Description
This Ravioli Lasagna is an easy-to-make comfort dish that layers uncooked ravioli with a flavorful meat sauce, creamy ricotta mixture, and melted mozzarella cheese, baked to bubbly perfection. Combining ricotta, ground beef, Italian sausage, and a rich marinara sauce, this casserole-style lasagna offers the classic flavors of Italian cuisine in a simple, time-saving recipe perfect for family dinners.
Ingredients
Ricotta Mixture
- 1 cup ricotta
- 1 egg (beaten)
- ¼ cup parmesan cheese (grated)
- ¾ teaspoon oregano
- ¾ teaspoon basil
- ¾ teaspoon parsley
- ½ teaspoon salt
Meat Sauce
- ½ lb. ground beef
- ½ lb. ground Italian sausage (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
- ¾ teaspoon Italian seasoning
- 2 (24 oz.) jars marinara sauce
- ½ cup chicken broth
- Salt and pepper (to taste)
Assembly and Topping
- 40 oz. refrigerated ravioli (uncooked)
- 2 cups shredded mozzarella cheese
Instructions
- Prepare Ricotta Mixture: In a medium bowl, combine ricotta, beaten egg, parmesan cheese, oregano, basil, parsley, and salt. Mix well and set aside.
- Preheat Oven: Preheat your oven to 350° F and lightly grease a deep 9 x 13-inch casserole dish.
- Layer Marinara Sauce: Spread 1 heaping cup of marinara sauce evenly on the bottom of the casserole dish. Reserve the remaining sauce for the meat sauce.
- Cook Meat and Onions: Season ground beef with salt and pepper. Heat a large pot over medium-high heat. Add ground beef, Italian sausage, and diced onion. Cook and crumble the meats, stirring frequently, until fully cooked. Drain excess grease and reduce heat to medium.
- Add Flavorings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, tomato paste, and Italian seasoning. Cook and stir for 1-2 minutes until fragrant.
- Simmer Meat Sauce: Add the reserved marinara sauce and chicken broth to the pot. Bring to a gentle bubble and simmer uncovered for 5-8 minutes, stirring occasionally. Remove from heat.
- Assemble Layers: Arrange half of the uncooked ravioli over the marinara sauce in the casserole dish, overlapping as needed. Spread half of the meat sauce evenly over the ravioli layer. Dollop the ricotta mixture on top of the meat sauce and spread it evenly.
- Repeat Layers: Top the ricotta layer with the remaining ravioli, then spread the rest of the meat sauce over the top.
- Add Cheese: Sprinkle the shredded mozzarella cheese evenly on top of the final layer of meat sauce.
- Bake Covered: Cover the dish with foil (sprayed on the side facing cheese to prevent sticking) or a lid, and bake in the preheated oven for 35 minutes.
- Broil for Browning: Remove the cover and broil on low (450° F) for up to 3 minutes until the cheese is slightly browned and the casserole is hot and bubbly, watching carefully to avoid burning.
- Rest Before Serving: Remove from oven and let the lasagna sit for 5-10 minutes before slicing and serving. Cut like traditional lasagna slices through the ravioli layers.
Notes
- Using refrigerated ravioli is essential as it cooks perfectly in the oven without pre-boiling.
- For marinara sauce, choose a good-quality brand or homemade sauce for best flavor.
- Foil sprayed with non-stick cooking spray prevents sticking of baked cheese.
- You can customize the sausage choice (sweet, mild, or spicy) to your preference.
- Allowing the lasagna to rest before serving helps it set and slice cleanly.
