My Ravioli Lasagna

 

 

 

 

I have gotten lazy in my old age.  Or maybe I've gotten smarter.  I make a mean homemade Lasagna if I might say so myself, but it takes a lot of time and preparation and so many ingredients and when I make it my kitchen looks like a war zone. I love Lasagna but I have never like boiling those noodles and no matter what you do they stick in the pot.  Then you have to lay them all out on paper towels and try to lift them without tearing.  So, one day I decided to take a few shortcuts.  First, if I’m not making homemade tomato sauce, I only use Ragu Chunky Tomato, Onion and Garlic in a jar.  Next, I decided to get some frozen ravioli. They already have the ricotta cheese mix inside!  I knew it would be good before I put it in the oven. It smelled and looked perfect.  And it was!  This was even better than homemade Lasagna and so simple to make.

    My Ravioli Lasagna 

 

1 pound ground beef

1 small onion diced

24 ounces marinara

3 cloves garlic minced

2 cups ricotta cheese

1 large egg

¼ cup Parmesan cheese

¼ cup chopped parsley

1 teaspoon garlic powder

½ teaspoon onion powder

25 ounces frozen cheese ravioli

3 cups shredded mozzarella, divided

minced parsley for garnish 

       

Preheat oven to 350 degrees. Spray a 13x9 baking dish with non-stick spray.

Heat a large skillet over medium heat and add the ground beef and onion. Brown the beef, crumbling it as it cooks. Drain the grease from the pan.

 

Add the tomato sauce and garlic and simmer for 5 minutes, stirring often, over low heat.

 
























While sauce is simmering, mix ricotta, 1 cup of mozzarella, egg, Parmesan, parsley, garlic powder, and onion powder in a small bowl. 

Spoon 1/3 of the meat mixture into the prepared baking dish and spread across the bottom.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Top sauce with a single layer of ravioli, half the ricotta mixture, and 1/3 of the sauce. Then do the same layer again…. meat sauce, ravioli, ricotta.  Finish with the remaining tomato sauce.

 

 

 

 

 

Sprinkle the top with the remaining 2 cups of shredded mozzarella. Spray a sheet of aluminum foil and cover dish tightly. Bake for 40 minutes. Remove foil and bake for 10 minutes more until bubbly and golden.

Remove from the oven and sprinkle with minced parsley.

 Let set for at least 15 minutes before cutting and serving.

Lots of cheese!  Yum!

 






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