Ravioli Lasagna

Ravioli lasagna is the last word weeknight consolation meals, loaded with tacky ravioli, a hearty meat sauce, and loads of mozzarella. This recipe retains dinner easy with out dropping any of that tacky, saucy lasagna goodness everybody loves.

Why Make It: It’s a low-effort baked pasta that feeds a crowd and makes use of only a handful of elements. It delivers basic lasagna taste with out boiling noodles or mixing a separate cheese layer.
Advisable Instruments: Use a skillet and a 9×13 baking dish to make this straightforward, crowd-pleasing meal.
Prep Be aware: No have to thaw the ravioli first; use it straight from frozen.
Serving Solutions: I really like serving this with garlic bread and a Caesar salad for a comforting meal.

mozzarella, ravioli, italian sausage , marinara , parmesan with labels to make Ravioli Lasagna

Ingredient Notes

Italian Sausage: Gentle sausage retains it family-friendly, whereas scorching provides a little bit kick. Turkey or beef works too, however sausage offers the perfect built-in seasoning.
Cheese Ravioli: No have to thaw the ravioli. Cheese ravioli is basic, whereas spinach ravioli provides a little bit further shade and taste.
Marinara Sauce: Select a thicker sauce so the casserole units higher. If utilizing a bigger bag of ravioli, add further sauce so the layers keep moist (see recipe notes).
Cheese: Shred mozzarella from a block for the smoothest soften, or use bagged for comfort. A sprinkle of Parmesan on high provides a salty, golden end.
Variations: Add child spinach between the ravioli and sauce for a veggie enhance. Crimson pepper flakes give further warmth, or stir a spoonful of pesto into the sauce for a twist.

adding marinara to ground beef to make sauce for Ravioli Lasagna

adding meat sauce to ravioli to make Ravioli Lasagna

How To Make Ravioli Lasagna

Brown the sausage in a skillet and stir within the marinara sauce.
Unfold a skinny layer of sauce on the underside of a 9×13 baking dish.
Layer half of the ravioli, half of the sauce, and half of the mozzarella, and repeat (full recipe under).
Prime with Parmesan, cowl, and bake. Uncover for the ultimate jiffy till the highest is evenly browned.

Use Frozen Ravioli: Layer the ravioli straight from frozen. There isn’t a have to thaw, they usually cook dinner completely within the oven.
Cowl Tightly: Be sure to cowl tightly with foil for the primary a part of baking so the ravioli can steam and soften evenly.
Let It Relaxation: As soon as baked, let it relaxation for a minimum of 10 minutes so the layers have an opportunity to set and can scoop extra cleanly.
If Your Sauce Is Skinny: Let the sauce simmer for a couple of minutes, uncovered, to assist thicken.

Ravioli Lasagna baked in a casserole dish

Save It For Later

Maintain leftovers in an hermetic container within the fridge for as much as 4 days or freeze for as much as 3 months. Reheat lined within the oven at 350°F till heated by way of. It will also be reheated within the microwave with a spoonful of additional sauce to maintain it from drying out.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prepare dinner Time 55 minutes

10 minutes

Whole Time 1 hour 5 minutes

Preheat the oven to 375°F.
In a medium skillet, brown the sausage over medium-high warmth. Drain any fats. Stir in marinara sauce and produce to a simmer.
Add a really skinny layer of sauce over the underside of a 9×13 baking dish.
Prime with half of the ravioli, half of the sauce and half of the mozzarella cheese. Repeat layers. Sprinkle Parmesan on high.
Cowl and bake 35 minutes. Uncover and bake 10 minutes extra. Relaxation 10 minutes earlier than serving.

Bundle sizes differ by model, frozen ravioli is mostly offered in 10-ounce, 20-ounce, or 25-ounce luggage. If utilizing a 25 ounce bag, add 8 oz (1 cup) further sauce.
Leftover lasagna will hold in an hermetic container within the fridge for as much as 4 days and within the freezer for as much as 3 months.

Diet data supplied is an estimate and can differ primarily based on cooking strategies and types of elements used.

Course Principal Course

Delicacies Italian

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