An easier, cheesier version of a classic lasagne – this Ravioli Lasagne is comfort food through and through!
I’m obviously using the term ‘lasagne’ fairly loosely here before anyone screams at me 🤣 Think baked ravioli with layers of rich & tender beef ragu and shredded mozzarella cheese. It’s certainly not for the faint hearted! Follow me…
A lot of ravioli lasagne recipes use jarred sauce for the meat layer, which absolutely suits the ‘ease’ aspect of this recipe. Today we’re going to essentially be whipping up a bolognese, just to keep in line with a classic lasagne. Sure, it’s a little extra time, but this dish is honestly so delicious it deserves the added effort!
Simmering is key
My number 1 tip to making the perfect meat sauce is simmering for at least 90 mins. Yep, it does take a little time, but it 100% makes the difference. By essentially slow cooking it you not only tenderize the beef, but it also allows time for the flavours to marry together.
Can I make this ahead of time?
The good news is you can absolutely make the ragu ahead of time, then just stack the lasagne when it’s needed. Whip up the ragu whenever is convenient for you then store in the fridge or even the freezer for long term.
Process shots: fry onion, carrot, garlic and celery (photo 1), fry beef (photo 2), stir in tomato paste and red wine (photo 3), add passata, beef stock, herbs and seasoning (photo 4), mix (photo 5), simmer (photo 6).
Making Ravioli Lasagne
Okay, here’s where things get fun.
Ravioli Lasagne Layers
- Ragu – As discussed above. You’ll also use a spoonful of this to start things off, just to avoid the ravioli sticking.
- Ravioli – Frozen or fresh!
- Cheese – We’re gonna use mozzarella for the layers in the centre then finish with some parmesan.
What kind of Ravioli to use?
I usually go for Spinach and Ricotta, which works PERFECTLY. So if you can get your hands on that then that’s great (I’ve added more on this in the recipe card notes section). If not then try and get something similar. I tend to stay away from meat fillings, just because you’ve already got the beef ragu.
Ravioli Lasagne FAQ
Can I make this ahead of time?
This is best made fresh, because the ravioli tends to soak up the sauce as it rests, which not only bloats the ravioli but also can dry out the sauce. If you wanted to prepare the whole thing ahead of time just cool the ragu first so it doesn’t cook the ravioli as it rests.
Do I have to precook the Ravioli?
Nope! The ravioli cooks in the sauce.
Can I use Tortellini instead?
Ravioli is the perfect shape to create a lasagne because it’s flat and square. Tortellini is a little tricky to stack, so it’d end up being more like a tortellini bake.
Serving Ravioli Lasagne
After it’s baked I recommend letting it rest, just so it can retain its shape. From there sprinkle with some extra parsley and serve up! This is pretty hearty, so I tend to serve it as it is, but you could add some Roasted Garlic Bread if you fancied.
Alrighty, let’s tuck into the full recipe for this ravioli lasagne shall we?!
How to make Ravioli Lasagne (Full Recipe & Video)
Easy Cheesy Ravioli Lasagne
- 9" x 9" Casserole Dish (or similar size)
- Large Pot with Lid
- Wooden Spoon
- Serving Spoon (to spread layers)
- Sharp Knife & Chopping Board
- Box Grater (for cheese/shredding carrot)
Ingredients (check list):
- 1lb / 500g Ground Beef (see notes)
- 1 cup / 240ml Tomato Passata (pureed strained tomatoes in US)
- 1 cup / 240ml Beef Stock
- 1/2 cup / 120ml Red Wine
- 1 medium Onion, finely diced
- 1 rib of Celery, finely diced
- 1 medium Carrot, grated on a box grater
- 2 cloves of Garlic, finely diced
- 1 tbsp Tomato Puree (Tomato Paste in US)
- 2 tbsp finely diced Fresh Basil
- 2 tbsp finely diced Fresh Parsley, plus more to serve
- 1 Bay Leaf
- 1/2 tsp EACH: Oregano, Sugar
- Salt & Black Pepper, to taste
- Olive Oil, as needed
- 1lb / 500g Spinach & Ricotta Ravioli (see notes)
- 2 cups / 200g Mozzarella, shredded
- 1/2 cup / 40g freshly grated Parmesan
- In a large pot over medium heat add a drizzle of olive oil with onion, carrot and celery. Sweat everything down until soft and just beginning to brown, then add in garlic and fry for another minute or so. Add in beef and fry until fully browned, breaking up with your wooden spoon as you go.
- Add tomato paste and fry off for a couple of mins, then pour in wine. Deglaze the pan if needed and allow to simmer for a few mins. Pour in stock and passata, then stir in parsley, basil, oregano, bay leaf, sugar, salt and pepper.
- Pop on the lid, reduce heat to low and simmer for 1 hour 30mins, stirring occasionally. Remove lid and allow to reduce for another 10-15mins. You may not need to do it for this long depending on how much steam escapes. The consistency shouldn’t be watery, but it should be saucy enough to pour/spread and cook the ravioli (see video below for reference).
- In a 9x9" baking dish add a spoonful of the ragu (just to stop the ravioli sticking). Add a layer of ravioli, then ragu, then a handful of mozzarella. Repeat 2 more times, finishing with parmesan on top. So that's 4 layers of ragu (including the spoonful at the bottom), 3 layers of ravioli and 3 layers of mozzarella.
- Pop in the oven at 180C/350F for 30-40mins or until golden and gooey (cover with foil if the top browns too quickly). Allow to rest for 5-10mins to retain it's shape then serve up with extra parsley and enjoy!
Quick 1 min demo!
Your Private Notes:
For another delicious Ravioli recipe check out my Garlic Cream Ravioli!
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