Ravioli Lasagna
Ravioli lasagna takes everything you love about traditional lasagna and simplifies it with layers of ravioli, ricotta, and mozzarella for a delicious weeknight dinner.
Ingredients
Main Ingredients
- 12 ounces fresh or frozen ravioli (cheese or meat-filled) Frozen works fine straight from the bag.
- 3 cups marinara sauce Use your favorite or homemade.
- 2 cups ricotta cheese Whole-milk ricotta is creamier; part-skim works to reduce fat.
- 1 cup shredded mozzarella cheese Fresh shredded melts better than pre-shredded.
- 1/2 cup grated Parmesan cheese Adds savory depth.
- 1 teaspoon dried basil Or 1 tbsp fresh, chopped.
- 1 teaspoon dried oregano
- Salt and pepper To taste.
Instructions
Preparation and Assembly
- Preheat the oven to 375°F (190°C).
- Spread a thin layer (about 1/2 cup) of marinara over the bottom of a 9x13-inch or similar baking dish so the ravioli won’t stick.
- Arrange half of the ravioli in a single layer over the sauce. If using frozen ravioli, place them straight from the freezer—no need to thaw.
- Dollop and spread half of the ricotta over the ravioli. Sprinkle a third of the mozzarella on top, then sprinkle some dried basil and oregano. Season lightly with salt and pepper.
- Repeat the layers: spread more marinara, add the remaining ravioli, then the rest of the ricotta and another third of the mozzarella, plus herbs.
- Finish with the last layer of marinara sauce and scatter the remaining mozzarella and all of the Parmesan evenly over the top.
Baking
- Cover the dish tightly with foil and bake for 25 minutes so everything heats through and cheeses meld.
- Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden.
- Let the casserole rest 5–10 minutes before slicing—this helps it set so the portions hold together.
Notes
For a lighter version, use low-fat ricotta and part-skim mozzarella. For extra richness, fold an egg into the ricotta to help it set.