Skip to content
Same/next day shipping, 7 days a week, $15 for Toronto and Montreal areas. Free shipping throughout Ontario and Quebec on orders over $125.
Same/next day shipping, 7 days a week, $15 for Toronto and Montreal areas. Free shipping throughout Ontario and Quebec on orders over $125.
Chef Joyce's Ravioli Lasagna with Pancetta Sauce

Chef Joyce's Ravioli Lasagna with Pancetta Sauce

Cookery's wonderful Chef Joyce Singh has shared her delicious Ravioli Lasagna with Pancetta Sauce recipe with us! Make the sauce in advance and freeze and this recipe makes a perfect mid week dinner, or keep it as a weekend indulgence after a day in the snow.  

Pancetta sauce

Yield: 4 cups


  • 2 tablespoons olive oil
  • 4 ounces pancetta, finely diced
  • 1 cups mushrooms
  • 1 rib celery, finely diced
  • 1 small onion, finely diced (about 1 cup)
  • 1 sprig fresh rosemary, picked and chopped finely
  • 2-3 sprigs fresh thyme, (can put in sauce whole and remove after)
  • 2 sprigs fresh oregano, picked and chopped finely
  • 6 large garlic cloves, minced finely
  • 1 teaspoon kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 cup white wine
  • 1 796ml can crushed tomatoes, preferably San Marzan
  1. Heat olive oil in a stock pot over medium heat. Sauté pancetta, celery, onion and herbs. Cook for  10-12 minutes until softened and just beginning to brown.
  2. Add garlic, cook for about 1 minute or until fragrant
  3. Add mushrooms, salt, and pepper, and cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 10 minutes. 
  4. Add white wine and stir well to scrape the pan if needed.
  5. Stir in crushed tomatoes and bring to a boil, lower heat, and simmer 15-20 minutes until thickened, stirring occasionally.
  6. Adjust seasoning with more salt, pepper.
  7. Use 2.5 cups as directed in recipe below.
  8. (Use can use the remaining sauce over pasta, polenta or as pizza sauce)

Ravioli Lasagna 

Yield: 6 servings


  • 1 ⅓ lb ricotta ravioli (600 g) cooked and cooled 

  • 2 1/2  cups Pancetta and Mushroom sauce  (recipe above)

  • 1 cup shredded mozzarella 

  • 1 cup shredded medium cheddar 

  • 3/4 cup grated parmesan 


  1. Preheat the oven to 400 F

  2. Layer in a 9×13" baking dish in the following order:

  3. 1/2 of the sauce

  4. 1/2 of the ravioli

  5. 1/2 of each of the shredded cheeses

  6. Repeat.

  7. You will have 2 layers of each sauce, ravioli and grated cheese.

  8. Sprinkle all of the parmesan evenly over the dish

  9. Bake until golden brown and bubbling, about 20-30 minutes.

  10. Rest for 10-20 minutes for the casserole to settle- it will hold together better.

Shop all of the kitchen essentials needed to make Chef Joyce's Ravioli Lasagna 

Previous article Chef Jessica's Quick and Easy Cinnamon Rolls

Leave a comment

Comments must be approved before appearing

* Required fields