Ravioli lasagna in a delicious ravioli casserole that is crowd-pleasing and easy to make. You just need to layer store-bought ravioli with meat tomato sauce, spinach ricotta layer, and cheese and you’ll have a delicious dinner for a couple of days!
Ingredients
Here’s what you need to make this easy recipe:
If you’re short on time, you need just 4 basic ingredients for this recipe:
- marinara or spaghetti sauce
- ground meat (which is optional)
- cheese: grated mozzarella+parmesan
- ravioli (filling of your choice).
Tomato sauce
There are several options:
- you can use just store-bought marinara or spaghetti sauce
- keep the sauce vegetarian or add ground beef
- you can go a small step further and season your sauce more, by adding fresh onions, garlic, and Italian seasoning
- or maybe you want to make your sauce from scratch. In that case, you can use this recipe for marinara sauce, pomodoro sauce, or this more time-intensive, but more flavorful meatless tomato sauce.
Ground meat
- I chose ground beef for this recipe but a mix of ground beef or pork or Italian sausage would also be delicious. You can also use ground chicken or turkey.
- You can also make this dish vegetarian – omit the beef and use ravioli with vegetarian filling.
Ravioli
- You can choose any kind of ravioli that you like. Typically I like to use different flavors but I like to make sure that some of them are 3-cheese flavored.
- If you’d like to omit ground beef, you can choose ravioli with meat filling. If using ground beef I like to use vegetarian/cheese ravioli.
- Instead of ravioli, you can also use tortellini.
Spinach ricotta layer
- You can omit the spinach ricotta layer and use more of the other ingredients.
- Instead of the spinach ricotta layer, you can add a layer of sauteed mushrooms, bell pepper, and zucchini (also delicious).
- If you don’t like ricotta, you can use cream cheese, it works very well, just like in this recipe for cottage cheese stuffed shells.
How to make it step-by-step
Make the tomato meat sauce:
Heat the oil in a large pot over high heat. When hot add the ground meat in an even layer. Don’t stir for the first 2-3 minutes letting the meat brown at the bottom. Start stirring and cook for a couple of minutes until the meat is cooked through (no longer pink).
Reduce the heat to medium and add onion, cook for a couple of minutes until softened. Add garlic and Italian seasoning and cook for 30 seconds. Season with salt and pepper to taste.
Add marinara sauce, and cook over low heat for 5-10 minutes. Add more salt and pepper, if necessary.
(1 tablespoon frying oil, 1 pound (450g) ground beef, 1 medium onion, diced, 3 cloves garlic, finely minced, 1 teaspoon Italian seasoning, 2 (24 fl oz / 700 ml) jars marinara/spaghetti sauce, 6 cups of sauce)
Start assembling:
Spread 1/2 of the tomato sauce in a 9×13-inch (23x33cm) casserole dish.
Layer about 1/2 of the ravioli in a single layer on top of the sauce.
(26 ounces (750g) fresh ravioli, any flavor)
Make the spinach ricotta layer:
Thaw the spinach, squeeze out excess water, and finely chop (if you want to quickly thaw spinach you can just cook it in a pan until it’s thawed). Add to a bowl with ricotta cheese, egg, mozzarella, parmesan, garlic, and parsley. Stir to combine and season with salt and pepper.
(15 ounces (450g) ricotta, 1 egg, 1 lb (450g) frozen spinach, 2 cloves garlic, minced, 1 tablespoon chopped parsley, 1/4 cup grated parmesan, 1/2 cup grated low-moisture mozzarella, salt and pepper)
Spread all the spinach ricotta mixture over the ravioli.
Top with another layer of the ravioli.
Spread the remaining tomato sauce over the ravioli.
Sprinkle with grated mozzarella and parmesan.
(2 cups grated mozzarella, 1/4 cup grated parmesan)
Cover the baking dish with aluminum foil. Bake at 375°F (190°C) for 40 minutes, then uncover the baking dish and bake for a further 10 minutes.
Leave to rest for 5-10 minutes then enjoy!
Storage
This lasagna recipe reheats very well. Store it in the fridge for up to 5 days and reheat in a 350°F (180°C) oven until warm. It can also be frozen and thawed+rewarmed in the oven. I divide it into serving before freezing it.
More delicious lasagna recipes for you to enjoy
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Ravioli Lasagna
Ingredients
for the meat tomato sauce:
- 1 tablespoon frying oil
- 1 pound (450g) ground beef or Italian sausage
- 1 medium onion diced
- 3 cloves garlic finely minced
- 1 teaspoon Italian seasoning
- 2 (24 fl oz / 700 ml) jars marinara sauce, or spaghetti sauce 6 cups of sauce
for the spinach ricotta layer:
- 15 ounces (450g) ricotta
- 1 egg
- 1 lb (450g) frozen spinach
- 2 cloves garlic minced
- 1 tablespoon chopped parsley
- 1/4 cup (22g) grated parmesan
- 1/2 cup (50g) grated low-moisture mozzarella
- salt and pepper to taste
additionally:
- 26 ounces (750g) fresh ravioli any flavor, preferably 3-cheese and other
- 2 cups (200g) grated mozzarella
- 1/4 cup (22g) grated parmesan
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Instructions
Make the tomato meat sauce:
- Heat the oil in a large pot over high heat. When hot add the ground meat in an even layer. Don't stir for the first 2-3 minutes letting the meat brown at the bottom. Start stirring and cook for a couple of minutes until the meat is cooked through (no longer pink).1 tablespoon frying oil, 1 pound (450g) ground beef
- Reduce the heat to medium and add onion, cook for a couple of minutes until softened. Add garlic and Italian seasoning and cook for 30 seconds. Season with salt and pepper to taste.1 medium onion, 3 cloves garlic, 1 teaspoon Italian seasoning
- Add marinara sauce, and cook over low heat for 5-10 minutes. Add more salt and pepper, if necessary.2 (24 fl oz / 700 ml) jars marinara sauce, or spaghetti sauce
Make the spinach ricotta layer:
- Thaw the spinach, squeeze out excess water, and finely chop (if you want to quickly thaw spinach you can just cook it in a pan until it's thawed).1 lb (450g) frozen spinach
- Add to a bowl with ricotta cheese, egg, mozzarella, parmesan, garlic, and parsley. Stir to combine and season with salt and pepper.15 ounces (450g) ricotta, 1 egg, 2 cloves garlic, 1 tablespoon chopped parsley, 1/4 cup (22g) grated parmesan, 1/2 cup (50g) grated low-moisture mozzarella
Assemble:
- Spread 1/2 of the tomato sauce in a 9×13-inch (23x33cm) casserole dish.
- Layer about 1/2 of the ravioli in a single layer on top of the sauce.
- Spread all the spinach ricotta mixture over the ravioli.26 ounces (750g) fresh ravioli
- Top with another layer of the ravioli.
- Spread the remaining tomato sauce over the ravioli.
- Sprinkle with grated mozzarella and parmesan.2 cups (200g) grated mozzarella, 1/4 cup (22g) grated parmesan
- Cover the baking dish with aluminum foil.
- Bake at 375°F (190°C) for 40 minutes, then uncover the baking dish and bake for a further 10 minutes.
- Leave to rest for 5-10 minutes then enjoy!
Notes
- You can also make this dish vegetarian – omit the beef and use ravioli with vegetarian filling. It will also be delicious.
- If you’d like to omit ground beef, you can choose ravioli with meat filling. If using ground beef I like to use vegetarian/cheese ravioli.
- If you’re short on time, you need just 4 basic ingredients for this recipe: marinara or spaghetti sauce, ground meat, grated mozzarella, and ravioli (filling of your choice).
- You can omit the spinach ricotta layer and use more of the other ingredients.
- Instead of the spinach ricotta layer, you can add a layer of sauteed mushrooms, bell pepper, and zucchini (also delicious).
- Instead of ravioli, you can also use tortellini.
- The ravioli in this recipe comes out al dente (it has a bite to it). If you’d like softer ravioli, you can par-boil it first in boiling water, before adding it to the casserole.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
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