Prep 15 mins
Cook 40 mins
I found this recipe on the back of the label on a package of ground beef! Of all the different ways I've used the same old pasta and sauce combinations, I'd never tried this one - it was a big hit! I'm sure this will adapt itself to using vegetables, different meats, no meat - whatever you like best. I'm including the ingredients for a "lazy" marinara sauce in case you don't have any jars of storebought in the pantry.
- 1⁄2-1 lb ground beef
- 1 -2 minced garlic clove
- 1⁄2 cup chopped onion
- 1 (26 ounce) jar marinara sauce
- 25 ounces frozen cheese ravioli
- 1 -2 cup shredded mozzarella cheese (or a blend of mozzarella and parmesan)
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 -2 teaspoon italian seasoning (or a blend of oregano, basil and parsley)
- 1 -2 teaspoon sugar
- crushed red pepper flakes, to taste (optional)
- salt, to taste
- 1 -2 dash wine (just a splash or two) (optional)
- preheat oven to 375.
- brown ground beef with garlic and onion in large nonstick skillet. Drain off fat if necessary.
- Mix with prepared marinara and set aside.
- You can use a jar of storebought marinara or make your own with the ingredients listed above. The ingredients are flexible - I use whatever combination of canned tomatoes I happen to have at the time - crushed, diced, puree, with herbs or garlic already added - whatever. No need to cook before you add to the mix - it will bake along with everything else.
- Bring 4 qts water to a boil. Cook ravioli just till it floats, about 3-5 minutes. Drain.
- Place a bit of sauce/beef mixture in bottom of 9x13 pan. Add a layer of half the ravioli, topped by half the sauce, followed by half the shredded cheese.
- Repeat layers.
- Bake uncovered for about 30 minutes, till sauce is bubbly and cheese is browned.
- Let stand 5-10 minutes before serving.
We liked this alot. It was very easy to make- much easier than regular lasagna. I used tortellini instead of ravioli since we like that better. I had canned spaghetti sauce on hand so I used that. I used more mozzarella than this calls for (probably about 3-4 cups total). I also put some parmesan inbetween the layers and on top too. Yum!
Definitely 5 stars for ease and versatility! I used 48 oz. spaghetti sauce rather than marinara sauce, and otherwise followed instructions exactly. Oops, I did add some crushed red peppers because we like our lasagna a little spicy/hot. This was so very easy and very good! Next time I'll probably add some ricotta cheese, too, like I normally do when making lasagna. Although taste was probably 4 stars, because I didn't add diced bell pepper, onions, and extra spices as I usually do to commercial spaghetti sauce. It rated 5-stars because the ravioli noodles, rather than lasagna noodles, tasted just as good and were so much easier. What a great idea for the busy cook! i will make this for the next pot-luck supper!
This was a very good recipe. So quick and easy.I made the sauce up myself that you listed on the recipe. We really did enjoy it. Very few ingredients for it. Will be making it again soon. Thanks for posting.