A super-easy take on the classic lasagna — ravioli lasagna. I use fresh ravioli to save a few steps and get this in the oven in no time. A perfect back-to-school dinner idea.
Whether I like it or not, school is just around the corner. Part of me is looking forward to more rhyme and reason to our days, and the other half of me is sad that the kids will be gone all day and we will live and breathe by the calendar. One thing that I do look forward to is more dinners at home.
I cook a lot more during the school year and love having everyone around the table after a busy day. It’s important to me to feed my family well. And by well I mean – as healthy as I can, but things that they will also eat. I know that I am not alone.
The struggle is real.
I try to pick things that I will get the most bang for my nutritional buck, but that they won’t turn their noses at, either. It’s not easy.
Why You Will LOVE This Recipe
- I like to get dinner started in the morning. I work from home and like to at the very least get dinner started before I go into my office. If I can’t make it entirely, I will at least prep what I can and have it ready to go when it’s time to make dinner. This is a perfect thing to assemble and throw into the oven during homework.
- I love a classic lasagna, and so does my family. When I have the time, usually on a lazy Sunday, I’ll make it the traditional way. Make the sauce, boil the pasta, make the cheese filling. It takes a long time, and I love doing it. But I also love to eat a baked pasta dish in the middle of the week. Using fresh ravioli is a great way to cut out a lot of steps and still give you the essence of a great lasagna.
- This dish is also great to double and freeze another pan for another night. Two for the price of one. I found a brand that I really love, Three Bridges, and the ravioli is made with ingredients that I can pronounce and recognize. Win-win. (They have some great recipes, too.)
What Should I Serve With Ravioli Lasagna?
You can go the traditional route and eat this with garlic bread — ideal for soaking up that tomato sauce. Or you can add something a bit healthier in the form of a green salad (or Caesar, if you don’t want to go TOTALLY healthy), roasted vegetables (bell peppers, zucchini, or eggplant), or grilled vegetables (asparagus or broccoli would be nice). If you don’t want to have anything as a side but still want more food, why not make an Italian dessert, like tiramisu or cannoli?
Ingredients
- 1 tablespoon olive oil
- 1 pound bulk sweet Italian sausage
- 1 package sliced mushrooms
- 1 yellow onion, diced
- 2 packages cheese ravioli
- 2 cups shredded mozzarella cheese
- 1/2 cup flat leaf parsley, chopped
- 1/2 cup fresh basil, chopped
- salt and pepper
- 1 teaspoon red pepper flakes
- 2 (15-ounce) containers heirloom marinara sauce
How To – The Steps
Heat a large non-stick skillet over medium-high heat. Add olive oil and sausage. Break up with your spatula. Cook until almost brown.
Step 1: Add onions and mushrooms and cook for about 10 minutes, until the onions are soft and the sausage and mushrooms have browned. Season with salt and pepper.
Step 2: Line a 9×13 pan with a thin layer of marinara sauce. Add a layer of ravioli.
Step 3: Add half of the sausage mixture.
Step 4: Top with a thin layer of sauce. Sprinkle on half of the cheese, herbs, and season with salt, pepper, and red pepper flakes.
Step 5: Add another package of ravioli.
Step 6: Generously cover the ravioli with marinara sauce, making sure the pasta is entirely covered.
Step 7: Top with remaining cheese. Sprinkle salt, pepper, and red pepper flakes on top.
Step 8: Place a baking sheet under your pan (I made mine a pan that was too small and started to overflow, be smarter than me.) Bake in a preheated 400° oven covered loosely with foil for 30 minutes. Remove foil and bake for another 20 minutes, or until hot all the way through and the cheese is melted and bubbly.
Step 9: Let stand for 15 minutes before serving.
Step 10: Top with more fresh parsley and basil. Serve and enjoy!
FAQs
Can you recommend a vegetarian version of this recipe that is also without mushrooms? What would you substitute for the sausage and mushrooms to still make it flavorful?
I would saute zucchini, spinach, onions and red peppers. I often make a vegetarian version and use whatever is in my fridge.
Could I use a different type of pouched pasta?
I don’t see why not, though ravioli is ideal for this recipe because the pieces are large and flat, and so, best resemble a layer of pasta.
Do you need to boil the ravioli beforehand?
Nope. It will cook in the oven.
How To Store Ravioli Lasagna
If you wanted to store this in the refrigerator, put it in an airtight container or cover it as it is with plastic wrap or tin foil. It can be stored for up to 4 days. When you’re ready to eat it again, heat it in the oven at 350 F for 20-25 minutes. You can also keep it in the freezer for up to 3 months. When it’s time to eat, let it thaw in the fridge for 24 hours. Then put it in the oven at 350 F for 30-40 minutes. Be sure to keep the lasagna covered when reheating so as not to dry it out.
Easy Ravioli Lasagna
Ingredients
- 1 Tablespoon olive oil
- 1 pound bulk sweet Italian sausage
- 1 package sliced mushrooms
- 1 yellow onion diced
- 2 packages cheese ravioli
- 2 cups shredded mozzarella cheese
- 1/2 cup flat leaf parsley chopped
- 1/2 cup fresh basil chopped
- salt and pepper
- 1 teaspoon red pepper flakes
- 2 15-oz. containers marinara sauce
Instructions
- Heat a large non-stick skillet over medium-high heat. Add olive oil and sausage. Break up with your spatula. Cook until almost brown.
- Add onions and mushrooms and cook for about 10 minutes, until the onions are soft and the sausage and mushrooms have browned. Season with salt and pepper.
- Line a 9×13 pan with a thin layer of marinara sauce. Add a layer of ravioli.
- Add half of the sausage mixture.
- Top with a thin layer of sauce. Sprinkle on half of the cheese, herbs, and season with salt, pepper, and red pepper flakes.
- Add another package of ravioli.
- Generously cover the ravioli with marinara sauce, making sure the pasta is entirely covered.
- Top with remaining cheese. Sprinkle salt, pepper, and red pepper flakes on top.
- Place a baking sheet under your pan (I made mine a pan that was too small and started to overflow, be smarter than me.) Bake in a preheated 400° oven covered loosely with foil for 30 minutes. Remove foil and bake for another 20 minutes, or until hot all the way through and the cheese is melted and bubbly.
- Let stand for 15 minutes before serving.
- Top with more fresh parsley and basil. Serve and enjoy!
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