Name: Ravioli Lasagna
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 package Frozen or Refrigerated Ravioli, Cheese, Beef, Sausage, etc.; 1 20oz Jar of your Favorite Sauce; 2 cups Mozzarella Cheese, shredded; 1/4 cup Parmesan, grated; 2 T Butter; 2 T Flour; 1 1/4 cup Milk; 1/2 tsp Salt; dash Pepper; dash Nutmeg (optional); 1 cup Cottage or Ricotta Cheese, spoon a bit onto each ravioli if using these instead of Béchamel

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A great shortcut for your favorite Italian dish: We’re making Lasagna with Ravioli using frozen ravioli instead of noodles, and layering cheese and sauce!

Shortcut Lasagna with Ravioli

That’s right! We’re using frozen ravioli (genius!) for an easy lasagna. Friends, this takes almost ALL of the work out of this dish so it’s perfect for your weeknight dinners but still decadent enough for Sunday supper!

If you follow me on Instagram you may have seen that I’ve had shoulder surgery recently. Torn rotator cuff and a torn bicep…the recovery from this surgery is like 6 months. Basically, I’m not able to move my elbow away from my side or raise my arm at all. I’m so very grateful this is temporary as I know there are so many people with only the use of one arm and I have the utmost respect for you! I’ve even Googled “Easy Meals to Make with One Arm.” Un-surprisingly, the interwebs did not disappoint! My husband has been such a great help with EVERYTHING and also in the kitchen, but I’ll admit it’s been a bit difficult to watch him and not want to just jump in.

This dish was born because it was something I could make with minimal help and it was truly delicious. Have you ever had this surgery? I’d love to know your tips for recovery!

What Kind of Ravioli Can I Use?

Pick your favorite refrigerated or frozen variety – there are SO many options. Any of the following would work great with red sauce:

Four Cheese
Spinach and Cheese
Beef – that’s what I’m using in this recipe
Italian Sausage
Mushroom

Lasagna Using Jarred Sauce

Yep, I told you this was easy friends and I’m not about trying to make my own sauce when I want easy. So grab your favorite store-bought jarred sauce and let’s keep it simple.

How to Make Ravioli Lasagna

I do like to include a bit of Béchamel sauce in my lasagna for some creaminess but if you’d prefer to use ricotta or cottage cheese or even some store-bought jarred Alfredo, feel free. If you choose to make the Béchamel, you won’t be sorry; like the rest of the recipe, it’s SO easy!

All we are going to do is layer the ravioli, sauces and cheese, cover with aluminum foil and bake until bubbly.

Ravioli Lasagna

Yield: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Resting Time: 5 minutes

Total Time: 1 hour

A great shortcut for your favorite Italian dish: We're making Lasagna with Ravioli using frozen ravioli instead of noodles, and layering cheese and sauce!

Ingredients

Lasagna

1 package Frozen or Refrigerated Ravioli, Cheese, Beef, Sausage, etc.
1 20oz Jar of your Favorite Sauce
2 cups Mozzarella Cheese, shredded
1/4 cup Parmesan, grated

Béchamel Sauce

2 T Butter
2 T Flour
1 1/4 cup Milk
1/2 tsp Salt
dash Pepper
dash Nutmeg (optional)

Using Cottage or Ricotta Cheese

1 cup Cottage or Ricotta Cheese, spoon a bit onto each ravioli if using these instead of Béchamel

Instructions

Preheat oven to 350° and spray an 8x8 glass baking dish with non-stick spray.
In a small saucepan, melt the butter over med/high heat, then add the flour and stir. Cook until the flour starts to bubble, then whisk in the milk, salt, pepper and nutmeg. Stir until beginning to thicken and remove from heat.
Spoon about 1/4 cup of marinara/red sauce into the bottom of the baking dish, then layer your first layer of ravioli.
Spoon some of the Béchamel sauce over the ravioli then add a layer of mozzarella, a tablespoon of Parmesan cheese and then another layer of red sauce.
Continue layering like this, finishing with sauce and cheese,
Cover with foil and bake for about 40 minutes. Remove the foil and cook for 5-10 more minutes or until the cheese is brown and bubbly.
Remove and let rest for about 5 minutes before serving.