Make Ravioli Lasagna

If you love the flavors and layers of lasagna but find it too time-consuming to make, try ravioli lasagna. Simply make a meat sauce or use plain marinara and layer it with frozen cheese ravioli and shredded cheese. You can make a traditional version that also includes ricotta cheese, garlic, and herbs. For something a little different, try a ravioli lasagna made with fresh spinach and Italian sausage. Or if you're crunched for time, assemble and cook a vegetarian lasagna in your slow cooker.

Ingredients

Traditional Ravioli Lasagna

• 1 pound (453 g) ground beef
• 1/2 sweet onion
• 24-ounce (680 g) jar marinara sauce
• 2 cloves garlic, minced
• 2 cups (492 g) ricotta
• 1 large egg
• 1/4 cup (25 g) freshly grated Parmesan
• 1/4 cup (5 g) freshly chopped parsley, plus more for garnish
• 1 teaspoon garlic powder
• 25 ounces (708 g) frozen cheese ravioli
• 2 cups (226 g) grated mozzarella

Makes one 9 x 13-inch (23 x 33-cm) pan

Slow Cooker Ravioli Lasagna (Vegetarian)

• 15-ounce (425 g) package frozen cheese-filled ravioli
• 24-ounce (68 g) jar marinara sauce
• 2 teaspoons minced garlic
• 1 handful of fresh basil, finely chopped
• 2 cups (226 g) Italian-blend shredded cheese

Makes 4 to 6 servings

Spinach and Sausage Ravioli Lasagna

• 1 pound (453 g) Italian sausage
• 12 ounces (340 g) baby spinach
• 24-ounce (680 g) jar marinara sauce
• 20 ounces (567 g) frozen cheese ravioli
• 3 cups (339 g) mozzarella cheese, shredded

Makes one 9 x 13-inch (23 x 33-cm) pan

Steps

Traditional Ravioli Lasagna

1. Preheat the oven and prepare a pan. Turn the oven on to 350 degrees F (180 C). Get out a 9 x 13-inch (23 x 33-cm) baking dish. Spray it with cooking spray to ensure the ravioli lasagna doesn't stick. Set the pan aside while you make the lasagna.
2. Saute the ground beef and onion. Place a large skillet on the stove and turn the heat to medium. Put 1 pound (453 g) of ground beef into the skillet. Dice half of a sweet onion and add it to the skillet. Cook the meat until it's completely browned or until it reaches 170 degrees F (60 C). Drain off any fat.
   • Stir the beef and onion mixture as it cooks to prevent it from sticking to the skillet.
3. Stir in marinara sauce and garlic. Open a 24-ounce (68 g) jar of marinara sauce and add it to the ground beef and onion. Stir in 2 cloves of minced garlic. Turn the heat down to medium-low. Stir the sauce occasionally and let it simmer for 5 minutes.
4. Combine the ricotta cheese filling. Get out a medium mixing bowl. Place the cheese fillings and seasonings into it. Stir it until it's completely combined. You'll need to stir together:
   • 2 cups (492 g) ricotta
   • 1 large egg
   • 1/4 cup (25 g) freshly grated Parmesan
   • 1/4 cup (5 g) freshly chopped parsley
   • 1 teaspoon garlic powder
5. Assemble the ravioli lasagna. Spread one third of the meat sauce in the bottom of the prepared pan. Open one 25-ounce (708 g) package of frozen cheese ravioli and place a single layer of frozen ravioli over the sauce. Spread half of the ricotta filling over the ravioli and spread another third of the sauce over it. Arrange another layer of frozen ravioli and the rest of the ricotta filling over it. Spread the rest of the sauce on top.
6. Sprinkle cheese on the lasagna and bake it for 40 minutes. Sprinkle 2 cups (226 g) of grated mozzarella evenly over the top of the ravioli lasagna. Cover the pan with a sheet of aluminum foil and put it in the preheated oven. Bake the lasagna for 40 minutes.
7. Remove the foil and bake it for another 10 minutes. Carefully take the foil off of the pan. Bake the lasagna for 10 more minutes. This will give the cheese a chance to become golden brown and bubbly. Remove the ravioli lasagna from the oven and serve it once it's set for a few minutes.
   • Consider serving the ravioli lasagna with extra chopped parsley.

Slow Cooker Ravioli Lasagna (Vegetarian)

1. Prepare the slow cooker. Get out a 5 to 6-quart (4 to 5 liter) slow cooker and plug it in. Generously spray the inside of the slow cooker with cooking spray or brush olive oil inside the slow cooker to prevent the lasagna from sticking.
   • If you prefer, you can buy slow cooker liner inserts. Just put a disposable liner insert inside the slow cooker before you add your ingredients.
2. Season the marinara sauce. Open one 24-ounce (68 g) jar of marinara sauce and pour it into a medium mixing bowl. Stir in 2 teaspoons of minced garlic and 1 handful of freshly chopped basil. Set the sauce aside.
   • For a meaty version, you can cook 1 pound (453 g) of ground beef or Italian sausage. Stir it into the seasoned marinara sauce.
3. Assemble the ravioli lasagna in the slow cooker. Open one 15-ounce (425 g) package of frozen cheese-filled ravioli. Place half of the frozen ravioli in the bottom of the greased slow cooker. Spread half of the seasoned sauce over the ravioli. Sprinkle 1 cup (113 g) of shredded Italian cheese over it. Arrange the rest of the ravioli on top and spread the rest of the sauce over it. Sprinkle it with another 1 cup (113 g ) of Italian cheese.
4. Cook the vegetarian ravioli lasagna for 4 to 6 hours. Put the lid on the slow cooker and turn the cooker on to LOW. Cook the lasagna for 4 to 6 hours. The ravioli should be completely heated throughout and the cheese should melt. Garnish the lasagna with extra chopped basil and serve it right away.
   • Store leftovers in the refrigerator for several days.

Spinach and Sausage Ravioli Lasagna

1. Preheat the oven and cook the sausage. Turn the oven on to 350 degrees F (180 C). Set a large skillet on your stove and add 1 pound (453 g) of Italian sausage. Turn the heat on to medium. Stir and break up the sausage as it cooks. It should become browned.
   • Ensure that the sausage is cooked to 160°F (70 C).
2. Stir in the baby spinach. Measure out 12 ounces (340 g) of baby spinach. Look over the spinach and remove any tough stems. Add the spinach to the skillet with the sausage and stir it in. It should begin to wilt within a minute or two. Set the spinach and sausage mixture aside.
3. Assemble the ravioli lasagna. Open a 24-ounce (680 g) jar of marinara sauce. Spread a few spoonfuls of sauce on the bottom of a 9 x 13-inch (23 x 33-cm) baking pan. Open a 20-ounce (567 g) package of frozen cheese ravioli and spread a single layer of the ravioli in the pan. Sprinkle 1 1/2 cups (170 g) of shredded mozzarella cheese over the ravioli. Layer the rest of the ravioli on top and spread the sausage spinach mixture over it. Pour the rest of the sauce over and sprinkle another 1 1/2 cups (170 g) of shredded mozzarella on top.
4. Bake the ravioli lasagna for 30 minutes. Put the pan of ravioli lasagna in the preheated oven. Bake the ravioli lasagna for 30 minutes. The ravioli should cook completely and the cheese will become bubbly. Remove the pan and let it cool for 10 minutes. Scoop the ravioli lasagna into individual bowls and serve it immediately.
   • You can store leftover ravioli lasagna in the refrigerator for a few days.

Things You'll Need

• Measuring cups and spoons
• Digital scale
• Large pot
• Large skillet
• Spoon
• 9 x 13-inch (23 x 33-cm) pan
• 5 to 6-quart (4 to 5 liter) slow cooker
• Cooking spray
• Mixing bowls

Sources and Citations

See also

• Make Macaroni Lasagne Cross
• Make Lasagna with Bechamel Sauce
• Make Vegetarian Lasagna
• Cook Lasagna in Your Dishwasher
• Cook Lasagne
• Layer Lasagna
• Make Lasagna Cups
• Make a Lasagna Using Zucchini Instead of Pasta
• Easily Make Lasagna With Oven Noodles
• Freeze Lasagna