This Ravioli Lasagna recipe is layered with a flavorful meat sauce, an herb ricotta mixture, and delicious ravioli all topped with melted mozzarella cheese. It’s oven-baked and so delicious, it takes traditional lasagna to the next level!
Instruction
- Combine the ricotta mixture ingredients in a medium bowl and set aside. Measure out remaining ingredients before beginning. Preheat oven to 350° F.
- Spread 1 heaping cup of marinara sauce on the bottom of a deep, lightly greased 9 x 13-inch casserole dish and save the rest for the meat sauce.
- Season the ground beef with salt/pepper. Heat a large pot over medium-high heat. Add the ground beef, sausage, and onions. Cook and crumble, stirring frequently, until cooked through. Drain grease and reduce heat to medium.
- Add the garlic, Worcestershire sauce, Dijon, tomato paste, and Italian seasoning. Stir for 1-2 minutes.
- Add the remaining marinara sauce and chicken broth. Bring to a gentle bubble and let it simmer uncovered for 5-8 minutes, stirring occasionally. Remove from heat.
- Arrange half of the (uncooked) ravioli over the marinara sauce in the casserole dish, they’ll overlap.
- Top with half of the meat sauce, then dollop with the ricotta mixture and spread the dollops out in an even layer.
- Top with remaining ravioli, followed by the rest of the meat sauce.
- Top with mozzarella cheese.
- Cover and bake for 35 minutes. If covering with foil, spray one side with non-stick cooking spray to prevent it from sticking to the cheese while it bakes.
- Remove the cover and broil at 450° F (or a low broil), for up to 3 minutes, until the top browns a little and it’s hot and bubbly. Watch it closely.
- Remove from heat and let sit for 5-10 minutes prior to serving. (To serve, I cut into slices like a regular lasagna, slicing through the ravioli is no problem.)