If you are craving a comforting, hearty dish with layers of cheesy goodness and rich meat sauce, this Ravioli Lasagna Recipe is about to become your new favorite. It combines the best of two worlds: the classic richness of lasagna and the tender, pillowy delight of ravioli. Perfect for family dinners or weekend gatherings, this dish is as satisfying as it is visually stunning, making every bite a cozy celebration of Italian flavors that will leave you eager for seconds.
Ingredients You’ll Need
Though this recipe involves multiple components, each ingredient is straightforward and plays a crucial role in building the dish’s flavor, texture, and vibrant appeal. From creamy cheeses to aromatic herbs and hearty meats, the balance is just right.
- Ricotta (1 cup): Provides creamy, mild richness that balances the savory meat sauce beautifully.
- Egg (1 beaten): Helps set the ricotta filling so it holds together perfectly during baking.
- Parmesan cheese (¼ cup grated): Adds a nutty, salty punch that enhances the overall cheesy goodness.
- Oregano, basil, parsley (¾ teaspoon each): These herbs bring fresh, earthy notes that brighten up the filling.
- Salt (½ teaspoon), plus salt and pepper to taste: Essential for seasoning and bringing out the full flavors.
- Ground beef (½ lb): Contributes robust meatiness for a satisfying meaty base.
- Ground Italian sausage (½ lb): Adds a deliciously seasoned, savory depth that spices things up slightly.
- Yellow onion (1 small, diced): Offers sweetness and aroma to complement the meat.
- Garlic (3 cloves): Pungent, fragrant flavor that is essential in Italian cooking.
- Worcestershire sauce (1 teaspoon): Adds umami complexity to the sauce.
- Dijon mustard (1 teaspoon): Brings a subtle tang to round out the sauce flavors.
- Tomato paste (1 tablespoon): Deepens the tomato flavor making the sauce richer.
- Italian seasoning (¾ teaspoon): A perfect blend of herbs giving a traditional taste.
- Marinara sauce (2 jars, 24 oz. each): The saucy backbone of the dish, choose a good-quality brand or homemade if you can.
- Chicken broth (½ cup): Lightens the sauce just enough and adds moisture.
- Refrigerated ravioli (40 oz, uncooked): Use your favorite filled ravioli to make layering fun and flavorful.
- Mozzarella cheese (2 cups shredded): Melts beautifully for a golden, gooey top layer that you will adore.
How to Make Ravioli Lasagna Recipe
Step 1: Prepare the Ricotta Mixture and Preheat
In a medium bowl, combine the ricotta, beaten egg, parmesan cheese, oregano, basil, parsley, and ½ teaspoon salt. This mixture brings the creamy and herb-infused layer that perfectly offsets the rich meat sauce. Set it aside and preheat your oven to 350° F to ensure it’s ready for baking.
Step 2: Start the Base Layer
Spread a heaping cup of marinara sauce evenly across the bottom of a deep, lightly greased 9 x 13-inch casserole dish. This flavorful base prevents the ravioli from sticking and ensures every bite is saucy and delicious. Keep the remaining marinara handy for the next steps.
Step 3: Cook the Meat and Onion
Season the ground beef with salt and pepper. In a large pot heated over medium-high, add the ground beef, Italian sausage, and diced onions. Break the meat apart and cook, stirring often, until fully browned and the onions are softened. Drain off excess grease, then reduce the heat to medium.
Step 4: Build the Meat Sauce Flavors
Add minced garlic, Worcestershire sauce, Dijon mustard, tomato paste, and Italian seasoning to the meats in the pot. Stir for 1 to 2 minutes to let these ingredients release their aroma and blend beautifully with the meat base.
Step 5: Simmer the Sauce
Pour in the remaining marinara sauce and chicken broth. Bring this mixture to a gentle bubble, then allow it to simmer uncovered for 5 to 8 minutes, stirring occasionally. This reduces the sauce slightly, giving it a nice thickness and concentrated flavor. Remove from heat once ready.
Step 6: Layer the Bottom Ravioli
Arrange half of the uncooked ravioli on top of the marinara sauce in the casserole dish. Overlapping is perfectly fine here since the ravioli will cook through in the sauce, becoming wonderfully tender and flavorful.
Step 7: Add Meat Sauce and Ricotta Mixture
Spoon half of the meat sauce over the ravioli layer, spreading it evenly. Then, dollop the ricotta mixture over the sauce in even amounts and spread gently with a spoon or spatula to create a layer of creamy goodness.
Step 8: Add the Remaining Ravioli and Sauce
Next, layer the remaining ravioli over the ricotta, followed by the rest of the meat sauce, ensuring all those flavors are beautifully layered and ready to bake.
Step 9: Top with Mozzarella Cheese
Sprinkle shredded mozzarella evenly over the top for that glorious cheesy crust that makes lasagna so irresistible once baked.
Step 10: Bake Covered
Cover the casserole dish tightly with foil. If you use regular foil, spray one side with non-stick spray so it doesn’t stick to the cheese as it cooks. Bake at 350° F for 35 minutes until bubbly and cooked through.
Step 11: Broil for a Golden Top
Remove the foil and switch the oven to broil at 450° F, or the lowest broil setting. Broil the lasagna for up to 3 minutes until the cheese turns golden brown and slightly crispy. Keep an eye on it so it doesn’t burn.
Step 12: Rest and Serve
Take the dish out of the oven and let it sit for 5 to 10 minutes. This resting time helps the layers set for easier slicing. Cut it into squares like a traditional lasagna—you’ll find the ravioli slices through easily and remains tender and full of flavor.
How to Serve Ravioli Lasagna Recipe
Garnishes
A sprinkle of fresh basil or chopped parsley adds vibrant green color and a burst of freshness that complements the rich layers. A light dusting of extra parmesan is a great finishing touch for cheese lovers.
Side Dishes
This hearty Ravioli Lasagna Recipe pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette. Garlic bread or a simple bruschetta also make fabulous sides to soak up any extra sauce and complete the meal.
Creative Ways to Present
For a special occasion, serve slices of ravioli lasagna in shallow bowls with a drizzle of olive oil and a few cherry tomatoes on the side. You can also personalize it by offering different ravioli fillings, such as spinach and ricotta, for a colorful and fun twist.
Make Ahead and Storage
Storing Leftovers
Cover the leftover ravioli lasagna with foil or plastic wrap and refrigerate for up to 3 days. The flavors even deepen after resting overnight, making your next meal just as good, if not better.
Freezing
This dish freezes beautifully. Wrap the casserole tightly with plastic wrap and then foil, or transfer portions to freezer-safe containers. Freeze for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350° F, covered, until warmed through, about 20-30 minutes depending on portion size. For quicker reheating, microwave individual servings but be aware the texture might be slightly less crisp on top.
FAQs
Can I use frozen ravioli instead of refrigerated?
Absolutely, frozen ravioli will work just fine. You may just want to add a couple extra minutes to the baking time to ensure the ravioli are cooked through.
Is it possible to make this dish vegetarian?
Yes! You can substitute the meat with sautéed mushrooms, spinach, or Italian-style plant-based crumbles to keep that hearty texture without the meat.
Can I prepare this recipe ahead of time before baking?
Yes, assemble the entire ravioli lasagna the day before and keep it covered in the refrigerator. When ready, bake it as directed, allowing a few extra minutes since it’s cold.
What types of ravioli work best for this recipe?
Cheese-filled ravioli are classic, but feel free to experiment with meat, spinach, or mushroom ravioli depending on your flavor preferences.
Do I need to cook the ravioli before assembling?
No need to boil the ravioli ahead of time. They cook perfectly in the sauce during baking, absorbing all the delicious flavors.
Final Thoughts
This Ravioli Lasagna Recipe is such a delightful dish that turns a simple dinner into a comforting feast for the soul. Its layers of tender ravioli, savory meat sauce, and creamy cheese create an irresistible harmony that will quickly make it a go-to recipe in your kitchen. I can’t wait for you to try it and see how effortlessly you can wow your friends and family with this cheesy, saucy masterpiece.
Print
Ravioli Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Ravioli Lasagna recipe is a delicious twist on traditional lasagna, using layers of uncooked refrigerated ravioli instead of pasta sheets. Combined with a rich meat sauce, creamy ricotta mixture, and melted mozzarella cheese, it offers an easy, comforting baked Italian-inspired casserole perfect for family dinners or gatherings. The dish is baked until bubbly and finished with a broil for a golden, cheesy top.
Ingredients
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
- 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 Ingredients
- 40 oz. refrigerated ravioli (uncooked)
- 2 cups shredded mozzarella cheese
- Non-stick cooking spray (for foil if used)
Instructions
- Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, beaten egg, grated parmesan, oregano, basil, parsley, and salt. Mix well and set aside.
- Preheat Oven and Prep Dish: Preheat your oven to 350° F. Lightly grease a deep 9 x 13-inch casserole dish and spread one heaping cup of marinara sauce evenly over the bottom. Reserve the remaining marinara sauce for the meat sauce.
- Cook Meat and Onions: Season the ground beef with salt and pepper. Heat a large pot over medium-high heat, add ground beef, Italian sausage, and diced onion. Cook, stirring frequently and crumbling the meat until cooked through. Drain excess grease and reduce heat to medium.
- Add Flavorings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, tomato paste, and Italian seasoning. Cook and stir for 1 to 2 minutes until fragrant.
- Simmer Sauce: Pour in the reserved marinara sauce and chicken broth. Bring the mixture to a gentle bubble and let it simmer uncovered for 5 to 8 minutes, stirring occasionally. Remove from heat once thickened and flavorful.
- Layer Ravioli: Arrange half of the uncooked refrigerated ravioli over the marinara sauce in the casserole dish, allowing them to overlap slightly to cover the bottom.
- Add Meat Sauce and Ricotta: Spoon half of the meat sauce over the ravioli layer. Dollop half of the ricotta mixture evenly across the top and gently spread out.
- Second Ravioli Layer: Place the remaining ravioli on top of the ricotta mixture, followed by the rest of the meat sauce.
- Add Mozzarella Cheese: Sprinkle the shredded mozzarella cheese evenly over the top layer of meat sauce.
- Bake Covered: Cover the casserole dish with foil sprayed on the side facing the cheese to prevent sticking. Bake in the oven at 350° F for 35 minutes.
- Broil for Browning: Remove the foil and broil on low or at 450° F for up to 3 minutes, watching closely, until the top is browned and bubbly.
- Rest and Serve: Remove from oven and let the lasagna sit for 5 to 10 minutes before cutting into slices and serving. This allows the layers to set and makes slicing easier.
Notes
- Use your favorite brand of refrigerated ravioli; cheese or meat-filled ravioli work well.
- If marinara sauce is too thick, you can thin it slightly with chicken broth or water.
- For a spicier dish, use spicy Italian sausage or add red pepper flakes to the meat sauce.
- Covering the foil with non-stick spray prevents the cheese from sticking while baking.
- Letting the lasagna rest before serving helps it hold its shape when cut.
- This recipe can be made ahead and refrigerated before baking; increase baking time slightly if baking cold from fridge.
