An easier and faster version of a favorite pasta dish, this ravioli lasagna is absolutely amazing. Quick to make and tastes like the real thing!
Hi! This is Stacey from Bake. Eat. Repeat. I’m really excited to be here as a new contributor for The Weary Chef! I know you all like easy recipes, so we’re going to get along just fine :) Let me introduce myself with this easy dinner that I know you’ll enjoy!
Lasagna is one of my all time favorite pasta dishes. I don’t think I’m alone on that – everyone I know loves lasagna. What’s not to love about meaty, cheesy layers of pasta goodness?
My mom’s lasagna recipe is amazing and hands down my favorite way to enjoy this tasty pasta. But….sometimes you just don’t have time to make lasagna from scratch. It’s not hard, but the multiple layers do seem to take awhile. I always think it’ll be a half hour of cooking and lasagna will be in the oven, but it always takes way longer than that. So, I needed to come up with a quicker version, because obviously we need lasagna in our lives more often.
This ravioli lasagna is fast, easy, and tastes like the real thing. It can even be managed on a weeknight if you want. It is best if you let the meat sauce simmer for about a half hour, but I’ve thrown it together after just 15 minutes of simmering, and it was still fantastic.
You don’t have to boil any pasta! Just use the uncooked ravioli as the pasta and cheese layers all in one (I used ricotta and spinach filled ravioli), and layer them with some homemade meat sauce and shredded mozzarella cheese. Bake for a half hour and you have one fantastic meal.
Plus, this ravioli lasagna is almost better as leftovers then it is the first time. Even with my family of five, a 9×13 pan of lasagna is quite a lot (my 5 year old doesn’t eat much yet), and we can actually get two meals out of this. In my opinion, that makes it even better – all I have to do is reheat and make a salad for a second meal!
I might have a hard time convincing myself to make regular lasagna again. This ravioli lasagna is just way too easy! Let me know what you think in the comments when you try it, and I’d love for you to share this recipe with your friends :)Print
- 1 pound ground beef
- 1 onion chopped
- 4–6 button mushrooms sliced
- 3 cloves garlic minced
- 1 tablespoon basil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 27 ounces canned diced tomatoes
- 10 ounces tomato paste (2 small cans)
- 21 ounces uncooked, fresh ravioli I used spinach and ricotta.
- 1 pound mozzarella cheese shredded
In a large saucepan, over medium heat, brown the ground beef. Drain the grease, then add the onion, mushrooms, garlic, basil, salt and pepper to the pan.
Cook, stirring, for 2-3 minutes until the vegetables have started to soften. Add the tomatoes and tomato paste and stir to combine. Lower the heat, cover, and simmer for 30 minutes, stirring occasionally.
Preheat the oven to 375 degrees F.
Place one third of the meat sauce in the bottom of the dish and spread it around to give a thin layer of sauce on the bottom. Spread one third of the shredded mozzarella cheese on top of the sauce. Cover this with half of the uncooked ravioli.
Repeat the layers with another third of the meat sauce, another third of the cheese, and the other half of the ravioli.
Finish with the last third of the meat sauce and the last third of the cheese.
Bake the lasagna for 30 minutes, or until the cheese has started to brown and the filling is hot and bubbling. Let it stand for 10 minutes to set up before cutting it into squares and serving.
- Prep Time: 10
- Cook Time: 70
If you’re looking for an easy lasagna you can make with gluten free noodles (since gluten free ravioli is hard to come by), try The Weary Chef’s Lazy Lasagna or Skillet Lasagna!!