Lazy Day Baked Ravioli Lasagna

• •1 tablespoon olive oil
• •0.5 lb sweet Italian sausage, casings removed
• •3 garlic cloves, finely minced
• •0.5 teaspoon dried oregano
• •0.3 teaspoon crushed red pepper flakes
• •3 cup marinara sauce
• •1 lb frozen cheese ravioli, unthawed
• •2 cup low-moisture whole milk mozzarella cheese, shredded
• •0.5 cup Parmigiano-Reggiano cheese, freshly grated
• • to taste kosher salt
• • to taste black pepper, freshly cracked
• •2 tablespoon fresh basil leaves, thinly sliced

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Lightly grease an 8x8-inch or 9x9-inch baking dish with nonstick spray or olive oil.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Add the sweet Italian sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through, about 5 to 6 minutes.

3. 3

   Add the minced garlic, dried oregano, and crushed red pepper flakes to the skillet. Sauté for 1 minute until fragrant. Pour in the marinara sauce, season with a pinch of salt and cracked black pepper, and stir well to combine. Remove from heat.

4. 4

   Spread about 1/2 cup of the warm meat sauce evenly across the bottom of the prepared baking dish.

5. 5

   Arrange half of the frozen, unthawed ravioli in a single, tight layer over the sauce. Top with half of the remaining meat sauce, spreading it evenly over the pasta.

6. 6

   Scatter 1 cup of the shredded mozzarella and 1/4 cup of the grated Parmigiano-Reggiano over the sauce layer.

7. 7

   Arrange the remaining ravioli in a single layer on top. Cover completely with the rest of the meat sauce, ensuring all pasta edges are submerged so they cook evenly.

8. 8

   Top with the remaining 1 cup of mozzarella and remaining 1/4 cup of Parmigiano-Reggiano.

9. 9

   Lightly spray a sheet of aluminum foil with nonstick cooking spray and tent it tightly over the baking dish, sprayed side down.

10. 10

    Bake covered for 25 minutes. Carefully remove the foil and continue baking uncovered for 10 to 15 minutes, until the cheese is bubbling vigorously and toasted golden brown in spots.

11. 11

    Let the lasagna rest for 10 minutes to set. Garnish with fresh sliced basil before slicing and serving warm.

Chef's Tips

• 💡Do not thaw the ravioli before assembly; using them straight from frozen keeps their shape intact and prevents them from turning soggy during baking.
• 💡Make sure the ravioli are thoroughly coated in sauce at the edges so they hydrate and tenderize fully while steaming under the foil.
• 💡To turn this into a vegetarian dinner, simply omit the Italian sausage and stir 2 cups of sautéed baby spinach or sliced mushrooms into the marinara sauce instead.