Balancing the Buttercream: Ravioli Lasagna

I promise you’re in the right place!

Hi friends. I hope you’re all doing well. It’s been a quite a while since I’ve shared a “Balancing the Buttercream” recipe, and with all of us staying home, I feel like it’s time to share some of the dinner recipes I make regularly. I recently asked if you guys would like some easy dinner options, and the overwhelming response was YES! I’m glad we’re on the same page! Don’t worry, there’s something sweet coming next!

I don’t know about you, but I love lasagna. The layers of pasta and melted cheese bubbling as it comes out of the oven is always a welcome sight, but the time that goes into it – not so much. That’s where this ravioli lasagna gets its shining moment. It has everything you love about the classic dish without the work. I developed this twist on the classic for my friends at Farberware a while back, and it has quickly become one of my favorite dishes! I love the simplicity of it, and I also love how adaptable it is.

The first step is to make the meat sauce. A mixture of ground beef sautéed with onions and garlic simmered in marinara sauce gives it that “cooked all day” flavor we all want and expect. I originally used ground beef, but have also made it with ground turkey and it’s just as good! I recommend using what you have on hand.

Next, you’ll layer the meat mixture with frozen ravioli (yup you read that right!), and a mixture of mozzarella and Parmesan cheese. Send it off to the oven and in less than an hour you’ll have the ultimate comfort food staring back at you!

It’s kind of magical.

The one part that I think is really key in this recipe has to do with the baking. After about 40 minutes in the oven, I remove the foil, increase the temperature to 400 degrees and bake an additional few minutes until the lasagna is golden and bubbling. It really does seal the deal in the flavor department.

In addition changing up the meat to use what suits your preference, feel free to use what kind of ravioli you prefer. I love using spinach ravioli, but if I can’t get it, I go with regular. You can always add spinach to the meat mixture to get an extra veggie in there if you’d like, and I’ve had readers tell me they’ve added sautéed mushrooms to the meat mixture to “beef’ it up even more. Don’t have parmesan on hand? Skip it! It’s still going to taste great. Don’t have ravioli? Readers have had great success using frozen tortellini as well. A 9×13-inch pan of lasagna is too much for your household? Make 2 8-inch pans and freeze one.

It’s all about making it work for you.

Any way you make it, I hope you guys give this one a try. I know it’ll become a favorite in your house too! Thanks so much for reading, baking and for sharing all your bakes with me over on Instagram. Now more than ever, it’s been incredible to see how baking and cooking connects us all.

Happy baking (and cooking!) and I’ll see you soon with a new dessert! xo

Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware. Thank you for supporting Buttercream Blondie and allowing me to share what I love.