Ravioli Lasagna

5 from 2 votes

Make weeknight dinners a breeze with this hearty ravioli lasagna recipe. Quick to prepare and sure to please, it's loaded with Italian flavors.

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: Italian

Keyword: beef, casserole

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

For the Meat Sauce:

1 Pound ground beef lean or extra-lean
1 Pound Italian sausage
½ Teaspoon kosher salt
¼ Teaspoon black pepper
2 Tablespoons olive oil
1 Cup onion diced, about ½ a large onion
4 Cloves garlic minced
2 Teaspoons dried basil
1 Teaspoon dried oregano
¼ Teaspoon crushed red pepper flakes optional
1 Teaspoon kosher salt
½ Teaspoon black pepper
14 Ounces petite diced tomatoes
28 Ounces crushed tomatoes
8 Ounces tomato sauce

For the Filling:

15 Ounces ricotta cheese full fat
2 Teaspoons dried basil
2 Teaspoons dried oregano
2 Teaspoons garlic powder
2 Teaspoons onion powder
25 Ounces cheese ravioli thawed frozen or fresh

For the Cheese Topping:

16 Ounces mozzarella cheese shredded
½ Cup parmesan cheese shredded

Optional Garnishes:

parmesan grated
fresh parsley chopped

Instructions

Make the Meat Sauce:

In a large pot, cook the ground beef and Italian sausage over a medium or medium-high heat until browned.
Season with ½ teaspoon salt and ¼ teaspoon pepper.
Drain any excess grease and set the cooked meat aside.
In the same pot, heat the olive oil over a medium heat, then add the onion and cook until translucent and starting to soften, 3 or 4 minutes.
Add the garlic and cook for an additional minute.
Stir in the diced tomatoes, crushed tomatoes, tomato sauce, and browned beef and sausage.
Reduce the temperature to low and simmer for about 20 minutes.

Make the Filling:

While the sauce cooks, mix the ricotta cheese with the basil, oregano, garlic, and onion powder in a small bowl.
In a separate small bowl, mix the mozzarella and parmesan cheeses.
Preheat the oven to 350°F.

Assemble the Ravioli Lasagna:

In a 13 x 9-inch casserole dish, cover the bottom with a single layer of sauce (about 2 cups of sauce).
Top with a layer of ravioli in the pan. Laying the ravioli flat side down helps fit them all in each layer; the bottom layer might require the ravioli to be pressed more due to the pan's natural curvature.
Spread the ricotta cheese mixture over the first layer of ravioli.
Top with 3 cups of the meat sauce and half the mozzarella cheese.
Add a second layer of ravioli and top that with 3 cups of the sauce and the remaining mozzarella cheese.

Bake the Ravioli Lasagna:

Cover the pan with plastic wrap and then with foil. The plastic wrap will not 'melt' to your pan, this method creates a steam effect and assists in even cooking of this dish.
Bake for 25 minutes, then uncover, discard the foil and plastic wrap and bake for an additional 20 minutes.
Turn the broiler on high and cook uncovered for 3 to 5 more minutes to achieve the desired doneness (optional).
Serve immediately, garnished with chopped parsley and grated parmesan cheese.

Notes

Shred your own cheese: It's best to shred your own cheese, as store-bought pre-shredded cheese doesn't melt so well because of the anti-clumping additives.
Prevent watery lasagna: Pat dry any fresh ravioli and make sure the sauce is thick to minimize any excess moisture.
Make ahead version: Assemble the dish and wrap it tightly with the plastic wrap and foil, then store it in the refrigerator for up to 24 hours. When ready to bake, remove the casserole from the refrigerator to start to warm while the oven preheats.

Nutrition

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