ronzoni lasagna recipe

The Best ronzoni lasagna recipe

Classic Ronzoni Lasagna with Simple Tomato Sauce

4.6 from 879 votes

A comforting, no-fuss lasagna using store-bought Ronzoni sheets for effortless layers of creamy ricotta and rich tomato sauce. This recipe is a must-try for any occasion.

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Prep Time10 mins

Cook Time35 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Dough (if homemade)

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup warm water

For the Sauce

• 1 (24 oz) can crushed tomatoes
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded mozzarella
• ½ cup grated Parmesan

For Assembly

• 16 Ronzoni lasagna sheets
• 1 cup ricotta cheese
• 1 egg
• 1 cup shredded mozzarella
• Salt and pepper to taste

👨‍🍳Directions

1. 1
   Preheat oven to 375°F. If using homemade dough, knead flour, salt, and water into a smooth dough, then roll it out thinly.
2. 2
   In a saucepan, heat crushed tomatoes with garlic over medium heat until simmering. Stir in heavy cream and cook for 5 minutes. Season with salt and pepper.
3. 3
   Mix ricotta with egg, half the mozzarella, and a pinch of salt. Spread a thin layer of sauce on the bottom of a lasagna pan.
4. 4
   Arrange lasagna sheets in the pan, overlapping slightly. Spread half the ricotta mixture evenly over the sheets.
5. 5
   Pour remaining sauce over the ricotta, then sprinkle with remaining mozzarella and Parmesan. Repeat layers, ending with sauce and cheese.
6. 6
   Cover with foil and bake for 25 minutes. Remove foil, bake 10 more minutes until bubbly and golden.

🔧Equipment

• Mixing bowls
• Knife and cutting board
• Oven
• Lasagna pan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 10❤️Cholesterol: 45🧂Sodium: 850🌾Total Carbs: 55🥦Dietary Fiber: 5🍬Sugars: 8🥩Protein: 25

📝Notes

Tips: For extra flavor, add a pinch of dried oregano to the sauce. Let the lasagna rest for 10 minutes before slicing to prevent a runny texture.

❓ Frequently Asked Questions About Ronzoni Lasagna with Tomato Sauce

How do I ensure my lasagna layers stay moist without becoming soggy?

Use a thin layer of tomato sauce between each lasagna sheet, and avoid overcrowding the pan. Bake uncovered for the last 10 minutes to let excess moisture evaporate. If you’re worried about dryness, brush the top with a little milk or cream before baking.

Can I make this ahead of time and still get crispy cheese on top?

Yes, but for the best texture, assemble the lasagna, cover loosely with foil, and refrigerate overnight. Bake as directed, but add an extra 5–10 minutes at the end to crisp the cheese. Alternatively, bake it fresh and refrigerate the leftovers—just reheat in a 350°F oven for 15 minutes until bubbly.

What if I don’t have ricotta cheese?

Substitute with a mix of cottage cheese and a little heavy cream (1:1 ratio) for moisture and flavor. If you prefer, use a blend of mashed potatoes and a splash of milk for a neutral, creamy layer. The key is to keep it smooth and light.

How can I customize this lasagna for dietary preferences?

For a vegan version, replace ricotta with tofu blended with nutritional yeast and olive oil, and use a plant-based meat crumbles in the filling. For gluten-free, swap regular lasagna sheets for GF noodles, and check sauce labels for hidden gluten. For extra protein, add spinach or mushrooms to the ricotta mixture.

Why does my lasagna taste bland or lack depth?

Depth comes from the sauce and seasoning. Stir in fresh herbs like basil or parsley into the tomato sauce, and season the ricotta with garlic powder, black pepper, and a pinch of nutmeg. If the meat sauce is too thin, simmer longer until it thickens slightly. A splash of red wine or a pinch of sugar can also brighten flavors.