I’ve meant to post this recipe for a while, and now that my arm is finally out of the cast, I’m actually getting to it. I’ve had this idea in my head to create a really flavorful lasagna using fresh ravioli and a combination of jarred tomato sauce and alfredo sauce.
Of course, homemade sauces are always preferred, but this recipe was meant to capture the essence of lasagna in a hot second. It uses store-bought fresh ravioli, which steams in the baking dish. Use ravioli with your favorite fillings. I used artichoke and spinach-ricotta. Remember not to overdo it with the sauces or the lasagna won’t hold together when you remove it from the pan. You can always load up on sauces with the remainder brought to the table.
OK, so I called myself ingenious for a moment or two after the recipe came together, but being that I’m the humble kind, that moment has long passed. So now, I’m left in the afterglow of what turned out to be a charmingly simple recipe that even your kids will enjoy!
I’ve posted the video (still in my cast), and the recipe here:
Ravioli Lasagna with Tomato and Alfredo Sauces
- Cooking spray
- ½ tsp. granulated garlic, optional
- 2 cups homemade or store-bought tomato sauce, more for serving
- 20 oz. large fresh ravioli, fillings of choice
- 2 cups homemade or store-bought Alfredo sauce, more for serving
- 8 oz. mozzarella cut into ½-inch dice, about 1-3/4 to 2 cups
- ½ cup grated Parmigiano-Reggiano, more for serving
- 1 cup torn fresh basil leaves
- 2 Tbs. Calabrian chili paste or ¼ teaspoon red pepper flakes, optional
Position a rack in the center of the oven and heat to 350°F.
Generously spray a 2-3/4-quart oven-proof glass or ceramic baking dish with cooking spray. Stir the granulated garlic into the tomato sauce, if using. Spread about 3 Tbs. tomato sauce evenly in the bottom of the baking dish.
Put a single layer of ravioli on top of the sauce. Spread about 3 Tbs. of Alfredo sauce evenly over the ravioli, followed by 3 Tbs. of tomato sauce. Sprinkle 5 or 6 pieces of mozzarella evenly over the ravioli, followed by a light sprinkling of Parmigiano-Reggiano. Sprinkle some of the basil leaves evenly over the ravioli.
Continue layering in this way until all the ravioli is used. Spread a final 3 Tbs. of tomato sauce and any remaining mozzarella evenly over the ravioli. Sprinkle the top with chili paste, if using. Cover tightly with foil, put the dish on a rimmed baking sheet, and transfer to the oven.
Bake until the sauce begins to bubble around the edges, about 45 minutes. Remove the foil and continue to bake until the cheese on top is melted and begins to turn golden. Let rest at least 15 minutes before slicing and serving with the remaining sauces and Parmigiano-Reggiano.
Thanks again for all your wishes for a speedy recovery during the time in my cast. I truly appreciate your support!