Ragu Lasagna

Ragu lasagna is one of those dishes that just screams family dinner. There’s something about pulling a hot, bubbly baking dish out of the oven that makes everyone come running to the table.

And honestly, you don’t need to spend hours simmering a sauce from scratch to make an incredible lasagna.

Ragu pasta sauce does the heavy lifting here, and it does it well. This jarred sauce has been a pantry staple for decades, and for good reason.

It’s thick, flavorful, and already seasoned with a blend of tomatoes, herbs, and spices that taste like they’ve been slow-cooked all afternoon.

Pair that with layers of tender lasagna noodles, a creamy ricotta mixture, and loads of melted mozzarella, and you’ve got yourself a lasagna that rivals any from-scratch version.

Why This Ragu Lasagna Recipe Works

The beauty of this recipe is its simplicity. You don’t need a culinary degree or a full day in the kitchen to pull it off.

Ragu sauce brings a rich, meaty flavor that coats every layer perfectly. It clings to the noodles and blends into the ricotta in a way that’s just phenomenal.

The combination of ricotta, mozzarella, and Parmesan creates a triple-cheese situation that’s out of this world. Each layer is creamy, stretchy, and oh so satisfying.

Not only is it a total crowd-pleaser, but it feeds a big group without breaking a sweat. Trust me, this is the recipe you’ll want to make for every family gathering, potluck, and Sunday dinner from here on out.

Tips for the Best Ragu Lasagna

Don’t skip the egg in the ricotta mixture. It acts as a binder and keeps the cheese layer from getting too runny once the lasagna is baked.

Use a full jar of Ragu sauce on the bottom of the pan before layering. This prevents the noodles from sticking and adds extra moisture so everything cooks evenly.

Make sure to cover the baking dish tightly with foil for the first 25 minutes. This traps steam and helps the noodles cook through without drying out the top.

Remove the foil for the last 20 minutes so the cheese gets that gorgeous golden-brown, bubbly crust. That caramelized cheese on top is what makes it look like you spent way more effort than you actually did.

Let the lasagna rest for at least 10 to 15 minutes after baking. I know it’s tempting to dive right in, but resting allows the layers to set so they hold together when you cut into it.

Serving Suggestions

A simple side of garlic bread is the perfect companion. Tear off a piece and soak it in the sauce. You’ll be in heaven.

A fresh green salad with a tangy vinaigrette pairs perfectly with the richness of the lasagna. The crisp greens are a great contrast to all that cheesy goodness.

Leftovers taste even better the next day. The flavors meld together overnight, and a quick reheat in the oven brings back that just-baked magic.

How to Store and Reheat

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. It reheats beautifully in the oven at 350 degrees for about 20 minutes.

You can also freeze it for up to 3 months. Wrap individual portions in plastic wrap and foil, then pop them in the freezer for easy weeknight meals.

To reheat from frozen, bake at 350 degrees covered with foil for about 45 minutes, then uncover for the last 10 minutes.

Print Pin

4.90 from 7 votes

Ragu Lasagna

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Ingredients

Meat Sauce

• 1 lb ground beef
• 1 jar Ragu Traditional pasta sauce 24 oz
• 1 jar Ragu Traditional pasta sauce 24 oz, second jar
• 1/2 cup water

Cheese Mixture

• 15 oz ricotta cheese
• 1 large egg
• 1/4 cup fresh parsley chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Assembly

• 12 lasagna noodles cooked and drained
• 3 cups shredded mozzarella cheese divided
• 1/2 cup grated Parmesan cheese

Instructions

• Preheat your oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.
• Cook the lasagna noodles according to package directions. Drain and set aside.
• In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink, about 6 to 8 minutes. Drain any excess fat.
• Add both jars of Ragu sauce and the water to the skillet with the beef. Stir to combine and simmer for 5 minutes.
• In a medium bowl, mix together the ricotta cheese, egg, parsley, salt, and pepper until well combined.
• Spread about 1 cup of the meat sauce on the bottom of the prepared baking dish.
• Layer 4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Sprinkle with 1 cup of mozzarella. Spoon one-third of the remaining meat sauce over the cheese.
• Repeat with another layer of 4 noodles, the remaining ricotta mixture, 1 cup of mozzarella, and half the remaining sauce.
• Top with the final 4 noodles, remaining meat sauce, remaining 1 cup of mozzarella, and the Parmesan cheese.
• Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
• Remove the foil and bake for an additional 20 minutes, or until the cheese is golden brown and bubbly.
• Let the lasagna rest for 10 to 15 minutes before slicing and serving.

Notes

You can use no-boil lasagna noodles to save time. Just add an extra 1/2 cup of water to the sauce and increase the covered baking time by 10 minutes. For a richer version, stir 1/2 cup of heavy cream into the ricotta mixture. Leftovers keep well in the fridge for up to 4 days or in the freezer for up to 3 months.

Final Thoughts

This Ragu lasagna is proof that you don’t need a complicated recipe to make a mouthwatering meal. It’s simple, it’s cheesy, and it feeds a crowd.

Whether you’re a seasoned cook or just getting started in the kitchen, this recipe is a no-brainer. Give it a try and watch it become a regular in your dinner rotation!