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Ravioli Lasagna is the easiest way to get all the cheesy, saucy comfort of classic lasagna without boiling noodles or building fussy layers. Tender cheese ravioli is layered with rich meat sauce, mozzarella, and Parmesan, then baked until hot, bubbly, and golden on top.
Table of Contents
- Kellie’s Note Cheese The Day
- Why You Will Love Ravioli Lasagna
- Ingredients For Ravioli Lasagna
- How to Make Ravioli Lasagna
- How to Store, Freeze, and Reheat Ravioli Lasagna
- Kellie’s Tips for Perfect Ravioli Lasagna
- Ravioli Lasagna Variations
- What to Serve with Ravioli Lasagna
- More Easy Baked Pasta Recipes
- Ravioli Lasagna Recipe
Kellie’s Note
Cheese The Day
Ravioli Lasagna isn’t the dinner to make when you’re just feeling like a salad will do. This baked meal is ideal for those nights when you really want something that’s so good you’ll crave seconds, but so filling you couldn’t possibly eat another bite!
I love that Ravioli Lasagna is so easy to make. All the flavor of lasagna without all the work and it’s great for popping into the oven on those busy weeknights when you need something low stress. I usually prep this one on the weekend and stash it in the refrigerator for those weeknight dinners where take out seems so tempting. And you should know that as it bakes it’ll fill your kitchen with the most intoxicating smells that’ll drag everyone to the kitchen table.
This Ravioli Lasagna Recipe is hearty enough for Sunday dinner but simple enough for a busy weeknight. You can prep it ahead, bake it when you’re ready, and serve it with garlic bread or a crisp salad for a cozy family dinner everyone will love.
If you love lasagna, but don’t have time for all that layering this recipe is totally for you.
Why You Will Love Ravioli Lasagna
- It’s easier than traditional lasagna. Ravioli takes the place of lasagna noodles and ricotta layers, so you still get that cheesy baked pasta comfort with less prep.
- It’s hearty and family-friendly. The meat sauce is made with ground beef, Italian sausage, tomatoes, garlic, and herbs for big flavor in every bite.
- It’s make-ahead friendly. Assemble it earlier in the day or the night before, then bake when you’re ready.
- It’s easy to customize. Use cheese ravioli, spinach ravioli, mushroom ravioli, beef ravioli, or sausage ravioli.
- It reheats well. Leftovers are great for lunch or another easy dinner later in the week.
Ingredients For Ravioli Lasagna
- Cheese ravioli: Cheese ravioli gives this recipe classic lasagna flavor without using lasagna noodles. Thawed ravioli works best for the bake time listed in the recipe card.
- Ground beef: Adds hearty flavor and makes the sauce extra satisfying.
- Italian sausage: Use mild, sweet, or spicy Italian sausage depending on how much heat you like.
- Onion, bell pepper, and garlic: These build the base of the meat sauce and add homemade flavor.
- Petite diced tomatoes and tomato sauce: These create a rich, saucy layer that helps the ravioli bake up tender.
- Dried basil and oregano: Classic Italian herbs that season the sauce.
- Mozzarella cheese: Melts into gooey layers and gives the top that bubbly baked finish.
- Parmesan cheese: Adds salty, nutty flavor. Freshly grated Parmesan is best if you have it.
How to Make Ravioli Lasagna
- Brown the meat. Cook the ground beef and Italian sausage in a large pot until browned. Season with salt and pepper, then drain and set aside.
- Cook the vegetables. In the same pot, heat the olive oil over medium heat. Add the onion and bell pepper and cook until softened.
- Build the sauce. Stir in the garlic, basil, oregano, tomatoes, tomato sauce, and browned meat. Simmer for about 20 minutes so the flavors come together.
- Mix the cheese topping. In a small bowl, stir together the mozzarella and Parmesan.
- Layer the casserole. Spread a thin layer of meat sauce in a 9×13-inch baking dish. Add a layer of ravioli, top with sauce and cheese, then repeat with another layer of ravioli, sauce, and cheese.
- Cover and bake. Cover the dish and bake at 350°F for 25 minutes.
- Finish uncovered. Remove the cover and bake for another 20 minutes, or until the sauce is bubbling, the cheese is melted, and the center is hot.
- Broil, if desired. Broil for 3–5 minutes for a golden, bubbly top. Watch closely so the cheese does not burn.
- Rest and serve. Let the ravioli lasagna rest for 5–10 minutes before serving. Garnish with fresh parsley, basil, or extra Parmesan.
How to Store, Freeze, and Reheat Ravioli Lasagna
- Make ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. If baking straight from the refrigerator, add 5–10 minutes to the covered baking time.
- Refrigerate: Store leftover ravioli lasagna in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions: Microwave until warmed through.
- Reheat larger portions: Place in a baking dish, cover with foil, and bake at 350°F until hot in the center.
- Freeze leftovers: Let the lasagna cool completely, then wrap tightly or portion into freezer-safe containers. Freeze for up to 3 months.
- Thaw: Thaw overnight in the refrigerator before reheating.
Kellie’s Tips for Perfect Ravioli Lasagna
- Use a deep baking dish. Ravioli lasagna gets hot and bubbly, so a deeper 9×13-inch dish helps prevent spills.
- Use enough sauce. Ravioli absorbs sauce as it bakes, so make sure each layer is well covered.
- Thaw the ravioli first. This recipe is written for thawed ravioli so it bakes evenly in the listed time.
- Using frozen ravioli? Add 10–15 minutes to the covered baking time, or bake until the center is hot and the sauce is bubbling.
- Cover while baking. Covering the dish helps the ravioli soften and heat through before the cheese browns.
- Broil carefully. Broil for just a few minutes at the end for a golden top, and watch closely.
- Let it rest. Resting for 5–10 minutes helps the layers settle and makes the lasagna easier to serve.
Plastic Wrap Baking Note
If using plastic wrap under foil, make sure the foil fully covers the plastic wrap and the dish is tightly sealed. The plastic wrap helps create steam while the foil protects it. If you prefer not to bake with plastic wrap, cover the dish tightly with foil sprayed with nonstick cooking spray instead.
Ravioli Lasagna Variations
- Make it vegetarian: Skip the beef and sausage and use cheese, spinach, or mushroom ravioli with marinara sauce.
- Use a different ravioli: Try spinach ravioli, mushroom ravioli, beef ravioli, sausage ravioli, or four-cheese ravioli.
- Add vegetables: Stir sautéed mushrooms, spinach, zucchini, roasted red peppers, or chopped kale into the sauce.
- Make it spicy: Use spicy Italian sausage or add crushed red pepper flakes to the sauce.
- Make it extra cheesy: Add small spoonfuls of ricotta between the ravioli layers.
- Use jarred sauce: Short on time? Use your favorite marinara sauce and stir in cooked beef or sausage for a faster version.
- Lighten it up: Use ground turkey instead of beef and sausage.
What to Serve with Ravioli Lasagna
Ravioli lasagna is rich, cheesy, and hearty, so it pairs well with simple sides. Serve it with garlic bread, Caesar salad, roasted broccoli, green beans, sautéed zucchini, or a crisp arugula salad. For a cozy pasta-night dinner, add warm bread and extra Parmesan for serving.
More Easy Baked Pasta Recipes
If you love this easy Ravioli Lasagna Recipe, try these cozy baked pasta dinners next:
- Baked Chicken Florentine Pasta
- Baked French Onion Pasta
- Lasagna Roll Ups
- Gnocchi Alla Sorrentina
- Baked Rigatoni Bolognese
- Skillet Lasagna
For more easy pasta recipes, follow us on Instagram and Facebook!
Ravioli Lasagna Recipe
Equipment
- baking dish
Ingredients
Meat Sauce
- 1 pound ground beef
- 1 pound Italian sausage
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
- 1 cup onion, diced, about ½ of a large onion
- 1 cup green pepper, diced, about 1 large pepper
- 1.5 tablespoon garlic, chopped
- 28 ounce can petite diced tomatoes
- 29 ounce can tomato sauce
- 2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 25 ounce bag Cheese ravioli, thawed
Cheese topping
- 2 cups mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
Instructions
- In a large pot, cook the ground beef and Italian sausage until brown and season with ½ tsp salt and ¼ tsp pepper. Drain and set aside.
- In the same pot heat the olive oil over medium heat then add the onion and cook until translucent and it starts to soften, about 3-4 minutes.
- Add garlic and cook for about 1 minute
- Add the basil, oregano, petite diced tomatoes, tomato sauce, and browned beef and sausage. Stir to combine.
- While the sauce cooks, mix the mozzarella cheese and parmesan cheese in a small bowl, and set aside.
- Pre-heat oven to 350 degrees
- In 13×9 casserole dish, cover the bottom with a single layer of sauce, then place a layer of ravioli in the pan (fitting four raviolis across and 5-6 raviolis down)
- Top with 1 cup of the meat sauce and ½ the mozzarella cheese.
- Place a second layer of ravioli, and top again with 1 cup of the sauce and the remaining mozzarella cheese.
- Cover the pan with plastic wrap then with foil.
- Bake at 350°F for 25 minutes. Uncover, remove the foil and plastic wrap, and bake for an additional 20 minutes, or until the sauce is bubbling, the cheese is melted, and the center is hot.
- Optional broiling: Turn the broiler on high and cook uncovered for 3-5 more minutes to achieve the desired doneness.
- Let the ravioli lasagna rest for 5–10 minutes before serving. Garnish with fresh parsley, basil, or extra Parmesan, if desired.
Notes
- There will be about 1 to 1 ½ cups of meat sauce left over.
- This recipe is written for thawed ravioli. If using frozen ravioli, add 10–15 minutes to the covered baking time, or bake until the center is hot and the sauce is bubbling.
- The plastic wrap helps create steam and assists with even cooking. If you prefer not to use plastic wrap, cover the dish tightly with foil sprayed with nonstick cooking spray.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat individual portions in the microwave or cover and bake at 350°F until warmed through.
- Let the lasagna rest for 5–10 minutes before serving so the layers settle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes. This recipe is written for thawed ravioli, but frozen ravioli can be used if you add 10–15 minutes to the covered baking time. Bake until the sauce is bubbling and the center is hot.
No. The ravioli does not need to be boiled before layering. It cooks in the sauce as the casserole bakes.
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the covered baking time if baking it straight from the refrigerator.
Yes. Let it cool completely, then wrap tightly or portion into freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Yes. Omit the ground beef and sausage and use cheese, spinach, or mushroom ravioli with marinara sauce.
It is done when the sauce is bubbling around the edges, the cheese is melted, and the center is hot. If desired, broil briefly for a golden top.
Yes, but use two 9×13-inch baking dishes rather than overfilling one pan. Rotate the pans halfway through baking if they are on different oven racks.
Yes. Add small dollops of ricotta between the ravioli and sauce layers for a more traditional lasagna texture.
Serve it with garlic bread, Caesar salad, roasted vegetables, green beans, broccoli, or a simple green salad.
