Ravioli Lasagna

This Ravioli Lasagna recipe is layered with a flavorful meat sauce, herb ricotta, and lots of ravioli all topped with melted mozzarella cheese. It's oven-baked and so delicious, it takes classic lasagna to the next level!

Prep Time25

Cook Time40

Total Time1 5

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 547kcal

Author: Stephanie

Ingredients

Ricotta Mixture

1 cup ricotta
1 egg beaten
¼ cup parmesan cheese grated
¾ teaspoon EACH: oregano, basil, parsley
½ teaspoon salt

Meat Sauce

½ lb. ground beef
Salt/pepper to taste
½ lb. ground Italian sausage sweet, mild, or spicy
1 small yellow onion diced
3 cloves garlic
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon tomato paste.
¾ teaspoon Italian seasoning
2 (24 oz.) jars marinara sauce see notes
½ cup chicken broth

Ravioli/Mozzarella

2 (20 oz.) packages refrigerated ravioli uncooked. See notes.
2 cups shredded mozzarella cheese

US Customary - Metric

Instructions

Combine the ricotta mixture ingredients in a medium bowl and set aside. Measure out remaining ingredients before beginning. Preheat oven to 350° F.
Spread 1 heaping cup of marinara sauce on the bottom of a lightly greased 9 x 13-inch casserole dish and save the rest for the meat sauce.
Season the ground beef with salt/pepper. Heat a large pot over medium-high heat. Add the ground beef, sausage, and onions. Cook and crumble, stirring frequently, until cooked through. Drain grease and reduce heat to medium.
Add the garlic, Worcestershire sauce, Dijon, tomato paste, and Italian seasoning. Stir for 1-2 minutes.
Add the remaining marinara sauce and chicken broth. Bring to a gentle bubble and let it simmer uncovered for 5-8 minutes, stirring occasionally. Remove from heat.
Arrange half of the (uncooked) ravioli over the marinara sauce in the casserole dish, they’ll overlap.
Top with half of the meat sauce, then dollop with the ricotta mixture and spread the dollops out in an even layer.
Top with remaining ravioli, followed by the rest of the meat sauce.
Top with mozzarella cheese.
Cover and bake for 35 minutes. If covering with foil, spray one side with non-stick cooking spray to prevent it from sticking to the cheese while it bakes.
Remove the cover and broil at 450° F (or a low broil), for up to 3 minutes, until the top browns a little and it’s hot and bubbly. Watch it closely.
Remove from heat and let sit for 5-10 minutes prior to serving. (To serve, I cut into slices like a regular lasagna, slicing through the ravioli is no problem.)

Notes

Pro Tips:

Servings: This makes a lot of ravioli lasagna, enough for 12 people, just like traditional lasagna. Feel free to halve the recipe if preferred. Leftovers also reheat and freeze really well.
- (You can also make my Baked Ravioli which also has a meat sauce and uses half the amount of ravioli as this recipe.)
Ravioli:
- Frozen ravioli may also be used, add 15 minutes of additional baking time, or until the cheese is melted when you lift up the cover for broiling.
- I use Rana 4-cheese refrigerated ravioli for this recipe, but any filling option that you like will work! Rana is usually in the refrigerated area of the produce section.
- There are a variety of ravioli fillings that work well here! Spinach or mushroom ravioli are great options!
Marinara Sauce: I highly recommend serving this with Rao’s or Carbone for the most flavorful outcome. It makes all the difference. I also like to combine 1 jar of the good stuff with 1 jar of a less expensive brand.
Mozzarella: Low moisture, whole milk mozzarella is needed to melt properly. I use Galbani or Dragone mozzarella.
Parmesan: I grate Belgioioso Parmesan from a block.
Ricotta: Cottage cheese can be used if you prefer not to use ricotta.
Casserole Dish:
- If your lasagna is very close to the top of your casserole dish, place a baking sheet underneath the casserole dish to catch any splatters of sauce, as it gets hot and bubbly toward the end. A Deep Casserole Dish is helpful.
- Ensure that your casserole dish is safe for broiling, do not broil if using a glass casserole dish.
Lasagna Lovers: Be sure to try my traditional Lasagna recipe, Lasagna Rollups, Skillet Lasagna, and Lasagna Soup recipes next!

Make Ahead Method:

Refrigerator: Assemble as outlined and cover it tightly. Store in the fridge for up to 2 days. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the covered baking time.
Freezer: Assemble as outlined and cover it tightly. Freeze for up to 3 months and let it fully thaw in the fridge for 24 hours prior to baking. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the covered baking time.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers reheat and freeze well!

Nutritional information is an estimate and is per serving. There are 12 servings in this recipe.

Nutrition