Ravioli Lasagna

All the classic lasagna flavors with a new twist! The traditional noodles and layering of ingredients are replaced with pillowy ravioli. It's so fast to put together and absolutely delicious.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 35

Rest time 10

Servings

Calories 453kcal

Author Toni Dash

Equipment

9-inch by 13-inch baking pan

Ingredients

1 tablespoon olive oil
1 pound ground beef
2 23-ounce jar marinara sauce (or 5 cups homemade marinara)
1 teaspoon Italian seasoning
1 pound fresh ravioli (not frozen)
2 cups shredded mozzarella cheese see notes
1/2 cup shredded parmesan cheese
1/4 cup chopped fresh parsley

Instructions

Preheat the oven to 350°F/180°c degrees.
Heat the olive oil in a large skillet over a medium-high heat. Add the ground beef and cook, stirring and breaking up any lumps with the back of a wooden spoon, until no longer pink.
NOTE: if using a higher fat ground beef drain the excess fat before proceeding.
1 tablespoon olive oil, 1 pound ground beef
Add the marinara sauce and Italian seasoning and bring to a simmer while stirring. Remove from the heat.
2 23-ounce jar marinara sauce, 1 teaspoon Italian seasoning
To assemble the lasagna: spread 1 cup of the beef sauce over the base of a 9-inch by 13-inch baking dish. Arrange half of the ravioli in a single layer over the beef sauce. Top with half of the remaining beef sauce.
1 pound fresh ravioli (not frozen)
Repeat with the remaining ravioli and remaining meat sauce. Sprinkle over the shredded mozzarella and shredded parmesan.
2 cups shredded mozzarella cheese, 1/2 cup shredded parmesan cheese
Cover with foil and bake the lasagna for 25 minutes. Remove the foil and cook 10 more minutes until the cheese is golden and bubbly and the ravioli is cooked through.
Remove from oven and allow to sit for 10 minutes before serving. Sprinkle chopped fresh parsley on top if desired.
1/4 cup chopped fresh parsley

Notes

Ingredient Notes

Shred the cheese yourself. This will ensure is will melt properly (packaged shredded cheese does not melt in the same way.
Using Gluten-Free Ravioli. You can definitely use gluten-free ravioli and we've done it! We did find that the package weight can differ from conventional ravioli. So when in doubt go slightly over the 1 pound amount vs. short-changing the ravioli amount.
Any filling ravioli can be used if it will go with lasagna flavors.
Frozen ravioli option. Heat the oven to 375 degrees (instead of 350 degrees). Follow the recipe steps and bake for 1 hour. Remove the foil and bake 15 minutes more or longer as needed to ensure the ravioli is fully cooked and the cheesy bubbly.

Storing Leftovers

Cover the baking dish tightly with aluminum foil or transfer individual servings into a glass airtight container and store in the refrigerator for up to 4 days.

Freezing and Reheating

Once the lasagna has completely cooled after baking it can also be frozen. You can freeze it in the pan or cut into individual portions to use whenever you want it. Freeze for up to 3 months.

Pan freezing: Cover with plastic wrap and then a layer of foil.
Portion freezing: Cut into desired portions. Wrap individually in plastic wrap and then foil or place multiple portions in a freezer bag.

Reheating

Allow the pan to thaw in the refrigerator overnight before reheating. Individual portions can do the same or can be defrosted in the microwave on the defrost setting.

To reheat by the pan or portion: Cover with foil (place a portion on a baking sheet) and heat in a 375 degree oven until warmed through.

Nutrition