Ravioli Lasagna Bake is a delicious and comforting dish that combines the flavors of classic lasagna with the ease of ready-made ravioli. This recipe layers meat sauce, cheese, and ravioli for a hearty meal that satisfies every craving. It’s a perfect weeknight dinner option that the whole family will love.
Why Make This Recipe
This Ravioli Lasagna Bake is not only easy to make, but it is also incredibly tasty. Using ravioli as a base saves you time on cooking layers of pasta from scratch. Plus, you can customize the recipe to suit your family’s taste by adding different types of ravioli or vegetables. It’s a great way to enjoy lasagna without all the fuss!
How to Make Ravioli Lasagna Bake
This dish comes together in a few simple steps, making it a wonderful choice for busy cooks. With just a little preparation, you can enjoy a warm and cheesy meal in less than an hour.
Ingredients
- ½ pound ground chuck
- ½ pound sweet Italian sausage (bulk or casings removed)
- 32 ounces marinara sauce (1 large jar)
- ½ teaspoon Italian seasoning
- 24 ounces cheese ravioli (fresh or frozen, about 30 ravioli)
- 16 ounces freshly shredded mozzarella cheese (divided)
- ½ cup freshly grated Parmesan cheese (divided)
- Chopped fresh basil (optional, for garnish)
Directions
- Preheat your oven to 375°F and spray a 9×13-inch casserole dish with nonstick spray.
- In a large skillet over medium heat, brown the ground chuck and Italian sausage. Once cooked, use a slotted spoon to transfer the meats to a paper towel-lined plate and discard the fat.
- Return the meat to the skillet and add the marinara sauce and Italian seasoning. Mix everything well.
- Spread one-third of the meat sauce in an even layer in the prepared casserole dish. Place 15 ravioli in a single layer on top of the meat sauce.
- Spread another third of the meat sauce over the ravioli. Sprinkle half of the mozzarella cheese and ¼ cup of Parmesan over the meat sauce.
- Place the remaining 15 ravioli over the mozzarella. Spread the last third of the meat sauce over these ravioli.
- Top with the remaining mozzarella and Parmesan.
- Bake covered for 30 minutes.
- Remove the cover and bake for an additional 15-20 minutes or until the lasagna is bubbly and the cheese is golden.
- If you like, garnish with fresh chopped basil before serving.
How to Serve Ravioli Lasagna Bake
This Ravioli Lasagna Bake is great served hot right out of the oven. Pair it with a fresh salad or some garlic bread for a complete meal.
How to Store Ravioli Lasagna Bake
To store leftovers, let the dish cool completely. Cover it well and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage; just remember to use an airtight container. Reheat in the oven or microwave before serving.
Tips to Make Ravioli Lasagna Bake
- Use different flavors of ravioli, such as spinach or mushroom, for a unique twist.
- Make it a veggie-packed dish by adding sliced bell peppers, mushrooms, or spinach to the meat sauce.
- Feel free to use store-bought sauces or make your own homemade sauce for a personal touch.
Variation
For a lighter version, you can use turkey or chicken sausage instead of ground beef and sausage. Also, consider using whole wheat ravioli for a healthier alternative.
FAQs
1. Can I use frozen ravioli in this recipe?
Yes, you can use frozen ravioli without thawing them beforehand. Just follow the baking instructions as usual.
2. How do I know when the Ravioli Lasagna Bake is done?
It’s done when it’s bubbly, the cheese is golden brown, and you can easily poke through the layers with a fork.
3. Can I prepare this dish ahead of time?
Absolutely! You can assemble it ahead of time, cover it tightly, and store it in the refrigerator until you’re ready to bake. Just remember to increase the baking time by a few minutes if it’s cold from the fridge.
Ravioli Lasagna Bake
Ingredients
Meat Mixture
- ½ pound ground chuck
- ½ pound sweet Italian sausage (bulk or casings removed)
Sauce and Cheese
- 32 ounces marinara sauce (1 large jar)
- ½ teaspoon Italian seasoning
- 16 ounces freshly shredded mozzarella cheese (divided)
- ½ cup freshly grated Parmesan cheese (divided)
Main Ingredients
- 24 ounces cheese ravioli (fresh or frozen, about 30 ravioli)
- 1 cup chopped fresh basil (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 375°F and spray a 9×13-inch casserole dish with nonstick spray.
- In a large skillet over medium heat, brown the ground chuck and Italian sausage. Once cooked, use a slotted spoon to transfer the meats to a paper towel-lined plate and discard the fat.
- Return the meat to the skillet and add the marinara sauce and Italian seasoning. Mix everything well.
Assembly
- Spread one-third of the meat sauce in an even layer in the prepared casserole dish.
- Place 15 ravioli in a single layer on top of the meat sauce.
- Spread another third of the meat sauce over the ravioli. Sprinkle half of the mozzarella cheese and ¼ cup of Parmesan over the meat sauce.
- Place the remaining 15 ravioli over the mozzarella. Spread the last third of the meat sauce over these ravioli.
- Top with the remaining mozzarella and Parmesan.
Baking
- Bake covered for 30 minutes.
- Remove the cover and bake for an additional 15-20 minutes or until the lasagna is bubbly and the cheese is golden.
- If you like, garnish with fresh chopped basil before serving.
