Lazy Ravioli Lasagna

Need a really huge, really hearty, really big lasagna recipe, but you want to make it super easy? This one has got you covered. It starts with premade ravioli, which makes assembly super quick and easy. Personally, I like to make my own sauce, but you can certainly use your favorite premade, making it even easier to throw together. Be warned though - this recipe makes a TON of lasagna. You’ll need to be sure your baking dish holds at least 4.7 quarts (this baking dish is the perfect size).

Items used to make this recipe:

(affiliate links)

• 4.7-quart deep casserole dish https://amzn.to/3JocnW6

• 4-quart sauce pan https://amzn.to/41U8X3B

• garlic press https://amzn.to/45KQYhk

• manual cheese grater https://amzn.to/4mQAxa1

• nonstick foil https://amzn.to/4mVJEX3

• nonstick cooking spray https://amzn.to/4614Xkc
  

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Ravioli Lasagna

makes a huge, deep dish 9x13-inch casserole (this recipe will fit perfectly in this 4.7-quart baking dish)

Printable Recipe

Ingredients

For the Lasagna:

• 48 ounces frozen cheese ravioli, thawed overnight in the fridge (see notes)

• 16 ounces shredded part-skim mozzarella cheese (reserve 4 ounces for topping)

• fresh basil leaves for garnish

For the Sauce:

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 large onion, minced

• 2 (28-ounce) cans crushed tomatoes (see notes below)

• 6 or 8-ounce can tomato paste

• salt and pepper to taste

For the Cheese Filling:

• 32 ounces whole milk ricotta cheese

• 2 large eggs

• 1/4 cup freshly minced parsley

• salt and pepper to taste

For the Meat:

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 2 pounds seasoned ground beef

• salt and pepper to taste

Directions

To make the sauce:

1. In a 4-quart or larger saucepan, heat olive oil and garlic together for 30 seconds; add tomatoes, tomato paste, salt, and pepper. Stir frequently until heated through, then turn heat off; set aside until needed.

To make the ground beef:

1. In large skillet, heat olive oil and onions, stirring frequently until the onions start to caramelize; add the garlic and stir for 30 seconds.

2. Add ground beef; cook and crumble until no pink remains, seasoning well with salt and pepper.

3. Drain well and set aside until needed.

To make the ricotta filling:

1. In a medium mixing bowl, whisk together ricotta cheese, eggs, parsley, salt, and pepper; set aside until needed.

To assemble the lasagna:

1. Spray deep 9x13 casserole dish with nonstick spray and spread a thin layer of sauce on the bottom of the dish.

2. Reserve 4 ounces of the shredded mozzarella for the topping.

3. Assemble the lasagna by making 3 equal layers of in the following order: ravioli, ricotta mixture, shredded mozzarella, ground beef, and tomato sauce; sprinkle the reserved 4oz of shredded mozzarella over top of the 3rd layer.

To bake the lasagna:

1. Do not preheat the oven. When you’re ready to bake, turn oven on to 350F.

2. Cover the lasagna with a layer of nonstick foil and place on a rimmed baking sheet.

3. Bake in the center of the oven for 2 hours, then remove foil and continue cooking until golden brown and delicious, another 15-20 minutes (or until an internal temp of 160F is reached).

4. Rest for 20 minutes before sprinkling with freshly chopped basil and serving.

Notes

• If Ravioli is not thawed before assembling, just add more cooking time - the lasagna is done when it reaches an internal temperature of 160F.

• I like to use 80/20 or 85/15 ground beef.

• You can substitute tomato puree, crushed tomatoes, or your favorite tomato sauce.

• I like to use cheese-filled ravioli, but feel free to use other varieties if you like.

Pistachio Gelato

So you bought that jar of pistachio cream and you don’t know what to do with it? Make pistachio gelato! Pistachio gelato is a favorite among our friends and family. It’s also an egg-free recipe so super easy to make.

Items used to make this recipe:

• premium pistachio cream https://link.amazon/B04VBEwHj (less expensive brands are available, just be sure they are sweetened and that they taste really good)

• pure almond extract https://link.amazon/B0g8nGVfR

• deli containers (great for gifting) https://link.amazon/B0aTYO4HI

• ice cream scoop https://link.amazon/B07XEBKXi

• Italian Gelato Machine (my favorite kitchen toy) https://link.amazon/B04PNMglI

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Pistachio Gelato

makes about 1 quart

Printable Recipe

Ingredients

• 2 cups whole milk

• 1/2 cup heavy whipping cream

• 1/3 cup granulated sugar

• 2 tablespoons cornstarch

• 1/4 teaspoon kosher salt

• 7 ounces (about 3/4 cup) pure high-quality sweetened pistachio cream

• 1/4 tsp pure almond extract

• 1 drop of green food coloring (optional)

Instructions

1. In a small bowl, make a slurry by combining the cornstarch and a couple of tablespoons of the milk until smooth; set aside.

2. In a medium saucepan over medium heat, combine the remaining milk, heavy cream, and sugar; heat until bubbles begin to appear around the edges of the pan, stirring frequently.

1. Give the cornstarch slurry a quick mix and add it to the hot milk mixture; continue cooking and stirring until the mixture thickens slightly, about 3 minutes.

2. Remove the saucepan from the heat and whisk in the pistachio paste, pure almond extract, and optional drop of green food coloring until fully incorporated.

3. Strain the mixture through a fine mesh sieve and pour into an airtight quart storage container.

4. Chill mixture until it reaches 40F (at least 4 hours or overnight) before churning according to your ice cream machine manufacturer’s instructions (see alternate cooling directions below).

5. Transfer the churned gelato to an airtight container and freeze for at least 2 hours to firm up before serving.

Notes

• This is my new favorite ice cream and gelato maker. It’s pricy, but ice cream and gelato are a must in this household so it’ll pay for itself in no time. It’ll churn batch after batch of the most amazing ice cream and gelato all day long because you don’t have to pre-freeze a canister before using. You just plug it and you’re in business.

• Be sure to use a very good quality sweetened pistachio cream. If it tastes good directly from a spoon, it’ll taste good in your gelato.

• To cool gelato base very quickly, pour hot gelato base into a gallon-size freezer bag; seal well, removing as much air as possible, and submerge in iced water until a temperature of 40F is reached, then churn as usual.

• The color of pistachio cream varies from brand to brand. Some are quite green while others are more brown. If you feel the need, you can add a drop (maybe two) of green food coloring to the gelato base before churning.