Easy Ronzoni Lasagna Recipe — Classic Made Simple

There’s something quiet and stubborn about a good lasagna. It doesn’t shout. It simmers. It waits. But when it’s ready — when the cheese foams at the edges and the kitchen smells like slow Sunday — people notice. They crowd around a counter, they argue over the first slice, someone always sneaks the crispy corner. That’s the lasagna I tried this week: simple, dependable, and unmistakably comforting. Ronzoni pasta makes it work.

I’ll be blunt: this isn’t haute cuisine. It’s not trying to be. It’s the kind of dish you make when you want to feed people properly without spending three afternoons doing it. And that’s the point. Ronzoni lasagna sheets (especially the oven-ready kind) hold their shape. They don’t go sad and soupy. They act like structural beams — steady, patient, forgiving.

The short story: why Ronzoni

If you’ve cooked lasagna enough times, you’ve learned the hard way that a bad noodle will ruin everything. Ronzoni’s consistency is the secret handshake here. The noodles don’t collapse under sauce, they don’t need babysitting, and they let the layers do their job: ricotta for cream, sauce for acid and lift, mozzarella for that golden, guilty top.

What you need (keep it honest)

• 1 box Ronzoni lasagna sheets (oven-ready or regular)
• 1 lb ground beef or Italian sausage (or a mix)
• 4 cups marinara (homemade or a good jar)
• 15 oz ricotta, 2–3 cups shredded mozzarella, ½ cup grated Parmesan
• 1 egg, 1 onion, 2 cloves garlic, olive oil, salt, pepper, a pinch of Italian seasoning
• Fresh basil for the finish

Nothing glamorous. Just dependable.

The way I make it (and the parts that matter)

First: sauce. Don’t rush that step. Sweat the onion until it loses its bitterness and whispers sweetness. Brown the meat properly — I mean brown, not gray. Garlic goes in at the end, because burnt garlic is unforgiving. Add the marinara, turn the heat low, and let it sit. Ten to fifteen minutes will do the trick; you want depth, not drama.

Meanwhile, fold an egg into the ricotta with a fork. Parmesan in there too. Season lightly. This mix is the glue; it needs to be confident but not shouty.

If you’re using oven-ready sheets, rejoice quietly. Lay them in straight from the box. If you boiled them, spread them out on parchment — nobody wants clumped noodles.

The rhythm is simple: sauce, noodles, ricotta, mozzarella, repeat. Three layers usually feels right. Finish with a generous crown of mozzarella and a dusting of Parmesan. Cover with foil for most of the bake so the interior cooks without the top scorching. Then, for the last ten minutes, remove the foil and let the top bubble and brown properly. Rest it for at least ten minutes before slicing — patience, again, pays off.

Tiny, useful things people forget

• Whole-milk ricotta is a small splurge that changes texture. Trust me.
• Don’t drown the noodles; enough sauce to hydrate, not a bath.
• Want lighter? Toss in sautéed mushrooms or shredded carrots — half the meat, double the veg. No one will protest.
• Leftovers: fridge for up to 4 days, freezer for about 2 months. Reheated lasagna is shockingly good.

Why it works (and why you’ll make it again)

Lasagna is architecture. Pasta is beam. Sauce is mortar. Cheese is the soft finish. When each part behaves, the whole becomes effortless. Ronzoni’s sheets make the assembly forgiving, which matters when you’re feeding kids, friends, or just yourself after a long day.

If you liked the hands-on comfort here, try other practical recipes that travel from kitchen to table with the same ease — I recommend these bite-sized crowd-pleasers: Mini Muffin Tin Chicken Pot Pies for a fun, portable twist, or read up on how everyday staples bring people together in small, delicious ways.

At the end of the night, after the plates are scraped and the kids chase each other through the kitchen, lasagna is more than dinner. It’s a small ritual. You layer, you wait, you share. It’s predictable — and that predictability is a kind of comfort. I made one last week and ate the leftovers with a fork standing over the sink. No judgment. Just satisfaction. If that sounds like your kind of meal, this Ronzoni lasagna will feel like a good decision.

Classic Ronzoni Lasagna Recipe — Cheesy, Comforting & Perfectly Baked

This classic Ronzoni lasagna recipe brings pure comfort to your table. With tender pasta layers, creamy ricotta, hearty meat sauce, and perfectly melted mozzarella, it’s the kind of homemade dish everyone asks for seconds of. Ideal for family dinners, holidays, or cozy weekends.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 People

Course: Dinner, Main Course

Cuisine: American Comfort Food, Italian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablesppon olive oil
• 1 pound ground beef (or half beef, half Italian sausage)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 (24-ounce) jar marinara or tomato sauce
• 2 tablesppon tomato paste
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning

For the Cheese Filling:

• 1 ½ cups ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 1 tablespoon chopped parsley fresh or dried

For Assembly:

• 9 Ronzoni lasagna noodles boiled or oven-ready
• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese for topping

Equipment

• 1 9×13-inch Baking Dish
• 1 Large skillet
• 1 Mixing Bowl
• 1 Wooden Spoon
• Spatula or large serving spoon
• 1 Aluminum foil

Method

 

1. Preheat the Oven
2. Set your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish.
3. Cook the Meat Sauce
4. Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until fragrant. Add ground beef and cook until browned. Stir in tomato paste, marinara, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
5. Prepare the Ricotta Filling
6. In a mixing bowl, combine ricotta cheese, egg, Parmesan, and parsley. Mix until smooth and creamy.
7. Assemble the Lasagna
8. Spread ½ cup sauce on the bottom of the baking dish. Layer 3 noodles over it. Add half of the ricotta mixture, followed by a layer of sauce and mozzarella. Repeat once more, then top with remaining noodles, sauce, and mozzarella.
9. Bake the Lasagna
10. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes, until the top is bubbling and golden brown.
11. Rest Before Serving
12. Let the lasagna rest for at least 15 minutes before slicing. This helps it set beautifully.

Notes

• You can substitute half the beef with Italian sausage for extra flavor.
• Make ahead: Assemble, cover tightly, and refrigerate up to 24 hours before baking.
• Freeze leftovers: Slice, wrap individually, and freeze up to 2 months. Reheat at 350°F.
• Pair it with garlic bread or a simple green salad for a complete meal.

Muhammad Ahtsham

Muhammad Ahtsham is the founder of EatLike.com, where he shares real-world advice on clean eating, high-protein meals, and healthy weight loss. With hands-on experience in nutrition and food blogging, his recipes and tips are practical, tested, and made to help real people see results.