This easy lasagna uses frozen cheese ravioli instead of traditional lasagna noodles, making it a quick and convenient meal. It’s perfect for a weeknight dinner.
Author:Oliver
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:65 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baked
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (24 ounce) jar marinara sauce
1 (15 ounce) can crushed tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (25 ounce) package frozen cheese ravioli
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add ground beef and onion; cook until beef is browned and onion is tender, about 8-10 minutes. Drain off any excess fat.
Stir in garlic, marinara sauce, crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
Spread 1 cup of meat sauce in the bottom of a 9×13 inch baking dish.
Arrange half of the frozen ravioli over the sauce. Top with 1 cup of mozzarella cheese and half of the remaining meat sauce.
Arrange the remaining ravioli over the meat sauce. Top with the remaining meat sauce, then sprinkle with the remaining 1 cup of mozzarella cheese and the Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes.
Uncover and bake for an additional 15-20 minutes, or until cheese is bubbly and lightly browned.
Let stand for 10 minutes before serving.
Notes
You can add a layer of ricotta cheese for extra creaminess.
For a vegetarian option, omit the ground beef and add sautéed vegetables like mushrooms, bell peppers, and zucchini.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
This recipe can be assembled ahead of time and refrigerated. Add an extra 10-15 minutes to the baking time if baking from cold.