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Ragu Lasagna Recipe

This Ragu lasagna recipe makes a scrumptious lasagna without all the hard work!

I’ve said this before- and I stand by it: lasagna is THE BEST pasta dish ever. I love how each layer works in harmony to create one perfect bite.

Ragu Lasagna Recipe featuring Squares of Homemade Ragu Lasagna in a Pan with Beef, Ragu, Cheese, and Basil
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What I don’t appreciate about lasagna is how time-consuming and labor-intensive it is.

Cook the noodles, make the marinara and bechamel sauces, assemble and bake it- it can take hours.

This simplified version cuts the cooking time and effort in half without sacrificing flavor. So, if you need a quick lasagna fix, Ragu lasagna is for you.

Ragu Lasagna

Skip a step or two with a jar of Ragu!

This recipe is fantastic. It yields a lasagna so delectable, it seems like you worked so hard on it. And in reality, you’ll hardly work at all.

It is still complete with all three layers of al dente flat noodles, meaty marinara, and cheesy sauce.

But instead of making two of the layers from scratch, you’ll do a shortcut.

There’s no need to pre-cook the noodles in this recipe. The oven takes care of everything for you.

Instead of the usual cream or bechamel sauce, you’ll use a blend of cheese and eggs. Then, for the meat and marinara, you’ll use a jar of Ragu pasta sauce instead.

Once you’ve prepped everything, it’s time to assemble. Let’s get into it!

How to Make Ragu Lasagna

1. Preheat your oven and prep your ingredients. Preheat the oven to 375 degrees Fahrenheit.

Gather your uncooked lasagna noodles, jar of ragu, and a 9×13 pan. Set aside.

2. Make the cheese “sauce.” Add ricotta, 1/4 cup parmesan, 1 cup mozzarella, and eggs to a medium bowl. Stir to combine. Set aside.

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3. Assemble. Start by spooning 1 cup of Ragu over the bottom of the pan. (If you place the noodles first, they’ll only stick to the bottom. The pasta sauce serves as a protection.)

Layer 4 uncooked noodles over the sauce. Then, spoon another 1 cup of Ragu, followed by 1/2 cup of the cheese mixture.

Repeat- noodles, sauce, cheese. End with the last 4 noodles and the remaining pasta sauce on top.

4. You’re now ready to bake! This lasagna requires two stages. The first is to bake the lasagna, and the 2nd is to melt and brown the cheese.

Cover the dish with aluminum foil and bake for 1 hour at 350 degrees Fahrenheit.

Then, remove the foil and sprinkle the remaining mozzarella and parmesan. Pop it back in the oven.

Bake for another 10 minutes without the foil. Remove when it’s all brown, bubbly, and delicious.

5. Let it sit. Here comes the hardest part: wait for 15 minutes before you slice it.

The lasagna layers need to rest to set. If you slice it right away, you’ll end up with a runny mess.

That’s it! Easy, am I right? Serve the lasagna with (or without) toasted garlic bread and enjoy.

Slice of Homemade Ragu Lasagna with 3 layers of Noodles, Cheese Sauce, and Meat Sauce on a Plate with a Basil Garnish and Basil All Around

Tips & Tricks for the Best Homemade Lasagna

  • Use no-boil lasagna noodles. This is for convenience. But if all you have are regular lasagna noodles, par-cook them for 5 minutes before you assemble them. If you want them to be really al dente, run the noodles under cold water to stop them from cooking further.
  • Not a fan of ricotta? I know some people find ricotta a little too bland and expensive. I suggest using cottage cheese instead.
  • Get a lasagna pan if you LOVE lasagna! It’s deeper than the usual 9×13-inch baking dish, allowing for more layers. There’s no need if you’re more of an occasional lasagna baker. But a 9×13-inch dish can only fit three layers instead of the usual four.
  • For the best results, shred your own cheese. Pre-shredded mozzarella and Parmesan are okay, but if you have the time, shred the cheese yourself. Pre-shredded cheeses contain an anti-caking agent to prevent them from sticking together. While safe to eat, it does limit the cheese from melting at its best.
  • Make it even meatier! Ragu sauce has a fabulous, meaty taste. But you might want to add some ground meat for more flavor and texture. Brown ground beef or Italian sausage, drain it and add it to the sauce.
  • Add your own seasonings. Enhance the sauce with your choice of spices and herbs. I like Italian seasoning, oregano, onion, and garlic powders for more oomph.
  • Add sauce to the bottom of the pan. Generously coat the bottom of the pan with sauce before adding the noodles. Without it, the noodles will stick to the pan. And it will be nearly impossible to take out clean slices.
  • Use a Chef’s knife when slicing. Then, use a rubber spatula to transfer the slices onto plates.

How to Store Your Leftovers

This lasagna recipe feeds a crowd and tastes fantastic the next day.

Just store leftovers in the fridge and they’ll keep well for up to 5 days.

You can cover the dish with plastic wrap. Or slice it into smaller pieces and transfer them into air-tight containers.

Cheesy, Meaty Ragu Lasagna in a Casserole Dish with Someone Cutting a Slice

How to Reheat Lasagna

You can use the microwave to reheat individual slices.

Just don’t do so on full power because it won’t reheat the lasagna evenly. I like to reheat for 2 minutes at 70%.

You can also reheat the entire dish. Cover it with aluminum foil and reheat in the oven at 350 degrees Fahrenheit for 30 minutes. Its internal temperature should reach 165 degrees Fahrenheit.

Can You Freeze Lasagna?

Absolutely.

This is why it’s great to double or triple the recipe! The other pans can be stored in the freezer for another day. It’s a perfect make-ahead recipe!

You can freeze lasagna either unbaked or baked.

Unbaked

Assemble the layers, minus the cheese topping, and double wrap it with plastic wrap and foil. Unbaked lasagna can be kept in the freezer for up to 2 months.

To bake, remove the wrappings and cover the dish with aluminum foil.

Bake for 1 hour at 300 degrees Fahrenheit. Increase the temperature to 375 degrees Fahrenheit and bake for 40 minutes more.

Remove the foil, sprinkle it with cheese, and cook for 10 more minutes.

Baked

Wrap either the entire casserole or individual slices with plastic wrap and aluminum foil. Freeze it for up to 2 months.

To reheat a whole dish, unwrap the lasagna and cover it with fresh foil. Let it thaw overnight.

Reheat it at 350 degrees Fahrenheit for 30 minutes, or until cheese is melted.

To reheat individual slices, thaw them overnight in the fridge with the wrapping intact.

Unwrap them, place them on a microwave-safe dish, and reheat them until cheese is melted.

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Ragu Lasagna Recipe

Servings

12

servings
Prep time

10

minutes
Cooking time

1

hour

10

minutes
Calories

350

kcal

This Ragu lasagna recipe makes a scrumptious lasagna without all the hard work! It requires practically no prep and only 6 ingredients. Perfect for weeknights!

Ingredients

  • 1 (15-ounce) containers ricotta cheese

  • 2 cups shredded mozzarella cheese, divided

  • 1/2 cup grated parmesan cheese, divided

  • 2 eggs

  • 2 (24-ounce) jars RAGU ® Old World Style ® Traditional Sauce, divided

  • 12 uncooked no-boil lasagna noodles

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • In a large bowl, combine the ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and eggs. Set aside.
  • Spread 1 cup Ragu sauce in a 9×13-inch baking dish. Layer 4 uncooked noodles, followed by 1 cup sauce, then 1/2 cup of the cheese mixture. Repeat. Layer the last 4 pieces of noodles and the remaining Ragu sauce.
  • Cover the dish tightly with aluminum foil and bake for 1 hour. Remove the foil and sprinkle the remaining 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake it without the foil for 10 more minutes, or until the cheese has melted and browned.
  • Let the lasagna set for about 10 minutes before slicing it. Serve and enjoy!
Ragu Lasagna Recipe

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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