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