Of course, you can make this ravioli lasagna as fancy or as simple as you want. A barebones (but still incredibly tasty) version involves layering tomato sauce with cheese ravioli and shredded cheeses like parmesan and mozzarella. But to add a little protein into your dish, try using pasta filled with beef, lobster, crab, sausage, or pork — or, cook ground meat with your tomato sauce ahead of time for a spin on classic lasagna bolognese. In fact, you can even use the extra time that you would have been cooking lasagna noodles to make a delicious sauce with onion, seasonings, and herbs like oregano and basil. Either layer the sauce as its own lasagna element, or mix it in with the ravioli and sandwich it with layers of fresh cheese.
The ravioli and sauce are great places to add in some veggies, too. You can add some chopped spinach (frozen works too) into your sauce, or throw in a ravioli stuffed with mushrooms, kale, spinach, or butternut squash. Canned versions will produce a delicious lasagna, but fresh packages like Trader Joe’s cacio e pepe, vegan spinach and cashew, and ricotta and lemon zest would all be delicious options as well. And if you prefer the taste or just find a cheaper package, feel free to sub in frozen ravioli — just make sure to thaw it first.
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