Ravioli Lasagna

Why You’ll Love This Recipe

Ravioli lasagna takes everything you love about lasagna and makes it easier and quicker. There’s no need to boil noodles or prepare a separate cheese layer—just use frozen or fresh ravioli straight from the package. It’s comforting, kid-friendly, customizable, and requires minimal prep with maximum flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Frozen or fresh cheese ravioli (store-bought or homemade)
• Ground beef or Italian sausage
• Onion, chopped
• Garlic, minced
• Marinara or pasta sauce
• Olive oil
• Italian seasoning
• Salt
• Black pepper
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Fresh basil or parsley (optional, for garnish)

Directions

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add onion and sauté until soft, about 4–5 minutes. Add garlic and cook for 30 seconds.
3. Add ground beef or sausage to the skillet. Cook until browned, breaking it apart with a spoon. Drain any excess fat.
4. Stir in marinara sauce, Italian seasoning, salt, and pepper. Let it simmer for 5–10 minutes.
5. In a greased 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
6. Add a layer of ravioli in a single layer over the sauce (no need to thaw frozen ravioli).
7. Top with more meat sauce and sprinkle with mozzarella and parmesan cheese.
8. Repeat layers until all ingredients are used, ending with sauce and cheese on top.
9. Cover with foil and bake for 30 minutes.
10. Remove foil and bake for another 10–15 minutes, or until the cheese is bubbly and lightly browned.
11. Let rest for 10 minutes before serving. Garnish with chopped basil or parsley if desired.

Servings and timing

This recipe serves 6 to 8 people. Prep time is about 15 minutes, and total cook time is approximately 45 minutes, including resting time.

Variations

• Vegetarian: Use spinach and cheese ravioli and omit the meat sauce.
• Spicy: Add red pepper flakes or use spicy sausage for heat.
• White Sauce Version: Replace marinara with Alfredo or a béchamel sauce for a creamy variation.
• Veggie Boost: Add layers of sautéed mushrooms, zucchini, or spinach for added nutrition.
• Pesto Twist: Mix a few tablespoons of pesto into the sauce for a fresh, herby flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2–3 minutes or warm in the oven at 350°F (175°C) for 15–20 minutes. You can also freeze the assembled, unbaked lasagna for up to 2 months—thaw overnight in the fridge and bake as directed.

FAQs

Can I use frozen ravioli directly in the dish?

Yes, frozen ravioli can be added straight to the baking dish without thawing.

What kind of ravioli should I use?

Cheese ravioli is most common, but meat, spinach, or mushroom ravioli also work well.

Do I need to boil the ravioli first?

No, it cooks perfectly in the oven with the sauce and steam.

Can I make ravioli lasagna ahead of time?

Yes, assemble it up to a day in advance and store in the fridge until ready to bake.

What sauce works best?

Marinara or your favorite pasta sauce is perfect. You can also mix it with Alfredo for a creamy twist.

Can I use store-bought pasta sauce?

Absolutely. Choose a quality marinara or meat sauce for the best flavor.

What cheese is best on top?

Mozzarella melts beautifully, and parmesan adds a salty bite. A mix of both is ideal.

How do I know when it’s done baking?

The sauce should be bubbling around the edges and the cheese fully melted and golden.

Can I freeze leftovers?

Yes, store in a freezer-safe container for up to 2 months. Reheat in the oven or microwave.

Is this kid-friendly?

Very! Kids love the cheesy, soft ravioli and simple flavors.

Conclusion

Ravioli lasagna is a brilliant shortcut that delivers all the rich, cheesy comfort of traditional lasagna with half the effort. With minimal prep and tons of flavor, it’s perfect for weeknight dinners, potlucks, or anytime you need a hearty, family-friendly meal on the table fast.

Ravioli Lasagna

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Ravioli lasagna is a quick and easy twist on traditional lasagna, using cheese-stuffed ravioli layered with hearty meat sauce and gooey mozzarella. It’s rich, comforting, and perfect for busy weeknights or family dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 1 (25 oz) package frozen or fresh cheese ravioli
• 1 lb ground beef or Italian sausage
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups marinara or pasta sauce
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt, to taste
• Black pepper, to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, chopped (optional, for garnish)

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until softened. Add garlic and cook for 30 seconds.
3. Add ground beef or sausage and cook until browned. Drain excess fat.
4. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5–10 minutes.
5. Spread a thin layer of meat sauce in the bottom of a greased 9×13-inch baking dish.
6. Arrange a single layer of ravioli over the sauce. (No need to thaw if frozen.)
7. Top with more sauce, then sprinkle with mozzarella and Parmesan.
8. Repeat layers, ending with a generous layer of sauce and cheese on top.
9. Cover with foil and bake for 30 minutes.
10. Remove foil and bake for an additional 10–15 minutes, until bubbly and golden.
11. Let rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

• No need to thaw frozen ravioli—bake straight from the freezer.
• Use marinara, meat sauce, or mix with Alfredo for variations.
• Let lasagna rest after baking to set layers for easier slicing.
• Great for make-ahead meals—assemble and refrigerate or freeze before baking.

Nutrition

• Serving Size: 1/8 of dish
• Calories: 450
• Sugar: 6g
• Sodium: 680mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 75mg