Friday, March 13, 2020

Make Ahead Ravioli Lasagna

This Ravioli Lasagna has all the flavors of traditional lasagna, but with less work! This simple make ahead lasagna is great for a busy weeknight dinner or store for a quick freezer meal.  
This recipe for Make Ahead Ravioli Lasagna is so easy to put together! It only calls for 9 ingredients and less if you omit the onion and green pepper. All of the ingredients are layered on top of each other just like traditional lasagna, but using ravioli instead of lasagna noodles and ricotta cheese makes the process so much easier! 

You don't even have to boil the ravioli first, just layer them in frozen! You can use any type of ravioli that you want. I use frozen cheese ravioli, but beef, spinach or even refrigerated works too. My family prefers a meat sauce, so I use a combination of  bulk Italian sausage and ground beef. 

I love this make ahead version because I can assemble the recipe the night before or on the same day, then just, cover and store in the refrigerator until I'm ready to bake it. This meal is such a huge time-saver and perfect for busy weeknight dinners or unexpected guests. 

Just like a traditional lasagna this make ahead version freezes and reheats perfectly. I highly recommend making a few of these and storing them in your freezer for future freezer meals. This is one of my family's favorite pasta meals and I hope your family enjoys it too. 

HERE'S THE QUICK AND EASY PREPARATION  FOR THIS RAVIOLI LASAGNA:  

Start by spraying a 9 x 9 inch baking pan with non stick cooking spray and set aside. In a large skillet over medium heat, cook the sausage and beef until no longer pink. Add the onion, garlic and green bell pepper (if using) and cook for an additional 3 minutes or until the onion is translucent; drain off grease. Add the marinara sauce and mix to combine; Remove from heat.

In the bottom of the baking dish spread 1/2 cup of the meat sauce.  Arrange a single layer of the ravioli over the sauce. Pour half of the remaining meat sauce over the ravioli. 

Sprinkle 1 cup mozzarella cheese over the sauce. Repeat layers with the remaining ravioli, meat sauce and mozzarella cheese. Top casserole with shredded Parmesan cheese.  

Spray a piece of aluminum foil (I used press and seal for storage and then added foil for baking) with non stick spray and cover baking dish tightly with foil (spray side down); refrigerate at least 8 hours but no longer than 24 hours. 


Preheat oven to 375 degrees. Remove casserole from refrigerator and bake covered for 45 minutes. Remove foil and bake uncovered for an additional 15 minutes or until the cheese is melted and the sauce is bubbly. 

Let lasagna sit for 10 - 15 minutes after baking before cutting and serving. Serve with a crusty bread and salad.



Make Ahead Ravioli Lasagna

1/2 - lb bulk Italian pork sausage
1/2 - lb ground beef 
1/2 - cup diced onion
1 - clove garlic, minced
1/2 - cup diced green bell pepper, optional
1 - 26-28 oz jar of Marinara of Spaghetti sauce (use your favorite)
1 - 25 oz bag frozen cheese ravioli or use refrigerated ravioli 
2 - 2 1/2  cups shredded Mozzarella cheese
1/2 - cup shredded Parmesan cheese

Spray a 9 x 9 inch baking pan with non stick cooking spray and set aside. 

In a large skillet over medium heat, cook the sausage and beef until no longer pink. 

Add the onion, garlic and green bell pepper (if using) and cook for an additional 3 minutes or until the onion is translucent; drain off grease. Add the marinara sauce and mix to combine.  

In the bottom of the baking dish spread 1/2 of the meat sauce.  Arrange a single layer of the ravioli over the sauce. 

Pour half of the remaining meat sauce over the ravioli. Sprinkle 1 cup mozzarella cheese over the sauce. 

Repeat layers with the remaining ravioli, meat sauce and mozzarella cheese. Top casserole with shredded Parmesan cheese.  

Spray a piece of aluminum foil with non stick spray and cover baking dish tightly with foil (spray side down); refrigerate at least 8 hours but no longer than 24 hours. 

Preheat oven to 375 degrees. Bake covered for 45 minutes. Remove foil and bake uncovered for an additional 15 minutes or until the cheese is melted and the sauce is bubbly. 

Let lasagna sit for 10 - 15 minutes after baking before cutting and serving. Serve with a crusty bread and salad.

Freezer Meal Directions: To make this ravioli lasagna into a freezer meal, assemble this casserole as directed above using a freezer pan. Cover with a layer of plastic wrap and then a layer of foil. Label by using a piece of masking tape and a sharpie marker. Write the date, directions and cooking time directly on the label. Remove tape before baking.  

servings: 4 -6  
source: Betty Crocker





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2 comments:

Colleen said... #

This looks Awesome and just the right casserole size for me & hubby being it's just us 2. A big plus; no cooking lasagna noodles; easy peasy.
Thank you

Tina Butler said... #

It was the perfect size for us as well. Most days it is just the 3 of us now that the kids are older.