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Freshly baked Ronzoni lasagna recipe with golden cheese and basil

Ronzoni Lasagna Recipe

This classic Ronzoni lasagna is a rich, cheesy, crowd-pleasing Italian dish made with layers of marinara, ground beef, ricotta, and gooey mozzarella. Perfect for a cozy family dinner or entertaining guests!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Italian
Servings 8
Calories 560 kcal

Equipment

  • 9×13-inch baking dish
  • Large skillet
  • Mixing bowl
  • Saucepan (optional)
  • Wooden spoon or spatula
  • Aluminum foil
  • Oven mitts
  • Knife and cutting board

Ingredients
  

  • 9 –12 sheets Ronzoni Lasagna Noodles oven-ready or boil before use
  • 1 lb ground beef or half beef, half Italian sausage
  • 4 cups marinara sauce store-bought or homemade
  • 15 oz ricotta cheese full-fat for richness
  • 3 cups shredded mozzarella cheese reserve 1 cup for topping
  • 1/2 cup grated Parmesan cheese plus more for topping
  • 1 large egg
  • 2 –3 cloves garlic minced
  • 1 medium onion chopped
  • 2 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Pinch of red pepper flakes optional

Instructions
 

Make the Meat Sauce:

  • Heat olive oil in a skillet over medium. Sauté onions for 2–3 minutes. Add garlic and cook 30 seconds. Add ground beef, cook until browned, then drain. Stir in marinara, herbs, red pepper flakes, salt & pepper. Simmer for 10–15 minutes.

Prepare Ricotta Filling:

  • In a bowl, mix ricotta, egg, parmesan, salt, and dried basil until creamy.

Assemble the Lasagna:

  • Spread a small amount of meat sauce in a 9×13-inch baking dish. Add a layer of noodles, spread ricotta mixture, sprinkle mozzarella, and repeat. Finish with sauce, mozzarella, and a dusting of parmesan.

Bake:

  • Cover with foil. Bake at 375°F (190°C) for 30–35 minutes. Remove foil and bake 10–15 minutes more until bubbly and golden.

Rest & Serve:

  • Let lasagna rest for 10–15 minutes before slicing. Serve with salad or garlic bread.

Notes

Vegetarian: Use mushrooms or lentils instead of beef.
Lighter Option: Swap ricotta with cottage cheese.
Gluten-Free: Use gluten-free lasagna noodles and check all labels.
Freezer-Friendly: Wrap cooled lasagna tightly and freeze up to 3 months.
Reheat: Cover with foil and reheat at 350°F until warmed through.