Description
Ravioli Lasagna is a decadent twist on traditional lasagna, layering refrigerated ravioli with a rich meat sauce, creamy ricotta mixture, and melted mozzarella cheese. This comforting casserole is baked until bubbly and topped with a golden broil, making it a perfect hearty meal for family dinners or special occasions.
Ingredients
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
- 1 lb. ground beef
- Salt and pepper, to taste
- 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
Other
- 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 thoroughly and set aside.
- Preheat Oven and Prep Dish: Preheat your oven to 350°F. Lightly grease a deep 9 x 13-inch casserole dish and spread 1 heaping cup of marinara sauce evenly on the bottom of the dish, reserving the remaining marinara sauce for the meat sauce.
- Cook Ground Beef and Onions: Season ground beef with salt and pepper. Heat a large pot over medium-high heat and add the ground beef along with diced onions. Cook until beef is browned and onions are soft, breaking the meat apart frequently. Drain excess grease and lower 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 until fragrant.
- Simmer Meat Sauce: Add the remaining marinara sauce and chicken broth to the pot. Bring to a gentle simmer over medium heat and let it cook uncovered for 5-8 minutes, stirring occasionally. Remove from heat once done.
- Layer Ravioli: Arrange half of the uncooked ravioli in an overlapping layer over the marinara sauce spread in the casserole dish.
- Add Meat and Ricotta Layers: Spoon half of the meat sauce evenly over the ravioli layer. Dollop the ricotta mixture across the meat sauce and gently spread out into an even layer.
- Add Remaining Ravioli and Meat Sauce: Layer the remaining ravioli over the ricotta, followed by the remaining meat sauce.
- Top with Cheese: Sprinkle the shredded mozzarella cheese evenly over the top layer.
- Cover and Bake: Cover the casserole dish with a lid or aluminum foil sprayed with non-stick cooking spray on the side that will touch the cheese to prevent sticking. Bake in the preheated oven for 35 minutes.
- Broil for Finish: Remove the cover and set the oven to broil at 450°F or low broil. Broil the lasagna for up to 3 minutes, watching closely until the cheese is bubbly and slightly browned on top.
- Rest Before Serving: Remove from the oven and let the lasagna sit for 5-10 minutes before slicing and serving. Slice like traditional lasagna, cutting through the ravioli layers.
Notes
- Using refrigerated ravioli is key for this recipe as it cooks thoroughly when baked inside the casserole.
- Two jars (48 oz.) of marinara sauce ensures there is ample sauce for both the base and the meat sauce mixture.
- Covering the casserole with foil sprayed with non-stick spray prevents cheese from sticking and tearing when removing the cover after baking.
- Letting the dish rest before serving helps the layers set, making it easier to cut neat slices.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Italian
