Layered Cheesy Ravioli Lasagna, gluten-free
Layers of ravioli, thick tomato sauce, and buttery cheese are the ingredients needed to make this Layered Cheesy Ravioli Lasagna. Hearty, tasty, gluten-free, all in one-dish and best of all takes only 15 minutes to whip up. Serve it alongside garlic bread and a fresh salad for an easy weeknight dinner.
With Easter Sunday around the corner, I realised this recipe is not only a wonderful idea as a "shortcut recipe" for a weeknight dinner but the perfect recipe to serve to guests. Prepare all the ingredients, and simply layer and cook in a preheated oven before your guests arrive. What could be simpler?
Helpful Tips
INGREDIENTS AND VARIATIONS
Ravioli: In this specific recipe I have given the option to use either beef ravioli or spinach & ricotta agnolotti for a vegetarian option. Either one works well.
Tomato Passata: I have used a simple ingredient tomato passata and added herbs and garlic to give it an authentic Italian flavour. You can swap this for a homemade sauce or your favourite pasta sauce.
Pizza Cheese: the pizza cheese I use is a combination of mozzarella, parmesan and tasty however feel free to only add mozzarella.
Chilli flakes: My family and I agree that the teaspoon of dried chilli flakes elevates this recipe. If you are not a fan of chilli, you can leave it out or begin with half a teaspoon and adjust it each time you make this recipe.
Baking Dish: I was so excited when I found this baking dish - and yes it's a simple baking dish but the beautiful Middle Eastern pattern around the dish makes this ravioli lasagna look special. This is where I purchased it from: https://www.house.com.au/ovenbake-2-piece-lasagne-baker-~-oval-baker-set?SearchID=46582358&SearchPos=16
HOW TO MAKE THIS RECIPE
This recipe has 4 basic steps:
Boil the ravioli for 2 minutes
Combine the passata ingredients
Assemble the gluten-free ravioli lasagna
Bake and serve
Watch How to Make It
Other Pasta Recipes
Happy Cooking,
Margaret x
Layered Cheesy Ravioli Lasagna, gluten-free
Serves 8
Prep 15
Cook 50
Oven Bakeware 40x24cm
INGREDIENTS:
1200g spinach & ricotta agnolotti OR beef ravioli, gluten-free
300ml fresh cream (or dairy-free option)
250g grated pizza cheese (or dairy-free option)
1-litre tomato passata
5 tablespoons olive oil
4 large garlic cloves, finely grated using a zester
½ cup grated parmesan
½ cup fresh parsley, finely chopped
½ cup fresh basil leaves and stems, finely chopped
1 teaspoon chilli flakes
4 bocconcini, sliced in quartered slices
Sea salt and cracked pepper
INSTRUCTIONS:
Prepare the Ravioli: Preheat the oven to 190°C. Lightly grease the baking dish with a tablespoon of olive oil. Cook the ravioli in boiling salted water for only 2 minutes, then drain and drizzle two tablespoons of olive oil to prevent from sticking.
Prepare the sauce: Combine in a bowl the passata, sea salt, cracked pepper, parsley, basil, chilli flakes, garlic and 2 tablespoons of olive oil.
Assemble Ravioli Lasagna:
Begin by spreading a quarter of the sauce in the baking dish.
Next, arrange one-third of the ravioli in a single layer.
Top the ravioli with one-third of the cream, one-third of the pizza cheese, and one-third of the parmesan cheese.
Repeat this twice.
The final layer should end with the passata and top with the cheese.
4. Bake and enjoy: Cover with baking paper and foil and bake for 30 minutes. Then uncover and bake for a further 20 minutes. Allow sitting for 5 minutes before serving. Top with fresh basil leaves.
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Recipe and Photography Margaret Pahos @CreateCookShare
