Ravioli Lasagna

I have made lasagna several different ways over the years. A staple in my house is my Classic Lasagna, which is very close to this one. I have also made one using zucchini in place of the pasta, which was incredible- my husband loved it although he was very reluctant to try it. I need to make it again and post it for you.

This lasagna was just an idea I got one night during a pantry/fridge “clean out” that has to be done every now and then. The ravioli had been in the freezer long enough, and I thought it would make a nice addition to my lasagna.

Or maybe I’m a cheese whore.

Could be both.

IMGP76232 copy

Ravioli Lasagna

Serves 8

1 12 oz bag frozen cheese ravioli

1 8 oz box lasagna pasta (I used no-boil but regular works the same)

1 lb ground beef

1/2 lb ground Italian sausage, casings removed

12 oz Ricotta cheese

1 egg

1/2 cup Parmesan cheese

1/4 onion, diced

2 cloves garlic, minced

1 6 oz can tomato paste

1 28 oz can crushed tomatoes

1 16 oz can petite diced tomatoes

1/2 cup red wine (I used Shiraz)

2 tbsp dried basil

2 tbsp dried oregano

2 tbsp Worchestershire sauce, divided

1 tbsp balsamic vinegar

1 tbsp Lawry’s seasoned salt

1 tbsp Sea salt

1 tsp pepper

4 cups mozzarella cheese

Preheat oven to 350°

Start by cooking the ravioli according to package directions. Drain, cover and refrigerate. Mix together the Ricotta, egg and Parmesan thoroughly.  Salt and pepper to taste, the cover and refrigerate.

Heat 2 tbsp olive oil over medium-high heat, and add garlic.  When fragrant, add onions and saute for about a minute or two.  Add sausage and ground beef, mashing and stirring until crumbled and browned. Whisk together the  tomato paste and 1/2  cup of water, then add to the meat along with the Worchestershire sauce, both cans of tomatoes, wine, balsamic vinegar, basil, oregano, salt and pepper.  Bring to a slow boil, then cover and reduce heat to low and simmer for about 20-30 minutes.  Taste periodically and adjust salt/seasonings to your preference.

Good red wine is crucial to my sauce, along with balsamic vinegar. The vinegar adds a certain depth and richness. In other words, yum.

Begin putting your lasagna together:

Pour about 1/2 cup of sauce in bottom of a 9×13 baking dish. Layer lasagna noodles, ricotta mixture, sauce, cheese and ravioli, more sauce, then lasagna, ricotta, etc. You get the picture.

Cover with foil and bake for 1 hour, then remove foil and bake uncovered for 15 minutes. Remove from oven and let it rest for 15 minutes.


IMGP7632 copy
Check out the cheese oozing from the ravioli….

IMGP7617 copy


Dixie Chik


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has One Comment

  1. Genêt

    This lasagna looks divine and I love the ravioli idea! Wish I have big serving in front of me right now!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.