Ravioli Lasagna

Lasagna can be a time consuming dish, but I have reinvented it a little with a twist! For those that don't like Ricotta, like my boyfriend, this recipe is perfect.

It is also is a really great recipe that can be whipped up with 5 ingredients and takes little to no effort. 

As you can see too, I paired it with roasted broccoli and bread from Pastabilities, which is a pasta restaurant in Syracuse, NY! 

First, dump about 3/4 of a cup of sauce into a 13x9 baking dish and stir in a 2 cloves of minced garlic. I used pre-minced for convenience, but you can do fresh if you'd like. 

Next, start layering the frozen ravioli on top of the sauce in 1 layer. In a 13x9 this will take about 15 raviolis. If you're going to add ground beef or sausage, you can layer it on top of the ravioli. I used beef filled ravioli for a protein source. 

Then start layering on some cheese. I used 3 slices of provolone and about 1/2 cup of part-skim mozzarella cheese. After you have laid down the cheese, repeat the steps again with the sauce, then raviolis, and cheese. 

Once you have ran out of ravioli, sprinkle cheese on top and out dollops of sauce on top. Then, cover with tin foil and cook at 400 degrees for 40 minutes, and then uncovered for 10-15 minutes to brown and melt all the cheese.

The final product will look something like this! Served immediately, or break up into leftover containers for a week of meal prepped lunches or dinners!

Ravioli Lasagna

Ingredients

1 25oz Package of Ravioli

2 Cloves of Garlic

1 Large Container of Marinara Sauce

9 Slices of Provolone Cheese

3 Cups Part Skim Mozzarella

Directions

1. Preheat oven to 400 degrees

2. In a 13x9in baking pan, spread 3/4c of sauce and mix in 2 cloves of garlic

3. Layer on 15 Raviolis evenly on top of the sauce

4. Layer 3 slices of provolone and then cover with 1/2 of Mozzarella cheese

5. Spread another 3/4c of sauce on top of cheese and put another layer of ravioli and cheese on top

6. Once you run out of ravioli, layer on 1/2c of Mozzarella cheese and and sauce and cover with tin foil

7. Bake covered for 40 minutes, uncover and bake for an additional 10-15.

8. Serve immediately or pre-portion into meal prep containers for a week of lunches or dinners