Ragu Lasagna Recipe

This Ragu Lasagna recipe isn’t just a recipe in our house; it’s the recipe. It’s the one my kids cheer for when they see the ingredients on the counter, the one that fills the kitchen with that unmistakable aroma of simmering comfort, and the one that guarantees clean plates and happy sighs around the dinner table. I’m not a classically trained chef, just a busy parent trying to get delicious, satisfying meals on the table, and this lasagna hits the mark every single time. Using Ragu sauce is my secret weapon – it provides a rich, flavourful base that tastes like it’s been simmering for hours, but it comes together in a fraction of the time. We’ve tweaked it over the years, landing on this specific combination of cheeses and layering techniques that results in a perfectly balanced, bubbly, cheesy, and deeply savoury lasagna that never fails. It’s become our go-to for family gatherings, potlucks, or just a chilly weeknight when only pure comfort food will do. The beauty lies in its simplicity and its reliably delicious outcome – it’s proof that you don’t need complex techniques or hours slaving over a stove to create a truly memorable meal.

The Ultimate Ragu Lasagna Recipe: Ingredients You’ll Need

Creating this crowd-pleasing lasagna relies on quality ingredients that come together harmoniously. While using Ragu provides a fantastic and convenient base, the choice of cheeses and supporting players is key to achieving that perfect texture and flavour profile. Here’s exactly what you’ll need:

• Meat:
  • 1.5 lbs Lean Ground Beef (85/15 or 90/10 recommended for good flavour without excessive grease)
  • Optional: 1/2 lb Italian Sausage (mild or hot, casing removed) – Adds an extra layer of savoury depth.
• Aromatics & Sauce:
  • 1 large Yellow Onion, finely chopped
  • 3-4 cloves Garlic, minced
  • 1 tablespoon Olive Oil
  • 2 jars (24 oz each) Ragu Traditional Sauce (or your preferred Ragu variety like Chunky Garden, Old World Style, etc.) – This is the heart of the recipe’s convenience and flavour.
  • 1 can (6 oz) Tomato Paste – Deepens the tomato flavour and thickens the sauce.
  • 1/2 cup Water or Beef Broth (optional, to adjust sauce consistency if needed)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Salt (or to taste)
  • 1/4 teaspoon Black Pepper (or to taste)
  • Pinch of Red Pepper Flakes (optional, for a subtle warmth)
• Cheese Mixture:
  • 1 container (15 oz) Whole Milk Ricotta Cheese – Provides creaminess; whole milk offers the best texture.
  • 1 large Egg, lightly beaten – Acts as a binder for the ricotta mixture.
  • 1/2 cup Grated Parmesan Cheese, plus extra for topping
  • 1/4 cup Fresh Parsley, chopped (plus extra for garnish)
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • Pinch of Nutmeg (optional, but enhances dairy flavours)
• Pasta & Topping:
  • 1 box (16 oz) Lasagna Noodles (standard, requires boiling OR use Oven-Ready/No-Boil noodles – see instructions)
  • 16 oz (4 cups) Shredded Low-Moisture Part-Skim Mozzarella Cheese – Essential for that classic cheesy pull.
  • Optional: 4 oz Sliced Provolone Cheese (for layering, adds extra flavour)

Why these Ingredients Work:

• Ragu Sauce: The cornerstone. It saves significant time compared to making a sauce from scratch while delivering a consistent, family-friendly flavour. Using two jars ensures ample sauce for layering, preventing a dry lasagna.
• Ground Beef (and optional Sausage): Provides the hearty, meaty base expected in a traditional lasagna. The combination offers a more complex flavour profile.
• Onion & Garlic: Essential aromatics that build the foundation of flavour for the meat sauce.
• Tomato Paste: Concentrates the tomato flavour, adding richness and depth that complements the jarred sauce.
• Ricotta Cheese: Creates the creamy layer that contrasts beautifully with the meat sauce and pasta. Whole milk ricotta is less watery and richer.
• Egg in Ricotta: Helps the ricotta layer set slightly during baking, preventing it from oozing out excessively when sliced.
• Parmesan Cheese: Adds a sharp, salty, nutty flavour to both the ricotta mixture and the final topping.
• Mozzarella Cheese: The undisputed champion of cheesy meltiness. Low-moisture, part-skim melts well without releasing too much water.
• Lasagna Noodles: The structure of the dish. Choosing between standard boil or no-boil affects prep time but either works beautifully.
• Herbs & Seasonings: Oregano, basil, salt, pepper, and optional red pepper flakes elevate the flavours of the sauce and cheese, making the dish taste more homemade.

Step-by-Step Instructions for Perfect Ragu Lasagna

Follow these detailed steps carefully to assemble and bake your delicious Ragu Lasagna. Patience during layering and resting is key!

1. Prepare the Noodles (if using standard boil type):
   • Bring a large pot of generously salted water to a rolling boil.
   • Add the lasagna noodles and cook according to package directions until al dente (usually around 8-10 minutes). Be careful not to overcook them, as they will cook further in the oven. They should be pliable but still have a slight bite.
   • Carefully drain the noodles using a colander. To prevent sticking, you can rinse them briefly with cold water or lay them flat on baking sheets lightly coated with olive oil. Set aside.
   • If using Oven-Ready/No-Boil Noodles: Skip this step entirely! Ensure you have enough sauce, as these noodles absorb more liquid during baking.
2. Make the Meat Sauce:
   • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
   • Add the ground beef (and Italian sausage, if using). Break it apart with a spoon and cook until browned, about 8-10 minutes. Drain off any excess grease.
   • Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
   • Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
   • Stir in the Ragu sauce, tomato paste, dried oregano, dried basil, salt, pepper, and optional red pepper flakes. Mix everything well to combine.
   • Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer gently for at least 15-20 minutes (or longer, up to an hour, for deeper flavour development), stirring occasionally. If the sauce seems too thick, add 1/2 cup of water or beef broth. Taste and adjust seasonings if necessary.
3. Prepare the Ricotta Cheese Mixture:
   • In a medium bowl, combine the ricotta cheese, beaten egg, 1/2 cup grated Parmesan cheese, chopped fresh parsley, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and optional pinch of nutmeg.
   • Stir well until everything is evenly incorporated. Set aside.
4. Preheat Oven and Prepare Baking Dish:
   • Preheat your oven to 375°F (190°C).
   • Lightly grease a 9×13 inch baking dish. A glass or ceramic dish works best.
5. Assemble the Lasagna Layers: This is where the magic happens! Follow this order carefully for optimal results:
   • Bottom Layer (Sauce): Spread about 1 cup of the meat sauce evenly over the bottom of the prepared baking dish. This prevents the noodles from sticking and provides moisture.
   • First Noodle Layer: Arrange a single layer of lasagna noodles over the sauce. If using standard noodles, overlap them slightly. If using no-boil, ensure they don’t overlap too much (check package instructions). You may need to break a noodle to fit the ends.
   • First Ricotta Layer: Spread about half of the ricotta cheese mixture evenly over the noodles.
   • First Mozzarella Layer: Sprinkle about one-third (approx. 1 1/3 cups) of the shredded mozzarella cheese over the ricotta layer. (Optional: Add a layer of Provolone slices here if using).
   • First Meat Sauce Layer: Spoon about 1.5 to 2 cups of the meat sauce evenly over the mozzarella cheese.
   • Second Noodle Layer: Repeat with another layer of lasagna noodles.
   • Second Ricotta Layer: Spread the remaining ricotta cheese mixture evenly over the noodles.
   • Second Mozzarella Layer: Sprinkle another one-third (approx. 1 1/3 cups) of the shredded mozzarella over the ricotta.
   • Second Meat Sauce Layer: Spoon another 1.5 to 2 cups of meat sauce over the mozzarella.
   • Third Noodle Layer: Add the final layer of lasagna noodles.
   • Final Sauce Layer: Spread the remaining meat sauce evenly over the top noodle layer, ensuring the noodles are well covered to prevent them from drying out.
   • Final Cheese Topping: Sprinkle the remaining one-third (approx. 1 1/3 cups) of shredded mozzarella cheese evenly over the top. Sprinkle with extra grated Parmesan cheese.
6. Bake the Lasagna:
   • Cover the baking dish tightly with aluminum foil. Be careful that the foil doesn’t touch the cheese topping (you can tent it slightly or insert toothpicks to hold it up).
   • Place the baking dish on a baking sheet (to catch any potential spills) and bake in the preheated oven for 25 minutes.
   • Carefully remove the aluminum foil.
   • Continue baking, uncovered, for another 20-25 minutes, or until the top is golden brown, bubbly, and the sauce is heated through. An instant-read thermometer inserted into the center should register at least 165°F (74°C).
7. Rest the Lasagna (Crucial Step!):
   • Once baked, carefully remove the lasagna from the oven.
   • Let it rest, uncovered, on a wire rack for at least 15-20 minutes before slicing and serving. This allows the layers to set, preventing the slices from falling apart and making it much easier to serve neatly. The flavours also meld beautifully during this time.
8. Garnish and Serve:
   • Garnish with fresh chopped parsley, if desired.
   • Slice into portions using a sharp knife or lasagna server and serve immediately. Enjoy your delicious homemade Ragu Lasagna!

Ragu Lasagna Nutrition Facts (Approximate)

Please note that these nutritional values are estimates and can vary significantly based on the specific brands of ingredients used (especially sauce, cheese, and meat fat content), portion sizes, and any modifications made to the recipe.

• Servings: This recipe typically yields 8-10 generous servings.
• Calories per Serving (approximate): 550 – 700 calories

Breakdown Considerations:

• Fat: Comes primarily from the ground beef/sausage, olive oil, and cheeses (ricotta, mozzarella, Parmesan). Using leaner ground beef and part-skim cheeses helps manage fat content.
• Protein: High in protein due to the meat and cheeses.
• Carbohydrates: Primarily from the lasagna noodles and sugars present in the tomato sauce and paste.
• Sodium: Can be relatively high due to jarred sauce, canned goods, cheeses, and added salt. Opting for lower-sodium sauce varieties or reducing added salt can help.

This Ragu Lasagna is classic comfort food – rich, hearty, and satisfying. While not typically considered a low-calorie dish, it provides significant protein and can certainly be part of a balanced diet when enjoyed in moderation alongside lighter side dishes like a fresh green salad.

Preparation and Cooking Time

Understanding the time commitment helps plan your meal prep effectively. This Ragu Lasagna involves several stages:

• Preparation Time: 25-30 minutes (Chopping vegetables, measuring ingredients, preparing cheese mixture)
• Noodle Cooking Time (if applicable): 10-15 minutes (Including bringing water to boil)
• Sauce Cooking Time: 30-45 minutes (Browning meat, sautéing aromatics, simmering sauce)
• Assembly Time: 15-20 minutes (Layering the lasagna)
• Baking Time: 45-50 minutes (Covered and uncovered baking)
• Resting Time: 15-20 minutes (Essential for setting)

Total Estimated Time: Approximately 2 hours 20 minutes to 2 hours 50 minutes (slightly less if using no-boil noodles).

While it’s not a 30-minute meal, much of the time involves simmering or baking, allowing you to multitask or relax. The hands-on time is concentrated in the preparation, sauce making, and assembly stages. The flavour payoff and the number of servings make the time investment well worth it, especially since leftovers are fantastic!

How to Serve Your Delicious Ragu Lasagna

Serving lasagna is more than just cutting a square! Letting it rest properly is the first step to a great presentation. Here are some ways to serve and enhance your Ragu Lasagna experience:

• The Right Tools: Use a sturdy lasagna server or a wide, sharp spatula for clean slices. Wipe the server clean between cuts if desired for extra neatness.
• Rest is Best: Always adhere to the 15-20 minute resting period after baking. This prevents a soupy mess and ensures layers hold their shape.
• Classic Pairings:
  • Salad: A simple green salad with a light vinaigrette (like balsamic or Italian) cuts through the richness of the lasagna perfectly. Consider adding cherry tomatoes, cucumber, red onion, and croutons.
  • Caesar Salad: Another classic pairing, the creamy, garlicky dressing and crisp romaine complement the lasagna well.
  • Garlic Bread: Almost mandatory! Warm, crusty garlic bread (homemade or store-bought) is ideal for soaking up any extra sauce on the plate. Cheesy garlic bread takes it to the next level.
  • Steamed or Roasted Vegetables: Simple steamed green beans, broccoli, or roasted asparagus add a touch of green and freshness.
• Garnishes:
  • Fresh Parsley: A sprinkle of finely chopped fresh parsley adds a pop of colour and freshness right before serving.
  • Fresh Basil: Thinly sliced fresh basil leaves offer a wonderful aroma and complementary flavour.
  • Extra Parmesan: Offer extra grated Parmesan cheese at the table for those who like an extra salty kick.
  • Red Pepper Flakes: Keep a shaker handy for those who enjoy a bit more heat.
• Presentation:
  • Serve directly from the baking dish for a rustic, family-style feel.
  • For a slightly more formal presentation, carefully lift individual slices onto plates.
• Wine Pairing (Optional): A medium-bodied Italian red wine like Chianti, Sangiovese, or Barbera complements the tomato-based sauce and richness of the dish beautifully.

Pro Tips for an Even Better Ragu Lasagna

Take your Ragu Lasagna from great to absolutely phenomenal with these simple but effective tips:

1. Elevate the Jarred Sauce: Don’t just dump the Ragu in! Simmering it with the browned meat, sautéed onions and garlic, tomato paste, and dried herbs (as described in the instructions) significantly deepens the flavour, making it taste much more homemade. Consider adding a splash of red wine after browning the meat or a pinch of sugar to balance acidity if needed.
2. Choose Your Noodles Wisely:
   • Standard Boil Noodles: Offer a classic texture but require the extra boiling step. Ensure they are cooked al dente and handle them carefully to prevent tearing. Rinsing briefly or laying flat with oil prevents sticking.
   • Oven-Ready/No-Boil Noodles: A fantastic time-saver! They absorb liquid directly from the sauce during baking. Ensure your sauce is slightly looser (add that optional water/broth if it seems very thick) and make sure the top layer of noodles is completely covered with sauce to prevent them from becoming tough or crispy.
3. Don’t Skimp on Resting Time: This might be the most crucial tip! Letting the lasagna rest for 15-20 minutes after it comes out of the oven is essential. It allows the molten cheese and sauce to set slightly, so your slices hold together beautifully instead of collapsing into a puddle. The internal temperature also becomes more pleasant for eating.
4. The Cheese Strategy: Use a blend! While mozzarella provides the essential melt and pull, incorporating Parmesan into the ricotta adds nutty depth, and using whole milk ricotta ensures creaminess. Adding a few slices of provolone between layers can introduce a subtle smoky sharpness that complements the other cheeses beautifully. Always shred your own mozzarella if possible – pre-shredded often contains anti-caking agents that can affect meltability.
5. Make-Ahead Magic: Lasagna is famously great for making ahead. You can assemble the entire lasagna (up to the baking step) a day in advance. Cover it tightly with plastic wrap, then foil, and refrigerate. Remove it from the fridge about 30-60 minutes before baking to take the chill off. You may need to add 10-15 minutes to the initial covered baking time. This makes it perfect for entertaining or busy weeknights.

Frequently Asked Questions (FAQ) about Ragu Lasagna

Here are answers to some common questions about making lasagna with Ragu sauce:

1. Can I make this Ragu Lasagna vegetarian?
   • Absolutely! To make it vegetarian, simply omit the ground beef and Italian sausage. You can replace the meat with hearty vegetables like sautéed mushrooms (cremini or portobello work well), chopped spinach (squeezed dry), diced zucchini, bell peppers, or even plant-based ground crumbles. Increase the amount of onion and garlic slightly, and consider adding lentils for extra body. Ensure your Ragu sauce variety is vegetarian. The rest of the recipe remains the same.
2. Can I freeze this lasagna?
   • Yes, lasagna freezes exceptionally well! You can freeze it either baked or unbaked.
   • Freezing Unbaked: Assemble the lasagna in a freezer-safe baking dish. Cover tightly with plastic wrap, pressing it down slightly, then cover securely with heavy-duty aluminum foil. Label with the date and baking instructions. Freeze for up to 3 months. To bake, thaw overnight in the refrigerator, remove plastic wrap, and bake as directed (you may need to add 15-20 minutes to the total baking time if baking from partially frozen).
   • Freezing Baked: Let the baked lasagna cool completely. You can freeze the entire dish (covered tightly) or portion it into individual servings in freezer-safe containers. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until heated through (usually 20-30 minutes for individual portions, longer for a whole lasagna) or microwave until hot.
3. My lasagna came out watery. What went wrong?
   • Watery lasagna can result from several factors: using ricotta cheese that’s too wet (whole milk ricotta is generally better than skim, some brands are naturally wetter), not draining the meat sufficiently after browning, sauce that is too thin, or not letting the lasagna rest long enough after baking. Using low-moisture mozzarella also helps. If using vegetables like spinach or zucchini, ensure they are cooked and excess moisture is squeezed out before adding.
4. Do I really need to use egg in the ricotta mixture?
   • The egg acts as a binder, helping the ricotta layer set slightly during baking, giving it more structure and preventing it from being too runny. While you can omit it, especially if you prefer a looser ricotta layer, most traditional recipes include it for better texture and sliceability. If you omit it, ensure your ricotta isn’t overly watery.
5. Which Ragu sauce is best for this lasagna?
   • This recipe works well with most classic Ragu red sauces. Ragu Old World Style Traditional or Ragu Chunky (like Garden Combination or Mama’s Special Garden Sauce) are excellent choices. The Traditional offers a smooth, classic flavour, while the Chunky varieties add extra texture from vegetables. Ultimately, choose the Ragu flavour profile your family enjoys the most! You can even experiment by mixing two different types.

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