Ravioli Lasagna
An extra‑cheesy ravioli lasagna that’s quicker and easier than traditional lasagna. Layers of meat sauce, tender ravioli and creamy ricotta are topped with mozzarella and Parmesan for a comforting, family‑friendly meal.
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 32 ounces marinara sauce
- 1/4 teaspoon salt optional — taste the sauce before adding
- 24 ounces ravioli frozen or chilled
- 15 ounces whole milk ricotta cheese
- 1/2 cup shredded Parmesan cheese
- 2 cups shredded mozzarella cheese
- fresh basil or parsley chopped for garnish
Instructions
- Preheat the oven to 350°F (180°C).
- Warm the olive oil in a large skillet over medium‑high heat. Add the ground beef and break it up with a spatula as it browns. When fully cooked, drain off excess fat and return the meat to the pan.
- Stir in the Italian seasoning, black pepper and marinara sauce. Let the sauce simmer gently for about 5 minutes so the flavors meld; taste and add a little salt only if needed. Remove from heat.
- Spread one third of the meat sauce across the bottom of a 9x13‑inch baking dish. Arrange half of the ravioli in a single layer over the sauce and dollop half of the ricotta across the ravioli.
- Spoon another third of the sauce over the ricotta, place the remaining ravioli on top, and distribute the remaining ricotta. Finish with the remaining meat sauce and sprinkle the mozzarella and Parmesan evenly over the top.
- Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes. If you want a browned top, place under the broiler for 1–2 minutes, then let rest briefly before serving. Garnish with chopped basil or parsley.