Ravioli Lasagna Bake with Beef and Sausage
Layers of meaty marinara, cheese ravioli, and melted mozzarella baked until bubbling and golden.
Equipment
- 9x13 inch casserole dish
- Large skillet
- Slotted spoon
- Aluminum foil
Ingredients
Main Ingredients
- ½ lb ground chuck
- ½ lb sweet Italian sausage casings removed
- 32 oz marinara sauce 1 large jar
- ½ tsp Italian seasoning
- 16 oz freshly shredded mozzarella cheese divided
- ½ cup freshly grated Parmesan cheese divided
- 24 oz cheese ravioli fresh or frozen, about 30 ravioli
- ¼ cup chopped fresh basil for garnish
Instructions
Cooking
- Brown the meat. Heat the oven to 375 degrees F, then brown the beef and sausage in a skillet until no pink remains and drain well.
- Make the sauce. Return the meat to the skillet and stir in the marinara and Italian seasoning.
- Layer. Spread one third of the sauce in a sprayed 9x13 inch dish, add 15 ravioli, then another third of sauce, half the mozzarella, and 1/4 cup Parmesan.
- Finish layering. Add the remaining ravioli, the last of the sauce, and the rest of the cheeses.
- Bake. Cover and bake 30 minutes, uncover and bake 15 to 20 minutes more until bubbling and 165 degrees F in the center, then rest 10 minutes and top with basil.
Notes
Substitutions: Use ground turkey and turkey sausage or spinach ravioli if you prefer.
Tips: Do not thaw frozen ravioli and seal the foil tightly.
Storage: Refrigerate up to 3 days or freeze up to 3 months. Reheat to 165 degrees F.