Ronzoni Lasagna: Easy 3-Layer Homemade Italian Delight

Making Ronzoni lasagna brings back cherished memories of Sunday family dinners at my grandmother’s house. The aroma of bubbling sauce and melted cheese would fill her kitchen as we eagerly waited for her masterpiece to emerge from the oven. Now, as a mom myself, I’ve perfected her classic recipe using the same trusted Ronzoni pasta that’s been part of American kitchens for over 100 years.

This beloved recipe has become my family’s most requested dish, earning special praise from my husband who claims it’s even better than my grandmother’s (though I’ll never tell her that!). What makes this Ronzoni lasagna truly special is how foolproof it is – even beginners can create restaurant-worthy results that will have everyone asking for seconds.

Why Ronzoni Makes the Best Lasagna

ronzoni has been perfecting pasta since 1881, and their lasagna noodles showcase this expertise perfectly. The noodles feature an ideal thickness that holds up beautifully during baking without becoming mushy. Their distinctively ridged edges grip both sauce and cheese like a dream, ensuring every bite delivers the perfect balance of flavors.

What truly sets these noodles apart is their consistent quality. They don’t break easily during preparation, and they maintain their structure even when making ahead or freezing. Whether you’re making a traditional meat lasagna or trying a creative variation, Ronzoni noodles provide the reliable foundation every great lasagna needs.

Ingredients & Equipment

Essential Ingredients

For the Pasta and Meat Sauce:

• 1 package (16 oz) Ronzoni Lasagna noodles
• 2 pounds ground beef (80/20 lean)
• 2 (28 oz) cans crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons Italian seasoning
• Salt and pepper to taste

For the Cheese Layer:

• 32 oz whole milk ricotta cheese
• 4 cups shredded mozzarella cheese
• 1 cup freshly grated Parmesan cheese
• 2 large eggs
• ¼ cup fresh parsley, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper

Required Kitchen Tools

you’ll need:

• 9×13 inch baking dish (glass or ceramic)
• Large pot for boiling noodles
• Large skillet for meat sauce
• Colander for draining noodles
• Mixing bowls (various sizes)
• Measuring cups and spoons
• Sharp knife and cutting board
• Cheese grater
• Wooden spoon and spatula
• Heavy-duty aluminum foil

Pro tip: If you don’t have a 9×13 dish, two 8×8 dishes work well for making two smaller lasagnas – perfect for freezing one for later!

Preparation Steps

Making the Meat Sauce

1. Heat a large skillet over medium-high heat. Add ground beef and break into small pieces while cooking until browned, about 5-7 minutes.
2. Remove beef with a slotted spoon and set aside. In the same pan, sauté diced onions until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. Return meat to pan. Add crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer on low for 30-45 minutes, stirring occasionally, until sauce thickens.

Preparing the Cheese Mixture

In a large mixing bowl, combine:

• Ricotta cheese
• 2 beaten eggs
• 2 cups shredded mozzarella
• ½ cup grated Parmesan
• Chopped parsley
• Salt and pepper

Mix thoroughly until well combined. Set aside the remaining mozzarella and Parmesan for layering.

Cooking the Noodles

1. Bring a large pot of water to a rolling boil. Add 1 tablespoon salt.
2. Cook Ronzoni lasagna noodles for 8-9 minutes, stirring occasionally to prevent sticking. They should be slightly firmer than al dente.
3. Drain noodles and lay them flat on clean kitchen towels or wax paper to prevent sticking.

Assembly Instructions

Layering Guide

Start with a greased 9×13 baking dish and follow this sequence:

1. Bottom Layer:

• Spread 1 cup meat sauce
• Place 3-4 Ronzoni noodles lengthwise, slightly overlapping
• Cover with 1/3 of the ricotta cheese mixture
• Add 1 cup meat sauce
• Sprinkle with 1 cup mozzarella

1. Middle Layer:

• Repeat noodles, ricotta, meat sauce, and mozzarella

1. Final Layer:

• Add last layer of noodles
• Top with remaining meat sauce
• Sprinkle with remaining mozzarella and Parmesan

Pro Tips for Perfect Assembly

• Let meat sauce cool slightly before layering
• Don’t overfill layers – keep them even
• Press down gently to remove air pockets
• Leave ¼ inch space at top of pan
• Cover edges of noodles with sauce

Cooking Method

Temperature and Timing

1. Preheat oven to 375°F (190°C)
2. Cover lasagna tightly with aluminum foil
3. Bake covered for 25 minutes
4. Remove foil and bake additional 25-30 minutes

Visual Cues for Doneness

Look for:

• Golden brown and bubbly top
• Cheese melted with slight browning
• Sauce bubbling around sides
• Internal temperature of 165°F
• Let rest 15-20 minutes before serving

Storage and Serving

Make-Ahead Instructions

To Refrigerate (Up to 24 hours):

• Assemble completely
• Cover tightly with plastic wrap and foil
• Remove 30 minutes before baking
• Add 10-15 minutes to baking time

To Freeze (Up to 3 months):

• Assemble in freezer-safe dish
• Cover tightly with plastic wrap and double foil
• Thaw overnight before baking

Reheating Guidelines

Individual Portions:

• Microwave 2-3 minutes on medium
• Cover with damp paper towel

Larger Portions:

• 350°F oven, covered with foil
• Heat 15-20 minutes
• Remove foil last 5 minutes

FAQ

Recipe Variations

Vegetarian Option

• Replace meat with mushrooms, spinach, zucchini
• Add roasted eggplant
• Use fire-roasted tomatoes
• Include caramelized onions

Gluten-Free Alternative

• Use Ronzoni Gluten Free noodles
• Verify sauce ingredients
• Use cornstarch for thickening
• Consider vegetable alternatives

Final Tips for Success

Common Issues & Solutions:

• Watery lasagna? Rest 20 minutes
• Tough noodles? Don’t overcook
• Burnt cheese? Cover with foil

Serving Suggestions:

• Pair with garlic bread and salad
• Garnish with fresh basil
• Serve extra sauce on side

Remember:

• Take time with layering
• Use room temperature ingredients
• Grate cheese fresh
• Drizzle with olive oil before serving