When it comes to comfort food, few dishes bring people together like a warm, bubbling pan of lasagna. And if you’re looking for a reliable, easy to use pasta, you can’t go wrong with Ronzoni lasagna noodles. This ronzoni lasagna recipe is everything you love about a traditional baked lasagna hearty, cheesy, and family approved.
Whether you’re feeding a crowd, prepping a freezer meal, or just craving something cozy on a weeknight, this recipe brings the flavor and familiarity you need, with a few expert touches to make it even better. And yes, it’s beginner friendly even if it’s your first time baking lasagna from scratch.
In this guide, we’ll walk you through the classic method using Ronzoni pasta, share a few prep tricks from Chef Lucas Benette, and offer options to tweak it to your taste. Let’s start with why Ronzoni is a top choice for this timeless dish.
Why Use Ronzoni for Lasagna?
Ronzoni has been a trusted name in pasta since 1915, and for good reason. Their lasagna noodles are sturdy, consistent, and hold up beautifully under layers of sauce, cheese, and meat. Whether you’re using the classic boil variety or the oven ready no boil version, Ronzoni’s texture ensures that each slice holds its shape and delivers the perfect bite.
Benefits of Using Ronzoni Lasagna Noodles:
- Doesn’t overcook easily forgiving even for beginners
- Great structure holds up to thick sauces and layering
- Neutral flavor lets your fillings shine
- Widely available found in most major grocery stores
Ingredients for Classic Ronzoni Lasagna
This ronzoni lasagna recipe sticks to the tried and true combination of meat, cheese, and tomato sauce with easy to find ingredients that deliver big flavor. You can adjust the protein or cheese depending on preferences, but the structure stays solid thanks to the Ronzoni noodles.
Main Ingredients:
- 1 box Ronzoni lasagna noodles (classic or oven ready)
- 1 lb ground beef (or Italian sausage or a mix of both)
- 3 cups shredded mozzarella cheese
- 1½ cups ricotta cheese
- ½ cup grated parmesan cheese
- 1 large egg (for ricotta mixture)
- 3 cups marinara or pasta sauce (store bought or homemade)
- 2 tsp dried oregano or Italian seasoning
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or basil (optional garnish)
Tip: If you use oven ready noodles, make sure your sauce has enough moisture so the pasta softens properly during baking.
Chef Lucas Benette’s Lasagna Layering Technique
If you’ve ever had lasagna that slid apart or turned soggy, Chef Lucas has the fix. His layering technique keeps the dish balanced and beautifully structured.
Chef Lucas’s Layering Tips:
- Pre cook your noodles (unless using oven ready)
- Boil until just shy of al dente this prevents mushiness later
- Start with a thin layer of sauce at the bottom
- This keeps the noodles from sticking and adds moisture
- Use equal amounts of ricotta, meat, and cheese in each layer
- For consistency in texture and taste throughout
- Finish with mozzarella and parmesan on top
- Creates a golden, bubbly crust when baked uncovered at the end
- Let it rest 10–15 minutes after baking
- This helps the layers firm up for perfect slicing
“Lasagna isn’t rushed it’s layered with intention,” Lucas says. “Think of each layer like a bite sized story.”
How to Make Ronzoni Lasagna (Step by Step)
With the right layering technique and a bit of patience, this ronzoni lasagna recipe delivers cheesy, saucy perfection every time. Whether you’re using classic boil noodles or oven ready sheets, the process is simple and worth every bite.
Step 1: Cook the Pasta (if not using oven ready)
- Bring a large pot of salted water to a boil.
- Add Ronzoni lasagna noodles and cook until just al dente (slightly firm).
- Drain and lay flat on a sheet of parchment or drizzle with olive oil to prevent sticking.
Step 2: Prepare the Meat Sauce
- In a large skillet, heat 1 tbsp olive oil.
- Add ground beef and cook over medium heat until browned.
- Season with salt, pepper, and oregano.
- Stir in 2 cups of marinara sauce and simmer for 5–7 minutes.
Step 3: Make the Ricotta Mixture
- In a bowl, mix:
- 1½ cups ricotta cheese
- 1 egg
- ¼ cup parmesan
- Pinch of salt and pepper
- Optional: chopped parsley for freshness
Step 4: Assemble the Lasagna
In a 9×13 inch baking dish:
- Spread a thin layer of sauce on the bottom.
- Add a layer of noodles (3-4 sheets).
- Spread ½ of the ricotta mixture over the noodles.
- Add ½ of the meat sauce, then ⅓ of the mozzarella.
- Repeat layers.
- Top with final noodles, a little extra sauce, and the remaining mozzarella and parmesan.
Step 5: Bake
- Cover loosely with foil (don’t let it touch the cheese).
- Bake at 375°F (190°C) for 30 minutes covered.
- Remove foil and bake an additional 10–15 minutes until the top is bubbly and golden.
Let cool for 10–15 minutes before slicing.
Baking Times & Layering Table
To make this recipe even easier, here’s a quick reference guide for the layering process and bake timing, so your lasagna turns out perfectly every time.
Lasagna Layering & Baking Table
| Layer # | Ingredient | Pro Tip |
|---|---|---|
| 1 | Marinara sauce | Spread thinly to prevent sticking |
| 2 | Ronzoni lasagna noodles | Lay flat with slight overlap |
| 3 | Ricotta cheese mixture | Use a spatula for even coverage |
| 4 | Meat sauce | Add a little extra moisture for no boil |
| 5 | Mozzarella + Parmesan | Cheese = flavor and binding |
| Repeat | Layers 2–5 once more | For classic double stacked lasagna |
| Top Layer | Final noodles + cheese | Finish with extra cheese for browning |
| Bake Time | 375°F (190°C), 40–45 min | Cover 30 min, uncover final 10–15 min |
Make Ahead, Freezing & Reheating Tips
To Make Ahead:
- Assemble the lasagna completely (uncooked).
- Cover tightly and refrigerate up to 24 hours.
- Add 5–10 minutes to the bake time if baking from cold.
To Freeze:
- Assemble and freeze unbaked OR freeze fully baked after cooling.
- Use a disposable aluminum tray or freezer safe baking dish.
- Wrap tightly in foil + plastic wrap for freshness.
- Label with date and baking instructions.
To Reheat:
- From fridge: Bake at 350°F (175°C) covered for 25–30 minutes.
- From freezer: Bake at 375°F (190°C) covered for 60–75 minutes (unbaked version).
- Always check center for full heating internal temp should reach 165°F (74°C).
Chef Lucas recommends reheating in the oven for best texture microwaves can make it soggy.
FAQs About Ronzoni Lasagna
1. What is the secret to a great lasagne?
The secret lies in balance and layering. Use quality ingredients, season your sauces well, and layer thoughtfully sauce, pasta, cheese, repeat. Be generous with sauce so the noodles stay tender, and let the lasagna rest for 10–15 minutes after baking to help it set before slicing. Don’t rush the process good lasagna is built with care.
2. Should you bake lasagna at 350 or 375?
Both temperatures work, but 375°F (190°C) is ideal for a golden, bubbly finish. Baking at this temp ensures the center heats evenly while allowing the top to brown beautifully. If you’re using oven ready noodles, the higher heat helps them cook through without drying out. Cover for the first 30 minutes, then uncover to finish.
3. What is the correct layer for lasagna?
A classic lasagna follows this order:
- Sauce (bottom layer to prevent sticking)
- Lasagna noodles
- Ricotta or cottage cheese mixture
- Meat or veggie sauce
- Shredded mozzarella and parmesan
Repeat this layering twice or three times depending on your pan depth, and always finish with cheese on top for a golden crust.
4. Why put an egg in ricotta for lasagna?
Adding an egg to ricotta helps bind the mixture, giving it a slightly firmer texture when baked. This prevents the cheese layer from becoming runny and helps each slice hold its shape. It also adds a touch of richness without overpowering the other flavors.
Final Thoughts on This Family Style Favorite
Lasagna is one of those timeless meals that never go out of style and with Ronzoni noodles, you get dependable texture, perfect layering, and hearty flavor every time. Whether you’re serving it for a Sunday dinner, a holiday gathering, or freezing it for busy weeknights, this ronzoni lasagna recipe is guaranteed to hit the spot.
Chef Lucas Benette reminds us that great lasagna isn’t about complexity it’s about quality ingredients, good technique, and lots of love.
“Let your layers tell the story. Sauce, cheese, pasta stack it right, and you’ve got a memory in every bite.”
