Recipe Background
Aha! Of course! Here's how you make lasagna even more cheesy; literally stuff the pasta with cheese! Ravioli Lasagna layers cheesy, tender ravioli between a rich and meaty sauce, a tangy and melty ricotta mixture, and of course plenty more cheese. Ravioli Lasagna might just be a cheese lover's perfect dish! It certainly doesn't stretch the imagination to say you'll love this stretchy, scrumptious, savory dish!
Aha! Of course! Here's how you make lasagna even more cheesy; literally stuff the pasta with cheese! Ravioli Lasagna layers cheesy, tender ravioli between a rich and meaty sauce, a tangy and melty ricotta mixture, and of course plenty more cheese. Ravioli Lasagna might just be a cheese lover's perfect dish! It certainly doesn't stretch the imagination to say you'll love this stretchy, scrumptious, savory dish!
Ingredients
- 1 pound ground beef
- 1/2 medium onion chopped
- kosher salt to taste
- freshly ground black pepper to taste
- 2 cloves garlic minced
- 1 (32-ounce) jar marinara
- 16 ounces whole milk ricotta
- 1 large egg
- 1 cup parmesan cheese freshly grated, divided
- 1/4 cup basil plus more for garnish, freshly chopped
- 1 teaspoon garlic powder
- 2 (12-ounce) packages frozen cheese ravioli
- 2 cups mozzarella cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- Warm a large, nonstick skillet over medium heat.
- Add the ground beef and the onion to the skillet and season the mixture with the salt and the pepper.
- Cook the mixture, breaking up the beef as it cooks, until the beef is browned and the onion is soft, about 10 minutes.
- Drain the fat from the skillet.
- Return the skillet to the heat and stir in the garlic and the marinara.
- Reduce the heat and simmer until the flavors meld together, about 5 minutes.
- In a medium bowl, add the ricotta, the egg, 1/4 cup of the parmesan, the basil, the garlic powder, the salt, and the pepper and stir to combine.
- Add 1/3 of the meat sauce to the prepared baking dish.
- Top the meat sauce layer with a single layer of the ravioli, then 1/2 of the remaining meat sauce, then 1/2 of the ricotta mixture, then 1/2 of the mozzarella, then 1/2 of the remaining parmesan.
- Repeat the layers, starting with the ravioli and ending with each cheese.
- Cover the pan loosely with aluminum foil and bake for 30 minutes.
- Remove the foil and bake until the lasagna is golden and bubbly, about 15 minutes.
- Sprinkle the lasagna with the extra basil and serve.
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