Baked Ravioli Lasagna
About a Mom
Ravioli and lasagna lovers rejoice! This dish is a marriage of two Italian classics, combining the creamy deliciousness of ravioli with the hearty satisfaction of lasagna. Our Baked Ravioli Lasagna is made fresh with layers of stuffed pasta, cheese, and sauce for a meal that will leave you feeling satisfied and smiling from ear to ear.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Dinner
Cuisine Italian
Servings 10
Calories 597 kcal
16 oz lean ground beef 1 medium onion chopped (about 1 cup) 3 cloves garlic about 2 tablespoons 1 tablespoon Italian seasoning 1 teaspoon sea salt 40 ounces cheese ravioli frozen (thaw enough so they are not stuck together) 2 ¾ cup marinara sauce or more 4 cups mozzarella shredded
Preheat oven for 400.
In a large saucepan, brown meat for about 10 minutes.
Add onion, garlic, Italian seasoning, salt and cook for another 5 minutes, and set aside.
Grease a 9x13 casserole dish and pour a thin layer of marinara sauce on the bottom; about ¾ cup (depending on the shape of your casserole dish).
Place a layer of ravioli.
With a slotted spoon if you have a lot of fat, evenly layer the cooked meat.
Add 2 cups of mozzarella on top of meat, and then another layer of sauce: about 2 cups.
Add another layer of sauce
Repeat another ravioli layer with remaining pasta
Top with remaining cheese.
Put in oven for 30 minutes covered with foil. Pro tip: If you spray the tin foil inside with non-stick spray your cheese will not stick to it.
Check the lasagna at the 30-minute mark and if is wet, bake uncovered for another 10 minutes.
Let sit for about 10-15 minutes before serving.
Calories: 597 kcal Carbohydrates: 53 g Protein: 37 g Fat: 26 g Saturated Fat: 11 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 125 mg Sodium: 1597 mg Potassium: 440 mg Fiber: 5 g Sugar: 6 g Vitamin A: 603 IU Vitamin C: 6 mg Calcium: 274 mg Iron: 14 mg