I love lasagna, but let’s all admit that sometimes we just don’t have the energy. The noodles, the layering, getting the right proportion of ricotta to mozzarella so that it is neither too dry nor too soupy…it’s exhausting, I tell you! But I do love it. And then one day when we were having some fabulous ravioli for dinner (more on that later!) it occurred to me. Pasta. Ricotta. Sauce. All that I needed was the mozzarella and a square pan, and I could be on my way to lasagna heaven via a ridiculously easy short cut. And that short cut is named Ravioli Lasagna!
You are also going to want a few cups of your favorite pasta sauce. I have made this with both some of my beloved slow cooker bolognese sauce, which adds some ground beef to the mix, and a simple tomato butter sauce which you can whip up in no time. Whatever your favorite is, that’s what you want. And if your favorite comes in a jar, that is just fine.
You also need a hunk of the nicest mozzarella you can find, because lasagna is nothing without truly fine mozz. And that’s it – the ravioli (cooked until it is just tender), the sauce and the mozzarella. Layer them all together in a baking dish, sprinkle a little oregano on top and bake it all up until the cheese is melty.
And then spoon it out into warm bowls. Three or four raviolis are usually good for each person. Make sure they get their fair share of the melty scrumptious cheese.
It might possible turn out that you never make regular lasagna again. It could happen.
This recipe is endlessly customizable. Different kinds of ravioli, different kinds of sauce – mix and match ’em. You’ll have plenty of time to experiment, given how much time you are saving by not spending hours making regular lasagna and all! Let me know if you come up with any varieties I should try…
- 12 large cheese ravioli, the best you can find!
- 2 cups tomato sauce, any variety
- ½ pound fresh mozzarella, sliced
- 1 tablespoon dried oregano
- Cook ravioli according to package directions and set aside in a single layer.
- Preheat oven to 400.
- Ladle about ½ cup sauce into the bottom of a square baking dish.
- Place 4 ravioli in the bottom of the baking dish. Cover with another ½ cup of sauce and a few slices of cheese. Repeat with remaining ravioli, sauce and cheese, ending with the cheese.
- Sprinkle with oregano and bake until the cheese is melting and bubbling, about 30 minutes.
- Cool slightly and then scoop out onto warmed plates.
Updated from an older Framed Cooks post
This looks crazy delicious!
And so QUICK! Win-win-win. 🙂
YES!!!!!!!!!!!!!!! Fabulous idea!!!!!
I don’t know what took me so long, but I think I can now never make lasagna the old way again!
This looks like a keeper, as I’ve always had one complaint about putting together a pan of lasagna: my kitchen looks like Berlin in April 1945 by the time I’ve finished.
Yup, lasagna can be a complicated experience!
I love lasagna;I could eat it everyday! I made ravioli a few days ago,and I can imagine how good ravioli lasagna is!
It’s a match made in heaven!
Did try it night you gave it. Yes, very easy to make & was very good. Will make it again. Thanks, Mary-Ann
I’m so glad!
I made ravioli lasagna YEARS ago and forgot how much I adore it. until now. Time for a repeat!
Definitely time – usher in October with some ravioliagna!
Lasagna is definitely one of my favorite fall or winter dishes, but your right, it is SUCH A TIME SUCK! So I am loooving this short cut! I mean ravioli lasagna??! GENIUS! Love how you can really play with the flavors here! I’ll be taking more than 3 raviolis for my serving. 😉 Cheers, dear friend! xoxo
Oh what a fun twist on a classic dish! One of my favorite comfort foods. Looks fantastic!
This could easily work for a few of my favorite college student kitchens!!
This is indeed a brilliant idea! There’s nothing more comforting than a nice lasagna. This ravioli lasagna looks like a perfect meal!
Awesome idea Kate! So much easier than making the whole lasagna!!
This is definitely on the menu for this week. I see you suggest following package direction cooking time for the ravioli, but gIven the 30 minute bake time, don’t they end up a bit over cooked?
Hi Keith! Mine didn’t, probably because the ravioli were so big and thick, but since everything is cooked and it’s just going in the oven for warming, it would be totally fine to leave it in for less time if you want to be sure. You just want the cheese to be totally melted. 🙂
Wow! Who doesn’t love a good lasagna? But indeed its a time taking process. Loved this Ravioli lasagna which is ready no time. This meal is happening very soon at my place. 🙂
I want to drop everything and make this right now! This is my kind of comfort food, and I’ve always been a ravioli kind of gal. 🙂
Kate! The first thing I said (out loud and to myself, btw – which is definitely not weird) when I saw this was “Holy cow, that cheese is beautiful.” I mean, it doesn’t get any better than beautiful cheese, except maybe when it’s on top of this amazing lasagna short-cut! Honestly, I think if you could get your hands on some fresh rav from a specialty store like you suggested, it could (dare I say it?) be even better than the original!
Lasagna can definitely be too much effort. This is so much better! That cheese on top…mmmmmm.