping spread the cheese (mostly on the counter, but it’s the thought that counts!).
Ingredients and Substitutions
What You’ll Need
- 1 pound ground beef: Or grab some spicy Italian sausage if you’re feeling sassy!
- 1 (15-ounce) container ricotta cheese: The creamy heart of the lasagna.
- 1/2 cup grated Parmesan cheese: For that salty, nutty kick. Use the real stuff!
- 1 egg, beaten: Helps bind that lovely ricotta filling together.
- 1 teaspoon dried oregano: A little taste of Italy! Straight from my garden when it’s cooperating.
- 1/2 teaspoon salt: Essential for bringing out all the flavors.
- 1/4 teaspoon black pepper: Freshly ground, pretty please! Makes a difference.
- 1 (26-ounce) jar of your favorite pasta sauce: Pick a good one you love, or use homemade if you’re feeling extra ambitious!
- 9 Ronzoni Lasagna noodles, uncooked: These no-boil wonders are the key to speed! No fussy pre-cooking needed. Though, if you’re nostalgic for the traditional boil-and-layer method, some of these Top Homemade Lasagna Recipes will definitely scratch that itch.
- 2 cups shredded mozzarella cheese: Bring on the cheese pull! Low-moisture, part-skim melts best.
- Fresh basil leaves, for garnish (optional): Adds a pop of freshness and color at the end! A few leaves make everything look instantly fancier.
Ingredient Substitutions
- Ground Beef: Swap it for ground turkey or chicken if you want something a bit lighter – still delicious! Wondering about the difference? Check out whether turkey mince is healthier than beef mince. Going meatless? Cooked lentils, crumbled firm tofu, or sautéed mushrooms work beautifully.
- Ricotta Cheese: No ricotta? No problem! Cottage cheese (small curd works best) is a classic substitute. Just make sure to drain it really well first to avoid a watery lasagna – see the FAQ for tips!
- Pasta Sauce: Use whatever jarred marinara or meat sauce your family loves. This is all about ease!
- Ronzoni Lasagna Noodles: Need gluten-free? Most brands of gluten-free lasagna noodles work great in this recipe, just follow the package directions regarding boiling (some GF ones still need it).
Step-by-Step Instructions
- Get Ready: Preheat your oven to 375°F (190°C). Crank up some Sinatra and get that oven nice and toasty, amici! Lightly grease a 9×13 inch baking dish.
- Brown the Beef: In a large skillet over medium-high heat, cook the ground beef (or sausage!), breaking it up with a spoon, until it’s nicely browned. Drain off any excess fat – nobody wants a greasy surprise!
- Sauce it Up: Stir your favorite pasta sauce into the skillet with the browned beef. Bring it to a gentle simmer and let it bubble away for about 5 minutes. This lets the flavors get friendly. Smell that? Smells like dinner!
- Mix the Ricotta Filling: In a medium bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, oregano, salt, and pepper. Give it a good stir until it’s all mixed together – this is your creamy layer of deliciousness.
- Layer Up!: Now for the fun part – assembly! Spread about 1 cup of the meat sauce evenly over the bottom of your prepared baking dish. This prevents the noodles from sticking. Arrange three uncooked Ronzoni Lasagna noodles side-by-side over the sauce. If you’re looking for a super speedy alternative sometime, you might love my Lazy Lasagna Recipe which uses ravioli! For this classic style, good layering is key. You can find great tips on getting those layers just right in this guide from Taste of Home.
- Keep Layering: Spread half of the ricotta mixture evenly over the noodles. Sprinkle with about 1/2 cup of the shredded mozzarella cheese. Repeat the layers: Top with another cup of meat sauce, three more noodles, the remaining ricotta mixture, and another 1/2 cup mozzarella.
- Final Layers: Place the last three noodles on top. Spread the remaining meat sauce over the noodles, making sure to cover them completely (especially the edges!). Sprinkle generously with the remaining 1 cup of mozzarella cheese.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Covering it steams the noodles perfectly and prevents the top from getting too brown too quickly.
- Bake Uncovered: Remove the foil carefully (watch out for steam!). Bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden, and the sauce is bubbling around the edges. Your kitchen should smell like heaven right now! This Ronzoni Lasagna recipe is almost ready!
- Let it Rest!: This is crucial! Let the lasagna rest on a wire rack for at least 10 minutes before slicing and serving. This allows the layers to set, so you get beautiful, clean slices instead of a cheesy avalanche. Patience, my friends! Garnish with fresh basil, if you like, before serving.
Cooking Tips
Time-Saving Hacks
- Prep Ahead: Brown the ground beef and mix the ricotta filling the day before. Store them separately in airtight containers in the fridge. Assembly will be a breeze!
- Cheese Shortcut: Use pre-shredded mozzarella cheese. Yes, freshly shredded melts better, but sometimes convenience wins! No judgment here, mama.
Flavor Boosters
- Spice it Up: Add a pinch (or more!) of red pepper flakes to the meat sauce while it simmers for a little background heat.
- Herb Power: Add a tablespoon of chopped fresh parsley or basil to the ricotta mixture. Nonna always said fresh herbs wake everything up! If you want to go really decadent, consider adding layers like in this Million Dollar Lasagna Recipe – think cream cheese!
- Garlic Gusto: Sauté a clove or two of minced garlic with the ground beef for extra flavor.
Common Mistakes to Avoid
- Dry Lasagna Blues: Don’t skimp on the sauce! Make sure you have enough sauce to generously cover each layer, especially the bottom and top noodles. Those no-boil noodles absorb liquid as they cook.
- Boiling No-Boil Noodles: Resist the urge! Ronzoni no-boil noodles are designed to cook perfectly in the sauce during baking. Boiling them beforehand will likely lead to mushy lasagna.
- Skipping the Rest: I know it’s tempting to dig right in, but letting the lasagna rest for 10-15 minutes is key! It helps the layers firm up so it doesn’t collapse into a puddle when you slice it. Trust the process!
- Forgetting the Foil: Covering the lasagna with foil for the first part of baking is essential. It traps steam, cooking the noodles through and preventing the top cheese from burning before the inside is hot and bubbly.
- Watery Ricotta Woes: If your ricotta seems really wet, drain it first! See the FAQ below for how to do it easily. Excess liquid can make your lasagna soggy.
Ronzoni Lasagna Recipe
Equipment
- Large Skillet
- Medium Bowl
- 9×13 inch baking dish
- Foil
Ingredients
- 1 pound ground beef or Italian sausage
- 1 15-ounce container of ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg beaten
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 26-ounce jar of your favorite pasta sauce
- 9 Ronzoni Lasagna noodles uncooked
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
- Stir in the pasta sauce and bring to a simmer. Let it bubble away for about 5 minutes, allowing the flavors to meld together.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, oregano, salt, and pepper. Mix well until everything is nicely incorporated.
- In a 9×13 inch baking dish, spread a thin layer of the meat sauce.
- Arrange three uncooked Ronzoni Lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture over the noodles.
- Sprinkle with 1/2 cup of mozzarella cheese.
- Repeat layers: sauce, noodles, ricotta mixture, mozzarella.
- Top with the remaining noodles, sauce, and mozzarella cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
- Let it rest for 10 minutes before slicing and serving. Garnish with fresh basil, if desired.
Notes
Frequently Asked Questions (FAQ)
Can I make this lasagna ahead of time?
You absolutely can! Assemble the whole lasagna in the baking dish (don’t bake it yet!), cover it tightly with plastic wrap and then foil, and pop it in the fridge for up to 2 days. When you’re ready to eat, remove the plastic wrap, keep the foil on, and bake as directed, adding maybe 10-15 extra minutes to the covered baking time since it’s starting cold. Perfect for busy weeknights or prepping for guests!
Can I freeze this lasagna?
Mamma mia, yes! Lasagna freezes beautifully. Assemble it completely in a freezer-safe baking dish, but don’t bake it. Wrap it super well – I usually do a layer of plastic wrap right against the surface, then a layer of foil, or use a tight-fitting lid. Freeze for up to 3 months. To bake, thaw it overnight in the refrigerator first, then bake as directed (again, adding a little extra time because it’s cold). You can also bake from frozen, but it will take significantly longer (like 1.5 – 2 hours).
My ricotta cheese looks watery. What should I do?
Ah, the dreaded watery ricotta! Easy fix: Place the ricotta in a fine-mesh sieve lined with cheesecloth or a couple of paper towels. Set the sieve over a bowl and let it drain in the refrigerator for at least 30 minutes (or even a few hours) before mixing it into your filling. This gets rid of the excess whey and prevents a soggy lasagna. Problem solved!
I don’t have Ronzoni Lasagna noodles. Can I use regular lasagna noodles?
Sure thing! If you only have regular (boil-type) lasagna noodles, you’ll need to cook them according to the package directions first – usually until they are *al dente* (still slightly firm). Drain them well and lay them flat so they don’t stick together before layering. The rest of the recipe stays the same!
And there you have it, amici – a simple, delicious Ronzoni Lasagna Recipe that’s perfect for bringing a little Italian comfort (and calm!) to your busy weeknights. Even my picky Luca usually cleans his plate, and Mia loves pointing out the layers she helped make. It’s a win-win! What are your favorite lasagna additions or shortcuts? Share your tips and tricks in the comments below – I love learning from you all! Maybe next time you need a cheesy casserole fix, you can try my Tini’s Mac and Cheese Recipe too! Let’s keep cooking up love, one delicious meal at a time. Buon appetito!