Ravioli Lasagna Recipe
Introduction
This Ravioli Lasagna is a fun and delicious twist on traditional lasagna, using refrigerated ravioli for an easy, satisfying meal. Layers of rich meat sauce, creamy ricotta, and melted mozzarella come together in a comforting casserole perfect for family dinners.
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: Combine the ricotta, beaten egg, parmesan, oregano, basil, parsley, and salt in a medium bowl. Set aside. Measure out all remaining ingredients before starting and preheat the oven to 350° F.
- Step 2: Lightly grease a 9 x 13-inch deep casserole dish. Spread 1 heaping cup of marinara sauce evenly on the bottom and set the rest aside for the meat sauce.
- Step 3: 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, crumbling the meat and stirring frequently, until fully cooked. Drain excess grease and reduce heat to medium.
- Step 4: Stir in the garlic, Worcestershire sauce, Dijon mustard, tomato paste, and Italian seasoning. Cook for 1 to 2 minutes to combine the flavors.
- Step 5: Add the remaining marinara sauce and chicken broth to the pot. Bring to a gentle simmer and cook uncovered for 5 to 8 minutes, stirring occasionally. Remove from heat when done.
- 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 and spread the ricotta mixture evenly on top.
- Step 8: Layer the remaining ravioli over the ricotta, followed by the rest of the meat sauce.
- Step 9: Sprinkle the shredded mozzarella cheese evenly over the top.
- Step 10: Cover the dish with foil (sprayed on one side with non-stick cooking spray to prevent sticking) and bake for 35 minutes.
- Step 11: Remove the foil and broil on low for up to 3 minutes until the top is browned and bubbly. Watch closely to avoid burning.
- Step 12: Let the lasagna rest for 5 to 10 minutes before slicing and serving like a traditional lasagna.
Tips & Variations
- Use fresh herbs if available for a brighter flavor instead of dried oregano, basil, and parsley.
- For a vegetarian option, substitute the meats with sautéed mushrooms and spinach or your favorite vegetables.
- Try different ravioli fillings such as spinach and cheese or butternut squash for a variation in flavor.
- If marinara sauce is too thick, add a bit more chicken broth or water to loosen it up while simmering.
Storage
Store leftover ravioli lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm slices in a covered baking dish at 350° F until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen ravioli instead of refrigerated?
Yes, but be sure to thaw the frozen ravioli before assembling the lasagna for even cooking and best texture.
Do I need to boil the ravioli before layering?
No, the ravioli cooks during the baking process. Using uncooked refrigerated ravioli saves time and keeps the dish from becoming mushy.
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Ravioli Lasagna Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This Ravioli Lasagna is a delicious and easy-to-make casserole that layers uncooked refrigerated ravioli with a rich meat sauce, creamy ricotta mixture, and melted mozzarella cheese. Combining Italian flavors with the convenience of ravioli, this dish offers a hearty and flavorful alternative to traditional lasagna, perfect for family dinners or special occasions.
Ingredients
Scale
Cheese 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
- 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
- Salt and pepper (to taste)
Other
- 40 oz. refrigerated ravioli (uncooked)
- 2 cups shredded mozzarella cheese
Instructions
- Prepare Cheese Mixture and Preheat Oven: In a medium bowl, combine ricotta, beaten egg, grated parmesan, oregano, basil, parsley, and salt. Stir well and set aside. Preheat your oven to 350°F (175°C).
- Prepare Baking Dish: Lightly grease a deep 9 x 13-inch casserole dish. Spread 1 heaping cup of marinara sauce evenly over the bottom of the dish to form the base layer. Reserve the remaining marinara sauce for the meat sauce.
- Cook Meat and Onions: Season ground beef with salt and pepper. Heat a large pot over medium-high heat, add ground beef, Italian sausage, and diced onions. Cook and crumble the meat mixture, stirring frequently until fully cooked. Drain excess grease and reduce heat to medium.
- Add Flavorings: To the cooked meat, add minced garlic, Worcestershire sauce, Dijon mustard, tomato paste, and Italian seasoning. Stir continuously for 1 to 2 minutes to allow flavors to meld.
- Simmer Meat Sauce: Pour in remaining marinara sauce and chicken broth into the pot. Bring to a gentle simmer and cook uncovered for 5 to 8 minutes, stirring occasionally. Remove from heat once slightly thickened.
- Layer Ravioli: Arrange half of the uncooked refrigerated ravioli over the marinara sauce in the casserole dish. The ravioli will overlap slightly, which is expected.
- Add Meat Sauce and Ricotta: Spread half of the prepared meat sauce evenly over the ravioli. Then, dollop the ricotta cheese mixture over the sauce and gently spread the dollops to form an even layer.
- Top with Remaining Ravioli and Sauce: Place the remaining ravioli on top of the ricotta layer, then cover with the rest of the meat sauce, spreading it evenly.
- Add Mozzarella: Sprinkle 2 cups of shredded mozzarella cheese evenly over the entire casserole layered with ravioli and sauce.
- Bake Covered: Cover the casserole dish with foil sprayed on the underside with non-stick cooking spray to avoid cheese sticking. Bake in the preheated oven for 35 minutes.
- Broil to Brown: Remove the foil cover and broil at 450°F (or low broil) for up to 3 minutes until the cheese is browned lightly and the dish is bubbly. Watch closely to prevent burning.
- Rest Before Serving: Take the lasagna out of the oven and let it sit for 5 to 10 minutes. This resting period allows the layers to set for easier slicing. Cut into slices to serve like traditional lasagna.
Notes
- Using refrigerated ravioli is key since it cooks in the sauce during baking, making the dish convenient and time-saving.
- Marinara sauce quality impacts taste; choose a flavorful brand or make homemade if preferred.
- Spraying the foil with non-stick spray prevents the cheese from sticking during baking, ensuring a clean cover removal.
- Ground Italian sausage can be sweet or spicy depending on your preferred flavor profile.
- Resting the casserole before slicing helps maintain shape and prevents it from falling apart.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: ravioli lasagna, easy lasagna recipe, baked ravioli casserole, Italian casserole, quick lasagna, meat sauce lasagna
