Ravioli Lasagna Bake


Ravioli Lasagna Bake

Course Italian, Main Course, Main Dish
Cuisine American, Italian
Author Catherine’s Plates


  • 1 lb ground beef
  • 1/2 medium yellow onion, diced
  • 1/2 medium green bell pepper, diced
  • 1 TBS butter
  • 1 (24oz) jar pasta sauce DIVIDED
  • 1/4 jar water
  • 1 TBS white granulated sugar
  • 2 TBS Italian seasoning
  • 2 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 (48 oz) package frozen cheese raviolis
  • 16 oz mozzarella cheese, shredded
  • 1 cup cottage cheese or ricotta cheese


  • Brown ground beef in a skillet over medium high heat until no longer pink. Drain excess grease. Stir in butter, peppers & onions and cook until softened. Stir in garlic and cook for 1 minute.
  • Add in 16 oz of pasta (reserve 1 cup for later in recipe), water, Italian seasoning, sugar, and salt & pepper. Stir and bring to a simmer. Turn off heat.
  • In medium bowl mix together 1/2 of the mozzarella cheese, cottage cheese, and parsley.
  • In bottom & up the sides of a 9 x 13 baking dish spread 1/2 cup of the reserved pasta sauce evenly. Place a single layer of frozen ravioli on top of the sauce in baking dish.
  • Place 1/2 of the meat mixture over the ravioli and spread evenly. Top with 1/2 of the mozzarella mixture and spread.
  • Top with another layer of ravioli. Spread remaining meat mixture on top of ravioli. Dollop with remaining cheese mixture.
  • Top with another layer of ravioli. Add 1/4 cup of water to the remaining 1/2 cup of reserved pasta sauce and pour over the ravioli evenly.
  • Top with 8oz shredded mozzarella cheese evenly.
  • Bake in preheated oven for 30-40 minutes until cheese has melted and is golden brown. Let sit for 8 minutes. Garnish with fresh parsley and serve.