I’m obviously using the term ‘lasagne’ fairly loosely here before anyone screams at me 🤣 Think baked ravioli with layers of rich & tender beef ragu and shredded mozzarella cheese. It’s certainly not for the faint hearted! Follow me…
Beef Ragu
A lot of ravioli lasagne recipes use jarred sauce for the meat layer, which absolutely suits the ‘ease’ aspect of this recipe. Today we’re going to essentially be whipping up a bolognese, just to keep in line with a classic lasagne. Sure, it’s a little extra time, but this dish is honestly so delicious it deserves the added effort!
Simmering is key
My number 1 tip to making the perfect meat sauce is simmering for at least 90 mins. Yep, it does take a little time, but it 100% makes the difference. By essentially slow cooking it you not only tenderize the beef, but it also allows time for the flavours to marry together.
Can I make this ahead of time?
The good news is you can absolutely make the ragu ahead of time, then just stack the lasagne when it’s needed. Whip up the ragu whenever is convenient for you then store in the fridge or even the freezer for long term. Process shots: fry onion, carrot, garlic and celery (photo 1), fry beef (photo 2), stir in tomato paste and red wine (photo 3), add passata, beef stock, herbs and seasoning (photo 4), mix (photo 5), simmer (photo 6).
Making Ravioli Lasagne
Okay, here’s where things get fun.
Ravioli Lasagne Layers
Ragu – As discussed above. You’ll also use a spoonful of this to start things off, just to avoid the ravioli sticking. Ravioli – Frozen or fresh! Cheese – We’re gonna use mozzarella for the layers in the centre then finish with some parmesan.
What kind of Ravioli to use?
I usually go for Spinach and Ricotta, which works PERFECTLY. So if you can get your hands on that then that’s great (I’ve added more on this in the recipe card notes section). If not then try and get something similar. I tend to stay away from meat fillings, just because you’ve already got the beef ragu.
Can I make this ahead of time?
This is best made fresh, because the ravioli tends to soak up the sauce as it rests, which not only bloats the ravioli but also can dry out the sauce. If you wanted to prepare the whole thing ahead of time just cool the ragu first so it doesn’t cook the ravioli as it rests.
Do I have to precook the Ravioli?
Nope! The ravioli cooks in the sauce.
Can I use Tortellini instead?
Ravioli is the perfect shape to create a lasagne because it’s flat and square. Tortellini is a little tricky to stack, so it’d end up being more like a tortellini bake.
Serving Ravioli Lasagne
After it’s baked I recommend letting it rest, just so it can retain its shape. From there sprinkle with some extra parsley and serve up! This is pretty hearty, so I tend to serve it as it is, but you could add some Roasted Garlic Bread if you fancied. Alrighty, let’s tuck into the full recipe for this ravioli lasagne shall we?!
How to make Ravioli Lasagne (Full Recipe & Video)
For another delicious Ravioli recipe check out my Garlic Cream Ravioli! For more similar recipes check out these beauties:
Lasagne Recipes
Classic Lasagne with Bechamel Sauce Sausage and Fennel Lasagne Epic Veggie Lasagne Chicken Lasagne
