Easy Homemade Lasagna with Ronzoni Pasta is a classic, delicious dinner that every family should have in their recipe rotation. Layers of pasta are filled with meat sauce, and ricotta cheese mixture, topped with mozzarella and parmesan cheese.
Why I love this recipe
This delicious lasagna bake is a timeless favorite pasta dish even on a busy weeknight. This hearty dish is a saucier version and makes a great main course using quality ingredients.
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Ingredients
(amounts are listed in the recipe card at the bottom of the post)
Ronzoni lasagna noodles
shredded mozzarella cheese
shredded parmesan cheese
ground beef
small onion
jarred minced garlic
spaghetti sauce
tomato paste
Italian seasoning
Salt and black pepper
ricotta cheese
fresh parsley
egg
Substitutions
You can use cottage cheese instead of ricotta cheese.
You can use ground turkey or chicken instead of ground beef
Equipment used for this recipe
How to make Ronzoni Lasagna Recipe
Step 1 – Heat oven to 350 degrees F.
Step 2 – In a large saucepan of salted water, boil the uncooked pasta until al dente according to package directions. Using a colander, drain the pasta and set it aside.
Step 3 – At the same time, in a large skillet, cook meat, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
Step 4 – Stir in the pasta sauce, tomato paste, Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until thickened.
Step 5 – In a small bowl, combine 1 cup of mozzarella cheese, 1/8 cup of parmesan cheese, ricotta, parsley, egg, and 1/4 teaspoon of salt.
Step 6 – Spread 1/3 of the meat sauce in an 8×8-inch lasagna pan or casserole dish.
Step 7 – Cut each lasagna noodle in half. Then place 5 half pieces of pasta noodles over the sauce in a single layer.
Step 8 – Spread 1/2 of the ricotta cheese filling over the layer of lasagna noodles.
Step 9 – Repeat once more then add the last 1/3 of the additional sauce on top. Cover with aluminum foil and bake for 45 minutes.
Step 10 – Remove the foil and sprinkle with the remaining mozzarella cheese and the remaining parmesan cheese.
Step 11 – Bake for an additional 15 minutes or until browned and bubbly. Rest for at least 10 minutes before cutting.
Pro Tips
Rest for at least 10 minutes before cutting.
Recipe FAQs
Spread 1/3 of the meat sauce in the dish.
Then 5 half pieces of pasta noodles in a single layer.
Then Layer with 1/2 of the ricotta cheese filling
Repeat and top with the last 1/3 of the meat sauce.
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Easy Homemade Lasagna
Easy Homemade Lasagna with Ronzoni Pasta is a classic, delicious dinner that every family should have in their recipe rotation. Layers of pasta are filled with meat sauce, and ricotta cheese mixture, topped with mozzarella and parmesan cheese.
Ingredients
- 5 Ronzoni lasagna noodles, uncooked (or any lasagna noodles)
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup shredded parmesan cheese, divided
- 1/2 pound of ground beef
- 1/2 small onion, diced
- 1 teaspoon jarred minced garlic
- 24 ounces spaghetti sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- Salt and black pepper
- 1 cup ricotta cheese
- 1/8 cup fresh parsley, chopped
- 1 room temperature egg, beaten
Instructions
- Heat oven to 350 degrees F.
- In a large saucepan of salted water, boil the uncooked pasta until al dente according to package directions. Using a colander, drain the pasta and set it aside.
- At the same time, in a large skillet, cook meat, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
- Stir in the pasta sauce, tomato paste, Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until thickened.
- In a small bowl, combine 1 cup of mozzarella cheese, 1/8 cup of parmesan cheese, ricotta, parsley, egg, and 1/4 teaspoon of salt.
- Spread 1/3 of the meat sauce in an 8x8-inch lasagna pan or casserole dish.
- Cut each lasagna noodle in half. Then place 5 half pieces of pasta noodles over the sauce in a single layer.
- Spread 1/2 of the ricotta cheese filling over the layer of lasagna noodles.
- Repeat once more then add the last 1/3 of the additional sauce on top. Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle with the remaining mozzarella cheese and the remaining parmesan cheese.
- Bake for an additional 15 minutes or until browned and bubbly. Rest for at least 10 minutes before cutting.
Notes
- Cover with plastic wrap and store in the fridge for up to 4 days.
Recommended Products
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
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Farberware Nonstick Sauce Pan/Saucepan with Straining Lid, 3 Quart, Black -
P&P CHEF Colander Set of 3, Stainless Steel Colanders Strainers -
Amazon Basics Hard Anodized Non-Stick 12.5-Inch Skillet, Red -
Zulay Kitchen 3-Piece Mixing Bowl Set With Handles & Non Slip Bottom -
Sweese Porcelain Baking Dish, 8 x 8 inch Baker with Double Handle, Steel Blue -
Reynolds Wrap Aluminum Foil, 200 Square Feet
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 421Total Fat: 20gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 101mgSodium: 1016mgCarbohydrates: 31gFiber: 4gSugar: 8gProtein: 29g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!