Easy Lasagna with Ravioli
A no-noodle lasagna using frozen ravioli layered with savory ground beef and marinara, baked until bubbly. Quick, flavorful, and family-friendly, this shortcut lasagna delivers comfort in 50 minutes with foolproof results.
Servings: 6 servings
Calories: 420kcal
Ingredients
- 1 pound ground beef (lean)
- 1 teaspoon garlic, minced
- 1 teaspoon Italian seasoning
- 24 ounces spaghetti sauce (marinara or your favorite tomato sauce)
- 20 to 25 ounces square frozen four-cheese ravioli, divided
- 2 cups mozzarella cheese, shredded
- Chopped parsley, optional garnish
Instructions
- Preheat oven to 350°F (175°C)
- Brown the beef in a skillet over medium-high heat; add garlic and Italian seasoning. Cook until browned, drain excess fat
- Reserve 1 cup spaghetti sauce; stir remaining sauce into beef mixture and simmer 3-4 minutes
- Spread ½ cup reserved sauce in a 9x13-inch baking dish
- Layer one-third ravioli, then half the beef mixture and ½ cup mozzarella
- Repeat layers: ravioli, remaining beef mixture, and ½ cup mozzarella
- Top with remaining reserved sauce and remaining mozzarella
- Bake for 25-30 minutes until bubbly and lightly browned
- Let rest 10 minutes before serving
Notes
Reserve sauce helps prevent a dry bottom layer
Optional: Garnish with fresh parsley before serving
Works with store-bought ravioli; no need to thaw beforehand
Optional: Garnish with fresh parsley before serving
Works with store-bought ravioli; no need to thaw beforehand