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This Ravioli Lasagna is the best of both dishes! Baked mozzarella and meat sauce with your favorite ravioli tucked in with layers of ricotta cheese makes this a satisfying meal. I’m a huge fan of lasagna (such as my Mom’s Easy Cottage Cheese Lasagna), this is a delicious new take on the traditional dish.
Ravioli Lasagna
Combining your favorite large ravioli with ricotta layers, this is easy and packed with cheese. Using the pre-made ravioli makes this recipe easier than ever!
What Type of Ravioli to Use
The best part of this recipe is that you can customize the flavor to your liking. I love a four cheese ravioli to make this even cheesier! This recipe uses spinach and ricotta which is also a great choice for those who love spinach!
Cooking Tip
You can also customize this dish even further by mixing up the type of pasta size used. In this recipe we use four cheese but feel free to modify to your tastes.
How to Make this Lasagna
Watch this recipe video to become familiar with the process:
Preparing this recipe is very simple. We won’t get into the specifics here, you’ll want to see the recipe card below for the full set of instructions but the general process is as follows.
- Prepare this dish in a 9×13 greased deep baking dish.
- Prepare the ricotta filling by combining the ricotta, beaten egg, Parmesan cheese, garlic powder and Italian seasoning and set aside.
- Fry the beef, sausage and onions in a skillet then drain and prepare the garlic and pasta sauce.
- Assemble the lasagna in various layers of pasta, meat sauce and the ricotta mixture – then top with shredded mozzarella and cover the pan with foil and bake per instructions below.
Other Lasagna Recipes:
How to Store Leftovers
This lasagna can be frozen easily. I recommend using a air tight container in individual servings to make for easy reheating for lunch or a quick individual meal.
Happy Cooking!
Love,
Karlynn
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Ravioli Lasagna
Ingredients
Meat Sauce
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1 cup white onion diced
- 1 tablespoon minced garlic
- two 650 ml jars four cheese pasta sauce
Ricotta Filling
- one 475 grams container ricotta cheese
- 1 large egg beaten
- 1/4 cup freshly grated Parmesan
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Pasta
- 30 large spinach ravioli 600-700 grams
- 3 cups shredded mozzarella cheese
- 1/4 cup freshly chopped basil
Instructions
- Preheat your oven to 350ºF.
- Grease a deep 9×13 baking dish with cooking spray and set aside.
Ricotta Filling
- In a medium bowl, add the ricotta, beaten egg, Parmesan cheese, garlic powder, and Italian seasoning. Stir to combine then set aside.
Meat Sauce
- In a large skillet over medium heat, add the ground beef, ground sausage and onions.
- Cook until the meat has browned and the onion is soft, about 15 minutes, then drain the fat.
- Stir in the garlic and sauté for 1-2 minutes until the garlic is browned and fragrant.
- Stir in the four cheese sauce.
- Reduce the heat to low and simmer the mixture for 2-3 minutes, then turn off the heat.
Assembling the Lasagna
- Spread 1/4 of the meat sauce into the bottom of the prepared pan.
- Top with a single layer of ravioli ( 15 total)
- Place another 1/4 of the meat sauce on top of the ravioli.
- Spread out the ricotta cheese mixture on top of the meat sauce.
- Top with 1 cup shredded mozzarella.
- Place another 1/4 of the meat sauce on top, followed by another layer of ravioli.
- Place the last of the meat sauce on top then top with the remaining 2 cups mozzarella.
- Cover the pan loosely with aluminum foil and bake for 60 minutes. Remove the foil and continue to bake until golden and bubbly, around 15 minutes. Remove and let stand for 15 minutes.
- Top with the fresh basil to serve.
Video
Notes
- If you buy fresh pasta, simply throw it into the freezer and freeze it before baking. Using frozen ravioli allows the lasagna to cook longer, letting the flavors meld together better and layers to blend together nicely.
Nutrition
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Diana says
do you pre-cook the ravioli or put them in frozen
Gail Armstrong says
Love your recipes and loved hearing about your drive home to Canada.
Thank you so much.
Kind regards
Gail
Elaine says
Sounds delicious
Donna Bridgman says
Can I make this the day before and put in the refrigerator and bake the next morning
diane says
can you make this ahead?
Mr. Kitchen Magpie says
You bet. Just freeze it in an airtight container and cook when ready.
Jackie says
Hi Karlynn
What do you do with the 1/4 cup of basil that is mentioned in the ingredient’s list.
Karlynn Johnston says
Good catch! It’s for topping before serving!