Ravioli Lasagna Fake Out
I like lasagna. And who doesn’t? What I don’t like about lasagna is all of the work involved. I just don’t have the patience for all the layers, etc., especially after working all day. But rather than relegate the whole lasagna concept to the weekends, when I have the time and energy to bother, I started making this quick lasagna casserole dish. Affectionately, we call this “Fake Lasagna,” and it’s really quite good. All the flavor and none of the fuss!
Ravioli Lasagna Fake-Out (Fake Lasagna)
- 16 ounce package of cheese ravioli, frozen. (We use the Kirkland brand from Costco)
- 1 tablespoon olive oil
- 1 regular sized jar of spaghetti sauce
- 2 cups shredded mozzarella cheese
- 1 pound ground beef (or 1/2 pound ground beef, 1/2 pound Italian sausage)
- 1/2 teaspoon Italian seasoning
- salt & pepper
- 1 clove garlic, minced
- 1/2 cup grated Parmesan cheese
1. Preheat the oven to 375 degrees. Bring a large pot full of salted water to a boil. Add a tablespoon of olive oil and the frozen ravioli. Boil for 3-4 minutes, until the ravioli float to the top. Drain and reserve.
2. In a large skillet, season the ground beef with Italian seasoning, salt & pepper, and garlic. Brown and drain. Return to skillet. Stir in the jar of spaghetti sauce.
3. Spray a 2 or 2 1/2 quart casserole dish with cooking spray. Add a spoonful of the spaghetti sauce mixture and spread across the bottom of the dish in a thin layer. (This keeps the pasta from sticking to the dish when you scoop it out later).
4. Place a single layer of ravioli on top of the sauce. Cover the ravioli with a ladle of the sauce/meat mixture. Sprinkle with about 1/4 to 1/2 cup of mozzarella cheese. Begin a new layer of ravioli, top with sauce and cheese. Continue in this way until the casserole dish is full. I usually end up with at least 4 layers, but this will depend on how thick your ravioli are. You should end with a final layer of mozzarella cheese.
5. Sprinkle the Parmesan cheese over the mozzarella cheese. You like cheese, right?