Ravioli lasagna became one of my favorite shortcuts after I wanted lasagna for dinner but didn’t feel like dealing with boiling noodles, preparing several fillings, and carefully building all those layers. Instead, I grabbed a package of cheese ravioli, layered it with a rich meat sauce and plenty of cheese, and put everything straight into the oven. Once it came out bubbling around the edges with melted cheese covering the top, I knew this easier version would make its way onto our dinner table again.
Since then, I’ve made this ravioli lasagna whenever I want a hearty pasta dinner without all the extra preparation. Because the ravioli already contains a cheesy filling, it replaces both the traditional lasagna noodles and part of the cheese layer. Better yet, you can assemble everything ahead of time and bake it when you’re ready for dinner. If you enjoy easy pasta recipes like my Three Cheese Baked Gnocchi, Chicken Alfredo Bake, or Homemade Hamburger, this is another simple dinner worth adding to your rotation.
Why You Will Love This Ravioli Lasagna
What I love most about this recipe is how much easier it is than traditional lasagna. Instead of boiling lasagna noodles and preparing a separate ricotta mixture, you simply layer cheese ravioli with meat sauce and shredded cheese. As a result, you still get plenty of cheesy pasta goodness with much less preparation.
Another reason I make ravioli lasagna often is that it works well for busy family dinners. While it tastes like you spent a long time putting everything together, most of the work involves browning the beef and assembling a few simple layers.
On top of that, you can easily customize the recipe. For example, you can use beef ravioli instead of cheese ravioli, leave out the ground beef for a meatless version, or add spinach, mushrooms, or bell peppers to the sauce.
Finally, ravioli lasagna works particularly well when you need to prepare dinner ahead of time. Simply assemble the casserole, cover it, and refrigerate it. Then, when you’re ready to eat, all you need to do is bake it.
What You Will Need
You’ll need a large skillet to prepare the meat sauce. Additionally, a wooden spoon or spatula will help you break the ground beef into smaller pieces as it cooks.
For assembling the ravioli lasagna, use a 9 x 13-inch baking dish. You’ll also need aluminum foil to cover the dish during the first part of baking so the cheese doesn’t brown too quickly.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 (24-ounce) jar marinara sauce
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 (20-ounce) packages refrigerated cheese ravioli
- 3 cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil
How to Make Ravioli Lasagna
First, preheat the oven to 375°F and lightly grease a 9 x 13-inch baking dish.
Meanwhile, place a large skillet over medium-high heat. Add the ground beef and diced onion, then cook until the beef browns and the onion softens. As the meat cooks, break it apart with a wooden spoon.
Next, add the minced garlic and cook for about 30 seconds. Then, stir in the marinara sauce, crushed tomatoes, Italian seasoning, oregano, salt, and black pepper.
Reduce the heat and allow the sauce to simmer gently for about 5 to 10 minutes. While it simmers, stir occasionally so all the flavors have time to come together.
Once the sauce is ready, spread a thin layer across the bottom of the prepared baking dish.
Next, arrange half of the refrigerated ravioli over the sauce in a single layer. Then, spoon about half of the remaining meat sauce over the ravioli.
Sprinkle about 1 cup of mozzarella over the sauce, followed by a little Parmesan.
After that, arrange the remaining ravioli over the cheese. Pour the rest of the meat sauce evenly over the top.
Finally, sprinkle the remaining mozzarella and Parmesan over the entire casserole.
Cover the baking dish loosely with aluminum foil and place it in the oven. Bake for about 25 minutes.
Then, carefully remove the foil and continue baking for another 15 to 20 minutes, or until the sauce bubbles around the edges and the cheese turns lightly golden.
Remove the ravioli lasagna from the oven and let it rest for about 10 minutes before serving. Finally, sprinkle fresh parsley or basil over the top, then slice and serve.
Tips for the Best Ravioli Lasagna
First, use refrigerated ravioli if possible because it cooks quickly and creates tender layers. However, frozen ravioli can also work. If you use it straight from the freezer, simply allow a little extra baking time and make sure the center heats completely through.
Additionally, don’t skip the sauce on the bottom of the baking dish. This first layer prevents the ravioli from sticking while also giving it enough moisture to cook properly.
Although it can be tempting to serve the lasagna immediately, let it rest for about 10 minutes after baking. As a result, the layers settle slightly and the lasagna becomes much easier to portion.
Finally, freshly grated mozzarella and Parmesan melt particularly well. However, pre-shredded mozzarella also works when you need to save a little preparation time.
Easy Ravioli Lasagna Variations
For a meatless ravioli lasagna, simply leave out the ground beef and add extra vegetables instead. For example, sautéed mushrooms, spinach, zucchini, and bell peppers all work well with the tomato sauce.
Alternatively, swap the ground beef for Italian sausage if you want a stronger savory flavor. You can also combine half sausage and half ground beef.
If you prefer an extra cheesy version, add small spoonfuls of ricotta between the ravioli layers. Meanwhile, a little crushed red pepper added to the sauce gives the dish some heat without changing the recipe too much.
Can You Make Ravioli Lasagna Ahead of Time?
Yes, and that’s one of the reasons this recipe works so well for busy evenings. Simply prepare the meat sauce and assemble all the layers in the baking dish. Then, cover the dish tightly and keep it in the refrigerator until you’re ready to bake.
If you’re baking it straight from the refrigerator, you may need to add several extra minutes to the covered baking time. Most importantly, make sure the center becomes completely hot before serving.
What to Serve With Ravioli Lasagna
Since ravioli lasagna is rich and filling, I usually keep the sides simple. For instance, garlic bread and a fresh green salad make an easy combination while giving you something to scoop up the extra tomato sauce.
Alternatively, serve it with Greek Chicken Salad if you’re preparing a larger family meal, or add Blistered Shishito Peppers for a simple vegetable side. If you’re planning a pasta-heavy dinner spread, my Three Cheese Baked Gnocchi and Chicken Alfredo Bake are also worth checking out for more ideas.
How to Store and Reheat
Once the ravioli lasagna cools, transfer leftovers to an airtight container or cover the baking dish tightly. Then, store it in the refrigerator for up to 3 to 4 days.
When you’re ready to eat, reheat individual portions in the microwave until hot throughout. Alternatively, cover a larger portion with foil and warm it in the oven at 350°F until heated through.
Ravioli Lasagna
Description
I’ve made this ravioli lasagna whenever I want a hearty pasta dinner without all the extra preparation. Because the ravioli already contains a cheesy filling, it replaces both the traditional lasagna noodles and part of the cheese layer. Better yet, you can assemble everything ahead of time and bake it when you’re ready for dinner.
Ingredients
Instructions
-
First, preheat the oven to 375°F and lightly grease a 9 x 13-inch baking dish.
-
Meanwhile, place a large skillet over medium-high heat. Add the ground beef and diced onion, then cook until the beef browns and the onion softens. As the meat cooks, break it apart with a wooden spoon.
-
Next, add the minced garlic and cook for about 30 seconds. Then, stir in the marinara sauce, crushed tomatoes, Italian seasoning, oregano, salt, and black pepper.
-
Reduce the heat and allow the sauce to simmer gently for about 5 to 10 minutes. While it simmers, stir occasionally so all the flavors have time to come together.
-
Once the sauce is ready, spread a thin layer across the bottom of the prepared baking dish.
-
Next, arrange half of the refrigerated ravioli over the sauce in a single layer. Then, spoon about half of the remaining meat sauce over the ravioli.
-
Sprinkle about 1 cup of mozzarella over the sauce, followed by a little Parmesan.
-
After that, arrange the remaining ravioli over the cheese. Pour the rest of the meat sauce evenly over the top.
-
Finally, sprinkle the remaining mozzarella and Parmesan over the entire casserole.
-
Cover the baking dish loosely with aluminum foil and place it in the oven. Bake for about 25 minutes.
-
Then, carefully remove the foil and continue baking for another 15 to 20 minutes, or until the sauce bubbles around the edges and the cheese turns lightly golden.
-
Remove the ravioli lasagna from the oven and let it rest for about 10 minutes before serving. Finally, sprinkle fresh parsley or basil over the top, then slice and serve.
