Ravioli Lasagna

One of my college boy-men requested this quick, easy, and flexible recipe. If I have time, I use a more traditional recipe, but I like the fast prep of this one. It’s perfect for beginning cooks and weeknight meals.

For a traditional flavor profile, either use sausage or beef ravioli or a layer of browned ground beef/sausage with spaghetti sauce (as shown below). Mix things up with other flavors of ravioli—chicken with red or white/Alfredo sauce, mushroom ravioli with white sauce, etc., etc.

Optional: 1 pound browned ground beef or sausage, divided

1 28-ounce jar spaghetti sauce, divided

25 ounces frozen ravioli, meat or cheese

2 cups shredded mozzarella cheese

¼ to ½ cup parmesan cheese, or to taste

Preheat oven to 400 degrees. Grease a 2 ½ quart dish. Layer one-third of the spaghetti sauce, half the ravioli, half the ground beef if using, and one-third of the mozzarella. Repeat the layers, finishing with the final third of spaghetti sauce and mozzarella. Top with parmesan cheese. Cover with foil and bake for 40-45 minutes.

Note: If the ravioli is thawed, decrease baking time to 30 minutes.

Serves 6-8