Description
This Ravioli Lasagna recipe offers a delicious twist on traditional lasagna by using refrigerated ravioli instead of pasta sheets. Layered with a rich meat sauce, creamy ricotta mixture, and melty mozzarella, it’s an easy-to-make comfort dish that’s perfect for family dinners.
Ingredients
Scale
Ricotta Mixture
- 1 cup ricotta cheese
- 1 egg (beaten)
- ¼ cup parmesan cheese (grated)
- ¾ teaspoon oregano
- ¾ teaspoon basil
- ¾ teaspoon parsley
- ½ teaspoon salt
Meat Sauce
- 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 (minced)
- 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
Assembly
- 40 oz. refrigerated ravioli (uncooked)
- 2 cups shredded mozzarella cheese
Instructions
- Prepare Ricotta Mixture: In a medium bowl, combine the ricotta cheese, beaten egg, grated parmesan, oregano, basil, parsley, and salt. Mix well and set aside. Measure out all remaining ingredients before starting the cooking process.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a deep 9 x 13-inch casserole dish. Spread 1 heaping cup of marinara sauce evenly on the bottom of the dish, reserving the rest of the marinara for the meat sauce.
- Cook Meat and Vegetables: Season the ground beef with salt and pepper. Heat a large pot over medium-high heat and add the ground beef, Italian sausage, and diced onion. Cook, stirring and crumbling the meat frequently until fully cooked and browned. Drain excess grease. Reduce heat to medium.
- Add Flavorings: Add minced garlic, Worcestershire sauce, Dijon mustard, tomato paste, and Italian seasoning to the meat mixture. Stir constantly for 1–2 minutes to combine and develop flavors.
- Simmer Sauce: Pour in the remaining marinara sauce and chicken broth. Bring the mixture to a gentle bubble, then simmer uncovered for 5–8 minutes, stirring occasionally. Remove from heat once thickened slightly.
- Layer Ravioli and Sauce: Arrange half of the uncooked refrigerated ravioli in an overlapping layer over the marinara sauce in the casserole dish.
- Add Meat Sauce and Ricotta: Spoon half of the meat sauce evenly over the ravioli. Then, add dollops of the ricotta mixture over the meat sauce and spread them out evenly.
- Second Layer: Place the remaining ravioli over the ricotta layer, again overlapping slightly.
- Finish Layers: Spread the remaining meat sauce evenly over the second layer of ravioli, then sprinkle the shredded mozzarella cheese across the top.
- Bake Covered: Cover the casserole dish with a lid or foil (spray the foil with non-stick cooking spray on the side touching the cheese to prevent sticking). Bake at 350°F for 35 minutes.
- Broil for Browning: Remove the cover and broil at 450°F (or on low broil setting) for up to 3 minutes until the cheese is browned and bubbly. Watch closely to avoid burning.
- Rest and Serve: Remove from oven and let the lasagna sit for 5–10 minutes before slicing and serving. Cut into slices like a traditional lasagna; slicing through ravioli is easy and creates a hearty portion.
Notes
- For the marinara sauce, store-bought jars work well, but homemade marinara can be used for enhanced flavor.
- Use refrigerated ravioli rather than frozen for best texture and ease of layering.
- This recipe can be made with a mix of sweet, mild, or spicy Italian sausage depending on your flavor preference.
- Spraying the foil prevents cheese from sticking and tearing when removing the cover after baking.
- Letting the lasagna rest helps it set, making it easier to cut and serve.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: Ravioli lasagna, easy lasagna, Italian casserole, baked ravioli, comfort food, meat sauce lasagna, ricotta cheese lasagna
