Ronzoni Lasagna Recipe: Classic Comfort Made Easy with Chef Rachael’s Twist

Lasagna is one of those dishes that feels like home the second it hits the table. There’s something about those bubbling layers of pasta, sauce, and cheese that brings people together. This Ronzoni lasagna recipe is my go-to when I want comfort food that’s both familiar and satisfying and yes, easy to pull off on a busy evening.

Hi, I’m Chef Rachael, and at Tasty Plated, I try to keep things real. If it doesn’t make your kitchen smell amazing or your guests come back for seconds, I probably won’t cook it again. But this? This Ronzoni lasagna recipe has stood the test of time. Whether you’re using no-boil or classic noodles, the flavour is big, the prep is simple, and the results are pure joy.

 

• Why Choose Ronzoni Lasagna Noodles?

There are a lot of lasagna noodles out there, but Ronzoni has a texture and structure I trust. It cooks evenly, holds up under layers of sauce and cheese, and slices clean once baked, which matters when you’re feeding a crowd or saving leftovers.

You can go with their classic noodles (boil first) or the oven-ready ones (no boiling required). Both work well, but if you’re short on time, oven-ready is a solid shortcut.

 

What I like about Ronzoni:

• Consistent shape and texture

• Doesn’t fall apart when layered

• Available at most grocery stores

• Works with all types of sauces, meat, veggie, or cream-based

 

• Ingredients You’ll Need for the Perfect Ronzoni Lasagna

You don’t need anything fancy here, just good ingredients and a little layering love.

 

For the Meat Sauce:

• 1 pound ground beef or Italian sausage

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 jar (24 oz) marinara sauce or homemade tomato sauce

• 1 teaspoon dried oregano

• Salt and pepper to taste

For the Cheese Filling:

• 15 oz ricotta cheese

• 1 large egg

• ¼ cup grated Parmesan

• 1 tablespoon chopped parsley

• Pinch of salt

For the Layers:

• 9–12 Ronzoni lasagna noodles (classic or oven-ready)

• 2 cups shredded mozzarella cheese

• Extra Parmesan for topping

 

• How to Make the Best Ronzoni Lasagna Step-by-Step

 

1. Start with the Sauce

In a skillet, cook your ground beef with onion until browned. Add garlic and cook for another minute. Pour in the marinara, add seasonings, and simmer for 10–15 minutes.

2. Mix Your Ricotta Filling

In a bowl, combine ricotta, egg, Parmesan, parsley, and a pinch of salt. Stir until creamy and smooth.

3. Prep Your Noodles

If using Ronzoni classic noodles, boil according to the box, drain, and lay flat on a clean towel. If using oven-ready, skip the boiling step.

4. Layer It Up

In a 9×13 baking dish:

• Spread a thin layer of sauce

• Add a layer of noodles

• Spoon and spread ricotta mixture

• Sprinkle with mozzarella

• Repeat for 3 to 4 layers

• Finish with sauce and extra cheese on top

5. Bake

Cover with foil (tent it slightly so cheese doesn’t stick). Bake at 375°F for 25 minutes, then uncover and bake another 15 minutes until bubbly and golden.

Let it rest for 10 minutes before slicing, it’s worth the wait.

 

• Chef Rachael’s Layering and Flavor Tips

Here’s what I’ve learned after making lasagna more times than I can count.

Keep it balanced:

• Don’t overfill each layer. It makes slicing messy.

• Use just enough ricotta: too much, and it won’t hold shape.

• Let the sauce simmer: rushed sauce = flat flavour.

• Always top with extra cheese. It crisps and caramelizes beautifully.

If you’re vegetarian, swap the meat sauce for sautéed mushrooms and spinach. If you’re dairy-free, use cashew ricotta and vegan mozzarella, works like a charm.

 

• Table: Ronzoni No-Boil vs Traditional vs Oven-Ready Lasagna

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• How to Store, Reheat, and Freeze Lasagna Like a Pro

Lasagna is a meal prep miracle it actually gets better the next day as flavours blend together.

 

Storing:

• Keep leftovers in the fridge for up to 4 days

• Cover tightly or store in airtight containers

Reheating:

• Oven: 300°F for 15–20 minutes (cover with foil)

• Microwave: Slice and heat in 45-second intervals

Freezing:

• Assemble unbaked and freeze, or freeze baked slices

• Wrap tightly and label with the date

• To reheat frozen, bake at 350°F for 45–60 minutes

 

• FAQs About the Ronzoni Lasagna Recipe

 

1. Can I make this ahead of time?
Yes. Assemble it up to 24 hours in advance, cover, and refrigerate. Bake when ready.

2. Can I use cottage cheese instead of ricotta?
You can, but blend it first for a smoother texture.

3. What’s the best sauce to use?
Use whatever you love, homemade or store-bought. I always recommend simmering jarred sauce with garlic and herbs.

4. Can I add vegetables?
Absolutely. Zucchini, mushrooms, spinach, or shredded carrots layer in beautifully.

5. What cheese works best on top?
Mozzarella for melt, Parmesan for flavour. A little provolone or fontina adds depth too.

6. Can I use gluten-free noodles?
Yes. Ronzoni makes a gluten-free version that works well. Watch your bake time so they don’t over-soften.

 

• Final Forkful: Classic Layers, Chef-Tested Comfort

Lasagna is the kind of meal that always delivers and with Ronzoni noodles, it’s even easier to make it from scratch without stress. Whether you’re making dinner for the family, dropping off a meal to a friend, or just cooking for comfort, this Ronzoni lasagna recipe brings warmth to every bite.

With a little layering know-how and the right ingredients, you can turn a humble box of noodles into something that feels like home.

Let’s bake something worth sharing.