RAVIOLI LASAGNA

December 27, 2016

Lasagna is classic good, family, comfort-food-at-home, midwestern (although Italian?) weeknight dinner cooking. I am always one to 1) want more lasagna and 2) want less work, so ravioli lasagna is my get-to-skip-a-step pasta night delight.

In my experience, “no-boil” lasagna noodles CANNOT BE TRUSTED and I always boil those deceivers. So, to skip that pasta boiling step, just grab some frozen cheese raviolis and you are on your way to assembling a lasagna extra easily.

ravioli-lasagnaRAVIOLI LASAGNA
Serves 5 to 6

1 pound frozen ravioli
1 and 1/2 pounds italian sausage
1 onion, diced
6 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
24 ounces red pasta sauce
30 ounces ricotta
2 cups mozzarella, plus additional for topping
2 eggs
1/4 cup parmesan
Fresh basil

Preheat oven to 375 degrees. In a large skillet, begin browning italian sausage over medium heat. When sausage is about halfway browned, drain liquid from pan and add onion. Once meat is completely browned, add garlic, salt, pepper, and oregano to pan. Stir in red pasta sauce and set aside. In a mixing bowl, combine ricotta, mozzarella, and eggs. In a 9×13 baking dish, layer ravioli, meat sauce, and cheese mixture. Layer again and finish with an additional layer of ravioli and cheese. Top with parmesan and additional mozzarella. Cover with foil and bake for 40 minutes. Remove foil and bake for 10 more minutes. Top with fresh basil.

RAVIOLI LASAGNA
 
Author:
Ingredients
  • 1 pound frozen ravioli
  • 1 and ½ pounds italian sausage
  • 1 onion, diced
  • 6 cloves garlic, minced
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 24 ounces red pasta sauce
  • 30 ounces ricotta
  • 2 cups mozzarella, plus additional for topping
  • 2 eggs
  • ¼ cup parmesan
  • Fresh basil
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large skillet, begin browning italian sausage over medium heat. When sausage is about halfway browned, drain liquid from pan and add onion. Once meat is completely browned, add garlic, salt, pepper, and oregano to pan. Stir in red pasta sauce and set aside.
  3. In a mixing bowl, combine ricotta, mozzarella, and eggs.
  4. In a 9x13 baking dish, layer ravioli, meat sauce, and cheese mixture. Layer again and finish with an additional layer of ravioli and cheese. Top with parmesan and additional mozzarella.
  5. Cover with foil and bake for 40 minutes. Remove foil and bake for 10 more minutes.
  6. Top with fresh basil.

 

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Comments

  • Rebecca Kennedy

    Hi Rachel, This recipe looks super easy! I’ll have to to try it. I have found one recipe that comes out fantastic, where I don’t have to cook the noodles. I love it! So much easier.

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