What an amazing recipe the 4-Ingredient Easy Ravioli Lasagna is! My family loves it and it only takes a few minutes to put together.
Most Versatile Easy Ravioli Lasagna
You don’t have to boil noodles or mix together a bunch of ingredients. One baking dish and that is it! Unless you are like I am and can never make a recipe exactly like you find it. Then you might have an additional skillet and bowl. But even with the additional options it is fast and easy! Check it out below! And why not add a glass of Exclusive Wines from Napa and Sonoma Valleys; found in the Food and Wine Category, to round out your meal with fine wines. You won’t be sorry!
4-Ingredient Easy Ravioli Lasagna
Ingredients
2 25-ounce jars of marinara pasta sauce
2 30-ounce packages of frozen cheese ravioli (I like to use a sausage or beef ravioli)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/3 cup chopped fresh basil leaves optional garnish
My Addition: We LOVE mushrooms; therefore, I take a variety of mushrooms wash, slice, and saute them in a touch of butter. Let them cool some and add to the sauces.(optional)
Instructions
- Preheat the oven to 400 degrees F.
- Spray a 9×13 baking dish with cooking spray.
- Spread half of a jar of marinara sauce evenly across the bottom of the prepared baking dish.
- Add 1 package of ravioli in an even layer over the sauce.
- Top with the other half of the jar of marinara sauce.
- Sprinkle 3/4 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the sauce.
- Add another layer of sauce, ravioli, sauce, mozzarella, and Parmesan cheese.
- Spray a piece of aluminum foil with cooking spray.
- Cover the dish with aluminum foil, sprayed side down.
- Bake the lasagna for 30 minutes.
- Uncover and bake for an additional 15 minutes, or until the cheese is melted and the sauce is bubbly.
- Remove pan from oven and let sit for 5 minutes.
- Garnish with basil, if desired. Serve warm.
Noteworthy Information
Note-You don’t have to thaw or cook the ravioli first, just put it in the pan frozen. We like to serve garlic bread on the side! I have a great recipe for that in the Instant Pot & More Category!
Additional Note: I like to use a variety of ravioli at times (beef, sausage, and mushroom are my preferences). If your family prefers things a little heartier. Since you have the skillet out anyway, you can always brown some hamburger, Italian or favorite pork sausage, onion, bell peppers, or even add some pepperoni to your layers. I like to double the recipe and make up an additional foil pan with the cardboard cover and vacuum seal it to bake at a later time.
Couple of Extra Side Notes:
We baked ours on the grill. Just make sure you have a liner with edges because ours bubbled over but it was still delicious. Times are still about the same when using the same temps as you would with the oven. Also, I went ahead and baked the additional pans that I made up. Which were for most people just big enough for two servings. (But around here the men in the house eat like high school boys with 3 a-day practices!) Then I let them fully cool before adding a cover and vacuum sealing them.
That way they are portable and the working man can take them to work with him turn it out on a microwave-safe plate and warm it up at work for his lunch. Or I can pop it back in the oven or microwave for the 8-year-old for a quick dinner. As I said from the beginning, It is such a versatile recipe!
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