Description
This Lazy Ravioli Lasagna recipe delivers a hearty, meaty red sauce layered with fresh cheese ravioli and a blend of cheeses for classic lasagna flavor with much less fuss. It’s an easy, comforting casserole perfect for busy weeknights or casual family dinners.
Ingredients
Ravioli Lasagna
- 1 pound ground beef (use ground chuck for best beefy flavor and tender texture)
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
- 1 cup diced yellow onion
- 4 large cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 24 ounces your favorite tomato marinara sauce, divided
- ¼ cup water
- ¼ cup chopped fresh basil, plus a bit more for garnish
- 20-25 ounces fresh, refrigerated cheese ravioli (do not cook)
- 2 cups shredded mozzarella (use whole milk variety if possible, for best meltability)
Cheesy Yum
- 1 cup ricotta
- ½ cup grated Parmesan
- ½ teaspoon Morton kosher salt
- 1 cup shredded mozzarella (use whole milk variety if possible, for best meltability)
Instructions
- Prep the oven and pan: Preheat oven to 375°F. Lightly spray a 9″ x 13″ baking pan with nonstick spray and set aside.
- Cook the beef mixture: Add the ground beef to a large skillet over medium heat. Break it up into small pieces with a spatula. Sprinkle salt and pepper over the top. Add diced onions and stir to combine. Cook until beef is just browned and onion softened, stirring every 1-2 minutes. Stir in minced garlic and cook for 1 minute more. Drain excess fat and juices. Stir in dried Italian seasoning.
- Prepare marinara and cheese mixture: While beef browns, spread ½ cup marinara sauce evenly over the bottom of the prepared baking pan. In a medium bowl, stir together ricotta, Parmesan, ½ teaspoon salt, and 1 cup shredded mozzarella to make the ‘Cheesy Yum’ mixture. Set aside.
- Simmer beef sauce: Once the beef is browned, stir in remaining marinara sauce and ¼ cup water. Simmer gently for 5 minutes, then remove skillet from heat.
- Assemble the lasagna: Layer half the fresh, uncooked ravioli evenly over the marinara in the baking pan. Dollop all ‘Cheesy Yum’ mixture over the ravioli and spread into an even layer covering the ravioli. Sprinkle ¼ cup chopped fresh basil evenly over the cheese layer. Spread half the beef marinara sauce evenly over the basil and cheese layer. Add remaining ravioli in an even layer on top. Evenly spread remaining beef marinara sauce over the ravioli, ensuring no ravioli are left dry. Sprinkle 2 cups shredded mozzarella evenly as the final layer.
- Bake: Cover the pan with a lid or aluminum foil (tent if needed so foil doesn’t touch cheese). Bake for 30 minutes.
- Finish baking and broil: Remove the cover and bake an additional 5 minutes or until the sauce is lightly bubbling. Then broil for 2-3 minutes until the cheese is just starting to blister. Watch carefully to avoid over-broiling.
- Rest and serve: Remove the lasagna from the oven and let rest a few minutes to set. Sprinkle with a bit more fresh basil for garnish and serve hot.
Notes
- Use fresh refrigerated cheese ravioli and do not pre-cook it; it will bake perfectly in the sauce.
- Whole milk mozzarella melts best and creates a creamier cheesy layer.
- Tenting the foil prevents cheese from sticking during baking.
- Letting the lasagna rest after baking helps it set, making it easier to serve.
- Customize the recipe by using turkey or plant-based ground meat substitutes if desired.
- Prep Time: 55 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
