Ravioli Lasagna

Ricotta Mixture

• 1 cup ricotta
• 1 egg, beaten
• ¼ cup parmesan cheese, grated
• ¾ teaspoon EACH: oregano, basil, parsley
• ½ teaspoon salt

Meat Sauce

• ½ lb. ground beef

Salt/pepper, to taste

• ½ lb. ground Italian sausage, sweet, mild, or spicy
• 1 small yellow onion, diced
• 3 cloves garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon tomato paste.
• ¾ teaspoon Italian seasoning
• 2 (24 oz.) jars marinara sauce, see notes
• ½ cup chicken broth

Ravioli/Mozzarella

• 40 oz. refrigerated ravioli, uncooked. See notes.
• 2 cups shredded mozzarella cheese

1. Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
2. Combine the ingredients for the herb ricotta mixture and set aside. Spread 1 heaping cup of marinara sauce on the bottom of a deep 9 x 13-inch casserole dish. Prepare the meat sauce (as outlined in the recipe card below), and set aside. Layer 1/2 of the ravioli over the marinara layer. Top with half of the meat sauce.
3. Dollop the ricotta cheese mixture on top and spread it in an even layer. Add the remaining ravioli.
4. Top with remaining meat sauce, followed by the mozzarella. Cover and bake at 350°F for 35 minutes. Remove the cover and broil at 450° F (or a low broil), for up to 3 minutes, until the top browns a little on the top. Watch it closely. Remove and let sit for 5-10 minutes prior to serving.
5. Make Ahead Method
6. Refrigerator: Assemble as outlined and cover it tightly. Store in the fridge for up to 2 days. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the covered baking time.
7. Freezer: Assemble as outlined and cover it tightly. Freeze for up to 3 months and let it fully thaw in the fridge for 24 hours prior to baking. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the covered baking time.
8. Mozzarella: Low moisture, whole milk mozzarella is needed to melt properly. I use Galbani or Dragone mozzarella.
9. Parmesan: I grate Belgioioso Parmesan from a block.
10. Ricotta: Cottage cheese can be used if you prefer not to use ricotta.
11. Casserole Dish:
12. If your lasagna is very close to the top of your casserole dish, place a baking sheet underneath the casserole dish to catch any splatters of sauce, as it gets hot and bubbly toward the end. A Deep Casserole Dish is helpful.
13. Ensure that your casserole dish is safe for broiling, do not broil if using a glass casserole dish.
14. Serve this with No Knead Bread and Olive Oil Bread Dip, and try my Spaghetti Pie recipe next!
15. Lasagna Lovers: Be sure to try my traditional Lasagna recipe, Lasagna Rollups, Skillet Lasagna, and Lasagna Soup recipes next!
16. Combine the ricotta mixture ingredients in a medium bowl and set aside. Measure out remaining ingredients before beginning. Preheat oven to 350° F.
17. Spread 1 heaping cup of marinara sauce on the bottom of a deep, lightly greased 9 x 13-inch casserole dish and save the rest for the meat sauce.
18. Season the ground beef with salt/pepper. Heat a large pot over medium-high heat. Add the ground beef, sausage, and onions. Cook and crumble, stirring frequently, until cooked through. Drain grease and reduce heat to medium.
19. Add the garlic, Worcestershire sauce, Dijon, tomato paste, and Italian seasoning. Stir for 1-2 minutes.
20. Add the remaining marinara sauce and chicken broth. Bring to a gentle bubble and let it simmer uncovered for 5-8 minutes, stirring occasionally. Remove from heat.
21. Arrange half of the (uncooked) ravioli over the marinara sauce in the casserole dish, they’ll overlap.
22. Top with half of the meat sauce, then dollop with the ricotta mixture and spread the dollops out in an even layer.
23. Top with remaining ravioli, followed by the rest of the meat sauce.
24. Top with mozzarella cheese.
25. Cover and bake for 35 minutes. If covering with foil, spray one side with non-stick cooking spray to prevent it from sticking to the cheese while it bakes.
26. Remove the cover and broil at 450° F (or a low broil), for up to 3 minutes, until the top browns a little and it’s hot and bubbly. Watch it closely.
27. Remove from heat and let sit for 5-10 minutes prior to serving. (To serve, I cut into slices like a regular lasagna, slicing through the ravioli is no problem.)
28. Ravioli:
29. Frozen ravioli may also be used, add 15 minutes of additional baking time, or until the cheese is melted when you lift up the cover for broiling.
30. I use Rana 4-cheese refrigerated ravioli for this recipe, but any filling option that you like will work! Rana is usually in the refrigerated area of the produce section.
31. There are a variety of ravioli fillings that work well here! Spinach or mushroom ravioli are great options!
32. Mozzarella: Low moisture, whole milk mozzarella is needed to melt properly. I use Galbani or Dragone mozzarella.
33. Parmesan: I grate Belgioioso Parmesan from a block.
34. Ricotta: Cottage cheese can be used if you prefer not to use ricotta.
35. Casserole Dish:
36. If your lasagna is very close to the top of your casserole dish, place a baking sheet underneath the casserole dish to catch any splatters of sauce, as it gets hot and bubbly toward the end. A Deep Casserole Dish is helpful.
37. Ensure that your casserole dish is safe for broiling, do not broil if using a glass casserole dish.
38. Serve this with No Knead Bread and Olive Oil Bread Dip, and try my Spaghetti Pie recipe next!
39. Lasagna Lovers: Be sure to try my traditional Lasagna recipe, Lasagna Rollups, Skillet Lasagna, and Lasagna Soup recipes next!
40. Make Ahead Method:
41. Refrigerator: Assemble as outlined and cover it tightly. Store in the fridge for up to 2 days. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the covered baking time.
42. Freezer: Assemble as outlined and cover it tightly. Freeze for up to 3 months and let it fully thaw in the fridge for 24 hours prior to baking. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the covered baking time.
43. Storage:
44. Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers reheat and freeze well!

Pro Tips:

Servings: This makes a lot of ravioli lasagna, enough for 12 people, just like traditional lasagna. Feel free to halve the recipe if preferred. Leftovers also reheat and freeze really well.

(You can also make my Baked Ravioli which also has a meat sauce and uses half the amount of ravioli as this recipe.)