This Ravioli Lasagna tasted amazing, but was soooo extremely easy to throw together. My kids and I prepared it in about 5 minutes and then stuck it right in the oven. The only dishes we got dirty were the baking dish and two spoons that I used to help get the pasta sauce and cottage cheese out.
You’ve got to try this recipe. Now that I’ve made Ravioli Lasagna, I don’t know if I can ever make regular lasagna again!
Ravioli Lasagna Recipe
Ingredients (about 6-8 servings):
- 1 (24 oz) jar Traditional Prego Pasta Sauce
- 1 (25 oz) bag frozen beef ravioli (about 45 raviolis)
- about 1 lb. cottage cheese (I used 2% milkfat)
- about 1 lb. shredded mozzarella cheese
- about 1-2 Tbsp. grated Parmesan cheese
Instructions:
- Preheat oven to 350 degrees F. and get out an 8×8 inch glass baking dish.
- Spread a little of the pasta sauce on the bottom of the baking dish.
- In a single layer, lay raviolis to cover the bottom of the dish.
- Put a few dollops of cottage cheese on top. You can gently spread the cottage cheese if you want to. Then sprinkle with mozzarella cheese. Then spread some sauce on top of the cheese. Repeat with another layer of raviolis, cottage cheese, mozzarella cheese, and sauce. And repeat for a third time. Finish up with a sprinkle of mozzarella and Parmesan cheese on top.
- Put the heavy dish on a cookie sheet in case it bubbles over while cooking (mine did not, but better safe than sorry). Bake in preheated oven for 45-55 minutes. Let cool for 5-10 minutes before serving.
We ate our ravioli lasagna with a fruit and spinach smoothie, but it would also go great with a fresh green salad.
*Inspired by THIS recipe.