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Ravioli Lasagna
25 minutes
40 minutes
12
Steps
- Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
- Combine the ingredients for the herb ricotta mixture and set aside. Spread 1 heaping cup of marinara sauce on the bottom of a deep 9 x 13-inch casserole dish. Prepare the meat sauce (as outlined in the recipe card below), and set aside. Layer 1/2 of the ravioli over the marinara layer. Top with half of the meat sauce.
- Dollop the ricotta cheese mixture on top and spread it in an even layer. Add the remaining ravioli.
- Top with remaining meat sauce, followed by the mozzarella. Cover and bake at 350°F for 35 minutes. Remove the cover and broil at 450° F (or a low broil), for up to 3 minutes, until the top browns a little on the top. Watch it closely. Remove and let sit for 5-10 minutes prior to serving.
- 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.
- 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!
- 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.)
- 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!
- 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!
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.)
Originally published at thecozycook.com. Reproduced for personal collection.
