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.