Ravioli Lasagna combines the ease of a baked ziti recipe with the delicious layers of flavor found in a lasagna for a surefire family favorite.
I am most certainly not the first one to make ravioli lasagna. I have no idea who first thought of the idea, but the first time I ever heard about it was sometime back in 2004 on Rachael Ray’s “30 Minute Meals” show.
Even though I’ve known about it for close to ten years, however, I’d never done anything with that knowledge until a few months ago when I whipped some together as part of G’s birthday celebration. I was thrilled with how easily it came together and, also, with how easy it was to serve up.
Like most lasagnas, this pan weighs a TON and feeds hearty appetites. I’m always thrilled when there are some leftovers for my lunch!
- 1 lb. ground beef
- 1 onion, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 – 28 oz. can crushed tomatoes
- 1 teaspoon garlic powder
- 2 teaspoons basil
- 1 teaspoon oregano
- 25 oz. bag frozen cheese ravioli
- 8 oz. package sliced mozzarella*
*I learned the sliced mozzarella “trick” from Pioneer Woman and I have to say that I’m a huge fan of how easy it makes layering this. That said, shredded mozz works perfectly fine, too, and I always advocate using what you’ve got!
1. Remove ravioli from freezer and set on counter. This will make them easier to separate when needed.
2. Brown ground beef and diced onion. Season with salt and pepper. Drain excess grease.
3. Combine crushed tomatoes, garlic, basil, and oregano in large bowl. Stir in browned ground beef to create a thick, meaty sauce.
4. Spread a very thin layer of meat sauce on bottom of 9″x13″ pan. Top with a layer of ravioli. (It usually takes me about 24 ravioli per layer.) Ladle more sauce over ravioli, then cover with a layer of sliced cheese. Repeat for one more layer– ravioli, then sauce, then cheese.
5. Cover with foil. Bake at 375 degrees for about 45 minutes, until warmed through and bubbly.