This “lasagna” [EDITOR’S NOTE: Um, we typed that word while winking and coughing politely] is both shameless and savvy. Rather than layer lasagna noodles and a made-from-scratch sauce with a ricotta mixture, it cheats—brilliantly—by relying on ravioli, store-bought sauce, and cheese. Did we mention brilliantly?
Bear with us while we gush a little more. The perforated ravioli sheets make it a cinch to cram the lasagna into any size dish. So while the tactic works quite well in the diva of baking dishes, the 9-by-13-inch, it’s also eminently easy to do in several wee-size baking dishes–perfect for when you want to ensure everyone at the table has his or her own personal lasagna that didn’t touch anyone else’s. The recipe also makes it easy to customize flavors, mixing and matching ravioli flavors with various sauces. Or not. It’s all up to you. Our only caveat? With so few ingredients, what you taste is going to depend squarely on the quality of said items. But then, you already knew that.–Renee Schettler Rossi
LC To Heck With Measuring Note
Look, you can’t really mess this recipe up. It’s hardly even a recipe. It’s more a strategy. Which means that while the amounts below work really well, they aren’t by papal decree. So if you’re off a few ounces here or there, not to worry. It can also be scaled up or down. If all you have is a couple paltry ravioli leftover and 1/16th of a jar of store-bought sauce, that’ll do. Conversely, if you need to nourish a large crowd, this recipe can do that, too, when you simply double the amounts and pull out your 9 by 13 inch baking dish. See? It all just sort of works out. It also works really quite well as a pretty effortless, gotta-take-something-with-me-to-work sorta lunch situation.
Personal Pan Lasagna
- Quick Glance
- 15 M
- 45 M
- Makes 4 to 6 servings
- Olive oil for the baking dish
- One 26- to 32-ounce jar fresh pasta sauce
- One 15- to 18-ounce box frozen ravioli (any kind)
- 2 cups (about 8 ounces) shredded cheese, such as mozzarella
- 1. Preheat the oven to 375°F (190°C). Oil a 9-by-5-inch baking dish, two 4-by-6 baking dishes or six 2-by-3 dishes or ramekins of some sort.
- 2. Assemble your lasagna in layers, starting with 1/3 of the sauce, then 1/2 the ravioli, followed by 1/2 the cheese. Spoon 1/2 of the remaining sauce over the cheese, then layer the remaining ravioli on top. Dump the remaining sauce over the ravioli and sprinkle with the remaining cheese.
- 3. Cover with foil and bake for 30 minutes. Uncover and bake until warmed through and bubbling, 10 to 15 minutes more. Let stand about 5 minutes or so before serving.
Recipe Testers Reviews
I love baked ravioli! I make a similar version of this, but in a much bigger quantity, as I have five mouths to feed. We used lobster ravioli and it was out-of-this-world good.
I made this dish using a 7-by-11-inch baking dish, and it worked just fine. I used round ravioli, so I made two layers with the sauce and cheese. I baked it as directed, but found that it needed an additional 5 minutes. The dish browned quite nicely without having to use the broiler. It’s a good idea to let it sit for about 5 minutes before serving. I really enjoyed the recipe, and will make it again.
This was a very easy recipe to follow. It’s a timesaver, and the extra flavors between the raviolis were a surprise to the person I served it to. I was at first leery about the assembly—not because I didn’t think it would taste good, but because I love lasagna and I’d just as soon make a real lasagna over an instant version. However, I was pleasantly surprised. I used two 9-ounce packages of herb ravioli with spinach and cheese, and sprinkled the last layer of noodles and sauce with grated Parmesan. The baking time was perfect.
At first, I didn’t think this recipe was any better or worse than serving ravioli with a sauce on top. But then I began to think of all the combinations you could come up with to make it your own. Also, it was easy to put together, I didn’t have to wait for water to boil, and there was no colander to clean. I used a frozen meat ravioli, and a jar of Rao’s Vodka sauce. My only change would be to play around with the cheese—the mozzarella was a little too gooey and stringy for my taste. I used a 9-by-5-inch loaf pan, and ended up trimming rows off of the ravioli sheets to build a third layer. TIP: After the stated 40-45 minutes of baking, give it a few minutes under the broiler to brown the top.
This is a great idea for a weeknight meal. It’s so easy to put together, and there are endless possibilities for using different sauces, cheeses and types of frozen ravioli. I love tackling complex recipes on weekends when I have more time, but on a weeknight, something simple like this usually calls my name when I arrive home. I used mozzarella cheese, cheese ravioli, and our favorite mushroom pasta sauce. Since we’re big eaters, I ended up with three individual servings. With the addition of salad and some garlic bread, I had dinner on the table in no time. The baking time was right on the mark, but I did run the lasagna under the broiler to brown the cheese a bit at the end.
This is a totally genius way to throw together dinner on a busy weeknight. It’s also a recipe you can play around with: I layered some fresh basil and leftover shredded chicken between the sauce and ravioli layers (I made three layers of each). I also used 1 3/4 cups of mozzarella, and topped the whole thing with 1/4 cup of Parmesan. I couldn’t find ravioli sheets, so I used refrigerated ravioli and squished the pieces together as close as possible. (I can see how using the sheets would resemble lasagna better.) My lasagna fell apart when we cut into it, but that wasn’t a big deal since this was a casual dinner eaten in front of the couch! It’s as delicious as you want it to be—using the very best quality sauces and raviolis is key. You’ll be able to feed four super-hungry people, or six people comfortably, if you serve it with hearty sides.
This recipe is so easy that it’s almost embarrassing to identify it on the website. I’d never have thought of it myself. I made this in two batches with two kinds of ravioli (spicy sausage and mushroom), and a basic tomato-basil sauce from a jar. Both were wonderful. Next time, I’ll top the ravioli witch cheese in the last 10 minutes of cooking, as my cheese was overcooked when I followed the directions as stated. Overall, this was amazingly easy, yummy and, as promised, no broken ravioli! My husband asked for seconds, so I’d recommend it.
This lasagna was very quick and easy to prepare—I made it twice. The first time, I followed the recipe exactly, using chicken and four-cheese ravioli, in eight individual casserole dishes. I baked them while covered for 30 minutes, then for an additional 10 minutes without the lid. They were pretty dry, but we ate them. The second time I made these, I doubled the sauce, and they were fantastic. It was just the right amount of sauce to the ravioli. We served this with a salad and garlic bread, and it was a perfect meal. This is one very quick, inexpensive meal to put together—a new quick-fix meal for our house.