Looks Delic
Ravioli lasagna is just what it sounds like – ravioli layered with meat sauce and cheese in a casserole. This recipe is actually the epitome of fall comfort food cooking made easy. Lasagna is often time consuming to assemble with the cooking of the meat, making of the sauce, mixing of the cheese/egg layer, boiling the noodle… oh the work!
This ravioli lasagna recipe has none of that. Aside from browning the ground beef there’s actually no cooking involved. The beauty of it is the pasta already has the ricotta so all you need to do is layer the ingredients in the casserole dish and bake. Ravioli lasagna more resembles a crockpot dump recipe than anything else.
Despite it being an incredibly easy dinner recipe, you do need some though. There’s no way around needing a full a hour for it to bake. This is a recipe for a night where you don’t want to put in the work or make the mess but you will be home. Sounds like a perfect Sunday family dinner to me!
About the Ingredients
Frozen Ravioli – The recipe calls for a 24oz bag. I keep this gigantic bag of frozen ravioli from Costco in my freezer and used 30 ravioli’s for this recipe.
Pasta sauce – My go to favorite jarred sauce is Classico Sweet Basil. 1 jar is plenty.
Ground Beef – 1 pound.
Shredded Italian Cheese – I used a combination of shredded mozzarella and shredded parmesan.
Dried herbs – Oregano and basil.
Recipe Substitutions & Variations
Although this recipe is certainly hearty enough to be a one pot meal what it does lack is vegetables. I decided to serve my Ravioli Lasagna with a side of roasted broccoli but it you want to incorporate the veggies and keep it a one pot dinner recipe try using spinach ravioli instead of plain cheese.
Not in the mood for classic Italian flavors? Try following the recipe as it but using butternut squash ravioli, alfredo sauce and ground sausage. And if you wanted to get really fancy… add a sprinkle of nutmeg to the alfredo sauce and maybe even layer in some sautéed spinach with the cheese!
How to Make Ravioli Lasagna
Begin by browning the ground beef and stirring to a crumble. When it’s fully cooked pour in about 3/4 of the jarred sauce. Pour the remaining sauce into the bottom of a 9 x 13 baking dish and spread it to coat the entire surface.
Now start building your layers… ravioli, meat sauce, cheese. Repeat those layers one more time then finish it off with a few shakes of oregano and basil on top.
Bake the ravioli lasagna for 30, covered first. Then remove the cover and continue baking until hot. Mine took an addition 25 minutes.
FAQ’s & Recipe Tips
Do I need to cook the ravioli or defrost them before adding them to the lasagna? No. Keep them frozen and layer them in while frozen.
Can I substitute non-frozen ravioli? That will change the baking time drastically. Because ravioli cook very quickly I would boil the fresh ravioli on the stove, assemble the lasagna and then pop it in the oven only long enough to melt the cheese on top.
The Recipe for Ravioli Lasagna
This recipe and all of the delicious details are available on the Southern Lady Cooks blog at Lazy Lasagna. If you test out this recipe be sure to leave a note in the comments below. I’d especially love to hear if you try the butternut squash, alfredo and sausage variation. Enjoy!
