Ingredients

1 cup ricotta

1 egg (beaten)

¼ cup parmesan cheese (grated)

¾ teaspoon each: oregano, basil, parsley

½ teaspoon salt

½ lb. ground beef

Salt and pepper (to taste)

½ lb. ground Italian sausage (sweet, mild, or spicy)

1 small yellow onion (diced)

3 cloves garlic

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon tomato paste

¾ teaspoon Italian seasoning

2 (24 oz.) jars marinara sauce

½ cup chicken broth

40 oz. refrigerated ravioli (uncooked)

2 cups shredded mozzarella cheese

Instructions

Step 1: In a medium bowl, combine ricotta, beaten egg, parmesan, oregano, basil, parsley, and salt. Set aside. Measure out the remaining ingredients. Preheat oven to 350° F.

Step 2: Spread 1 heaping cup of marinara sauce on the bottom of a lightly greased 9 x 13-inch casserole dish. Reserve the remaining sauce for the meat sauce.

Step 3: Season ground beef with salt and pepper. Heat a large pot over medium-high heat and add ground beef, Italian sausage, and diced onion. Cook and crumble the meat, stirring frequently, until cooked through. Drain excess grease and reduce heat to medium.

Step 4: Add garlic, Worcestershire sauce, Dijon mustard, tomato paste, and Italian seasoning to the meat. Stir for 1-2 minutes until fragrant.

Step 5: Stir in the remaining marinara sauce and chicken broth. Bring to a gentle boil, then let it simmer uncovered for 5-8 minutes, stirring occasionally. Remove from heat.

Step 6: Arrange half of the uncooked ravioli over the marinara sauce in the casserole dish, allowing them to overlap slightly.

Step 7: Spoon half of the meat sauce over the ravioli, then dollop with half of the ricotta mixture, spreading it evenly.

Step 8: Layer the remaining ravioli over the ricotta, followed by the rest of the meat sauce.

Step 9: Sprinkle shredded mozzarella cheese evenly over the top.

Step 10: Cover the dish and bake for 35 minutes. If using foil, spray one side with non-stick cooking spray to prevent sticking to the cheese.

Step 11: Remove cover and broil at 450° F (or a low broil) for up to 3 minutes until the top is lightly browned and bubbly. Watch closely to avoid burning.

Step 12: Let the lasagna sit for 5-10 minutes before serving. Cut into slices like traditional lasagna; slicing through the ravioli is easy.

Tips & Variations

Use your favorite flavored ravioli, such as cheese, spinach, or mushroom, to add variety.

Swap ground beef with ground turkey or chicken for a leaner version.

Add chopped fresh basil or parsley on top after baking for a fresh touch.

If you prefer a spicier dish, use spicy Italian sausage and add red pepper flakes to the meat sauce.

For a vegetarian version, omit the meat and add sautéed mushrooms, zucchini, or spinach instead.

Storage

Store leftover ravioli lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350° F oven until heated through. For longer storage, freeze the lasagna in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen ravioli instead of refrigerated?

Yes, you can use frozen ravioli, but there is no need to thaw them before assembling. Just be aware that using frozen ravioli might slightly increase the baking time to ensure they cook through.

Do I need to pre-cook the ravioli before layering?

No, this recipe is designed to bake the ravioli uncooked. The sauce and baking time are sufficient to cook the ravioli thoroughly while keeping them tender.