Ravioli Lasagna With Arugula Recipes

RAVIOLI LASAGNA

Ravioli Lasagna image

When you taste this casserole, you'll think it came from a complicated, from-scratch recipe. Really, though, it starts with frozen ravioli and has only three other ingredients. -Patricia Smith, Asheboro, North Carolina

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 pound ground beef
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen sausage or cheese ravioli
1-1/2 cups shredded part-skim mozzarella cheese
Minced fresh basil, optional

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese., Cover and bake at 400° until heated through, 40-45 minutes. If desired, top with basil to serve.

Nutrition Facts : Calories 438 calories, Fat 18g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1178mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein.

RAVIOLI LASAGNA WITH ARUGULA

Ravioli Lasagna with Arugula image

This is definitely not a traditional lasagna, but who cares when you can make such a good, fast approximation on a weeknight? Store-bought cheese ravioli are the ultimate hack because they let you skip all the layering and spreading. Just parboil them, tear up some fresh mozzarella, and open a jar of good marinara sauce. I saute the sauce quickly with some ground beef for a cheater Bolognese, but you can skip that step entirely for a veggie version.

Provided by Justin Chapple

Categories main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil
1 pound lean ground beef
Kosher salt and freshly ground black pepper
3 cups good-quality marinara sauce, such as Rao's
1 teaspoon red pepper flakes
3 1/4 pounds prepared cheese ravioli, thawed if frozen
2 cups packed chopped baby arugula, plus leaves for sprinkling
1 pound fresh mozzarella cheese, sliced 1/4 inch thick and torn into pieces

Steps:

Preheat the oven to 400 degrees F.
In a large skillet, heat the olive oil over medium heat until shimmering. Add the beef and a generous pinch each of salt and black pepper and cook, breaking up the meat with a wooden spoon, until just cooked through, about 7 minutes. Stir in the marinara sauce and red pepper flakes and cook, stirring occasionally, until bubbling, about 5 minutes. Season the sauce with salt and black pepper.
Spread 1 cup of the sauce over the bottom of a 9-by-13-inch ceramic baking dish and arrange half the ravioli on top. Spread half the remaining sauce on the ravioli and sprinkle the arugula on top. Scatter half the mozzarella on the arugula and season with salt and black pepper. Layer the remaining ravioli, sauce, and cheese on top.
Cover the lasagna tightly with aluminum foil and bake for about 30 minutes, until the filling is bubbling and the cheese has melted. Uncover the lasagna and bake for 15 minutes more, until the top is lightly browned. Let stand for 10 minutes, then sprinkle with arugula and serve.

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