Lazy Ravioli Lasagna
Lasagna has always been a comfort food to me. However, there are days when there isn't enough time or energy to prepare traditional lasagna. On those days, I turn to this amazing lazy ravioli lasagna. It's my go-to easy lasagna ravioli hack, showcasing all the delicious layers I love along with the hearty sauce and creamy cheese, just without the fuss! This easy ravioli lasagna comes together quickly, bakes beautifully, and tastes like restaurant-level lasagna you spent all day making.
Servings: 10 servings
Ingredients
- 1 24 ounce jar marinara sauce, divided
- 1 pound lean ground beef, cooked and drained of fat
- 30 ounces packaged cheese ravioli *see notes
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- ⅓ cup grated parmesan cheese plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 8 ounce package mozzarella cheese
- parsley, optional garnish
Instructions
- Preheat oven to 350. Spray a 9x13 inch casserole dish with cooking spray.
- Brown the ground beef in a skillet while breaking up the meat with a spoon. Drain off any fat.
- Add the marinara to the ground beef reserving ¾ of a cup of the sauce. Simmer the sauce and ground beef on low for 5 minutes while prepping the remaining ingredients.
- Meanwhile, add the reserved marinara to the casserole dish. Layer with half of the ravioli. Try to make an even layer. It’s okay if they overlap slightly.
- In a small bowl combine the ricotta cheese, parmesan cheese, egg, Italian seasoning, and salt and pepper. Stir the mixture together with a spoon.
- Add half of the beef and marinara sauce as a layer over the ravioli. Next add a layer of ricotta using all of the mixture. Use a spoon to smooth the ricotta cheese and cover the sauce. Top with a sprinkle of half of the mozzarella cheese. Repeat layers with the remaining ravioli, the ground beef and sauce mixture and top with the remaining mozzarella cheese.
- Cover the casserole dish tightly with aluminum foil and bake in the oven for 30 minutes, remove the foil and bake an additional 10 minutes for the cheese to brown and bubble. Serve immediately with parsley and additional parmesan cheese.
Notes
Ravioli- I used ravioli from the refrigerated section at my local grocery store. They make a variety of flavors and they come in different shapes and sizes. I like to use a 4 cheese blend or one with cheese and spinach. You may need more or less ravioli depending on the size and shape of the ravioli that you buy.