Ravioli Lasagna
A simplified version of traditional lasagna using frozen ravioli as both pasta and cheese filling, layered with rich meat sauce and melted mozzarella for a quick weeknight dinner.
Equipment
- 1 Large skillet or frying pan
- 1 9x13 inch baking dish
- 1 Wooden spoon or spatula
- 1 Aluminum foil
Ingredients
- 1 bag frozen cheese ravioli 25-ounce bag
- 1 pound ground beef or Italian sausage
- 3 cups marinara sauce
- 3 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese optional
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh basil chopped, for garnish
Instructions
- Preheat your oven to 375°F and lightly grease your baking dish with cooking spray or butter.
- Brown the ground beef in your skillet over medium-high heat, breaking it into small pieces as it cooks.
- Add minced garlic to the browned meat and cook for one minute until fragrant.
- Pour marinara sauce into the skillet, stir well, and let it simmer for five minutes.
- Season your meat sauce with Italian seasoning, salt, and pepper to taste.
- Spread one cup of meat sauce across the bottom of your prepared baking dish.
- Arrange half of the frozen ravioli in a single layer over the sauce.
- Spoon half of the remaining meat sauce over the ravioli layer.
- Sprinkle one cup of mozzarella cheese over the sauce.
- Add dollops of ricotta cheese if you want extra creaminess.
- Repeat the layering with remaining ravioli, sauce, and mozzarella cheese.
- Top with grated Parmesan cheese for added flavor.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 10 minutes until cheese turns golden and bubbly.
- Let the Ravioli Lasagna rest for 10 minutes before serving to help layers set.
Notes
Keep ravioli frozen until layering. Let the dish rest for 10 minutes after baking for best results. You can substitute ground turkey or Italian sausage for the ground beef. Add vegetables like mushrooms, zucchini, or bell peppers for extra nutrition.