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!
Servings: 12 people
Calories: 547kcal
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
- 40 oz. refrigerated ravioli uncooked. See notes.
- 2 cups shredded mozzarella cheese
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 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 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:
Make Ahead Method:
Storage:
Nutritional information is an estimate and is per serving. There are 12 servings in this recipe.
- 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.
- Serve this with No Knead Bread and Olive Oil Bread Dip, and try my Spaghetti Pie recipe next!
- 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
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