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a spatula lifting a piece of ravioli lasagna from the center of a pan. The cheese is melted and stringy.
5 from 25 votes

Ravioli Lasagna

Extra cheesy Ravioli Lasagna is simple to make! It's easier to make than traditional lasagna, but just as satisfying and delicious.
Author Diana
Servings 8 servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 pound (450 grams) ground beef
  • 1 teaspoon italian seasoning
  • ¼ teaspoon ground black pepper
  • 32 ounces (900 grams) marinara sauce
  • ¼ teaspoon salt optional, taste the sauce before adding
  • 24 ounces (1.5 pounds) (680 grams) ravioli frozen or chilled
  • 15 ounces (425 grams) ricotta cheese
  • ½ cup (43 grams) shredded parmesan cheese
  • 2 cups (240 grams) shredded mozzarella cheese
  • Fresh basil or parsley chopped for garnish

Instructions

  • Preheat the oven to 350°F/180°C.
  • In a skillet over medium-high heat, heat olive oil and cook the beef breaking it apart with a spatula or a wooden spoon as you cook it. Drain grease, and return to the stovetop.
  • Add Italian seasoning, ground pepper, and marinara. Stir and simmer for 5 minutes, taste the sauce and see if it needs any salt (I find marinara to be salty enough). Remove from heat.
  • In a 9x13 casserole dish, layer a third of the meat sauce, half of the ravioli, and half of the ricotta.
  • Then add another third of the meat sauce, the remaining ravioli, and the remaining ricotta. Finish with the rest of the meat sauce, and finally, top with the shredded mozzarella and parmesan cheese.
  • Cover tightly with foil, and bake for 30 minutes. Uncover and bake for 15 more minutes. If desired place under the broiler for 1-2 minutes. Serve warm.

Notes

  • Taste your sauce before adding salt. I often find that marinara sauce is salty enough to begin with. To reduce sodium, use a no-salt-added tomato sauce instead.
  • Be sure to coat the bottom of the pan with sauce. This first layer keeps the pasta from sticking to the bottom of the pan.
  • Fresh parsley makes a beautiful garnish for this dish. Add it after you remove the ravioli lasagna from the oven.
  • Add vegetables such as sauteed mushrooms or zucchini to the sauce if you like.
  • Use any type of frozen or refrigerated ravioli that you enjoy.
  • To Store: Store leftover lasagna in the refrigerator. If properly stored in an airtight container, it will stay fresh for about 5 days.
  • Make Ahead: Prepare the recipe as instructed, but instead of baking it, wrap the dish well and store it in the refrigerator for up to 3 days. Bake as directed when you’re ready.
  • Freezer Meal Instructions: Layer the casserole into a disposable casserole dish, cover and wrap well with plastic wrap and foil, then store in the freezer for up to 6 months. To cook from frozen, bake at 350°F/180°C, covered, for 1 hour and 15 minutes, or until the lasagna is heated through. Then bake for 15 minutes uncovered. 

Nutrition

Calories: 689kcal | Carbohydrates: 44g | Protein: 38g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1503mg | Potassium: 583mg | Fiber: 4g | Sugar: 6g | Vitamin A: 975IU | Vitamin C: 8mg | Calcium: 354mg | Iron: 12mg
Find it online: https://littlesunnykitchen.com/ravioli-lasagna/