Ingredients

1/2 large white onion, diced

1/4 tsp. salt

1/4 tsp. pepper

1 tsp. minced garlic (1-2 cloves)

1 tsp. Italian seasoning

1 lb. ground turkey

20-30 oz. cheese ravioli, cooked and cooled

15 oz. ricotta

1 large egg

1/4 cup fresh basil, chopped

2 Tbsp. fresh parsley, chopped

2 (24 oz.) jars red marinara sauce, or homemade

12 oz. fresh mozzarella cheese, shredded

Instructions

Step 1: Heat olive oil in a nonstick skillet over medium heat. Sauté the diced onion with a pinch of salt and pepper for about 5 minutes until fragrant, stirring occasionally.

Step 2: Add the minced garlic and cook for another minute. Stir in the ground turkey and Italian seasoning, cooking until the meat is no longer pink.

Step 3: Pour in one jar of marinara sauce (about 2 cups) and stir to combine. Remove the skillet from heat and set aside.

Step 4: Cook the ravioli according to package instructions, usually 4-5 minutes in boiling water. Drain and rinse with cold water, then toss with 1-2 tablespoons olive oil to prevent sticking. Set aside.

Step 5: In a medium bowl, mix together ricotta, egg, chopped parsley, and chopped basil until well combined.

Step 6: Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, layer the ingredients in this order: spread 1 cup marinara sauce evenly, add a layer of ravioli, spread all of the meat sauce on top, add more ravioli, spread the ricotta mixture, add another layer of ravioli, top with the remaining marinara sauce, and finish with shredded mozzarella cheese.

Step 7: Cover the dish loosely with aluminum foil, avoiding contact with the cheese. Bake for 30 minutes covered, then remove the foil and bake for another 25 minutes. For a golden bubbly top, broil for 2-3 minutes if desired.

Step 8: Let the lasagna cool slightly before serving. Garnish with extra Parmesan, basil, or parsley if you like. Enjoy!

Tips & Variations

Use fresh or frozen ravioli for convenience, but avoid overcooking to keep them intact while layering.

Substitute ground turkey with ground beef or Italian sausage for a different flavor profile.

Add a pinch of crushed red pepper flakes to the meat sauce for a spicy kick.

For a vegetarian version, skip the meat and add sautéed mushrooms or spinach instead.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or rewarm the whole dish covered with foil at 350°F until heated through. This lasagna can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen ravioli without thawing first?

Yes, you can cook frozen ravioli directly according to package instructions, but make sure they are fully cooked and cooled before layering to prevent sogginess.

Is it necessary to boil the ravioli before assembling the lasagna?

Yes, boiling the ravioli ensures they are cooked through and tender before baking, as the oven time is primarily for melting cheese and warming the dish.