This delicious and colorful ravioli lasagna recipe feeds 1-2 people, but can easily be multiplied to feed more. It’s festive, simple to make, juicy, and would satisfy the fussiest vegetarian. And the best part?
I only used four ingredients!
Seriously. Just four ingredients to make my ravioli lasagna recipe, but you can get away with using only three. For the ravioli, you can use frozen or packaged ones like these beautiful pesto and lemon zest ones I found in the deli section. You also need spaghetti sauce and mozzarella cheese. I added mushrooms because I had some in the fridge and didn’t want them to spoil. The mushrooms added a nice earthiness to the ravioli lasagna dish though you could also add zucchini, roasted veggies, sausage, bacon or other meats if desired.
When you’re cooking for one or two people or just trying to practice portion control, the secret is using small dishes. Using small pots and bakeware will help you measure enough for one portion and if there’s extra, then use another small dish and freeze it for another time. That’s what I did with these two 10-oz ceramic baking loaf pans.
For making single-serving ravioli lasagna, use a small loaf pan or a small covered ramekin or casserole dish. And if you want to make larger portions, just use a bigger dish.
I lightly sprayed the dish with coconut oil, then added some spaghetti sauce to the bottom. This is the first layer and the sauce allows the bottom of the ravioli to soak in the moisture.
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This is one of my eyeball recipes – ie there are no exact measurements
If you like saucy lasagna, then, by all means, use more sauce! The same goes for the cheese and other ingredients you use. When cooking for one, you control the narrative which means if you like lots of stringy, delicious cheese with your lasagna, then just add more. The final calorie count is nobody’s business but your own!
Put one layer of ravioli over the spaghetti sauce, then top with another spoonful or three of spaghetti sauce, some chopped mushrooms, and mozzarella cheese. Continue the layers until the ingredients reach the top of the pan.
I fit three layers of ravioli in this 10-oz loaf pan, with two ravioli per layer. The package contained a total of 25 ravioli, each approximately 2″ by 2.25″ so I could make a couple more pans or I could just freeze the ravioli and use them later. The total number of servings will depend solely on your appetite and the type of pan you choose.
Also, if you’re using frozen ravioli, there’s no need to thaw them before making this dish. Just start layering them and add another 5-8 minutes to your cooking time.
When you reach the top of the pan, spoon on more spaghetti sauce and cheese. I also tossed on some more mushrooms and cut up a ravioli into four pieces to add a festive look to the final product. If desired, you can add additional seasonings or Parmesan cheese, but it’s a personal choice and entirely up to you. No judgment!
Cover the pan(s) of the ravioli lasagna before placing it into the oven, which should be set at 375 degrees. I use a combination air-fryer/toaster oven and it cooks recipes like this perfectly without heating up the rest of the house. Cook for 15 minutes, then uncover and cook for an additional 5-10 minutes or until the top gets a slight crust.
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One 10-Ounce Pan of Ravioli Lasagna Serves 1-2
I let my little dish of ravioli lasagna sit for about ten minutes before I pulled out a fork and devoured the entire thing. Seriously – I ate the whole dish of lasagna while standing up, and didn’t feel the least bit guilty.
Until today, I never even knew ravioli lasagna was a thing, and now? I’m in trouble. The “I know it’s not healthy but I’m just gonna cheat a little bit” kind of trouble. Lord, help me – I have fallen in MAD love…..with ravioli lasagna.
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