Ravioli Lasagna

Thanks to Hoboken Farms for sending over an assortment of pasta sauces for me to try out! As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!

An Italian classic in a fraction of the time! Refrigerated pasta + your favorite marinara team up for an easy weeknight meal.

Ravioli Lasagna: An Italian classic in a fraction of the time! Refrigerated pasta + your favorite marinara team up for an easy weeknight meal.

My father-in-law is from Italy, and he makes some seriously amazing lasagna, among other things. I’m working on setting up a date with him to make it together, and write up his recipe.

He spends hooooours working on his lasagna, and it’s reserved for special occasions.

But what if you want lasagna on a weeknight without so much fuss?

Allow me to present my Ravioli Lasagna.

Ain’t she pretty?

Ravioli Lasagna: An Italian classic in a fraction of the time! Refrigerated pasta + your favorite marinara team up for an easy weeknight meal.

I had a few packages of refrigerated cheese ravioli that I wanted to use, along with a few packs of sliced fresh mozzarella. I didn’t even realize it was sliced when I bought it, but it ended up saving me even more time!

I knew that an easy, lasagna-type meal could be mine with minimal effort, but I needed the perfect sauce to go with it.

Now, my Italian husband would argue that any jarred pasta sauce has to have things added to it. He always needs to amp sauces up before serving them.

I’ve tried sneaking one over on him with a sauce straight from the jar before, but he always knows.

Enter Hoboken Farms.

A photo posted by Ashley Covelli (@bigflavors) on

Let me tell you – I’m seriously impressed with their sauces! The Big Boss Vodka Sauce was a total life saver on Halloween when we needed a quick & simple meal. And the color, along with some black bean pasta made it feel extra festive.

I heated it straight from the jar and it was phenomenal. It tasted just as good as the homemade stuff that the Italian side of our family makes.

Same with the Big Red Marinara Sauce that I used for this recipe. You can taste the real tomatoes that have been simmered to make it. It’s really well balanced, and worked perfectly in this lasagna.

A photo posted by Ashley Covelli (@bigflavors) on

I chose to make it a meat sauce lasagna with ground beef, but you could easily substitute ground turkey, or even leave the meat out completely (which would make this come together even more quickly).

You don’t need to pre-cook the ravioli— just pop them out of the refrigerated package into the casserole dish.

A few layers of sauce, ravioli and cheese and you’re good to go! You could use frozen ravioli, too, but you may need to add a few minutes of baking time to make sure they’re cooked through.

Ravioli Lasagna: An Italian classic in a fraction of the time! Refrigerated pasta + your favorite marinara team up for an easy weeknight meal.

I like to set my casserole pan on a baking sheet juuuuust in case any bubbles over in the oven. You don’t want sauce or cheese dripping down and burning in there. Trust me.

I served this with My Favorite Garlic Bread and it was a big hit all around. Italian husband approved!

Big time.

Ravioli Lasagna

Makes 6-8 Servings

Ravioli Lasagna

An Italian classic in a fraction of the time! Refrigerated pasta + your favorite marinara team up for an easy weeknight meal.

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 medium yellow onion, diced (about 2 cups)
Pinch of red pepper flakes
1 pound ground beef (I used 85% lean)
1 (25-ounce) jar marinara sauce (I used Hoboken Farms Big Red Marinara)
2 packages refrigerated cheese ravioli (about 34 ounces total)
16 ounces fresh mozzarella, sliced (I used 2 8-ounce packages of BelGioioso pre-sliced)
1 cup freshly grated Parmesan cheese, plus more for garnish
Fresh basil, torn, for garnish

Instructions

  1. Preheat oven to 375°F. Place a 13x9-inch casserole dish on top of a large, rimmed baking sheet.
  2. Heat oil in a large skillet over medium high heat. Add garlic, onion, and red pepper flakes and sauté, stirring occasionally, until the veggies start to soften, about 2-4 minutes.
  3. Add beef and cook, breaking up with a wooden spoon, until the meat is brown throughout. Drain any excess fat from the skillet, then add the jar of sauce and stir to combine.
  4. Pour a thin layer of the meat sauce in the casserole dish to cover the bottom. Place 1/3 of the ravioli in a single layer on top of it, cover with 1/3 of the sauce, then 1/3 of the sliced mozzarella. Repeat 2 more times - you should have a layer of mozzarella on top. Sprinkle the top with 1 cup Parmesan cheese, then transfer to the preheated oven.
  5. Bake until everything is nice and bubbly and the cheese is starting to brown on top, about 30 minutes. Let sit at least 10 minutes before garnishing with torn basil and serving.

Notes

Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli

Big Flavors Rating: 5 Stars

https://bigflavorstinykitchen.com/ravioli-lasagna/

 

  • You’ve got that stretchy-cheese thing going here!!!! Looks so tempting Ashley. Would love a taste of this impressive dish. XO

  • I have cheese ravioli in the freezer – can’t wait to try this. Amazing that I never thought of it myself as I’m the queen of shortcuts for weeknights. But now that I’ve read your post I can’t get it out of my mind even if I have to give you full credit when I get compliments (which I’m sure I will) on the casserole.

  • I always love ideas for a quick and easy weeknight meal!

  • I need to try something like this…such a good idea for a quick and easy dinner!

  • Carol Borchardt

    Love, love the idea of a ravioli lasagna!