Ravioli Lasagna Recipe

Course: Dinner, Main Course
Cuisine: American, Italian, Italian Inspired
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Servings: 12 people

 

Ingredients

For the 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
1 tablespoon olive oil
½ yellow onion, finely diced
1 pound ground beef
1 Parmesan rind

For the Cheese Mixture:

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

For the Ravioli Layer:

40 ounces cheese ravioli (fresh, not frozen, uncooked)

For Garnish:

Parsley

 

Instructions

Make the Sauce:

Heat ¼ cup of olive oil in a large saucepan over medium heat. Add the garlic paste and stir frequently for about 1 minute.
Add the canned tomatoes, kosher salt, basil, oregano, and red pepper flakes. Simmer for 30 minutes, occasionally breaking down the tomatoes with a wooden spoon or hand masher.
Prepare the Meat:

In a separate pan, heat 1 tablespoon of olive oil. Add the finely diced onion and cook until translucent (about 4 to 5 minutes).
Add the ground beef to the onions and cook until browned. Drain excess fat if necessary, then transfer the mixture to the tomato sauce.
Add the Parmesan rind and simmer for an additional 15 minutes. Remove the rind before using the sauce. This should yield around 10 cups of sauce.
Prepare the Cheese Mixture:

In a medium bowl, combine ricotta, egg, salt, and pepper. Mix well and set aside.
In a separate bowl, combine the grated Parmesan and shredded mozzarella. Set aside.
Preheat the Oven:

Preheat the oven to 350°F and grease a 9×13-inch baking pan with cooking spray.
Layer the Lasagna:

Begin by spreading a thin layer of sauce (about 1 cup) at the bottom of the prepared baking pan.
Place a layer of ravioli (about 20 pieces) on top of the sauce.
Add a layer of sauce (about 2 cups) over the ravioli.
Spread half of the ricotta mixture over the sauce, followed by 1 cup of the shredded cheese mixture.
Repeat the layering: add another 2 cups of sauce, another layer of ravioli, and another 2 cups of sauce.
Add the remaining ricotta mixture and top with another cup of the shredded cheese mixture.
For the final layer, add a layer of sauce, then the remaining ravioli, another layer of sauce, and sprinkle the last of the shredded cheese on top. (These last layers are optional depending on size.)
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 and bubbly.

 

Notes

Tomatoes: San Marzano tomatoes offer the best flavor; if unavailable, regular canned tomatoes may be used but add sugar as needed to enhance sweetness.
Red Pepper Flakes: These add depth rather than spice; don’t skip!
Cooking Tips: Avoid high heat and food processors for flavor enhancement.
Ravioli: Recommended brand is Giovanni Rana. You can adjust the layers based on ravioli quantity.
Vegetarian Option: Omit ground beef for a vegetarian version. Adjust sauce quantity accordingly.
Lazy Version: Substitute homemade sauce with 48 ounces of jarred marinara, simmering it with cooked meat for an easier alternative.

Enjoy your delicious Ravioli Lasagna!