I spend a lot of my time in the car during the week (about 10 hours) and do some of my best thinking there. Most often I forget about my genius ideas as soon as the engine turns off, but this particular thought was so persistent there was no way I was forgetting.

Get this (and I know you already know what I’m going to say, but just go with me on this)…

Lasagna…

But!

With Ravioli…

Instead of noodles!

shocked animated GIF

WHAAAA!?

today animated GIF

I had a few moments of doubt before I started cooking as to whether I was legitimately a genius, or if I was delusional.

3
But as soon as I got to the second layer, I could tell that this was to be one of my most bestest creations.

Ravioli Lasagna
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 jars of your favorite red pasta sauce
  • 25 oz (1 bag) of frozen ravioli with your desired filling (I did a layer of portabello mushroom and 5 cheese)
  • 1 lb ground beef
  • 1 onion, diced
  • 15 oz Ricotta cheese
  • 1 egg
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 8 oz shredded mozzarella cheese
Instructions
  1. In a medium skillet, saute the onion with the ground beef until browned and set aside.
  2. In a small bowl add the ricotta, egg, and seasoning and mix until smooth and fully combined. Set aside.
  3. Preheat the oven to 350 degrees.
  4. In the bottom of a large glass baking dish, spread several tablespoons of the pasta sauce to coat.
  5. Evenly place one layer of ravioli on top of the sauce in rows. Mine fit just about perfectly, hopefully yours will too.
  6. On top of the ravioli evenly dollop one half of the ricotta mixture.
  7. Then sprinkle half of the ground beef onion mixture evenly over the ricotta.
  8. Pour the rest of the first jar of sauce over the entire tray and spread until the ravioli are completely covered/submerged.
  9. On top of that add the second and last layer of ravioli and repeat steps 5 through 7.
  10. Cover the sauce evenly with the grated mozzarella.
  11. Cover the dish with aluminum foil and place in the oven for 40 minutes.
  12. Remove the foil and bake for an additional 10 minutes.
  13. Cool for 10-15 minutes and serve warm.

AMAAAAAZING!

2

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

Latest posts by Brie (see all)

Related posts: