Cheesy Baked Ravioli Lasagna

• 12 oz package cheese-filled ravioli
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup ricotta cheese
• 1 egg
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt to taste
• Fresh basil leaves for garnish
• Olive oil cooking spray

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook ravioli according to package directions until al dente; drain.
3. 3 In a small bowl, mix ricotta, egg, oregano, garlic powder, and a pinch of salt.
4. 4 Lightly coat a 9x13 inch baking dish with olive oil cooking spray.
5. 5 Spread 1/2 cup marinara sauce over the bottom of the dish.
6. 6 Layer half the ravioli over the sauce.
7. 7 Dollop spoonfuls of ricotta mixture over ravioli, then sprinkle with half the mozzarella and Parmesan.
8. 8 Repeat layers with remaining ravioli, sauce, and cheeses.
9. 9 Cover with foil and bake for 25 minutes.
10. 10 Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
11. 11 Let stand for 5 minutes before serving; garnish with fresh basil leaves.

Equipment

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

Variations

• Add sautéed spinach or mushrooms between layers for extra veggies.
• Use different flavored ravioli for variety.

Substitutions

• If ricotta isn't available, substitute with cream cheese.
• Use your favorite jarred marinara sauce or make a quick tomato sauce.

Pairings

• Italian white wine
• Sparkling water with lemon

Nutrition

Tips

• For extra flavor, sauté minced garlic in olive oil and stir into the marinara sauce.
• This lasagna can be assembled ahead and refrigerated for up to 24 hours before baking.

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 with foil at 350°F for 30-40 minutes.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with garlic bread on the side.

FAQ