Ravioli Lasagna

Another day, another stay-at-home-and-work routine.

I’ve got this new way of life down pat. I do the same things almost everyday so I can keep some sort of normalcy during this pandemic. I’ll be staying home through at least the end of May, though that could change.

I like working from home, but I’m ready to return to my old way of life. Things aren’t as exciting when you work from home. You don’t have that social interaction so many of us crave. I’m growing real tired of talking on the phone.

One thing is for sure: when this is all over, I’m going on a diet. The quarantine 15 is REAL, y’all. The need for comfort food and the lack of movement has really pushed me over the edge. Plus, the week before I go grocery shopping is always full of pantry staples since produce doesn’t last very long. I’ve been trying to walk 2 miles everyday but the food part is killing me right now.

There’s absolutely nothing healthy about this meal. It’s comfort food at its finest. Lasagna is a big meal that can feed an army and it helps that most of it is comprised of pantry staples…and cheese. LOTS of cheese.

This lasagna ends up being even cheesier since I used chees ravioli instead of lasagna noodles. It adds this extra layer of depth for a simple lasagna.

You’re in for a real treat with this one. It’s a lovely and simple lasagna but a show stopper at its core. People around your dining room table will ooh and ahh at the addition of ravioli. It truly is a treat.

Hopefully this lasagna recipe finds you well…and if you’re trying to ward off the quarantine 15, than this recipe is NOT for you!

Enjoy!

Ravioli Lasagna

• Servings: 8-10
• Time: 1 hour
• Difficulty: Easy
• Print

A simple lasagna with ravioli as a base instead of lasagna noodles.

Ingredients

• 1 lb. ground beef
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (32 oz.) jar marinara
• 16 oz. whole milk ricotta
• 1 large egg
• 1 cup. freshly grated parmesan
• 1/4 cup fresh basil, chopped
• 2 (12 oz.) packages cheese ravioli
• 2 cups shredded mozzarella

Directions

1. Preheat oven to 350 degrees. Heat a large skillet over medium high heat. Add beef and onion and cook until beef is browned and onion is translucent, about 4-5 minutes. Stir in garlic, salt and pepper and heat until fragrant, about 1 minute.
2. Stir in marinara and heat until bubbly. Remove from heat and set aside.
3. In a large bowl, stir together ricotta, egg, half of the parmesan and half of the basil.
4. Make the lasagna: spoon some of the sauce into the bottom of a 13×9″ baking dish. Place some ravioli in a single layer on top of the sauce. Spoon more sauce on top of that and then spoon some of the ricotta mixture on top of that. Sprinkle with mozzarella and Parmesan. Repeat layers ending with mozzarella and parmesan.
5. Cover loosely with foil and bake for 30 minutes. Remove foil and continue to bake for 15 more minutes. Remove from oven and top with basil.

Step-By-Step Instructions

Preheat oven to 350 degrees. Heat a large skillet over medium high heat. Add beef and onion and cook until beef is browned and onion is translucent, about 4-5 minutes. Stir in garlic, salt and pepper and heat until fragrant, about 1 minute.

Stir in marinara and heat until bubbly. Remove from heat and set aside.

In a large bowl, stir together ricotta, egg, half of the parmesan and half of the basil.

Make the lasagna: spoon some of the sauce into the bottom of a 13×9″ baking dish. Place some ravioli in a single layer on top of the sauce.

Spoon more sauce on top of that and then spoon some of the ricotta mixture on top of that. Sprinkle with mozzarella and Parmesan. Repeat layers ending with mozzarella and parmesan.

Cover loosely with foil and bake for 30 minutes. Remove foil and continue to bake for 15 more minutes. Remove from oven and top with basil.