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Ravioli Lasagna Recipe

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4.3 from 32 reviews

This Ravioli Lasagna is a hearty and comforting casserole combining tender ravioli, rich meat sauce, and layers of melted cheeses. Perfect for an easy weeknight dinner or a make-ahead meal, it offers a delicious twist on traditional lasagna by using ravioli as the pasta layer. The combination of seasoned ground beef, marinara sauce, mozzarella, and Parmesan cheese baked to bubbly perfection makes for a crowd-pleasing dish that’s simple to prepare.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Meat Sauce

  • 1 pound extra lean ground beef
  • 3 cloves garlic, finely minced (or garlic powder, to taste)
  • 24 ounces marinara sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder (or to taste)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)

Lasagna Layers

  • 25 ounces ravioli (any variety; if frozen, thawed; cheese, beef, spinach, or similar)
  • 2 cups shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese (plus more for garnishing if desired)
  • Fresh herbs (optional for garnishing: parsley, basil, or your favorite)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking or casserole dish with cooking spray to prevent sticking, then set it aside.
  2. Cook Ground Beef: In a large skillet over medium-high heat, add the extra lean ground beef. Cook, breaking it up and stirring occasionally, until browned and cooked through.
  3. Add Garlic: As the beef finishes cooking, stir in the minced garlic. Cook for about 1 minute until fragrant, stirring nearly constantly to prevent burning.
  4. Make Meat Sauce: Add marinara sauce, Italian seasoning, onion powder, salt, and freshly ground black pepper to the skillet. Stir to combine all ingredients and let simmer for 3-4 minutes, stirring occasionally, until warmed through.
  5. Layer Meat Sauce: Pour about 1 to 1 1/2 cups of the prepared meat sauce into the bottom of the casserole dish. Spread it out evenly with a spoon or spatula.
  6. First Ravioli Layer: Arrange half of the ravioli in an even, flat layer over the meat sauce in the casserole dish.
  7. Top Ravioli with Meat Sauce: Spread half of the remaining meat sauce evenly over the ravioli layer, spreading gently to cover.
  8. First Cheese Layer: Sprinkle half of the shredded mozzarella cheese evenly over the meat sauce layer.
  9. Second Ravioli Layer: Add the remaining ravioli in an even layer on top of the cheese. Avoid overlapping or piling the ravioli too thickly.
  10. Second Meat Sauce Layer: Spread the remaining meat sauce evenly over the second ravioli layer, spreading gently.
  11. Second Cheese Layer: Sprinkle the remaining shredded mozzarella cheese over the meat sauce layer.
  12. Top with Parmesan: Evenly sprinkle all of the grated Parmesan cheese on top of the casserole.
  13. Cover and Refrigerate (Optional Make-Ahead Step): Cover the casserole tightly with aluminum foil. If making ahead, refrigerate up to 48 hours. When ready to bake, remove the casserole from the fridge and let it come to room temperature for about 1 hour before baking.
  14. Bake Covered: Place the covered casserole in the preheated oven and bake for 35 minutes.
  15. Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes or until the cheese on top is lightly golden brown and bubbly around the edges.
  16. Rest and Serve: Allow the casserole to rest for 10-15 minutes after baking. Optionally garnish with fresh herbs like parsley or basil. Slice into portions and serve warm to avoid messiness during slicing.

Notes

  • If using frozen ravioli, be sure to thaw completely before assembling the casserole to ensure even cooking.
  • This dish can be made up to 2 days in advance; just cover tightly and refrigerate before baking.
  • Letting the baked lasagna rest before serving helps it set and makes for easier slicing.
  • Feel free to switch up ravioli types based on your preference—cheese, meat, or vegetable-filled ravioli all work well.
  • For an extra crispy top, broil uncovered for 1-2 minutes at the end of baking, watching carefully to prevent burning.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://ellarecipe.com/ravioli-lasagna-recipe/