Description
This ravioli lasagna recipe is super-easy to make with basic ingredients and only 15 minutes of hands-on prep time.
Ingredients
Scale
- 1 pound ground Italian sausage
- 1 small white onion, diced
- 4 large cloves garlic, minced
- 2 (28-ounce) jars good-quality marinara sauce
- 2 (25-ounce) packages frozen ravioli
- 1 (15-ounce) package ricotta cheese
- 3 cups (12 ounces) shredded mozzarella cheese
- toppings: freshly-grated Parmesan cheese and chopped fresh basil
Instructions
- Prep oven and baking dish. Heat oven to 400°F. Lightly grease a 9 x 13-inch baking pan with cooking spray.
- Brown the sausage. Heat a large sauté pan over medium-high heat. Add the Italian sausage and cook until browned, using a wooden spatula to crumble the meat as it cooks. Use a slotted spoon to transfer the sausage to a clean plate and set aside.
- Sauté the aromatics. Reserve about 1 tablespoon of the sausage grease in the pan and discard the rest. Add the onion and garlic to the grease and sauté for 4-5 minutes, stirring frequently, until softened. Add the marinara sauce and cooked sausage to the pan and stir to combine. Turn off the heat.
- Layer the lasagna. Spread about 1 cup of the meat sauce to the bottom of the baking dish until it is evenly covered. Layer in each of the following ingredients in an even layer:
- one package ravioli
- all of the ricotta
- half of the mozzarella
- half of the remaining meat sauce
- one package ravioli
- all of the remaining meat sauce
- all of the remaining mozzarella
- Bake. Loosely cover the pan with aluminum foil, ideally without touching the cheese. Bake for 35 minutes. Uncover and bake for 10 more minutes. Then turn on the broiler and broil for 2-3 minutes until the cheese is lightly golden and bubbly.
- Serve. Sprinkle the top of the lasagna with Parmesan cheese and basil and serve warm while the cheese is nice and gooey. Enjoy!
Notes
Recipe updated in April 2024 to adjust the quantity of ravoli (as packaging sizes have changed). The original recipe also included a jar of roasted red peppers, drained and chopped, which you’re still welcome to use if you would like!