Name: Ravioli Shortcut Lasagna
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 0.75 pound ground beef; 0.5 cup yellow onion, finely chopped; 2 cloves garlic, minced; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper, freshly ground; 24 ounces marinara sauce; 0.25 cup water; 15 ounces ricotta cheese; 1 piece egg, lightly beaten; 0.5 cup parmesan cheese, finely grated, divided; 2 tablespoons fresh parsley, chopped; 30 ounces cheese ravioli, refrigerated or frozen and thawed; 2 cups mozzarella cheese, shredded, divided

Ready in: 1h 20 mins

Serves: 6 servings

Ingredients: 3

This shortcut lasagna keeps the ravioli-bake identity while borrowing the structure of a classic lasagna: a savory meat sauce, a creamy ricotta layer, mozzarella, and parmesan. Cheese ravioli stand in for pasta sheets, so the finished casserole reads as lasagna without needing to boil noodles.

Ingredients

Meat Sauce
1	tablespoon olive oil
³⁄₄	pound ground beef
¹⁄₂	cup yellow onion, finely chopped
2	cloves garlic, minced
¹⁄₂	teaspoon kosher salt
¹⁄₄	teaspoon black pepper, freshly ground
24	ounces marinara sauce
¹⁄₄	cup water
Cheese Filling
15	ounces ricotta cheese
1	piece egg, lightly beaten
¹⁄₂	cup parmesan cheese, finely grated, divided
2	tablespoons fresh parsley, chopped
Assembly
30	ounces cheese ravioli, refrigerated or frozen and thawed
2	cups mozzarella cheese, shredded, divided

Instructions

1.	Heat the oven to 375 degrees Fahrenheit.
2.	Lightly grease a 9-by-13-inch baking dish.
3.	Heat the olive oil in a large skillet over medium-high heat.
4.	Add the ground beef and cook, breaking it into small pieces, until browned.
5.	Add the onion and cook until softened, about 4 minutes.
6.	Stir in the garlic, salt, and black pepper and cook for 30 seconds.
7.	Stir in the marinara sauce and water, then simmer for 5 minutes.
8.	Combine the ricotta, egg, 1/4 cup parmesan cheese, and parsley in a bowl.
9.	Spread about 1 cup meat sauce in the bottom of the prepared baking dish.
10.	Arrange half of the ravioli over the sauce in an even layer.
11.	Dollop half of the ricotta mixture over the ravioli and gently spread it without tearing the pasta.
12.	Spoon about one-third of the remaining meat sauce over the ricotta layer.
13.	Sprinkle with 3/4 cup mozzarella cheese.
14.	Repeat with the remaining ravioli, remaining ricotta mixture, half of the remaining meat sauce, and 3/4 cup mozzarella cheese.
15.	Top with the remaining meat sauce, remaining 1/2 cup mozzarella cheese, and remaining 1/4 cup parmesan cheese.
16.	Cover the dish tightly with foil, tenting it slightly so it does not touch the cheese.
17.	Bake for 35 minutes.
18.	Uncover and bake until the sauce is bubbling and the cheese is lightly browned, 15 to 20 minutes.
19.	Let the lasagna rest for 15 minutes before slicing.