Lazy Ravioli Lasagna
Yield: 8 servings
With a hearty meaty red sauce and plenty of cheese, this recipe delivers classic lasagna flavor with much less fuss!
Ingredients
Ravioli Lasagna
- 1 pound ground beef (use ground chuck for best beefy flavor and tender texture)
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
- 1 cup diced yellow onion
- 4 large cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 24 ounces your favorite tomato marinara sauce, divided
- ¼ cup water
- ¼ cup chopped fresh basil, plus a bit more for garnish
- 20-25 ounces fresh, refrigerated cheese ravioli (do not cook)
- 2 cups shredded mozzarella (use whole milk variety if possible, for best meltability)
Cheesy Yum
- 1 cup ricotta
- ½ cup grated Parmesan
- ½ teaspoon Morton kosher salt
- 1 cup shredded mozzarella (use whole milk variety if possible, for best meltability)
Instructions
- Prep: Preheat oven to 375°F. Lightly spray a 9" x 13" baking pan with nonstick spray and set aside.
- Add the ground beef to a large skillet over medium heat. With a spatula, break it up into small pieces. Sprinkle salt and pepper over the top. Add onions and stir to incorporate. Cook until beef is just browned and onion is softened, stirring every 1-2 minutes. Stir in garlic and cook 1 minute more. Drain away any excess fat and juices. Then stir in Italian seasoning.
- While the beef mixture is browning: Add ½ cup of the marinara to the prepared baking pan and spread it evenly over the bottom. Also stir together the four Cheesy Yum ingredients in a medium bowl; set aside.
- Once the beef mixture has finished browning, stir the remaining marinara and ¼ cup water into the beef. Simmer lightly for 5 minutes, then remove skillet from heat.
- Assemble lasagna in the baking pan, in this order: Layer half the ravioli in an even layer over the marinara. Dollop all of the Cheesy Yum over the ravioli, then spread into an even layer to cover all the ravioli. Sprinkle with all the basil. Spread half the beefy marinara evenly over the top of the ricotta and basil. Add remaining ravioli in an even layer. Evenly spread the remaining beefy marinara over the top, ensuring there are no bare spots showing on the ravioli (so the ravioli will have moisture to cook properly). Sprinkle mozzarella over the top to finish.
- Cover pan with lid or aluminum foil (tent if needed, so the foil doesn't touch the cheese). Bake for 30 minutes. Remove lid and bake 5 minutes, or until just lightly bubbling. Then broil 2-3 minutes, or until cheese is just starting to blister. Do not over-broil.
- Remove from oven and let rest a few minutes. Then sprinkle with a bit more fresh basil and enjoy hot!
Nutrition Information:
Calories: 619kcal Carbohydrates: 39g Protein: 36g Fat: 35g Saturated Fat: 16g Polyunsaturated Fat: 1g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 133mg Sodium: 1569mg Potassium: 529mg Fiber: 4g Sugar: 6g Vitamin A: 896IU Vitamin C: 8mg Calcium: 387mg Iron: 10mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.