Description

This Ravioli Lasagna Twist is a fun and indulgent remix of the classic Million Dollar Lasagna. Alternating layers of cheese-stuffed ravioli and traditional lasagna noodles are smothered in a savory meat sauce made from ground beef and Italian sausage. The rich cheese layer combines ricotta, cream cheese, sour cream, and Parmesan, delivering ultra-creamy texture in every bite. Topped with melted mozzarella and finished with chicken ham and turkey bacon, this casserole-style dish is both playful and satisfying.

Ingredients

For the meat sauce:

1 lb (450g) ground beef
1/2 lb (225g) Italian beef sausage, casings removed
1 small onion, finely chopped
3 cloves garlic, minced
1 (24 oz) jar marinara sauce
1 (15 oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp dried basil
1 tsp Italian seasoning
Salt and pepper, to taste

For the cheese layer:

1 (15 oz) container ricotta cheese
1 cup sour cream
8 oz cream cheese, softened
1/2 cup grated Parmesan cheese
1 large egg
1 tsp garlic powder
Salt and pepper, to taste

Other ingredients:

9–12 cooked lasagna noodles
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese (for topping)
1/2 cup diced chicken ham
1/2 cup cooked, crumbled turkey bacon
Fresh parsley or basil for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

In a large skillet over medium heat, cook the ground beef, Italian beef sausage, and onion until browned. Add garlic and cook for 1 minute more.

Stir in marinara sauce, crushed tomatoes, tomato paste, basil, Italian seasoning, salt, and pepper. Simmer for 15–20 minutes, then remove from heat.

In a separate bowl, mix ricotta cheese, sour cream, cream cheese, Parmesan cheese, egg, garlic powder, salt, and pepper until smooth.

To assemble, spread a layer of meat sauce on the bottom of the baking dish. Layer noodles on top, then spread a layer of the cheese mixture. Sprinkle some chicken ham and turkey bacon. Add mozzarella cheese.

Repeat the layers, ending with a final layer of meat sauce and mozzarella cheese. Top with Parmesan.

Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for another 15–20 minutes, or until bubbly and golden.

Let rest for at least 15 minutes before slicing. Garnish with parsley or basil if desired.

Notes

Make Ahead: Assemble up to 24 hours in advance and refrigerate. Bake as directed.
Freezing: Freeze unbaked for up to 2 months. Bake straight from freezer with an extra 20–25 minutes.
Customization: Swap ravioli types (e.g., spinach & cheese or meat-filled) or add veggies like spinach or mushrooms.
Bake Tip: Let it rest 15 minutes before cutting to hold its shape better.

Reheating: Microwave individual portions or reheat in the oven at 350°F, covered with foil to retain moisture.