Ronzoni lasagna is an oven-ready pasta recipe. This delicious and easy-to-make lasagna dish, using Ronzoni® lasagna sheets with meat sauce and cheese, is sure to please, whether it’s a busy weeknight or a special family event.
Do you want to make your own lasagna at home? If this is your first time preparing lasagna, I recommend starting with a box of no-boil Ronzoni pasta. Don’t worry if you have no idea how to prepare it because I will supply you with all of the steps you need to cook the Ronzoni lasagna oven-ready pasta recipe in this article. See How to cook frozen lasagna from Costco.
Ronzoni lasagna oven ready pasta recipe.
Ronzoni’s Lasagna Pasta
To make a recipe that will fill a medium casserole dish, you’ll need around 6 ounces of Ronzoni Lasagna. If you’re making this lasagna for a family gathering or a party, I recommend getting two boxes to feed 10 people.
A pound of ground beef is required to make your lasagna genuinely filling. For best results, get freshly ground beef from a butcher shop or a supermarket. Also, if using frozen ground beef, allow it to come to room temperature before cooking.
You’ll need about a jar or 24 ounces of tomato sauce or spaghetti sauce. I’ve discovered that the greatest pasta sauce for lasagna is one that includes small pieces or bits of tomato. Using this type of spaghetti sauce can provide you with a more luscious bite.
2 cups ricotta cheese
You’ll need roughly 2 cups of ricotta cheese to give your lasagna a creamy yet cheesy flavor. Ricotta cheese is available at your local store or farmer’s market. If your ricotta cheese is lumpy, whisk it before spreading it out to make it easier to distribute.
You’ll need about 2 cups of mozzarella cheese for that ooey-gooey effect. If you have an entire block of mozzarella cheese, try grating it all up for easier spreading. If you like, you can make small blocks of mozzarella cheese and place them all over the insides of your lasagna to create a surprise cheese explosion in each slice.
You’ll need around half a cup of parmesan cheese for that additional salty, tangy flavor. If you’re using whole parmesan cheese, I recommend grating it all up before cooking for easier spreading. However, for greater aesthetics, I chose shaved parmesan cheese for the toppers.
To make the cheese sauce for the lasagna filling, you’ll need 2 whole eggs. The eggs will help to bind all of the cheeses together, resulting in a consistent flavor throughout each slice. If you have the option of using organic eggs, I recommend doing so for a more fresh flavor. You will also want parsley, salt, and black pepper.
Step-by-Step Cooking Instructions
1 lb. ground beef; 3 cups (about 26-oz. jar) spaghetti sauce; 1 cup (8-oz. can) tomato paste, optional (For a saucier version, add 1 cup (8-oz. can) tomato sauce; 1-3/4 cups (15 oz) ricotta cheese; 1 egg, slightly beaten; 1/2 teaspoon dried basil leaves; 1/2 teaspoon dried oregano leaves; 12 pieces Ronzoni Oven Ready Lasagna, uncooked; 4 cups (16 oz.) shredded mozzarella cheese; 1/4 cup grated parmesan cheese.
1. Remove 12 pieces of pasta from the package.
2. Heat oven to 350 degrees F. In a large skillet, cook meat until browned; remove from heat. Drain. Stir in spaghetti sauce.
3. In a small bowl, stir together ricotta cheese, eggs, basil, and oregano.
4. Assembly In a 13x9x2-inch baking dish, spread 3/4 cup meat sauce.
Place 3 pieces uncooked pasta crosswise over the sauce. Pieces should not overlap or touch side of pan since they will expand when baked.
Spread about 2/3 cup ricotta mixture evenly over the pasta. Spread 3/4 cup sauce evenly over ricotta, covering pasta completely; sprinkle with 1 cup mozzarella cheese.
Repeat steps 2 and 3 two more times. Then top with the remaining 3 pasta pieces. Spread remaining meat sauce completely over pasta; sprinkle with remaining mozzarella and parmesan cheese.
Cover it with foil. Bake for 45 minutes; remove foil. Bake for an additional 10 minutes, or until hot and bubbly. Let it stand for 5–10 minutes before cutting. Serve with additional sauce, if desired. It makes 10 to 12 serving of food.
How to store leftover lasagna
Extra pieces can be stored, tightly wrapped, in a cool dry place to be used another time.
Can you make lasagna in the microwave?
Yes, In a microwave-safe dish, prepare recipe as directed; omit the mozzarella and parmesan cheese on top layer. Cover with plastic wrap. Microwave at high (100%) for 13–15 minutes, turning twice during cooking. Carefully remove plastic wrap; sprinkle with remaining mozzarella and parmesan cheese. Replace plastic wrap. Microwave on high (100%) for 4 minutes or until bubbly. (Cooking time may vary based on the size of microwave).
Lasagna food prep
Prepare the recipe as directed; do not bake. Cover with plastic wrap, then foil. Refrigerate for up to 48 hours or freeze for up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated lasagna at 350 degrees F for about 40 minutes and frozen lasagna for about 1 hour 30 minutes, removing foil during the last 10 minutes of baking.
So that’s my step-by-step guide on how to make Ronzoni lasagna oven-ready pasta recipe. you can also try 10 easy ways to thicken spaghetti sauce.