Recently Ken has been hinting he wanted this dish by saying things like “Honey, do you remember that ravioli lasagna you used to make?”. So I finally accumulated the ingredients and made him up his very own pan of lasagna! This is by far the easiest lasagna you will ever make. The ravioli acts as the noodles and ricotta in a traditional lasagna so that cuts down on a step in the layering process. You can even customize this based on what you like. For example, you could do a healthier version with ground turkey and low-fat cheese as the orignal recipe I used years ago called for. I would have preferred to get gluten free ravioli this time, but I have yet to come across any that are prepared.
To make this version I used:
- 1 lb ground pork
- 1 jar Raos artichoke marinara sauce
- 8 oz shredded mozzarella
- 1/4 c grated Parmesan
- 24 oz cheese ravioli from freeser section
- Seaonings such as Italian blend, salt, pepper and red pepper flake
To assemble, I preheated oven to 350, meanwhile browned the pork and set a pot of water on to boil. Once the pork is cooked through I turned off the stove and I added my seasonings then mixed in the jar of marinara. Once the water comes to a boil I add in the ravioli and cook according to the instructions and drain. In a casserole dish I started with a thin layer of the meat sauce then added half the cooked ravioli. On top of the ravioli I put half of the remaining meat sauce then added half the mozzarella and half the Parmesan. Repeat thhe process with remaining ingredients. I baked this covered for 45 minutes then uncovered for an additional 15. Once out of the oven I let it sit for 30 minutes so thhe lasagna comes together and is not a runny mess.