Bring a large pot of generously salted water to a rolling boil.

Cook the Ronzoni lasagna noodles according to the package instructions until they’re al dente. Avoid overcooking because the noodles will continue cooking in the oven.

Drain them carefully and rinse briefly with cool water to stop the cooking process. Lay the noodles flat on parchment paper or lightly oiled baking sheets to prevent sticking.

Heat olive oil in a large skillet over medium heat.

Add diced onions and cook until softened, about five minutes.

Stir in minced garlic and cook for another minute until fragrant.

Add the ground beef and Italian sausage, breaking the meat apart with a spoon as it browns.

Drain excess grease if necessary.

Mix in marinara sauce, tomato sauce, tomato paste, Italian seasoning, oregano, basil, salt, black pepper, and red pepper flakes.

Reduce the heat and let the sauce simmer for 20–30 minutes, stirring occasionally. This develops a deeper, richer flavor that makes the finished lasagna even more delicious.

In a large mixing bowl, combine:

Ricotta cheese

Egg

Parmesan cheese

Parsley

Garlic powder

Salt

Pepper

Mix until smooth and evenly combined.

The egg helps bind the filling, making it easier to slice the lasagna after baking.

Preheat your oven to 375°F (190°C) while you assemble the lasagna.

Spread about 1 cup of meat sauce across the bottom of a 9×13-inch baking dish. This prevents the noodles from sticking and creates a flavorful base.

Now begin layering in this order:

3 cooked Ronzoni lasagna noodles

One-third of the ricotta cheese mixture

One-third of the meat sauce

About 1 cup shredded mozzarella cheese

Repeat these layers two more times until you’ve used all the ingredients.

Finish with the remaining meat sauce, then generously sprinkle the rest of the mozzarella cheese and extra Parmesan over the top. This final layer creates a beautifully golden, bubbly crust.

Cover the baking dish tightly with aluminum foil, making sure it doesn’t touch the cheese.

Bake for 30 minutes.

Remove the foil and continue baking for 20–25 minutes, or until the cheese is melted, lightly browned, and bubbling around the edges.

If you’d like an extra golden top, broil the lasagna for 2–3 minutes, watching carefully so it doesn’t burn.

This step is often skipped, but it’s one of the most important.

Allow the lasagna to rest for 15–20 minutes before cutting into it.

Resting helps the layers set, making each slice cleaner and easier to serve while allowing the flavors to meld together.

Garnish with chopped fresh basil or parsley before serving.