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Easy Ravioli Lasagna

When I think of lasagna, I think of a bunch of steps, which I always equate to a bunch of dishes! There’s nothing worse than finishing up dinner and walking into the kitchen, realizing you have about 378 dishes you have to wash. It just seems like a very complicated ordeal, which ends up with me not making lasagna as often as I’d like.

Well, think again! I have made this super easy ravioli lasagna that could sway even the most determined lasagna hater, also known as my brother-in-law.

After researching multiple kinds of lasagna recipes, I found that most had some form of cheese mixture as one of the layers, such as a ricotta mixture or some even had cottage cheese. However, those are not my favorite forms of cheese, so I tried to figure out ways to replace this! That’s when the idea of ravioli popped into my head. Not only would the ravioli replace the cheese mixture, because they are filled up with cheese, but it would also replace the noodle layer as well! First of all, I love ravioli! I would ravioli to pretty much anything, I love the cheesy centers within a soft noodle-y package. It’s perfection. Second of all, this decision made the whole idea of lasagna way easier!

All you have to do is make the meat mixture and layer that with the ravioli! I added a layer of shredded mozzarella cheese because I couldn’t call it lasagna without a good layer of mozzarella.

So easy, and absolutely so delicious!


2 bags of frozen ravioli

2 jars of your favorite marinara sauce

1 package of ground Italian sausage

1 small yellow onion

1 small package of mushrooms

2 bags of shredded mozzarella

Basil, for garnish

First, start by browning the sausage in the pan. While the sausage is browning, you can chop up the mushrooms and the onion. Once the sausage is fully browned, about 7-8 minutes, remove the sausage and place on a paper towel-lined plate to drain. With the remaining sausage grease in the pan, add in the onions to cook them to a nice golden brown color. Once they are soft and golden brown, add in the mushrooms. Cooking the onions and mushrooms will take about 8 minutes total. Add in both jars of marinara sauce. Your meat mixture is ready to go!

Once you have your meat mixture complete, you can begin layering your lasagna!

First, put a small spoonful of sauce on the bottom of the pan.
Second, add your first layer of ravioli.
Third, add your first layer of the meat mixture.
Fourth, sprinkle a good coating of mozzarella cheese on the meat mixture; a good amount to cover all of the red sauce, but feel free to add more!
Fifth, add the second layer of ravioli.
Sixth, add another layer of the meat mixture. I forgot to take a picture of the next coating of mozzarella, but you would add another coating of the cheese to cover the top of the sauce.
Seventh, add the last layer of ravioli! You’re almost done!
Last amount of sauce goes on top!
Sprinkle the last little bit of cheese to cover the top! This is super important because you want to get that bubbly, cheesy crust on top the lasagna!
Cover with tinfoil and bake for 45 minutes in an oven preheated to 425 degrees, then uncover and cook for another 15 minutes to get the cheese all nice and bubbly!
Behold the finished product! This lasagna is so delicious!

I seriously can’t tell you how easy this lasagna is to make! It’s probably one of my favorite meals to make! I imagine you could easily freeze this before you bake it! I’ve never had the willpower to freeze mine, but I imagine it’s possible!

Hope you enjoy!

-Holly Michelle

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