Ravioli Lasagna

3 hours Prep Time
1 hour
10 minutes Cook Time
12 Servings

My family’s been cooking with Tuttorosso Tomatoes for as long as I can remember to make dishes like this comforting, hearty, and absolutely delicious Ravioli Lasagna using Tuttorosso Crushed Tomatoes. Flavorful homemade marinade sauce, a creamy, sharp cheese mixture, and frozen raviolis are layered and baked into what can only be described as epic casserole magic. Add this dish to your holiday menu and it will quickly become a crowd pleaser that promises to be requested for years to come. Beautiful family traditions begin so often in the kitchen. Cook this recipe into one of your own…using quality ingredients like Tuttorosso Crushed Tomatoes.     @threebirdsonestove   @thefeedfeed

Ingredients

  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 sweet onion, finely chopped
  • 5 garlic cloves, very thinly sliced

  • 1 (6 ounce) can Tuttorosso® Tomato Paste 6 oz

  • 2 (28 ounce) cans Tuttorosso® Tomato Sauce 28 oz

  • 3 (15 ounce) cans Tuttorosso® Crushed Tomatoes with basil 15 oz

  • 1/2 cup fresh parsley, roughly chopped
  • 1/2 cup fresh basil, roughly chopped
  • 1-2 tablespoons sugar
  • 1/4 cup whole milk, or oat milk
  • parmesan rind, (3-inch piece)
  • 2 (15 ounce) carton ricotta cheese, whole milk
  • 4 cups shredded mozzarella cheese, part-skim
  • 1 cup grated Parmesan cheese
  • 2 eggs
  • 2 teaspoons fresh basil leaves, finely chopped, plus more whole leaves for garnish
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 6 bags cheese ravioli, 12 oz bags, frozen cheese or meat (60 large raviolis)
  • 2 teaspoons fresh parsley, for garnishing and serving

Instructions

Marinara Sauce – Step one

Heat 2 tablespoons olive oil in a large pot over low heat.  Add onion, season with salt and pepper.  Sauté until translucent, 7-8 minutes.  Add garlic, stir until fragrant, about one more minute.  

Step two

Add Tuttorosso Tomato Paste, Tuttorosso Tomato Sauce, Tuttorosso Crushed Tomatoes, parsley, basil, and sugar.  Season again with salt and pepper to taste, stir to combine.  Simmer over low heat with lid tilted for one hour, stirring frequently throughout.  

Step three

Incorporate milk, parmesan cheese, and rind. Season with salt and pepper again to taste if desired. Continue to simmer over low heat, lid tilted, one and half hours, stirring frequently.  Remove sauce from heat. Remove rind, set aside.  

Ravioli Lasagna – Step one

Add ricotta cheese, 2 cups mozzarella cheese, 1/2 cup parmesan cheese, eggs, basil, garlic powder, and salt to a mixer or large bowl.  Mix on low-medium speed or stir well to combine.  

Step two

Spread a thin layer of marinara sauce, about 1/2 cup, to lightly cover the bottom of a 9″x13″x2″ casserole dish. 

Step three

Arrange 20 frozen raviolis in rows to form a single layer.  Top with 1 1/2 cups of the cheese mixture.  Top with 1 1/2 cups marinara sauce.  Repeat layering process twice more, finishing with marinara sauce layer. Sprinkle remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese on top. 

Step four

Tent dish loosely with aluminum foil so that it won’t stick to the melting cheese.  Bake 25 minutes.  Uncover and bake for 45 more minutes, until edges are bubbling and center is hot and dense.  Allow to rest and set 10-15 minutes before slicing. Garnish with chopped parsley and basil leaves.  Slice and serve warm with leftover sauce on the side.  Store leftover marinara sauce in an airtight container for up to one week in the refrigerator or 6 months in the freezer.  

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