Weeknight Ravioli Lasagna: A Comforting Shortcut to Italian Bliss

There are certain dishes that just wrap you up like a warm hug, and for me, this Weeknight Ravioli Lasagna is one of them. I remember stumbling across this gem in the pages of Woman’s Day years ago, a beacon of hope during a particularly hectic week. The promise of lasagna without the fuss of making fresh pasta or layering endless sheets felt almost too good to be true. Yet, the first time I made it, the aroma filling my kitchen was undeniably authentic, and the resulting dish, with its tender ravioli pockets nestled in rich sauce, quickly became a family favorite. It’s the kind of meal that proves you don’t need hours to create something truly satisfying and deeply comforting.

Recipe Overview

Here are the essential details for this speedy and delicious lasagna:

• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes
• Servings: 4-6
• Yield: 1 9-inch square baking dish
• Dietary Type: Vegetarian (can be adapted)

Ingredients

This recipe is wonderfully straightforward, relying on a few key ingredients to bring it all together.

• 1 (26-ounce) jar pasta sauce with mushrooms
• 2 (13-ounce) bags square cheese ravioli, thawed
• 1 1/2 cups shredded Italian cheese blend

Equipment Needed

You won’t need an arsenal of gadgets for this recipe, just a few essentials:

• A 9-inch square baking dish
• A sheet of aluminum foil
• A medium-sized bowl
• A large spoon or spatula
• A baking sheet (to catch drips)
• A wire cooling rack

Instructions

Creating this delightful Weeknight Ravioli Lasagna is surprisingly simple. Follow these steps for a guaranteed win:

1. Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). This ensures your lasagna will bake evenly and achieve that desirable bubbly texture.
2. Next, prepare your baking dish and a sheet of aluminum foil with non-stick cooking spray. This crucial step prevents the cheese and sauce from sticking, making cleanup a breeze.
3. In a medium bowl, combine the jar of pasta sauce with mushrooms and 1/2 cup of water. Stir well to ensure the water is fully incorporated, which helps create a slightly looser, more spreadable sauce for layering.
4. Spread 1 cup of the prepared sauce evenly across the bottom of your greased baking dish. This forms the first layer of flavor and moisture.
5. Carefully arrange 20 ravioli on top of the sauce layer, ensuring their flat sides are up and they are just touching each other. Don’t overcrowd them; a snug, single layer is ideal.
6. Spread 3/4 cup of the sauce over the ravioli, making sure to get some in between the edges. Then, sprinkle 1/2 cup of the shredded Italian cheese blend over the sauce.
7. Repeat the layers: add another layer of 20 ravioli, followed by 3/4 cup of sauce, and then another 1/2 cup of cheese.
8. Top with the remaining ravioli, followed by the rest of the sauce, and finally, sprinkle the remaining 1/2 cup of Italian cheese blend over the very top. You should now have three distinct layers of ravioli and sauce.
9. Cover the baking dish tightly with the greased aluminum foil, ensuring the greased side faces down against the lasagna. Alternatively, you can use what’s commonly referred to as “release foil.” To catch any potential drips during baking, place the covered baking dish on a baking sheet.
10. Bake for 1 hour, or until the edges of the lasagna are bubbling vigorously. This slow, steady bake allows the ravioli to become tender and the flavors to meld beautifully.
11. Uncover the lasagna and continue baking for an additional 5 minutes. This brief period of uncovered baking is just enough to allow the cheese on top to become barely golden, adding a lovely visual appeal and a touch of crispness.
12. Once baked, remove the lasagna from the oven and let it rest on a wire cooling rack for a few minutes before serving. This allows the lasagna to set slightly, making it easier to cut and serve.

Expert Tips & Tricks

To elevate your Weeknight Ravioli Lasagna even further, consider these professional insights:

• Thawing the Ravioli: While the recipe calls for thawed ravioli, ensure they are not waterlogged. If they seem a bit wet after thawing, gently pat them dry with a paper towel.
• Sauce Consistency: If your mushroom pasta sauce is particularly thick, you might need an extra splash of water when mixing it. The goal is a sauce that’s spreadable but not watery.
• Cheese Variety: Feel free to customize the Italian cheese blend. A mix of mozzarella, provolone, and parmesan will offer wonderful depth of flavor and meltability. A little extra grated parmesan on top before the final 5-minute bake can add a lovely savory crust.
• Preventing Sticking: Always remember to grease your foil thoroughly if you’re using that method to cover the dish. This is the most common point of frustration if not done properly.
• Oven Variations: Ovens can vary significantly. Keep an eye on your lasagna after about 50 minutes of covered baking. If it’s bubbling nicely, it might be ready for the final uncover step, even if it hasn’t reached the full hour.

Serving & Storage Suggestions

This Weeknight Ravioli Lasagna is best served hot, straight from the oven. It’s a complete meal in itself, but a simple side salad with a light vinaigrette is a perfect accompaniment to cut through the richness. Crusty bread is also fantastic for sopping up any leftover sauce.

To store leftovers: Once cooled, transfer any remaining lasagna to an airtight container. It will keep well in the refrigerator for up to 3-4 days.

To reheat: You can reheat individual portions in the microwave on medium power until heated through. For larger portions, cover with foil and reheat in a 350°F (175°C) oven until warmed through. You may find you need a little extra sauce when reheating, especially if it seems a bit dry.

Nutritional Information

Here is an estimated nutritional breakdown for this delightful dish. Please note that these are approximations and can vary based on the specific brands and types of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	64.5
Calories from Fat
Total Fat	0.2 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	833 mg	34%
Total Carbohydrate	15.5 g	5%
Dietary Fiber	2.8 g	11%
Sugars	10.6 g	42%
Protein	2.7 g	5%

Note: This nutritional information is based on a generalized calculation and may not reflect the exact ingredients used in your preparation. The “caloriesfromfatpctdaily_value” and “Calories from Fat” fields from the original data appear to be incomplete or malformed, hence their omission in this structured table.

Variations & Substitutions

While this recipe is fantastic as is, here are a few ideas to mix things up:

• Meat Lover’s Twist: For a heartier version, stir 1 pound of browned ground beef or Italian sausage into the pasta sauce before layering.
• Vegetable Boost: Add a layer of cooked spinach (well-drained) or sautéed mushrooms and onions between the ravioli layers for extra flavor and nutrients.
• Different Ravioli: Experiment with different ravioli fillings! Ricotta and spinach, butternut squash, or even portobello mushroom ravioli would be delicious.
• Gluten-Free Option: Look for gluten-free ravioli and ensure your chosen pasta sauce is also gluten-free.

FAQs

Q: Can I use fresh ravioli instead of frozen or thawed?
A: Yes, you can. If using fresh ravioli, you might need to slightly reduce the covered baking time as they cook more quickly. Keep an eye on them to prevent overcooking.

Q: What if I don’t have mushroom pasta sauce?
A: Any good quality marinara sauce or your favorite pasta sauce will work wonderfully. The mushrooms in the original recipe add a nice earthy depth, but the dish is still delicious without them.

Q: My sauce seems a bit thin. What should I do?
A: If your sauce is too thin, you can thicken it slightly by simmering it on the stovetop for a few minutes before adding it to the lasagna. Be careful not to over-thicken, as it needs to spread easily.

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the entire lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You might need to add an extra 10-15 minutes to the covered baking time if baking directly from the refrigerator.

Q: How can I prevent the ravioli from breaking during baking?
A: Handling the ravioli gently and ensuring they are layered snugly but not mashed together is key. Also, making sure there’s enough sauce to keep them moist will help prevent them from drying out and breaking.

This Weeknight Ravioli Lasagna is more than just a recipe; it’s a testament to the power of simple, quality ingredients coming together to create something truly special. It’s the kind of dish that brings families to the table and warms hearts, proving that delicious, comforting Italian food doesn’t need to be complicated. So next time you’re craving a hearty, satisfying meal without the fuss, give this a try. I promise, you won’t be disappointed. Happy cooking!