Ingredients:

  • 2 (25 ounce) packages frozen cheese ravioli, slightly thawed (about 1.4 kg)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese (425 g)
  • 1/2 cup grated Parmesan cheese (about 50g)
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 cups shredded mozzarella cheese (about 300g)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
  2. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
  3. Spread a thin layer of sauce on the bottom of the baking dish. Arrange half of the ravioli in a single layer. Spread half of the ricotta mixture over the ravioli. Top with half of the remaining sauce and 1 cup of mozzarella cheese.
  4. Repeat the layering process with the remaining ravioli, ricotta mixture, sauce, and 1 cup of mozzarella cheese.
  5. Top with the remaining mozzarella cheese. Cover with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  6. Let the lasagna rest for 10 minutes before slicing and serving.