Description
This Ravioli Lasagna is a comforting and hearty twist on traditional lasagna, layering uncooked ravioli with rich meat sauce, creamy ricotta mixture, and melted mozzarella. Baked to perfection with a bubbly, browned cheese topping, it’s a crowd-pleaser perfect for family dinners or gatherings.
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
Assembly
- 40 oz. refrigerated ravioli (uncooked)
- 2 cups shredded mozzarella cheese
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 to use as filling.
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C). Lightly grease a deep 9×13-inch casserole dish and spread 1 heaping cup of marinara sauce evenly over the bottom.
- Cook Meat and Onions: Season ground beef with salt and pepper. Heat a large pot over medium-high heat. Add ground beef, Italian sausage, and diced onion. Cook, stirring and breaking up meat until fully browned and onions softened. Drain excess grease and reduce heat to medium.
- Add Flavorings to Meat: Stir in minced garlic, Worcestershire sauce, Dijon mustard, tomato paste, and Italian seasoning. Cook for 1-2 minutes to combine and toast the spices.
- Simmer Meat Sauce: Pour in remaining marinara sauce and chicken broth. Bring the mixture to a gentle simmer, uncovered, for 5-8 minutes, stirring occasionally. Remove from heat.
- Layer Ravioli: Arrange half of the uncooked refrigerated ravioli over the initial marinara sauce in the casserole dish, overlapping slightly.
- Add Meat Sauce and Ricotta: Spread half of the meat sauce over the ravioli layer. Then spoon dollops of the ricotta mixture evenly over the sauce and gently spread into an even layer.
- Repeat Layers: Place the remaining ravioli over the ricotta layer, then cover with the remaining meat sauce.
- Add Cheese: Sprinkle shredded mozzarella cheese evenly over the top layer.
- Bake Covered: Cover the casserole dish with foil that has been sprayed on one side with non-stick spray to prevent sticking. Bake at 350°F (175°C) for 35 minutes.
- Broil for Browning: Remove the foil cover and set the oven to broil at 450°F (or low broil). Broil for up to 3 minutes, watching closely, until the cheese is bubbly and lightly browned.
- Rest and Serve: Remove from oven and let the lasagna rest for 5-10 minutes before slicing and serving. Cuts easily like traditional lasagna despite the ravioli layers.
Notes
- Use refrigerated ravioli that are uncooked for best texture and convenience.
- Spray one side of foil with non-stick spray to prevent cheese from sticking while baking covered.
- Worcestershire sauce and Dijon mustard add depth to the meat sauce but can be omitted for a simpler flavor.
- Letting the dish rest before slicing helps the layers set and makes serving easier.
- Choose your favorite marinara sauce or use homemade for best taste.
