Ravioli Lasagna
Servings: 12 small servings
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
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 9x13-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!
Nutrition
Calories: 379kcal