Ravioli Lasagna Recipe

A white baking dish is filled with baked ravioli lasagna.

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Hearty and easy Ravioli Lasagna is simple to make with layers of cheese ravioli, meat sauce and cheese. Baked until golden, bubbling and irresistible.

Prep Time20

Cook Time50

Total Time1 10

Course: Dinner

Cuisine: American

Servings:

Author: Kellie

Cost: $10

Equipment

baking dish

Ingredients

Meat Sauce

1 pound ground beef
1 pound Italian sausage
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoon olive oil
1 cup onion diced, about ½ of a large onion
1 cup green pepper diced, about 1 large pepper
1.5 tablespoon garlic chopped
28 ounce can petite diced tomatoes
29 ounce can tomato sauce
2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
25 ounce bag Cheese ravioli thawed

Cheese topping

2 cups mozzarella cheese shredded
½ cup parmesan cheese shredded

Instructions

In a large pot, cook the ground beef and Italian sausage until brown and season with ½ tsp salt and ¼ tsp pepper. Drain and set aside.
In the same pot heat the olive oil over medium heat then add the onion and cook until translucent and it starts to soften, about 3-4 minutes.
Add garlic and cook for about 1 minute
Add the basil, oregano, petite diced tomatoes, tomato sauce, and browned beef and sausage. Stir to combine.
While the sauce cooks, mix the mozzarella cheese and parmesan cheese in a small bowl, and set aside.
Pre-heat oven to 350 degrees
In 13x9 casserole dish, cover the bottom with a single layer of sauce, then place a layer of ravioli in the pan (fitting four raviolis across and 5-6 raviolis down)
Top with 1 cup of the meat sauce and ½ the mozzarella cheese.
Place a second layer of ravioli, and top again with 1 cup of the sauce and the remaining mozzarella cheese.
Cover the pan with plastic wrap then with foil.
Bake at 350°F for 25 minutes. Uncover, remove the foil and plastic wrap, and bake for an additional 20 minutes, or until the sauce is bubbling, the cheese is melted, and the center is hot.
Optional broiling: Turn the broiler on high and cook uncovered for 3-5 more minutes to achieve the desired doneness.
Let the ravioli lasagna rest for 5–10 minutes before serving. Garnish with fresh parsley, basil, or extra Parmesan, if desired.

Notes

There will be about 1 to 1 ½ cups of meat sauce left over.
This recipe is written for thawed ravioli. If using frozen ravioli, add 10–15 minutes to the covered baking time, or bake until the center is hot and the sauce is bubbling.
The plastic wrap helps create steam and assists with even cooking. If you prefer not to use plastic wrap, cover the dish tightly with foil sprayed with nonstick cooking spray.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat individual portions in the microwave or cover and bake at 350°F until warmed through.
Let the lasagna rest for 5–10 minutes before serving so the layers settle.

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