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Ravioli Lasagna with Meat Sauce and Cheesy Layers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 65 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 12 servings
  • Category: Dinner, Main Course
  • Method: Baking
  • Cuisine: American, Italian, Italian Inspired

Description

Ravioli Lasagna is an indulgent Italian-inspired dinner dish combining layers of cheese-filled ravioli with a rich homemade meat and tomato sauce, creamy ricotta mixture, and a blend of parmesan and mozzarella cheeses. This recipe offers a delightful twist on traditional lasagna by using ravioli for an extra thick, cheesy pasta layer. Perfect for family gatherings or a comforting weekend meal, it’s prepared using fresh ingredients and slow-simmered sauce, creating a flavorful and satisfying main course.

Ingredients

Sauce

  • ¼ cup olive oil
  • 2 tablespoons garlic paste
  • 2 (28 oz.) cans whole San Marzano Style tomatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ⅛ teaspoon crushed red pepper flakes
  • 1 tablespoon olive oil
  • ½ yellow onion, finely diced
  • 1 pound ground beef
  • 1 Parmesan rind

Cheese Mixtures

  • 16 ounces ricotta cheese
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup finely grated Parmesan cheese (plus rind used in sauce)
  • 2 cups shredded mozzarella cheese

Pasta and Garnish

  • 40 ounces fresh, uncooked cheese ravioli
  • Fresh parsley for garnish

Instructions

  1. Prepare the sauce: Heat ¼ cup olive oil in a large saucepan over medium heat. Add the garlic paste and stir frequently for about one minute until fragrant to build the base flavor of your sauce.
  2. Simmer tomatoes: Add the two cans of whole San Marzano Style tomatoes, kosher salt, dried basil, dried oregano, and crushed red pepper flakes. Simmer the mixture for 30 minutes, occasionally breaking down the tomatoes with a wooden spoon or hand masher to create a smooth sauce texture.
  3. Cook onions and beef: In a separate pan, heat one tablespoon of olive oil over medium heat. Add the finely diced yellow onion and cook until translucent, about 4 to 5 minutes. Then add the ground beef and cook until browned all over. Drain any excess fat.
  4. Combine beef and onions with sauce: Transfer the browned ground beef and onions into the tomato sauce. Add the Parmesan rind and simmer for an additional 15 minutes to infuse the sauce with flavor. Remove and discard the softened Parmesan rind. The sauce should yield around 10 cups.
  5. Prepare ricotta mixture: In a medium bowl, combine ricotta cheese, egg, salt, and ground black pepper. Mix well and set aside.
  6. Combine shredded cheeses: In a separate bowl, mix the finely grated Parmesan and shredded mozzarella cheese together. Set aside.
  7. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with cooking spray to prevent sticking.
  8. Layer the lasagna: Begin by spreading a thin layer of sauce (about 1 cup) on the bottom of the pan. Top this with approximately 20 cheese ravioli. Cover the ravioli with about 2 cups of sauce, then spread half of the ricotta mixture evenly over the sauce. Sprinkle 1 cup of the shredded cheese mixture on top.
  9. Add more layers: Add another 2 cups of sauce, then a second layer of ravioli, and again cover with 2 cups of sauce. Add the remaining ricotta mixture and top with 1 cup of the shredded cheese mixture.
  10. Final layers: Add a final layer of sauce, then the remaining ravioli, followed by the rest of the sauce. Sprinkle the last of the shredded cheese mixture over the top. Note: These last layers are optional depending on your pan size and desired thickness.
  11. Bake the lasagna: Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
  12. Garnish and serve: Allow the lasagna to cool slightly before garnishing with fresh parsley. Serve warm and enjoy the rich, cheesy layers!

Notes

  • San Marzano tomatoes are preferred for their sweet flavor and low acidity, enhancing the sauce’s taste. If unavailable, use Cento brand or Hunt’s San Marzano Style tomatoes as budget-friendly alternatives. Regular whole peeled canned tomatoes can also be used but may require a bit of added sugar to balance acidity.
  • The small amount of crushed red pepper flakes adds flavor depth without making the sauce spicy—do not omit.
  • Simmering the sauce slowly without shortcuts like high heat preserves flavor development.
  • Cooking onions and beef separately before adding to the sauce prevents overcooking and maintains texture and flavor integrity.
  • Fresh ravioli is strongly recommended over frozen due to water content differences that can affect texture and final results.
  • The recipe works well with ravioli fillings such as Spinach and Ricotta or Cheese.
  • To make it vegetarian, omit ground beef; note that the sauce quantity will be less and suit a smaller, two-layer lasagna.
  • For a shortcut, substitute the homemade sauce with 48 ounces of jarred marinara sauce, adding it to the cooked beef and onions to simmer 15 minutes.
  • Layer quantities can be adjusted based on pan size and portion needs. Using one bag of ravioli reduces layers, and leftover sauce can be refrigerated for up to 4 days.

Find it online: https://dishmelt.com/ravioli-lasagna-with-meat-sauce-and-cheesy-layers-recipe/