Ravioli Lasagna Bake
A delicious and comforting dish combining classic lasagna flavors with the ease of ready-made ravioli, perfect for a quick weeknight dinner.
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.
Notes
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. To store leftovers, let the dish cool completely, cover 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.