Description
Cheesy Million Dollar Ravioli Lasagna – Ultimate Beef Comfort Food
Ingredients
Scale
- 2 tbsp olive oil
- 1 lb lean ground beef (90/10 or 93/7)
- 1 lb beef Italian sausage (mild or hot), casings removed
- 1 large yellow onion, diced
- 4–5 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1/2 cup beef broth
- 2 (28 oz) cans crushed tomatoes (San Marzano preferred)
- 1 (15 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp granulated sugar
- 2 tsp salt, or to taste
- 1 tsp freshly ground black pepper, or to taste
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/4 cup fresh basil, chopped, plus more for garnish
- 32 oz (2 lbs) frozen cheese ravioli
- 2 (15 oz) containers whole milk ricotta cheese, drained
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 lb (4 cups) shredded mozzarella cheese
- 8 oz (2 cups) shredded provolone cheese
- Non-stick cooking spray or olive oil, for greasing
Instructions
- Heat 2 tbsp olive oil in a large pot over medium-high heat. Add ground beef and beef Italian sausage; brown for 8-10 minutes, breaking up the meat. Drain excess fat.
- Reduce heat to medium. Add diced yellow onion; sauté 5-7 minutes until translucent. Add minced garlic; cook 1-2 minutes until fragrant.
- Push meat to one side, add tomato paste to cleared side; cook 2-3 minutes, stirring constantly. Pour in 1/2 cup beef broth; scrape up browned bits from the pan. Simmer and reduce for 2-3 minutes.
- Stir in crushed tomatoes, diced tomatoes, 1 cup beef broth, oregano, basil, red pepper flakes (if using), sugar, 2 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 1-2 hours, stirring occasionally.
- Stir in fresh chopped parsley and basil. Taste and adjust seasonings. Remove from heat and set aside.
- In a medium bowl, combine ricotta cheese, beaten egg, 1/2 cup Parmesan cheese, 1/4 cup fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth and creamy.
- Shred mozzarella and provolone if not already shredded. Keep frozen ravioli separated; no pre-cooking is needed as they cook in the oven.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread about 1.5 cups of meat sauce on the bottom. Arrange a single layer of ravioli (approx. 1/3 total).
- Dollop half of the ricotta mixture over ravioli, spread gently. Sprinkle 1.5 cups mozzarella and half of the provolone cheese.
- Ladle another 1.5 cups of meat sauce over cheese. Place a second single layer of ravioli (approx. 1/3 total). Dollop remaining ricotta mixture and spread. Sprinkle another 1.5 cups mozzarella and remaining provolone.
- Arrange the last single layer of ravioli (approx. 1/3 total). Pour remaining meat sauce over ravioli. Generously sprinkle remaining shredded mozzarella and an extra dusting of Parmesan cheese.
- Loosely cover dish with aluminum foil (tent slightly). Place on a baking sheet. Bake in preheated oven for 45 minutes. Remove foil, increase oven temperature to 400°F (200°C) (optional, or keep at 375°F/190°C), and bake uncovered for an additional 20-30 minutes, until cheese is bubbly and golden brown.
- Remove from oven and let rest on a wire rack for at least 15-20 minutes before slicing and serving. Garnish with fresh parsley or basil if desired. Serve hot with a fresh green salad and crusty bread.
Notes
- Prep Time: 30 minutes
- Cook Time: 2 hours 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 8g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg