Description

A quick and comforting lasagna made by layering frozen cheese ravioli with marinara and cheeses, baked to bubbly perfection without boiling the pasta.

Ingredients

Scale

20 ounces frozen cheese ravioli
3 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 tablespoon fresh basil or 1 teaspoon dried Italian herbs (optional)
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
Mix ricotta cheese with herbs, salt, and pepper until smooth and set aside.
Spread ½ cup marinara sauce evenly on the bottom of the baking dish.
Arrange half of the frozen ravioli (about 10 ounces) in a single layer over the sauce without thawing.
Dollop and gently spread half of the ricotta mixture over the ravioli.
Pour half of the remaining marinara sauce over the ricotta-topped ravioli and spread gently.
Sprinkle half of the shredded mozzarella and some Parmesan cheese on top.
Repeat layering with remaining ravioli, ricotta mixture, marinara sauce, mozzarella, and Parmesan cheese.
Cover the dish tightly with aluminum foil.
Bake for 30 minutes, then remove foil and bake uncovered for an additional 10 minutes until cheese is bubbly and golden.
Let the lasagna rest for 5-10 minutes before serving.

Notes

Do not thaw ravioli before layering to avoid mushy pasta. Use a good-quality marinara sauce for best flavor. Cover tightly with foil during most of baking to keep moisture in. Let rest before slicing to help set layers. For dairy-free or gluten-free options, substitute cheeses and ravioli accordingly.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: About 1/6 of the dis
Calories: 425
Sugar: 7
Sodium: 700
Fat: 18
Saturated Fat: 9
Carbohydrates: 45
Fiber: 3
Protein: 20

Keywords: frozen ravioli, lasagna, easy dinner, comfort food, cheesy, quick meal, weeknight dinner