Small Batch Lazy Ravioli Lasagna

https://meganvskitchen.com/lazy-ravioli-lasagna/

Small Batch Lazy Ravioli Lasagna

This easy shortcut lasagna uses store-bought cheese ravioli instead of noodles. Just assemble and bake! its so easy.

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Ingredients

1 pound lean ground beef 90/10
1 tablespoon Italian seasoning
1 25 oz jar marinara sauce
20 oz package refrigerated cheese ravioli I like Rana 4 Cheese Ravioli
2 cups shredded mozzarella cheese

Instructions

Preheat the oven to 350°F.
Heat a large skillet over medium-high heat. Add the ground beef and Italian seasoning. Cook until the beef is browned and no longer pink, breaking it up as it cooks. Remove from heat.
Spread ¼ of the marinara sauce over the bottom of a 9x9-inch baking dish.
Add half of the ravioli in a single layer. Top with half of the cooked ground beef and ½ cup of the mozzarella.
Spread another ¼ of the marinara sauce over the cheese. Add the remaining ravioli in a single layer, followed by the remaining ground beef.
Pour the remaining marinara sauce evenly over the top, then sprinkle with the remaining 1 ½ cups mozzarella.
Bake uncovered for 30–35 minutes, until the sauce is bubbling and the cheese is melted.
Let the ravioli lasagna rest for 5–10 minutes before serving. This gives the layers a chance to set up and makes it easier to scoop.

Notes

Using frozen ravioli: You do not need to thaw the ravioli first. Assemble the lasagna with the ravioli frozen. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the ravioli is cooked through and the lasagna is hot and bubbly.

Make it ahead: Assemble the lasagna up to 1 day in advance. Cover tightly and refrigerate until ready to bake. Bake straight from the refrigerator, adding 5–10 minutes to the bake time.

Nutrition