Lasagna is actually one of those dishes that I enjoy eating with others rather than cooking it myself. I’ve already said it in the one and only Lasagna Soup : The whole preparation is just too tedious for me. First, cook tomato-hack sauce. Then cook bechamel sauce. And when I’m done with that, the lasagna will need an hour in the oven. Nope, that does not have to be.
But. This simple, extra-cheesy ravioli lasagna. I can not anymore! Spicy tomato-hamburger sauce, creamy-creamy mascarpone, ravioli and grated mozzarella are layered and baked in the oven to golden brown perfection.
People. This lasagna is much simpler than the original and at least as delicious. So, grab your casserole dish and go for it! ?
There are three things that make this lasagna 1000 times more practical than the classic lasagne della nonna.
1. Only 10 ingredients. Olive oil, organic hack (simply substitute with vegetable cubes for the veggie version), onion, garlic, chopped canned tomatoes, oregano, good ravioli, mascarpone, mozzarella and salt & pepper. Bonus: You just need to chop onion and garlic and you’ll be through in 3 minutes.
2. Mascarpone instead of Bechamel. Correctly read. We are smart about this easypeasy lasagna and save the second sauce by simply using deliciously creamy mascarpone instead. It melts in the oven and becomes a creamy-delicious sauce all by itself.
3. Ravioli instead of lasagna plates. Friends, that’s the discovery par excellence. Because we take generously filled ravioli instead of simple pasta plates, we catapult the lasagne effortlessly into completely new taste spheres.
Sounds good? Then I’ll tell you how to make the perfect ravioli lasagna.
Ravioli Lasagna – Here’s how it works
For a simple lasagna, first roast minced with onion and garlic in a little olive oil. Then you put off with chopped tomatoes and let simmer the sauce with oregano. Now it’s time to layer. Tomato-hamburger sauce, ravioli, mascarpone, cheese, sauce, ravioli, mascarpone, sauce, cheese, finished. Now you just have to put the lasagna in the oven and let the oven do the rest of the work. Once the lasagna is golden brown and crispy, it is ready and you can start feeding.
Incidentally, I used the new stone house basil pesto raviolo for the ravioli lasagna. Oh, guys, what a good idea! The ravioli (well, who knew that the singular of ravioli is raviolo?) Are wonderfully juicy and taste of basil pesto with a hint of ricotta. They are the perfect counterpart to the hearty tomato-hack sauce in lasagna and complement perfectly with the creamy mascarpone. You know anyway that until the end of my life I could only live on pasta and the selection of Stone House is overwhelming.
So my dears, it’s best to cover yourself with a few packs for your own, perfectly cheesy ravioli lasagna.
Let me sum up the merits of this lasagna once more for you.
The ravioli lasagna is:
- Extra Cheesy.
- Tomato and creamy due to the melted mascarpone.
- Much easier than regular lasagna.
- Ready to enjoy in an hour.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Extra Cheesy Ravioli Lasagna
The ravioli lasagne is extracafe, spicy and much easier than regular lasagna. Fast, easy and a 10-ingredient recipe.
Portions : 4 Portions
calories per serving : 619 kcal
organic minced meat
á 400 g
e.g. Basil Pesto Raviolo
- Salt & Pepper
[ 19459001] Preheat oven to 200 degrees.
Heat olive oil in a large pan. Roast minced meat in it. Meanwhile, peel and dice the onion and garlic. To the hack in the pan and fry briefly.
Deglaze with chopped tomatoes. Add oregano and salt and pepper and simmer for 5 minutes.
Brush the bottom of a baking dish with some sauce. Spread half of the raviolo on top, spread with half of the mascarpone and sprinkle with a small handful of mozzarella. Spread half of the remaining sauce over it, then cover with the rest of the raviolo and spread with the rest of mascarpone. Spread the last layer of sauce, then sprinkle with the rest of the cheese.
Bake for about 40 minutes, or until the cheese is golden brown and crispy. Enjoy hot.
I used a medium casserole dish for lasagna. For a large shape, I would double the amount and adjust the cooking time accordingly.
For the veggie version you can just finely dice 250 g of vegetables and roast the minced meat with onion and garlic.
This promotional post was created in association with Stone House . Many thanks to Steinhaus for the delicious cooperation.