Ravioli Lasagna Recipe
We have a new family favorite dinner. This ravioli lasagna recipe is so easy and sure to please a crowd.
When we were in the process of moving last year we were in a state of limbo for several months. We had to have a lot of work done on our old house before we could sell it, so after the months of packing and moving out of our house, we then lived in an AirBnB for two months while the house was remodeled before we could list it.
With all the chaos and upheaval I didn’t have the energy to do a lot of cooking from scratch. We were very close to a Costco so we basically lived off all the amazing pre-made dinners from Costco every night. They had so many options and we tried them all, but definitely found a few favorites - and their ravioli lasagna was one of our top favorites.
Now that we’re all settled in our new home and I’m back to cooking every night, I thought I could probably easily recreate that amazing ravioli lasagna recipe at home. And I was right. This is so easy to make and everyone loves it, and I’m sure this ravioli lasagna recipe is going to become a regular on our family meal plan.
You hardly need a recipe, but I’ve listed it out below for you anyway.
As with everything I make, this will be super flexible and you can basically add anything to it you want. I kept this one vegetarian, mostly just to keep it simple. I added some fresh baby spinach to add a bit more nutrition and some green to the mix. You could certainly add some meat in here too if you like, some crumbled up sausage or browned ground beef. And you could use any kind of ravioli you like, I just went with the inexpensive store brand cheese ravioli because my kids love those.
Ravioli Lasagna Recipe
Two bags of frozen cheese ravioli
Two 28 oz cans of crushed tomatoes (or sauce of your choice)
One container of washed baby spinach
One 32 oz container of ricotta cheese
Several cups of shredded mozzarella cheese
Parmesan cheese
Seasoning as desired - a little salt and pepper, some dried herbs (I like thyme and rosemary), a drizzle of olive oil.
All you’re going to do is layer all these things in your pan. I use a big nonstick roasting pan for lasagna, because we like it thick with lots of layers. I always start with a bit of sauce on the bottom, just to keep things from sticking. And then just layer - pasta, cheeses, sauce, spinach, etc. - until your pan is full. One last layer of cheese on top and then cover it with foil and pop in the oven at 350 for about and hour and 15 minutes, and then take off the foil for another 15 minutes. About 90 minutes total should do it - you just want it all bubbly and melted and getting a bit brown on top.
A note about sauce: I’ve taken to using canned crushed tomatoes as my tomato “sauce” of choice in almost all things. They give you great tomato flavor without any added sugar or salt. I always try to keep several cans in my pantry. This is what I use on pizza also. Sometimes I season it with a little olive oil and salt and pepper, and a little ground thyme and rosemary. Sometimes I leave it plain if I’m in a hurry.
