Easy Cheesy Ravioli Lasagne

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Easy Cheesy Ravioli Lasagne
Easy Cheesy Ravioli Lasagne
An easier, cheesier version of a classic lasagne – this Ravioli Lasagne is comfort food through and through!

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/ravioli-lasagne/

Easy Cheesy Ravioli Lasagne Serves 4-5



1lb / 500g Ground Beef (see notes)
1 cup / 240ml Tomato Passata (pureed strained tomatoes in US)
1 cup / 240ml Beef Stock
1/2 cup / 120ml Red Wine
1 medium Onion, finely diced
1 rib of Celery, finely diced
1 medium Carrot, grated on a box grater
2 cloves of Garlic, finely diced
1 tbsp Tomato Puree (Tomato Paste in US)
2 tbsp finely diced Fresh Basil
2 tbsp finely diced Fresh Parsley, plus more to serve
1 Bay Leaf
1/2 tsp EACH: Oregano, Sugar
Salt & Black Pepper, to taste
Olive Oil, as needed

Ravioli Lasagne:

1lb / 500g Spinach & Ricotta Ravioli (see notes)
2 cups / 200g Mozzarella, shredded
1/2 cup / 40g freshly grated Parmesan


In a large pot over medium heat add a drizzle of olive oil with onion, carrot and celery. Sweat everything down until soft and just beginning to brown, then add in garlic and fry for another minute or so. Add in beef and fry until fully browned, breaking up with your wooden spoon as you go.

Add tomato paste and fry off for a couple of mins, then pour in wine. Deglaze the pan if needed and allow to simmer for a few mins. Pour in stock and passata, then stir in parsley, basil, oregano, bay leaf, sugar, salt and pepper.

Pop on the lid, reduce heat to low and simmer for 1 hour 30mins, stirring occasionally. Remove lid and allow to reduce for another 10-15mins. You may not need to do it for this long depending on how much steam escapes. The consistency shouldn’t be watery, but it should be saucy enough to pour/spread and cook the ravioli (see video below for reference).

In a 9×9/” baking dish add a spoonful of the ragu (just to stop the ravioli sticking). Add a layer of ravioli, then ragu, then a handful of mozzarella. Repeat 2 more times, finishing with parmesan on top. So that’s 4 layers of ragu (including the spoonful at the bottom), 3 layers of ravioli and 3 layers of mozzarella.

Pop in the oven at 180C/350F for 30-40mins or until golden and gooey (cover with foil if the top browns too quickly). Allow to rest for 5-10mins to retain it’s shape then serve up with extra parsley and enjoy!

As always, for full nutrition, guidance and recipe notes head to the full blog post: https://www.dontgobaconmyheart.co.uk/ravioli-lasagne/


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See you next time 🙂

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