Description
Million Dollar Ravioli Lasagna is a delicious, easy-to-make baked pasta dish layering frozen beef ravioli with a creamy mixture of cream cheese, sour cream, and Parmesan, all topped with mozzarella and marinara sauce. It combines the comforting elements of lasagna with the convenience of ravioli, baked to bubbly perfection in under an hour.
Ingredients
Scale
Ravioli Layer
- 1 (25-ounce) package frozen beef ravioli
Cream Cheese Mixture
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- ½ cup Parmesan cheese, divided
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon salt
Cheese and Sauce
- 1 cup Parmesan cheese, divided (½ cup in cream cheese mixture, ½ cup for topping)
- 3 cups shredded mozzarella cheese, divided
- 1 (24-ounce) jar marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature for baking the lasagna.
- Make Cream Cheese Mixture: In a medium bowl, thoroughly combine the softened cream cheese, sour cream, ½ cup Parmesan cheese, garlic powder, Italian seasoning, onion powder, and salt until smooth and well mixed.
- Layer the Lasagna – First Layer: Spread ¼ cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Add Ravioli Layer: Arrange half of the frozen beef ravioli in a single layer over the marinara sauce to create the first pasta base.
- Spread Cream Cheese Mixture: Dollop and spread half of the prepared cream cheese mixture evenly over the ravioli to add rich creaminess.
- Sprinkle Mozzarella Cheese: Sprinkle 1 cup of shredded mozzarella evenly over the cream cheese layer for gooey cheesy texture.
- Add Marinara Sauce Layer: Spread half of the remaining marinara sauce over the mozzarella layer, ensuring full coverage for moistness and flavor.
- Repeat Layers: Repeat the ravioli, cream cheese mixture, mozzarella cheese, and marinara sauce layers in the same order to build the lasagna.
- Top with Cheese: Generously sprinkle the remaining shredded mozzarella and the remaining ½ cup Parmesan cheese evenly over the top layer for a golden, bubbly crust.
- Bake Covered: Cover the baking dish with aluminum foil to retain moisture and bake for 30 minutes to heat through and melt the cheeses.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the cheese topping is melted, bubbly, and lightly browned to perfection.
Notes
- Do not thaw the frozen ravioli before assembling; they bake well from frozen.
- Covering the dish with foil initially prevents the cheese from burning and helps the filling heat evenly.
- This dish can be prepared ahead of time and refrigerated before baking; just add extra baking time if baking from chilled.
- You can substitute beef ravioli with cheese or spinach ravioli for a different flavor profile.
- Allow the lasagna to rest for 5-10 minutes after baking to set before serving.
