This recipe takes a bit of work to put together, but it is a fun twist on classic lasagna. It’s definitely worth the extra effort. What I love about cooking, as opposed to baking, is that it lends itself to experimentation. I don’t have an “exact” recipe for this, more of a method, but you can’t really screw it up. This is a good recipe to batch cook as you can freeze it before baking, pull it out of the freezer when you need it, and have a nice home cooked meal fairly quicky. Pair with a salad and a nice loaf of crusty bread.
Preheat your oven to 400 degrees and grease the bottom and sides of a 9×9 baking dish (I have a nice deep one that I use so I can add an extra layer).
Start by browning your ground beef, breaking it up to crumbles as it browns. I use a regular sized package of use lean or extra lean beef.
Spread a thin layer of tomato sauce of your choice (if I don’t have homemade, I usually choose Classico Sauce in Sweet Basil or Spicy Red Pepper, depending on who will be eating the meal) on the bottom of your baking dish.
Put a layer of ravioli on top of the sauce, as close together as you can get them (a 9×9 dish holds 9 raviolis perfectly). I like to buy the fresh packaged ravioli you can get at the grocery store, but frozen would work too.
Finish browning your meat and drain off excess fat.
Add the remaining tomato sauce to the meat.
To the meat and sauce mixture, add a 500g container of ricotta cheese.
Stir to combine.
Spread a thin layer of meat/sauce/ricotta mixture over top of the ravioli layer.
Top with shredded mozzarella cheese.
Put down another layer of ravioli on top of the cheese. To change things up, I bought different types of ravioli and made each layer different (i.e., regular cheese ravioli, spinach and ricotta ravioli).
Keep layering (ravioli, meat/sauce/cheese mixture, shredded cheese) until you get close to the top of your pan. On your last ravioli layer, top with straight tomato sauce.
And then more shredded cheese (there is no such thing as too much cheese!).
Bake in the over at 400 degrees for 45-60 minutes (longer if cooking from frozen) until the cheese on top starts to brown.
Slice and serve! The first piece will come out sloppy…this is the second piece!
Look at all those tasty layers!
Seriously easy, and it looks like you slaved away all day! Enjoy this new family favourite with a salad and a nice loaf of crusty Italian bread!
1 package lean (or extra lean) ground beef
2 jars tomato sauce (you probably won’t use all of both jars)
2 or 3 packages of fresh ravioli (in any flavor you like)
1 500g container of Ricotta cheese
Mozzarella for shredding