70 minutes
A comforting and innovative take on traditional lasagna, featuring layers of cheese ravioli, marinara sauce, ground beef, arugula, and fresh mozzarella.
tablespoons
0 lb
to taste
to taste
cups
teaspoons
Cheese Ravioli, thawed if frozen
0 lb
Baby Arugula, packed, chopped
cups
Fresh Mozzarella Cheese, sliced and torn into pieces
0 lb
1. Preheat Oven and Brown Beef
Preheat your oven to 400°F. In a large skillet over medium heat, warm the olive oil and add the ground beef, seasoned with kosher salt and freshly ground black pepper. Cook for about 7 minutes until browned and cooked through.
2. Simmer Meat Sauce
Stir in the marinara sauce and red pepper flakes into the cooked beef. Simmer for about 5 minutes until the sauce is bubbling.
3. Assemble Lasagna
In a 9x13-inch ceramic baking dish, layer as follows: spread a cup of marinara sauce, half of the ravioli, half of the remaining meat sauce, 1 cup of chopped arugula, and half of the mozzarella cheese. Repeat the layers with the remaining ingredients.
4. Bake Covered
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
5. Bake Uncovered
Remove the foil and continue baking for 15 more minutes until the top is lightly browned and the cheese is bubbly.
6. Rest and Serve
Allow the lasagna to rest for about 10 minutes. Garnish with fresh arugula before serving.
Start with fresh or high-quality frozen ravioli with flavorful fillings like spinach and ricotta or mushroom for added complexity.
Cover with foil to prevent drying, then uncover to brown the cheese. Rest the lasagna post-baking for cleaner slices.
Enhance pre-made sauce by sautéing onions, garlic, and herbs, then simmering to develop a robust flavor.
Start with a thin sauce layer, then alternate ravioli, sauce, and cheese, ensuring snug ravioli layers for even cooking.
Combine mozzarella with provolone or fontina, and top with freshly grated Parmesan for a golden crust.
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