We love lasagna. The only problem is it seems like such a lot of effort, until now! Ravioli Lasagna is amazing and easy. Make or buy a white sauce or a red sauce, ravioli, and some cheese, voila lasagna. And you look like you’ve slaved all day. I added Italian sausage, made meatballs, and added meat to store bought sauce. Our favorite ravioli is fresh five cheese.
Ravioli Lasagna
Ingredients
- Eggs
- Whole milk ricotta
- Salt and pepper
- 5 cheese ravioli, fresh
- Shredded (5 Cheese) Italian
- Pasta sauce (homemade or jarred)
Instructions
- To decide how much to make, count on 4-6 ravioli per person. The size of the ravioli will make a difference. Use one egg for each 16 oz of ricotta. I made enough for 20 people, in a large steam table pan. I used about 23 oz of ravioli per layer, about 10 oz of ricotta, and 8 oz of shredded cheese. I did brown 1 lb of ground beef with onion and garlic and added store bought sauce to it, but you could use it straight out of the jar. The quality of the products you use will determine how good the lasagna turns out!
- In a bowl, beat egg(s) well, and combine with ricotta and salt and pepper.
- Thin layer of sauce in a baking pan.
- Layer of ravioli, all sides touching
- Thin layer of ricotta mixture
- Layer of shredded cheese
- Thin layer of sauce (I don't like a lot of sauce)
- Then layer of ravioli, etc
- End with a thin layer of sauce and cheese on top.
- Bake 350 for 30-60 minutes (depends on size) until bubbly. I usually start it covered, then uncover it for the last 10 minutes. Take it out of oven and let set for 20 minutes before cutting.
- Note: If you serve it with meatballs and/or Italian sausage, make sure you cook them in sauce (I baked mine in the oven for about 1 hour - meatballs and sausage were browned first. For sauce and meatball recipe, click here
Assembly:
OMG!!!!