Description
Ronzoni Lasagna is a classic, comforting Italian dish known for its layers of perfectly cooked lasagna noodles, rich meat sauce, creamy ricotta cheese, and melty mozzarella. Using Ronzoni’s lasagna noodles ensures a hearty, tender texture that holds up well to the sauce and cheese. Whether you’re serving it for a family dinner or a special occasion, this lasagna is sure to be a hit.
Ingredients
Scale
For the Meat Sauce:
- 1 lb ground beef
- 1/2 lb ground pork (optional)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 oz each) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water or red wine (optional)
For the Ricotta Mixture:
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
For the Lasagna:
- 12 sheets Ronzoni lasagna noodles (or similar)
- 1/2 cup grated Parmesan cheese (for topping)
Instructions
-
Prepare the Noodles:
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
-
Make the Meat Sauce:
- In a large skillet or pot, cook the ground beef and pork (if using) over medium heat, breaking it apart with a spoon. Drain any excess fat.
- Add the chopped onion and garlic and cook for another 2-3 minutes until softened.
- Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Add water or red wine if the sauce looks too thick.
- Bring the sauce to a simmer and cook for 20-30 minutes, allowing the flavors to develop.
-
Prepare the Ricotta Mixture:
- In a medium bowl, combine the ricotta cheese, egg, 1 cup of mozzarella cheese, Parmesan cheese, parsley, basil, and garlic powder. Mix until well combined.
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Assemble the Lasagna:
- Preheat the oven to 375°F (190°C).
- In a large baking dish, spread a thin layer of the meat sauce on the bottom.
- Layer 4 lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Add half of the remaining meat sauce over the ricotta mixture, then layer with another 4 noodles.
- Repeat the process with the remaining ricotta mixture, meat sauce, and noodles.
- Top the lasagna with the remaining 1 cup of mozzarella cheese and Parmesan cheese.
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Bake the Lasagna:
- Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Let the lasagna rest for 10-15 minutes before slicing.
Notes
- Make Ahead: Lasagna can be assembled a day ahead and stored in the fridge, covered. Bake as instructed when ready to serve.
- Freezing: Assemble the lasagna but do not bake. Wrap tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as instructed.
- Vegetarian Option: Replace the ground beef and pork with sautéed vegetables such as zucchini, mushrooms, and spinach for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Italian
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 7g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Ronzoni Lasagna, Lasagna Recipe, Classic Lasagna, Meat Lasagna, Italian Lasagna, Easy Lasagna