Super Cheesy Ravioli Lasagna
A hearty, creamy pasta bake with ravioli in place of noodles
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Rate this RecipeEquipment
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Baking Dish Use a deep dish to fit all layers
- Aluminum Foil
- Spatula For stirring and layering
- Measuring Cups
- Measuring Spoons
- Cheese Grater Freshly grated cheese melts more evenly
Ingredients
- 2 pound ground beef ~900 g
- 1 medium yellow onion about 1 cup or 150 g
- 1-2 tablespoon worcestershire sauce ~15-30 ml
- 1 tablespoon garlic paste
- mrs. dash seasoning To taste
- tony chachere's creole seasoning To taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2.5 jar rao's pasta sauce ~60 oz (~1.7 L)
- 2 tablespoon sugar ~25 g
- 2 cup ricotta cheese ~450 g
- 2 large eggs
- salt To taste
- black pepper To taste
- 1 teaspoon oregano
- 2 pound cheese ravioli ~900 g
- 2 pound mozzarella cheese ~900 g
Step-by-Step Instructions
- Start by browning about 2 lbs (900 g) of ground beef in a large skillet set over medium-high heat. Once the meat is mostly browned and crumbly, add a finely diced medium yellow onion and cook until it becomes translucent, letting its sweetness deepen the sauce’s complexity. Pour in around 1–2 tablespoons (15–30 ml) of Worcestershire sauce and a heaping tablespoon (15 g) of garlic paste to enhance the beef’s rich flavor. Season to taste with a few shakes of Mrs. Dash and Tony Chachere’s Creole seasoning, then sprinkle in about 1 teaspoon (5 g) each of garlic powder and onion powder to layer in more aromatic depth. Next, stir in about 2.5 jars (around 60 oz or about 1.7 L total) of high-quality pasta sauce, such as Rao’s, and add 2 tablespoons (25 g) of sugar to balance out the acidity. Let this simmer gently so the flavors meld into a sauce that’s both hearty and complex.
- In a medium bowl, combine about 2 cups (450 g) of creamy ricotta cheese with 2 large eggs, a pinch of salt and freshly ground black pepper to taste, roughly 1 teaspoon (1 g) of dried oregano, and another light dusting of garlic powder if desired. Stir this mixture vigorously until it’s smooth, well-combined, and thick enough to spread easily between your layers of ravioli.
- In a large, deep baking dish, spoon in a generous layer of the warm, seasoned meat sauce, ensuring the bottom is fully coated for a robust flavor base. Follow with a single layer of cheese ravioli, about 2 lbs (900 g) total, arranging them snugly so they form a pillowy bed. Next, spread a layer of the ricotta mixture evenly across, making sure each ravioli is topped with a creamy coating. Now shower the top with a hearty handful from about 2 lbs (900 g) of freshly shredded mozzarella cheese. Repeat this layering process once more if your dish is tall enough, carefully pressing down to ensure even layers. When you’ve placed your final cheese layer on top, cover the baking dish tightly with aluminum foil to lock in moisture and enhance that gooey, melt-in-your-mouth texture.
- Slide the covered dish into a preheated oven at 350°F (180°C) and allow it to bake for approximately 50 minutes. After the timer goes off, remove the foil and return the dish to the oven to let the cheese brown slightly and bubble enticingly, about 5–10 additional minutes. Keep a baking sheet underneath to catch any bubbling sauce that may drip over. Once it emerges from the oven, the Super Cheesy Ravioli Lasagna should rest for about 10 minutes to set and ensure clean, beautiful slices.
Notes
Use a baking sheet under your dish to catch overflow while baking. Also, leaving space at the top of the dish helps prevent bubbling spills.