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Prep Time: 15 mins | Cook Time: 50 mins | Additional Time: 10 mins | Total Time: 1 hr 5 mins | Yield: 9 Servings

Start prepping now! This Ravioli Lasagna will surely make your day extra special! With this very simple set of ingredients, you will surely have the best lunch or dinner today. Enjoy!


1 lb ground beef

1 small onion diced

24 oz marinara

3 cloves garlic minced\

2 c ricotta cheese

1 large egg

¼ c Parmesan cheese

¼ c chopped parsley

1 tsp garlic powder

½ tsp onion powder

25 oz frozen cheese ravioli

2 c shredded mozzarella

minced parsley for garnish


Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray in a 13×9-inch baking dish.

Place a large skillet on the stove and turn the heat to medium.

Add the ground beef and onion. Cook until brown. Discard any excess grease.

Add the garlic and saute until aromatic.


Add the marinara sauce and stir until well mixed. Simmer for a few minutes on low heat.

In a mixing bowl, add the egg, ricotta, Parmesan cheese, onion powder, garlic powder, and parsley. Stir until well combined.

Add 1/3 of the meat mixture to the bottom of the baking dish and spread it evenly.

Spread a layer of ravioli, 1/3 of the sauce, and 1/2 of the ricotta mixture. Repeat the process until everything is arranged in layers.

Spread the marinara sauce over.

Sprinkle a generous amount of shredded mozzarella cheese on top.

Cover it with aluminium foil.

Place it inside the preheated oven and bake for about 40 minutes.

Remove the foil cover and bake for another 10 minutes.

Remove from the oven and garnish with freshly chopped parsley.

Allow it to cool for at least 10 minutes at room temperature.

Serve and enjoy!

Nutrition Facts:

Serving: 1slice, Calories: 604kcal (30%) | Carbohydrates: 40g (13%)| Protein: 34g (68%) | Fat: 33g (51%) | Saturated Fat: 15g (94%) | Cholesterol: 151mg (50%) | Sodium: 1172mg (51%) | Potassium: 499mg (14%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 935IU (19%) | Vitamin C: 8.4mg (10%) | Calcium: 316mg (32%) | Iron: 10.5mg (58%)


PIN THIS RECIPE to any of your relevant boards if you want to make it later...