Personal Pan Lasagna

This personal pan lasagna is a mini and magnificent combination of store-bought ravioli, pasta sauce, and cheese. Consider it an easy cheater’s lasagna. And you won’t care what it’s called as soon as you taste this individual lasagna made with no ricotta.

Three personal pan lasagnas in glass dishes.

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?–Renee Schettler

WHAT IS THE BEST WAY TO SERVE LASAGNA?

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.

Personal Pan Lasagna

  • Quick Glance
  • (10)
  • 15 M
  • 45 M
  • Serves 4 to 6
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Ingredients


Directions

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.

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.

Cover with foil and bake for 30 minutes. Uncover and bake until warmed through and bubbling, 10 to 15 minutes more. If a crisper surface is desired, run it under the broiler for a few minutes.

Let it stand about 5 minutes or so before serving. Originally published February 14, 2011.

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Recipe Testers' Reviews

This personal pan lasagna 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.)

This was a casual dinner eaten in front of the tv and 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 4 super-hungry people or 6 people comfortably.

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 3 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.

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Comments

  1. Baked ravioli—brilliant! Ravioli, aside from a crispy taco, is one of my favorite foods. I cannot wait to make this—it will be on the wednesday night menu! Thanks!

  2. Yesterday I saw a recipe for fried raviolis, also used with frozen raviolis. Basically you batter it in cream and then coat it in bread crumbs and Italian seasoning. I’m liking all these recipes revamping the traditional ravioli.

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