Ravioli Lasagna

Lasagna! It’s amazing, it’s delicious, it’s….kind of a pain in the ass. However, I was going to do a lasagna post anyway, but then this happened:

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That is exactly what it looks like. I made that whole lasagna from scratch and when the timer went off, I opened the oven, grabbed the pan with the oven mitts, started to pull the pan out, and…..it slipped. Lasagna and glass everywhere. We ordered pizza.

Meh. Whatever. On the bright side, I did have enough meat sauce left over to make some ravioli lasagna, which is way easier and just as yummy. It’s got your pasta, ricotta, mozzarella, meat, marinara; the only thing missing is the work and dirty dishes!

Ingredients, assemble!!!

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Frozen ravioli, mozzarella, and meat sauce. That’s it! I did forget the parmesan and parsley. Because I  always forget something. Don’t have any of my homemade marinara on hand? Just use a couple jars of store bought sauce. Just brown a pound of ground beef, drain, and add your sauce.

Time for layering. First, put down some sauce, enough to cover the bottom, then put that ravioli right in there. Yep, frozen. No cooking or thawing required.

side by side

Then top the ravioli with some mozzarella, and do another layer of sauce, ravioli, and cheese, topping it off with some parmesan and parsley if you like. I always top my pasta off with some parsley, just makes it looks nice.

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Now, cover with foil, and pop it in the oven for 50 minutes. When the timer goes off, remove the foil and cook for another 10 minutes or so, until bubbly around the edges and the top begins to get golden.

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Ta-da! All the flavor of lasagna, without the huge mess and effort. Enjoy!

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Ravioli Lasagna

  • Servings: 8-10
  • Print

Ingredients:

  • Frozen cheese ravioli, 25 oz
  • Mozzarella cheese, shredded, 8 oz
  • 4-6 cups marinara sauce, with 1 lb ground beef
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon dried parsley, optional

Directions:

  1. Preheat oven to 350 degrees and prep your baking dish with nonstick spray.
  2. Layer meat sauce, ravioli, and cheese, then again, for six layers total. Top with Parmesan and parsley, if desired.
  3. Cover tightly with foil and bake for 50 minutes, then remove foil and bake for an additional 10 minutes, or until bubbly.
  4. Let sit about 5 minutes, and serve.

Notes: For the meat sauce, either use my marinara recipe, adding ground beef as per notes, or use jarred sauce and add ground beef.

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