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A slice of Ronzoni lasagna on a blue plate.
Victoria Haneveer

Ronzoni Lasagna with Oven-Ready Noodles

Ronzoni oven-ready noodles are layered with beefy tomato sauce and a ricotta, mozzarella and Parmesan filling, then baked until hot and bubbling.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
 

  • 9 Ronzoni oven-ready lasagna noodles
  • 1 pound (450g) ground beef (beef mince)
  • 24 ounces (680g) pasta sauce
  • 1 ½ cups (360ml) water
  • 2 cups (about 480g) whole-milk ricotta cheese
  • 2 cups (225g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • 2 large eggs
  • ¼ cup (15g) chopped fresh parsley
  • ½ teaspoon (3g) salt
  • ¼ teaspoon (0.5g) freshly ground black pepper

Method
 

  1. Preheat the oven to 350°F (180°C).
  2. Cook the ground beef in a large skillet (frying pan) over medium-high heat, breaking it up as it cooks. The beef should reach at least 160°F (71°C). Drain off the excess fat.
  3. Stir in the pasta sauce and water, then simmer for about 10 minutes.
  4. Combine the ricotta, 1 cup of the mozzarella, Parmesan, eggs, parsley, salt and black pepper in a medium bowl.
  5. Spread about 1 cup of the meat sauce over the bottom of an 11 × 7-inch (28 × 18cm) baking dish.
  6. Arrange 3 oven-ready lasagna noodles lengthwise over the sauce. Add another cup of meat sauce, making sure the noodles are covered, then spread half the ricotta filling over it.
  7. Add another layer of 3 noodles, 1 cup of meat sauce and the rest of the ricotta filling. Finish with the final 3 noodles, all the remaining meat sauce and the reserved cup of mozzarella.
  8. Cover the baking dish securely with aluminum foil and bake for 45 minutes.
  9. Remove the foil and bake for another 10 minutes, or until the cheese is melted and the center is hot. Let the lasagna rest for 10 minutes before cutting and serving.

Notes

  • Don’t boil Ronzoni oven-ready lasagna noodles. They’re made to cook in the sauce.
  • Keep every noodle covered with sauce and seal the foil securely during the main bake.
  • The lasagna can be assembled, covered and refrigerated for up to 24 hours before baking.
  • Freeze the assembled, unbaked lasagna for up to 2 months. Thaw it in the refrigerator before baking.
  • Ronzoni doesn’t recommend freezing baked lasagna because the quality may decline. I tried freezing it and it was acceptable, but much better served fresh.
  • Regular lasagna noodles must be cooked according to their package directions. Reduce the added water when substituting boiled noodles.
  • Refrigerate leftovers within 2 hours and use them within 3 to 4 days.
  • Reheat leftovers to an internal temperature of 165°F (74°C).