Talk about quick, easy and tasty! This Lasagna has it all!!! I was cleaning out the refrigerator and the freezer when I realized I had over bought ricotta and had a huge bag of mini ravioli in the freezer. Presto, an idea was born and boy was it easy. Layer the ravioli instead of the traditional noodles, why not? … (and you can change it up by using different flavor-filled ravioli!)
Mini Ravioli Lasagna
1 large bag mini frozen ravioli of choice (I used cheese)
2 lb container of ricotta
1 lb fresh mozzarella cheese
1 lb Asiago cheese
1 large container sauce of choice
1 bunch fresh basil, cut julienne
1 cup Pecorino cheese
1 tbs dried oregano
3 garlic cloves, minced
Preheat the oven to 350 °F. Cook the ravioli slightly less than instructions recommend. In a lasagna sized-baking dish layer the bottom just enough to coat the bottom of the pan. Next, layer the mini ravioli so they are slightly overlapping.
In a mixing bowl mix the ricotta cheese, Pecorino cheese, eggs, minced garlic and dried oregano along with salt & pepper to taste. Layer half the mixture on the layer of ravioli. Next add 1/3 the Asiago cheese, 1/3 mozzarella cheese and 1/2 the fresh basil. Spoon a little sauce on top and repeat making another layer of noodles, the rest of the ricotta mixture and then 1/3 more pf the Asiago, mozzarella and the rest of the fresh basil.
Top with one more layer of mini ravioli, more sauce and the rest of the Asiago and mozzarella cheese. Bake in the oven, covered for 25 minutes, then uncovered for 20 minutes. Delicious!