Ravioli Lasagna

By: Meghan McGarry

  • Yield:

    6-8 Servings


1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 pound ground meat
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
2 24 ounce jars marinara sauce
1 25 ounce bag ravioli, frozen
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1/4 cup basil, fresh, chopped


  1. Preheat oven to 350°F. Heat olive oil in skillet over medium heat. Sauté onion and garlic for about 4 minutes. Add meat, salt, pepper and onion powder, and brown over medium-high heat for about 8 minutes, breaking up meat as it cooks. Drain. Add one and a half jars of marinara sauce (about 36 ounces) and simmer for about 8 minutes.
  2. Spread 1/3 of the meat sauce in the bottom of the Farberware 9 x 13" Cake Pan. Place half of the frozen ravioli (about 20) in an even layer on top of the sauce. Top with 1/3 of the meat sauce, 1 cup of mozzarella cheese and 1/4 cup of parmesan cheese. Repeat layers once more, ending with parmesan cheese.
  3. Cover with foil and bake for 40 minutes. Remove foil, increase temperature to 400°F and bake for an additional 5-10 minutes, until golden and bubbling. Garnish with fresh basil and serve. Note: Warm remaining marinara sauce and serve on the side, or save for leftovers.