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
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
- 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.
