Ravioli Lasagna

An easier and faster version of a favourite pasta dish, this ravioli lasagna is absolutely amazing.  Quick to make and tastes like the real thing!

Ravioli Lasagna - An easier and faster version of a favourite pasta dish, this ravioli lasagna is absolutely amazing. Quick to make and tastes like the real thing!

Lasagna is one of my all time favourite pasta dishes.

I don’t think I’m alone on that – everyone I know loves lasagna.  What’s not to love about meaty, cheesy layers of pasta goodness?

My mom’s lasagna recipe is amazing, and hands down my favourite way to enjoy this tasty pasta.  But….sometimes you just don’t have time to make lasagna from scratch.  It’s not hard, but the multiple layers do seem to take awhile.  I always think it’ll be a half hour of cooking and lasagna will be in the oven, but it always takes way longer then that.

So I needed to come up with a quicker version.  Because obviously we need lasagna in our lives more often.

This ravioli lasagna is fast, easy, and tastes like the real thing.  It can even be managed on a weeknight if you want.  It is best if you let the meat sauce simmer for about a half hour, but I’ve thrown it together after just 15 minutes of simmering and tossed it in the oven and it was still fantastic.

Ravioli Lasagna - An easier and faster version of a favourite pasta dish, this ravioli lasagna is absolutely amazing. Quick to make and tastes like the real thing!

 

You don’t have to boil any pasta, just use the uncooked ravioli as the pasta and cheese layers all in one (I used ricotta and spinach filled ravioli), and layer them with some homemade meat sauce and shredded mozzarella cheese.  Bake for a half hour and you have one fantastic meal.

Plus, this ravioli lasagna is almost better as leftovers then it is the first time.  With my family of five, a 9×13 pan of lasagna is quite a lot (my 5 year old doesn’t eat much yet), and we can actually get two meals out of this.  In my opinion, that makes it even better – all I have to do is reheat and make a salad for a second meal the week I make this!

I might have a hard time convincing myself to make regular lasagna again.  This ravioli lasagna is just way too easy!

Ravioli Lasagna - An easier and faster version of a favourite pasta dish, this ravioli lasagna is absolutely amazing. Quick to make and tastes like the real thing!

I’ve also shared this Ravioli Lasagna Recipe over on The Weary Chef.

Ravioli Lasagna

Yield: one 9x13 inch pan of lasagna

An easier and faster version of a favourite pasta dish, this ravioli lasagna is absolutely amazing. Quick to make and tastes like the real thing!

10 minPrep Time

1 hr, 10 Cook Time

1 hr, 20 Total Time

Save Recipe

Ingredients

1 pound (450g) ground beef
1 onion, chopped
4-6 button mushrooms, sliced
3 cloves garlic, minced
1 tablespoon basil
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (27oz, 796mL) diced tomatoes
2 cans (5.5oz, 156mL) tomato paste
600g (21oz) package ravioli (I used spinach and ricotta ravioli)
1 pound (454g) mozzarella cheese, shredded

Directions

  1. In a large saucepan, over medium heat, brown the ground beef. Drain the grease, then add the onion, mushrooms, garlic, basil, salt and pepper to the pan. Cook, stirring, for 2-3 minutes until the vegetables have started to soften. Add the tomatoes and tomato paste and stir to combine. Lower the heat, cover, and simmer for 30 minutes, stirring occasionally.
  2. Preheat the oven to 375 degrees F. In a 9x13 inch baking dish, assemble the lasagna. Place one third of the meat sauce in the bottom of the dish and spread it around to give a thin layer of sauce on the bottom. Spread one third of the shredded mozzarella cheese on top of the sauce. Cover this with half of the uncooked ravioli. Repeat the layers with another third of the meat sauce, another third of the cheese, and the other half of the ravioli. Finish with the last third of the meat sauce and the last third of the cheese.
  3. Bake the lasagna for 30 minutes, or until the cheese has started to brown and the filling is hot and bubbling. Let it stand for 10 minutes to set up before cutting it into squares and serving.
6.6.15
http://bakeeatrepeat.ca/ravioli-lasagna-recipe/

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Comments

  1. Bree says

    What would I change if I wanted to take out the beef? Could I leave everything else the same or would i need to add more tomato?

    • stacey says

      Hi Bree, I haven’t tried it without the beef, but you should be able to leave everything else the same. I wouldn’t add more tomatoes as it might get too runny then, the amount of liquid doesn’t change by omitting the beef so it should work just fine without it.

    • stacey says

      It should serve 8 adults easily. When I make it for my family of 5, it gives us two full meals, if we have a salad with it. That’s with 3 kids eating, but two of them eat as much as I do so it should be about right for 8 adult portions. It reheats very well if you’re not cooking for that many people though. Hope you enjoy it!

      • J. Davis says

        One more questions: It is usual just myself I cook for! Can I divide it and freeze some? If so, should I bake it first or can I freeze it unbaked? Thanks for replying not many sites I visit do~ Judy

        • stacey says

          I would bake it first and then freeze it. I’ve done this and it reheats beautifully. If you’re just cooking for yourself, you might want to bake it, then let it cool and portion it out into individual containers before freezing. Then you could just take out enough for one meal easily. I usually defrost it in the refrigerator overnight before reheating it in the oven (covered in foil) for about 20 minutes at 350F. Although the time for reheating would likely be less if you just have one portion. You could reheat in the microwave too if it’s thawed already.

  2. Pam says

    This looks so yummy and the photos are grand!

    There doesn’t seem to be any liquid in this recipe. Won’t the sauce be a solid?

    • stacey says

      Thanks Pam! The can of diced tomatoes and the tomato paste give enough liquid in the sauce. You use the entire can of diced tomatoes, don’t drain the liquid from it, and it doesn’t end up solid at all. Hope you give it a try – it’s delicious! :)

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