Welcome to The BakerMama Monthly Recipe Challenge! Each month, we’ll all be making the same recipe from TheBakerMama.com. After you’ve made the recipe, leave a review on the recipe’s page for a chance to win a $100 Amazon gift card.
How The Challenge Works
- Make the Recipe: Each month, I will choose a specific recipe from TheBakerMama.com for us all to make! You can find the monthly recipe link and description below.
- Leave a Rating and Review (required entry): Leave a comment (with a valid email address) and rate the recipe with a star rating here on the blog. Include the hashtag #TheBakerMamaRecipeChallenge in your comment to be entered into the challenge. Be sure to leave your email address so we can reach out to you if you’re a winner. To leave a recipe review, scroll all the way to the bottom of the blog post itself where it says “Leave a Reply”.
- Bonus Entry: Share a photo of your recipe creation in my Facebook Group and add the hashtag #TheBakerMamaRecipeChallenge. You’ll get one extra entry for the monthly drawing.
- Win Prizes: One random winner* will be chosen at the end of each month to receive a $100 Amazon Gift Card. We will contact the winner via the email that they leave with their recipe review. *Only residents of the U.S. and Canada are eligible to enter.
Stay in the Loop
If you haven’t joined my newsletter, be sure to enter your name and email below. You’ll receive the Monthly Recipe Challenge updates each month, along with new recipes and other exciting news from The BakerMama.
August Recipe Challenge: Ravioli Lasagna
Happy August, friends! It’s time to announce this month’s recipe challenge! This month, we’re making a fantastic dish for those back-to-school meals. My Ravioli Lasagna pairs a creamy spinach and ricotta filling between layers of cheese ravioli and an Italian sausage pasta sauce all topped with melting mozzarella and parmesan cheeses. It’s heaven in a casserole dish!
Tips & Substitutions
Quick Tips
- No Pre‑Boiling Required: you can use the refrigerated (or frozen) cheese ravioli directly in the dish. Do not boil beforehand. They’ll bake through just right in the sauce and cheese layers.
- Drain the Spinach Well: press out excess moisture after thawing the frozen chopped spinach. This helps prevent watery ricotta layers.
- Watch for Bubbling Cheese: bake until the top is golden brown and bubbling, about 35–40 minutes. Allow the lasagna to cool for 5 minutes before serving so the layers set nicely.
- Prep-Ahead: you can assemble the lasagna completely up to a day ahead. Just cover tightly and refrigerate until ready to bake. You’ll need to add 10–15 minutes to the baking time if baking from refrigeration.
- Serving Ideas: serve with Oven-Fried Broccoli, a Chopped Caesar Salad, and Homemade Bread.
Substitutions
- Italian Sausage: use sweet or spicy Italian sausage, as desired. Or swap the sausage for ground turkey, chicken or beef.
- Ravioli: use spinach & ricotta ravioli or Italian sausage ravioli to really enhance the theme of the dish or any other filled ravioli, such as mushroom ravioli or even butternut squash ravioli for a seasonal twist.
- Ricotta Cheese: for a lighter or dairy-free version, use cottage cheese (blended smooth) or cream cheese.
- Shredded Cheese: combine a handful of shredded fontina or provolone cheese with the mozzarella cheese for a silkier melt and more complex flavor.
- Marinara Sauce: use a spicy or creamy tomato sauce instead of a classic marinara or even Alfredo sauce for a white lasagna option.
Previous Challenges
I hope you will join me in this fun and yummy Monthly Recipe Challenge! As always, If you make any of my recipes, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
