Ravioli Lasagna
servings
Ravioli Lasagna with a made-from-scratch meat sauce is a shortcut for the classic comfort food. This satisfying meal is easy enough for busy weeknights, and a delicious dinner for the whole family.
Ingredients
Meat Sauce
- 2 tablespoons olive oil
- 1 lb ground beef
- 1 large yellow onion or enough for one cup
- 3 cloves garlic, minced
- 28 ounces tomato puree
- 15 ounces tomato sauce
- 14.5 ounces diced tomatoes
- 6 ounces tomato paste
- 2 tablespoons sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons basil
- 1 ½ teaspoons salt
- 1 teaspoon oregano
- ¼ teaspoon black pepper
- 2 bay leaves
- 2 pounds frozen ravioli no need to cook it first!
Ricotta Mixture
- 1 large egg
- 15 ounces low fat ricotta cheese
- ¾ cup grated Parmesan cheese divided
- 1 ½ teaspoons dried parsley
- 3 cups shredded mozzarella divided
Instructions
Meat Sauce
- Heat a large pot or Dutch oven on medium heat. Add the olive oil.
- Add the onion and garlic and saute until soft, about 3 minutes.
- Add the ground beef and cook until brown.
- Add the puree, sauce, diced tomatoes, paste, sugar, basil, salt, oregano, pepper, and bay leaves. Stir until well combined.
- Reduce heat. Cover and simmer for at least 45 minutes, stirring frequently.
- Preheat oven to 400° F.
Ricotta Mixture
- In a medium bowl, beat the egg.
- Add the ricotta, 1/2 cup of the Parmesan cheese, and parsley. Mix until well combined.
Ravioli Lasagna Assembly
- Generously coat a deep 9 X 13-inch baking dish with cooking spray, and layer a rimmed baking pan with tin foil. Remove the bay leaves from the meat sauce.
- Place about 2 cups of sauce on the bottom of the pan.
- Place half of the frozen ravioli in a single layer over the sauce.
- Place dollops of the ricotta mixture over the ravioli, and with an offset spatula, spread the mixture evenly to the edges of the pan.
- Sprinkle 2 cups of the mozzarella over the ricotta.
- Completely cover with about 2-3 cups of sauce, making sure to spread the sauce into the corners and along the edges.
- Place remaining ravioli over the sauce and cover with another 2 cups of meat sauce.
- Sprinkle remaining cup of mozzarella and 1/4 cup Parmesan cheese over the sauce.
- Place the pan of lasagna onto the foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting into at the table. Spray a piece of tin foil with cooking spray and place spray side down on top of the baking dish.
- Bake covered for 30 minutes. Remove tin foil, and cook for an additional 20-25 minutes. Cover lightly with tin foil if top is browning too fast (as mine did in the pictures 🤪).
Notes
- The meat sauce will make approximately 9 cups, to there will be leftover sauce since we're only using about 7 cups for the lasagna.
- Don't want to make a meat sauce from scratch? You can use (2) 28 ounce jars of your favorite pasta sauce and add them to some browned ground beef to make the process faster.
- Don't want to use ground beef? You can omit it and just use the jarred pasta sauce for an even faster weeknight meal!
Nutrition
Serving: 1serving | Calories: 856kcal | Carbohydrates: 75g | Protein: 51g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 179mg | Sodium: 2158mg | Potassium: 1266mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1733IU | Vitamin C: 26mg | Calcium: 535mg | Iron: 17mg