Baked Ravioli Lasagna Shortcut

• 1 26-oz package cheese ravioli
• 1 24-oz jar marinara sauce
• 15 oz ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 cups spinach, chopped (optional)
• 2 cups cooked and crumbled Italian sausage (optional)
• 1/2 cup grated Parmesan cheese for topping

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium bowl, mix ricotta, egg, 1/2 cup Parmesan, basil, and oregano.
3. 3 Spread 1 cup marinara sauce in the bottom of a 9x13 inch baking dish.
4. 4 Layer half the ravioli over the sauce.
5. 5 Spoon dollops of ricotta mixture over ravioli, then sprinkle with half the mozzarella and optional spinach and sausage.
6. 6 Top with remaining ravioli, then spread remaining marinara sauce over the top.
7. 7 Sprinkle remaining mozzarella and 1/2 cup Parmesan over the top.
8. 8 Cover with foil and bake for 25 minutes.
9. 9 Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• baking sheet (optional)

Variations

• Add sautéed mushrooms or roasted bell peppers for extra flavor.
• Use spinach or three-cheese ravioli for a different twist.

Substitutions

• If you don't have ricotta, use cottage cheese for a tangier flavor.
• Substitute ground beef for Italian sausage if preferred.

Pairings

• Garlic bread
• Caesar salad
• Red wine

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate for up to 24 hours before baking.
• Customize with your favorite veggies or proteins for a unique twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered in a 350°F oven until hot.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a glass of red wine for a cozy dinner.

FAQ