Ravioli Lasagna
A simplified version of homemade lasagna made with bite size ravioli that are layered with shredded cheeses and a rich meaty sauce. Once you try this you may likely swap out your go-to traditional lasagna recipe.
Servings: 8
Ingredients
- 1 lb. 90% to 93% lean ground beef
- 18 to 20 oz. small four cheese ravioli, uncooked, recommend Trader Joe's or Buitoni's small variety
- 1 (24 oz) jar marinara sauce or tomato basil sauce
- 1/2 cup half and half
- 3 Tbsp chopped fresh basil
- 1/2 tsp red pepper flakes (optional for spicy heat)
- 2 cups shredded mozzarella
- 1/2 cup finely shredded parmesan cheese
- Salt and black pepper
- Non-stick olive oil cooking spray
Instructions
- Heat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- Spray a 12-inch non-stick skillet with non-stick cooking spray and heat over medium-high heat.
- Crumble in ground beef into small chunks and let sear until browned on bottom, about 3 minutes then turn and crumble up beef. Continue to cook and crumble until cooked through.
- Remove form heat, pour in marinara sauce and half and half, add basil and red pepper flakes if using. Season with salt and pepper to taste, stir.
- Spread 1 cup of the sauce into prepared baking dish. Align 1/3 of the ravioli on bottom of the dish.
- Spread 1 1/2 cups sauce over ravioli layer and sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly over. Top with another layer of 1/3 of the ravioli.
- Spread 1 1/2 cups sauce over second ravioli layer, Top with another layer of the last 1/3 of the ravioli.
- Finish spreading over remaining sauce (about 1 to 1 1/2 cups), and remaining 1 cup mozzarella and 1/4 cup parmesan.
- Cover with foil and bake 25 minutes. Uncover and bake until cheese is melted and topping is lightly golden brown, about 15 minutes.
- Let cool a few minutes before slicing. If desired you can garnish with more basil or chopped parsley.