Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 12
This Ravioli Lasagna recipe is a delightful twist on the classic dish, featuring layers of savory meat sauce, a creamy herb ricotta blend, and scrumptious ravioli, all topped off with gooey melted mozzarella cheese. Baked to perfection, it elevates traditional lasagna to a whole new level of deliciousness!
What’s really exciting about this Ravioli Lasagna is that it captures all the beloved flavors of classic lasagna, but instead of using regular lasagna noodles, we’re swapping them out for filled ravioli that you don’t even need to boil! You get to choose the ravioli filling, which makes it a fun way to mix in different flavors. Personally, I’m a big fan of spinach and mushroom ravioli!
The meat sauce is a hearty blend of ground beef and sausage, and that herb ricotta layer in the middle? Absolutely divine! You’ll find yourself wanting to whip this up again and again. It's perfect for gatherings and can be made ahead of time!😋😋😋😋
Ingredients:
Ricotta Mixture:
- 225 g ricotta
- 1 egg, beaten
- 25 g grated parmesan cheese
- 0.75 teaspoon oregano
- 0.75 teaspoon basil
- 0.75 teaspoon parsley
- 0.5 teaspoon salt
Meat Sauce:
- 225 g ground beef
- Salt and pepper, to taste
- 225 g ground Italian sausage (choose 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
- 0.75 teaspoon Italian seasoning
- 2 jars (680 g each) marinara sauce
- 118 ml chicken broth
Ravioli/Mozzarella:
- 2 uncooked refrigerated ravioli
- 225 g shredded mozzarella cheese
Directions:
- Combine the ricotta mixture ingredients in a medium bowl and set aside. Measure out the remaining ingredients before beginning. Preheat oven to 350° F.
- Spread 1 heaping cup of marinara sauce on the bottom of a deep, 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 the grease and reduce the 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 the 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.)
Tips & Notes:
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.
- 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 nearly overflowing in your casserole dish, it’s a good idea to slide a baking sheet underneath to catch any sauce that might bubble over as it cooks. A Deep Casserole Dish can really come in handy here. Just make sure your dish is safe for broiling—avoid using glass for this step. Pair this delicious dish with some No Knead Bread and a tasty Olive Oil Bread Dip for a perfect meal!
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 before 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 before 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!
Nutrition:
Calories: 547kcal, Carbohydrates: 48g, Protein: 30g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 118mg, Sodium: 1748mg, Potassium: 533mg, Fiber: 5g, Sugar: 7g, Vitamin A: 771IU, Vitamin C: 10mg, Calcium: 205mg, Iron: 12mg
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