Here’s a Ravioli Lasagna recipe—a fun twist on classic lasagna using ravioli for a quicker, ultra-cheesy meal 🍝🧀
Ingredients (Serves 4–6)
- 1 lb cheese or meat ravioli (fresh or frozen)
- 2 cups marinara sauce (store-bought or homemade)
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Optional: fresh basil or parsley for garnish
Instructions
- Preheat Oven
- Preheat to 375°F (190°C).
- Layer the Lasagna
- Spread ½ cup marinara sauce on the bottom of a 9×13-inch baking dish.
- Arrange a layer of ravioli over the sauce.
- Dollop and spread half of the ricotta cheese over ravioli.
- Sprinkle ⅔ of the mozzarella and ¼ of the Parmesan cheese.
- Repeat layers: sauce → ravioli → ricotta → mozzarella → Parmesan.
- Finish with remaining mozzarella and Parmesan on top.
- Bake
- Cover with foil and bake 25 minutes.
- Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
- Serve
- Let cool 5 minutes before slicing.
- Garnish with fresh basil or parsley if desired.
Tips & Variations
- Meat version: Use meat ravioli or add cooked Italian sausage or ground beef between layers.
- Veggie boost: Add sautéed spinach, mushrooms, or zucchini between layers.
- Sauce options: Use Alfredo sauce for a white lasagna twist.
- Quick version: Use no-boil ravioli and assemble right into a 9×13 dish; baking time may be slightly longer if frozen.
If you want, I can give a one-pan stovetop Ravioli “Lasagna” that cooks in under 30 minutes—perfect for weeknights.
Do you want me to provide that version?
