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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
Cook Time 45 minutes
15 minutes
Total Time 1 hour 30 minutes
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 9x13-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 9x13-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.
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