Lazy Day Baked Ravioli Lasagna
An effortless twist on classic lasagna that swaps labor-intensive noodle layering for store-bought cheese ravioli baked in a rich meat sauce and blanketed with bubbly, golden melted mozzarella.
Ingredients
- •1 tablespoon olive oil
- •0.5 lb sweet Italian sausage, casings removed
- •3 garlic cloves, finely minced
- •0.5 teaspoon dried oregano
- •0.25 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.
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.
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.
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.
Spread about 1/2 cup of the warm meat sauce evenly across the bottom of the prepared baking dish.
- 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.
Scatter 1 cup of the shredded mozzarella and 1/4 cup of the grated Parmigiano-Reggiano over the sauce layer.
- 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.
Top with the remaining 1 cup of mozzarella and remaining 1/4 cup of Parmigiano-Reggiano.
- 9.
Lightly spray a sheet of aluminum foil with nonstick cooking spray and tent it tightly over the baking dish, sprayed side down.
- 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.
Let the lasagna rest for 10 minutes to set. Garnish with fresh sliced basil before slicing and serving warm.
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.
Recipe from TheCookbook.ai
Created by Basil Roux