Ronzoni Lasagna Recipe

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  • 16-ounce (200g) box Ronzoni oven ready lasagna noodles
  • 2 jars of tomato sauce/pasta sauce
  • 1 pound (450g) ground beef (beef mince)
  • 1 cup (250ml) meat sauce (or extra tomato sauce and extra beef)
  • 16 ounces (450g) ricotta cheese
  • Large handful each of parmesan and mozzarella


  1. Preheat the oven to 375°F (190°C).
  2. Fry the beef in a pan until browned, then drain off the grease.
  3. If you’re not using no-boil lasagna noodles, cook as directed on the box and drain.
  4. Mix the tomato sauce and meat sauce together.
  5. Mix the parmesan and ricotta with about half the mozzarella.
  6. Spread about 1/4 cup (60ml) of the sauce over the bottom of a casserole dish.
  7. Add 4 lasagna noodles on top (or as many as you can fit depending on the width and depth of the baking dish you’re using).
  8. Scatter about half the cheese mixture on top.
  9. Add the remaining mozzarella on top and then add half the parmesan mixture.
  10. Repeat these layers, finishing with meat and sauce and finally the last of the cheese.
  11. Cover with foil and bake in the oven for half an hour.
  12. Discard the foil and give the Ronzoni lasagna recipe another 10 minutes in the oven or until it’s golden on top.
  13. Let it sit for 10 or 15 minutes before serving because it will be piping hot.


  • If you’re using plain tomato sauce, season it with oregano, salt and pepper.
  • You can use regular lasagna noodles if you want. Just ensure you par-cook them for the time specified on the packaging.
  • Feel free to swap the tomato sauce for béchamel or cream sauce if you prefer.
  • You can also sub ground pork or any other meat or fish for the ground beef – lasagna is versatile that way!
  • If you have any Ronzoni oven ready pasta sheets left over, soak them in water for 12 minutes or until pliable and then you can make roll ups with them.

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