Lazy Beef Lasagna

Lazy Beef Lasagna | White Lights on Wednesday

I am really falling in love with my Wednesday Whatsits link up party.  It’s definitely become my favorite way to stay up to date with what everyone is doing and to find great new inspirations for the blog.  With my current and upcoming work schedule, finding dinners I can pre-make and Mike can reheat or crock pot options has become a must.


Lazy Beef Lasagna | White Lights on Wednesday

I was totally intrigued when I saw the Lazy Beef Lasagna that Ellen from A Season for All Things linked up.  I love lasagna!  Tell me more.  This dish can be made ahead of time and just popped into the oven to finish.  It’s Mike proof (Love you babe!!) and since Mike doesn’t feel the same way about ricotta as I do, I can just enough for flavor without getting all crazy.  Thanks for the recipe Ellen!  We loved it!!

Lazy Beef Lasagna | White Lights on Wednesday

Lazy Beef Lasagna

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Author A Season for All Things


  • 1 pound ground beef
  • 1 teaspoon crushed garlic
  • 1 can Hunt’s 4-Cheese pasta sauce
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon parsley
  • 1 cup water
  • 1 pkg frozen beef ravioli
  • Salt and pepper
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup ricotta cheese
  • 1/4 cup sour cream
  • 1/2 teaspoon nutmeg


  1. Heat oven to 400 degrees F.
  2. Brown ground beef with garlic in a large, non-stick skillet over medium heat for 8 to 10 minutes or until brown. Pour off fat.
  3. Stir in sauce, basil, oregano, parsley, and water; bring to a boil. Cook and stir 2 minutes. Season with salt and pepper.
  4. Mix together ricotta, sour cream, and nutmeg; set aside.
  5. In a 13″ x 9″ baking dish, layer ravioli, sauce mixture, and dot the top with ricotta mixture. Spread out the cheese a little to get more coverage. Add another layer of ravioli, sauce mixture, and then sprinkle the top with mozzarella and Parmesan cheeses.
  6. Bake covered with tin foil for 20 minutes. Uncover; bake 18 to 23 minutes or until sauce is bubbly and pasta is tender. Let stand 5 minutes before serving.



  1. says

    Fun idea to use ravioli! Thanks for linking @ See Ya In the Gumbo. I'll have to remember this one for when I feel for lasagna, but not all the fuss. Thanks!

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