Here’s a fun and indulgent Ravioli Lasagna—basically layers of ravioli baked like lasagna, rich, cheesy, and hearty 🍝🧀
Ravioli Lasagna (Serves 4–6)
Ingredients
Ravioli
- 500 g (1 lb) store-bought or homemade ravioli (cheese, spinach, or meat-filled)
Sauce
- 2 cups marinara or tomato pasta sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
- 1 egg (optional, for ricotta mixture)
- Salt, pepper, and dried Italian herbs to taste
Optional extras
- Sautéed spinach, mushrooms, or cooked ground meat
Instructions
- Preheat oven
- 180°C / 350°F. Lightly grease a baking dish.
- Prepare ricotta mixture
- Mix ricotta, egg, a pinch of salt & pepper, and ½ cup Parmesan in a bowl.
- Assemble layers
- Spoon a thin layer of marinara on the bottom of the dish.
- Add a layer of ravioli (uncooked if fresh; slightly boiled if needed).
- Spread some ricotta mixture and sprinkle mozzarella.
- Repeat layers until all ravioli are used, finishing with sauce and remaining mozzarella & Parmesan on top.
- Bake
- Cover with foil and bake 25–30 minutes.
- Remove foil and bake another 10–15 minutes until cheese is golden and bubbling.
- Serve
- Let rest 5 minutes before slicing. Garnish with fresh basil if desired.
Tips
- No-boil ravioli: Use fresh or frozen ravioli directly in the bake with extra sauce.
- Prevent soggy lasagna: Don’t over-sauce layers; ricotta + sauce = enough moisture.
- Customize: Add cooked sausage, mushrooms, or roasted vegetables.
Variations
- Spinach & ricotta ravioli: Layer with extra sautéed spinach
- Meat version: Use beef or sausage ravioli and add ground meat in layers
- White sauce version: Substitute marinara with Alfredo or béchamel for a creamy lasagna
If you want, I can give a quick 30-minute version or a meat-lover’s ultra-cheesy version that feeds 6–8.
Do you want me to do that?
