Introduction
This Ravioli Lasagna takes a brilliant shortcut by using cheese ravioli in place of traditional lasagna noodles. You get all the comforting, cheesy layers of classic lasagna with a fraction of the effort. It’s a hearty, crowd-pleasing meal that comes together surprisingly quickly for a busy weeknight.
Prep & Cook Time
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Ingredients
- 6 oz baby kale (OR baby spinach, 1 5-6 oz bag, coarsley chopped)
- 12 oz Italian chicken sausage (cooked and chopped)
- 1 1/2 cups mozzarella cheese (shredded, divided)
- 1/2 cup fresh basil (chopped)
- 28 oz marinara (1 jar)
- 14.5 oz diced tomatoes (1 can, undrained)
- 1 clove garlic (minced)
- 1 tsp Italian seasoning
- 18 oz refrigerated cheese ravioli (2 9-oz packages)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the chopped baby kale, cooked sausage, 1 cup of the mozzarella cheese, and the fresh basil. This is your filling mixture.
- In a separate bowl, mix the jar of marinara, the can of diced tomatoes (with their juices), the minced garlic, and the Italian seasoning.
- Spread about 1 cup of the sauce mixture evenly over the bottom of the prepared baking dish.
- Arrange half of the refrigerated ravioli in a single layer over the sauce.
- Spoon and spread all of the kale and sausage filling evenly over the ravioli layer.
- Arrange the remaining half of the ravioli over the filling layer.
- Pour the remaining sauce mixture over the top, spreading it to cover all the ravioli.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil, sprinkle the remaining 1/2 cup of mozzarella cheese over the top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the lasagna stand for 10 minutes before serving to allow it to set.
Variations
- Vegetarian Version: Simply omit the chicken sausage and add a layer of sautéed mushrooms or zucchini to the filling.
- Spicy Kick: Use hot Italian sausage and add a pinch of red pepper flakes to the sauce mixture.
- Different Pasta: Substitute the cheese ravioli with spinach and cheese or meat-filled ravioli for a different flavor profile.
- Lighter Option: Use turkey Italian sausage and part-skim mozzarella cheese to reduce the fat content.
Tips for Success
- Let the lasagna rest after baking; this prevents it from being too runny when you cut into it.
- For a deeper flavor, brown the sausage with a little onion before adding it to the filling.
- Chop the kale or spinach finely so it incorporates easily into the filling and becomes tender.
Storage & Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven until heated through, or microwave individual servings in 60-second intervals until hot.
FAQ
Can I make this ravioli lasagna ahead of time?
Yes, you can assemble the dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if starting from cold.
Do I need to cook the ravioli first?
No, the refrigerated ravioli cooks perfectly in the sauce during the baking time, absorbing flavor and becoming tender.
Can I use frozen ravioli?
Absolutely. Use it straight from the freezer, and consider adding 5-10 minutes to the covered baking time to ensure it cooks through.
What can I use instead of kale or spinach?
Chopped Swiss chard or even thawed and squeezed-dry frozen chopped spinach are excellent substitutes.
Why is my lasagna watery?
This can happen if the diced tomatoes have a lot of juice. Letting the lasagna rest for the full 10 minutes after baking allows it to absorb excess liquid and set properly.
Can I freeze ravioli lasagna?
Yes, bake it as directed, let it cool completely, then wrap the whole dish or individual portions tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.