Easy Ronzoni Lasagna Recipe with Oven-Ready Noodles

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This easy Ronzoni lasagna recipe layers oven-ready noodles with a beef and tomato sauce plus a ricotta, mozzarella and Parmesan filling. There’s no separate pot of pasta to boil and drain, which makes the whole dish far less awkward to assemble.

I love no-boil lasagna on days when I’m craving a generous baked pasta dinner and don’t want the kitchen crowded with extra pans. The noodles get tender in the sauce while the lasagna’s baking and the cheese filling has enough body to hold the layers together when you serve it.

Why This Ronzoni Lasagna is Worth Making

• No separate pasta pot: The dry oven-ready sheets go directly into the baking dish.
• Measured liquid: Water is added to the meat sauce so the noodles can soften during baking.
• You can assemble it ahead: Assemble the lasagna up to 24 hours before you plan to bake it.
• It makes a manageable family-size dish: An 11×7-inch baking dish give you six generous servings.

Ingredient Notes

• Ronzoni oven-ready lasagna: Check that you have the no-boil variety, since Ronzoni also sells regular lasagna noodles that need cooking before assembly.
• Ground beef: Brown the beef thoroughly and drain the excess fat before adding the sauce.
• Pasta sauce and water: The added water loosens the sauce so the dry noodles have enough moisture to cook.
• Ricotta, mozzarella and Parmesan: Ricotta forms the main cheese layer in this Ronzini lasagna recipe, mozzarella melts between the pasta sheets and Parmesan adds a salty, cheesy flavor.
• Eggs and parsley: The eggs help the ricotta filling hold together. Parsley adds a mild herby flavor.

How to Make Ronzoni Oven-Ready Lasagna

• Brown the ground beef, drain off the fat and simmer it with the pasta sauce and water.
• Combine the ricotta with half the mozzarella, the Parmesan, eggs, parsley and seasonings.
• Build three pasta layers in a baking dish, keeping every noodle covered with sauce.
• Bake the lasagna under foil before uncovering it for the last part of the cooking time.

Why Add Water to No-Boil Lasagna?

Oven-ready lasagna sheets absorb liquid as they cook. The sauce mixture will look looser than a sauce intended for boiled pasta, which is exactly what the dry noodles need. Covering the dish during most of the bake traps steam and prevents exposed edges from becoming hard.

Tips for the Best Baked Lasagna

• Use the recommended dish size: An 11×7-inch baking dish keeps the sauce and pasta layers at the intended depth.
• Don’t overlap the noodles: Arrange three sheets lengthwise in each pasta layer and leave a little space for expansion.
• Cover every sheet with sauce: Dry corners or uncovered edges may not soften fully. I once missed one corner and that came out a bit crunchy.
• Seal the foil securely: The trapped steam helps cook the oven-ready noodles.
• Rest before cutting: I find that ten minutes gives the cheese filling time to settle and makes serving much easier, as the servings should hold together.

Substitutions and Variations

• Regular lasagna noodles: Cook and drain them according to the package directions. Leave out most or all of the added water and follow the noodle package for any further liquid adjustments.
• Italian sausage: Replace some or all of the ground beef with mild or hot Italian sausage.
• Ground turkey: Ground turkey can replace the beef. Cook it to 165°F or 74°C before assembling the lasagna.
• Cottage cheese: Well-drained cottage cheese can replace the ricotta, although the filling will have a different consistency.
• Vegetables: Cook chopped mushrooms, spinach, zucchini or bell peppers before adding them. Drain off excess liquid so the lasagna doesn’t become watery.
• Spicier sauce: Add crushed red pepper flakes or a little cayenne to the meat sauce.

Is This an Authentic Lasagna Recipe?

This is an Italian American baked lasagna made with ricotta, mozzarella, Parmesan and a beefy tomato sauce. Lasagna differs considerably between Italian regions, and many traditional recipes rely on ragù, béchamel or locally produced cheeses.

This recipe focuses on an easy Ronzoni oven-ready lasagna, so it isn’t presented as the one definitive authentic lasagna recipe, but a tasty variation.

About Ronzoni Pasta

According to the company’s official history, Emanuele Ronzoni entered the New York macaroni trade after arriving in the United States from Italy. He founded the Ronzoni Macaroni Company under his own name in 1915.

The company now sells many pasta shapes, including both traditional lasagna noodles and oven-ready sheets. The oven-ready noodles are precooked during manufacturing, so Ronzoni advises against boiling them before assembly.

What to Serve with Ronzoni Lasagna

A green salad, garlic bread or roasted vegetables all work well with baked lasagna. I prefer to keep the side fairly simple because the pasta, meat sauce and cheese already make a filling meal. Fresh basil or chopped parsley can be added just before serving for a pop of green and added fresh touch.

More Lasagna and Pasta Recipes

Try my lasagna with ricotta and Italian sausage next, or look through these 5 easy lasagna recipes. You can also browse my pasta recipes to try, make a pasta salad with Parmesan cheese or try this Indian pasta salad with chicken.

More Meaty Recipes to Try

For a break from pasta, try my tasty steak marinade, low carb steak marinade, Belgian beef stew, Japanese teriyaki beef sticks or British bangers and mash.

Other choices include ginger pork kebabs with mushrooms, 10-minute crackslaw and this Aberdeen sausage appetizer.

How to Store

• Refrigerator: Cool the lasagna and refrigerate it within 2 hours. Keep it covered for 3 to 4 days.
• Reheating: Reheat individual portions in the microwave or cover them and warm them in the oven. Leftovers should reach 165°F or 74°C in the center.
• Make ahead: Assemble the lasagna, cover the dish and refrigerate it for up to 24 hours before baking.
• Freezer: Ronzoni recommends freezing assembled, unbaked lasagna for up to 2 months. The company doesn’t recommend freezing it after baking because the texture may suffer.

Ronzoni Lasagna FAQs

Keep This Ronzoni Lasagna Recipe Handy

Once you know how much liquid the oven-ready noodles need, lasagna becomes far easier to assemble. Keep a box of Ronzoni noodles and a jar of pasta sauce in the cupboard, then add the beef and cheeses when you’re ready for a hearty baked dinner.