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From the Publisher
Ravioli Lasagna with Arugula from Just Cook It!
Hands-on Time: 20 min | Total Time: 1 hour 15 min | Serves 6 to 8
This is definitely not a traditional lasagna, but who cares when you can make such a good, fast approx¬imation 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 sauté the sauce quickly with some ground beef for a cheater Bolognese, but you can skip that step entirely for a veggie version.
Directions
Preheat the oven to 400°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.
Do It Ahead
The unbaked layered lasagna can be covered and refrigerated overnight. Bring it to room temperature and then bake it as directed above.
Ingredients
- 2 tablespoons 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
Ravioli Lasagna with Arugula Step-by-Step Prep
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Simmer ground beef in marinara sauce. |
Spread 1 cup of sauce in the baking dish and arrange half the ravioli on top. |
Top with half the remaining sauce. |
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Top with half the cheese and all of the arugula. |
Arrange the remaining ravioli on top. |
Finish the layering with the remaining sauce and cheese, then bake. |
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Reviews with images
Interesting small cookbook with diverse flavors
It’s pretty interesting but not what I was looking for. The binding, paper and printing are all very well done with good photos. It’s a somewhat small book though and jumps around between flavors, styles etc. so I ended up goin with something else but it’s definitely better than average for a cookbook.
Top reviews from the United States
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Reviewed in the United States on March 28, 2019
Reviewed in the United States on July 28, 2024
Interesting small cookbook with diverse flavors
Reviewed in the United States on July 28, 2024
It’s pretty interesting but not what I was looking for. The binding, paper and printing are all very well done with good photos. It’s a somewhat small book though and jumps around between flavors, styles etc. so I ended up goin with something else but it’s definitely better than average for a cookbook.
Reviewed in the United States on July 28, 2024
Images in this review
Reviewed in the United States on November 27, 2020
