Ravioli Lasagna with Pesto Option

Ravioli Lasagna

  • Ingredients

    • 1–2 packages prepackaged ravioli (cheese or meat)

    • 1 jar marinara sauce

    • 2 cups shredded mozzarella

    • ½ cup grated Parmesan

    • 1 cup ricotta

    • 1 egg

    • 1–2 cups spinach (fresh or thawed frozen, squeezed dry)

    • 2–3 tbsp pesto (optional but recommended)

    • 1–2 cups cooked chicken, chopped or shredded (optional)

    • Salt & pepper

    In a bowl, mix:

    • ricotta

    • egg

    • spinach

    • ¼ cup Parmesan

    • pinch salt + pepper

    👉 You want this creamy but not loose.

  • Step 2: Prep your sauce

    • Use marinara as-is or

    • Stir in 1–2 tbsp pesto max (optional)

    👉 Keep it subtle—you’re going for depth, not green sauce.

  • Step 3: Build the layers

    • Thin layer marinara (prevents sticking)

    • Single layer of ravioli (slightly overlapping)

    • Spoon ricotta mixture in dollops, gently spread

    • Sprinkle chicken (if using)

    • Light drizzle or streaks of pesto (if using)

    • Marinara

    • Mozzarella

    Repeat 2–3 total stacks.

    Final top layer

    • Ravioli

    • Marinara

    • Generous mozzarella

    • Remaining Parmesan

    👉 This top should feel abundant—this is your crust.

  • Step 4: Bake

    • Cover with foil

    • Bake at 375°F for 25–30 minutes

    Then:

    • Remove foil

    • Bake another 10–15 minutes until bubbly and golden

  • Step 5: Rest (do not skip)

    Let it sit 10–15 minutes before cutting.

    👉 This is the difference between:

    • “restaurant slice”

    • and “collapse into soup”

  • What you’ll get

    • Defined layers (thanks to ravioli structure)

    • Creamy interior (ricotta + egg set)

    • Balanced richness (especially if you used pesto lightly)

    Optional finishing move (this is your signature moment)

  • Right before serving:

    • Tiny drizzle garlic olive oil