Ronzoni Oven Ready Lasagna Pasta .... Product Review and Recipe

Thanks to Ronzoni Oven Ready Pasta, you can now make lasagna that tastes and looks wonderful, and requires no precooked pasta noodles.

Ronzoni's Oven Ready Lasagna pasta is not the no-boil kind you may have used before .It tastes and looks much better. In fact, Ronzoni Oven Ready Lasagna is one of the best convenience foods I have ever used. My arthritic hands make cooking a challenge. I am always on the look-out for safe, easy products when I cook, to help me avoid the ER or asking for help.

My family loves lasagna, but making it the old way, boiling and then handling the hot noodles can be difficult and dangerous. The no-boil pasta, although easier to handle, tasted mushy. Finally, the Ronzoni company came out with its own Ronzoni Oven Ready Lasagna. It is easy to handle and tastes rich and delicious. My Italian grand mother would have no problem with this lasagna.

You can use your own recipe, substituting the Ronzoni Oven Ready Pasta instead of your usual Lasagna Noodles. You an also add your own embellishments such as sauteed mushrooms, drained spinach, fresh basil or diced pepperoni. Just follow the basic preparation instructions provided.

Also by using prepared spaghetti sauce (the kind that comes in a jar) you can simplify the process even more. A meatless, garlic, mushroom or herb flavored sauce is fine. For meat eaters, a meat sauce or cooked sliced meatballs or Italian sausage can be added..

Recipe:

Ingredients:

*2 large jars of spaghetti sauce...save extra sauce for leftover lasagna

*15 oz. container of Ricotta cheese found in the dairy section

*2 eggs slightly beaten

*1 tsp. dried Italian seasoning

*12 pieces of Ronzoni Oven Ready Lasagna pasta noodles.........right out of the box

*16 oz. shredded mozzarella cheese.........about 4 cups

*½ cup grated parmesan cheese

Directions:

*Remove all 12 pasta pieces from box

*Heat oven to 350 degrees

* In a small bowl mix ricotta, beaten eggs and seasoning together.

Assembly:

1. In 13x9x2-inch baking pan spread ¾ cup spaghetti sauce.

2. Place 3 pieces of the uncooked pasta crosswise over sauce. Pasta pieces should not overlap or touch the sides of the pan since they expand while baking.

3. Spread about 2/3 cup of the ricotta mixture over pasta

4. Spread about 3/4cup of sauce over ricotta covering ricotta and pasta completely.

5. Sprinkle with 1 cup of the shredded mozzarella

Repeat steps 2-5 two more times. Top with the remaining 3 pasta pieces. Spread ¾ cup spaghetti sauce completely over pasta. Top with remaining shredded mozzarella and parmesan cheese.

Cover with foil. Bake 30 minutes; remove foil. Bake another 15 minutes until hot and bubbly. Remove from oven. Let stand 5 minutes until set before cutting. Serve with extra sauce and grated parmesan cheese if desired. Makes 10 servings.

Sources:

Personal Experience

Ronzoni Oven Ready Lasagna box