RAVIOLI LASAGNA WITH ARUGULA

Ravioli Lasagna with Arugula image

Provided by Justin Chapple

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 pound lean ground beef
Kosher salt and freshly ground black pepper
3 cups good-quality marinara sauce, such as Rao's
1 teaspoon red pepper flakes
3 1/4 pounds prepared cheese ravioli, thawed if frozen
2 cups packed chopped baby arugula, plus leaves for sprinkling
1 pound fresh mozzarella cheese, sliced 1/4 inch thick and torn into pieces

Steps:

Preheat the oven to 400 degrees F.
In a large skillet, heat the olive oil over medium heat until shimmering. Add the beef and a generous pinch each of salt and black pepper and cook, breaking up the meat with a wooden spoon, until just cooked through, about 7 minutes. Stir in the marinara sauce and red pepper flakes and cook, stirring occasionally, until bubbling, about 5 minutes. Season the sauce with salt and black pepper.
Spread 1 cup of the sauce over the bottom of a 9-by-13-inch ceramic baking dish and arrange half the ravioli on top. Spread half the remaining sauce on the ravioli and sprinkle the arugula on top. Scatter half the mozzarella on the arugula and season with salt and black pepper. Layer the remaining ravioli, sauce, and cheese on top.
Cover the lasagna tightly with aluminum foil and bake for about 30 minutes, until the filling is bubbling and the cheese has melted. Uncover the lasagna and bake for 15 minutes more, until the top is lightly browned. Let stand for 10 minutes, then sprinkle with arugula and serve.