Ravioli Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered lasagna made with refrigerated ravioli instead of noodles, ground beef and sausage ragu, herb ricotta, and melted mozzarella. Rich and flavorful, easier than traditional lasagna assembly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup ricotta
- 1 egg (beaten)
- ¼ cup parmesan cheese (grated)
- ¾ teaspoon EACH: oregano, basil, parsley
- ½ teaspoon salt
- ½ lb. ground beef
- Salt/pepper (to taste)
- ½ lb. ground Italian sausage (sweet, mild, or spicy)
- 1 small yellow onion (diced)
- 3 cloves garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon tomato paste.
- ¾ teaspoon Italian seasoning
- 2 (24 oz.) jars marinara sauce (see notes)
- ½ cup chicken broth
- 40 oz. refrigerated ravioli (uncooked. See notes.)
- 2 cups shredded mozzarella cheese
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 1278mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 626mg
- Calcium
- 303mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1278MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.