Description

Easy Ravioli Lasagna layers refrigerated ravioli with rich meat sauce, seasoned ricotta, and plenty of mozzarella for a cozy baked pasta dinner. It gives you lasagna comfort with fewer steps and bakes up bubbling, saucy, and ready for a family meal.

Ingredients

Ricotta Mixture
1 cup ricotta
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
Salt and pepper, to taste
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 jars marinara sauce, 24 oz. each
½ cup chicken broth
Ravioli/Mozzarella
40 oz. refrigerated ravioli, uncooked
2 cups shredded mozzarella cheese

Instructions

Mix the ricotta. Stir the ricotta, beaten egg, Parmesan, oregano, basil, parsley, and salt in a bowl until smooth and evenly seasoned. Keep it chilled while you make the sauce.
Brown the meat. Heat a large skillet over medium high heat, then add the ground beef and Italian sausage. Season lightly with salt and pepper and cook for 7 to 9 minutes, breaking it up, until browned with no pink remaining.
Build the sauce. Add the diced onion and cook for about 4 minutes, until softened. Stir in the garlic, Worcestershire sauce, Dijon mustard, tomato paste, and Italian seasoning, then cook for 1 minute until fragrant.
Simmer gently. Pour in the marinara sauce and chicken broth. Reduce the heat to medium low and simmer for 10 minutes, stirring occasionally, until the sauce looks glossy and well blended.
Layer the lasagna. Spread a thin layer of meat sauce in a greased 9 by 13 inch baking dish. Add a layer of uncooked ravioli, spoon on ricotta mixture, add more sauce, and repeat, finishing with sauce and mozzarella on top.
Bake and rest. Cover with foil and bake at 375°F for 35 minutes, then uncover and bake 10 to 15 minutes more, until bubbling and melted on top. Let it rest for 10 minutes before slicing so the layers hold together.

Notes

Cheese ravioli gives the most classic lasagna flavor, but beef, sausage, or spinach ravioli also work well. Assemble up to 24 hours ahead and refrigerate tightly covered, adding 10 to 15 minutes to the covered bake time if starting cold. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months, and reheat with a spoonful of marinara to keep the ravioli tender.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dinner
Cuisine: Italian American

Nutrition

Calories: 620

Keywords: Easy Ravioli Lasagna, ravioli lasagna, baked ravioli, ravioli casserole