This easy Ravioli Lasagna layers cheesy ravioli with a hearty meat sauce and loads of melted mozzarella for a dinner the whole family will absolutely love. All the comfort of a classic lasagna — without all the fuss!
A Lasagna Recipe That Practically Makes Itself
If you love lasagna but have absolutely zero desire to boil individual noodles, layer ricotta filling, and spend an hour assembling it all — this recipe is about to become your new best friend. Ravioli Lasagna takes everything you love about a classic lasagna and makes it so much easier. The ravioli acts as both the noodle and the filling at the same time — it is honestly a little bit genius!
This is one of those recipes that I make when I want something really hearty, really satisfying, and really simple. I always keep a bag of frozen cheese ravioli in the freezer for exactly this reason. You can have this whole thing assembled in about 15 minutes and then just let the oven do the rest of the work. Serve it with some Garlic Bread and a simple salad and you have yourself a complete, wholesome meal the entire family will be asking for again and again!
“I made this last Sunday and my whole family went absolutely crazy for it. My husband said it is the best thing I have ever made and I have been cooking for that man for 22 years! It is definitely going into our regular dinner rotation!”
– Karen
Frequently Asked Questions
Do I have to use frozen ravioli?
Frozen cheese ravioli works perfectly here and is what I always use. Fresh refrigerated ravioli will also work beautifully and may reduce your baking time slightly — just keep an eye on it. You do not need to thaw or pre-cook the ravioli before assembling. It cooks right in the dish!
Can I use a different flavor of ravioli?
Absolutely! This recipe is really versatile. Spinach and cheese ravioli, mushroom ravioli, or even a sausage-filled ravioli all work wonderfully here. Use whatever your family enjoys most.
Can I use ground turkey instead of ground beef?
Yes, of course. Ground turkey, ground Italian sausage, or even a combination of ground beef and sausage all work great here. Whatever you prefer and whatever is in your budget.
Can I make this ahead of time?
Yes! Like most baked pasta dishes, you can assemble the whole thing the night before, cover it tightly with foil, and store it in the refrigerator. When you are ready to bake it, you will want to add about 10-15 extra minutes to the baking time since everything is starting from a cold state.
Can this be frozen?
Yes! This freezes really well. Assemble it in a freezer-safe dish, cover it tightly to protect against freezer burn, and it will keep for up to 3 months. When you are ready to bake it, let it thaw in the refrigerator overnight first.
How do I store leftover Ravioli Lasagna?
Allow it to cool fully, then transfer it to a covered airtight container and store in the refrigerator for up to 3 days. It reheats beautifully in the microwave or in a low oven covered with foil.
Do I need to cover it while baking?
Yes — you will bake it covered for most of the time to make sure the ravioli cooks through and everything gets nice and hot. Then you uncover it at the end to get that gorgeous bubbly, golden cheese on top. Do not skip that last step!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- frozen cheese ravioli – do not thaw before using. They cook perfectly right from frozen. Use a spinach-cheese blend or any flavor your family loves.
- ground beef – you can use ground Italian sausage, ground turkey, or ground pork. A mix of beef and sausage gives you an extra kick of flavor that is really good.
- spaghetti sauce – use a sauce you love and that is in your budget. I really love Rao’s when I can grab it on sale. You can also use your own Homemade Marinara Sauce.
- ricotta cheese – this adds a creamy, rich layer just like a classic lasagna. If you are not a ricotta fan, you can swap in cottage cheese or just leave it out entirely.
- shredded mozzarella cheese – shred your own for the best melt, or use store-bought pre-shredded. Either works perfectly fine here.
- Parmesan cheese – this goes on top and adds a wonderful savory, nutty flavor. Freshly grated is always best if you have it on hand.
- onion and garlic – these go into the meat sauce and add so much depth of flavor. If your family does not love onion, just leave it out.
- Italian seasoning, salt and pepper – simple seasonings that bring the whole meat sauce together. Use any combination of herbs you enjoy.
- egg – this gets mixed into the ricotta and helps it set up nicely while baking so it does not just run everywhere.
- fresh parsley – totally optional but a little sprinkle on top before serving makes it look really beautiful and adds a fresh pop of color.
How to Make Ravioli Lasagna
Preheat your oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
In a large skillet over medium-high heat, brown your ground beef along with the diced onion and minced garlic until the meat is cooked through and the onions are soft. Drain off any excess grease. Put the pan back on the stove over low heat and pour in your jar of spaghetti sauce. Stir everything together and let it simmer on low while you get everything else ready.
In a small bowl, stir together your ricotta cheese, egg, a pinch of salt, and about half of your shredded mozzarella. Mix until combined and set aside.
Now it is time to assemble — and this is the easy part! Spread a thin layer of your meat sauce on the bottom of your prepared baking dish. This keeps the ravioli from sticking. Arrange a single layer of frozen ravioli right on top of the sauce — just lay them flat and try to cover the bottom of the dish as evenly as you can. Drop spoonfuls of your ricotta mixture all over the top of the ravioli and spread it out gently. Spoon another generous layer of meat sauce over the ricotta. Then add another single layer of frozen ravioli on top. Finish with the remaining meat sauce spread evenly over the top.
Sprinkle the top generously with your remaining shredded mozzarella and your Parmesan cheese. Cover the baking dish tightly with aluminum foil — I like to spray the inside of my foil with a little nonstick spray so the cheese does not stick to it. Bake covered for 40 minutes. Then remove the foil and bake for another 15-20 minutes until the cheese is melted, golden and bubbly and the sauce is bubbling up around the edges.
Let it rest for about 10 minutes before cutting and serving. This step is really important — it helps everything set up so your slices come out nice and clean!
Pro Tips for the Best Ravioli Lasagna
- Do not skip the resting time. I know it is so tempting to dig right in but giving it a solid 10 minutes to rest after it comes out of the oven makes a huge difference. Everything will hold together much better when you cut into it.
- Spread your bottom sauce layer thin. You just want a thin coating on the bottom of the dish — enough to prevent sticking and to add moisture. The bulk of the sauce goes in the middle and on top.
- Buy an extra jar of sauce. I always grab an extra jar of spaghetti sauce so we can pour a little extra over individual portions when serving. Everyone loves a little extra sauce!
- Season your ricotta well. Do not be shy with the salt and pepper in your ricotta mixture. A well-seasoned ricotta layer makes a big difference in the overall flavor of the dish.
- Shred your own mozzarella if you can. Pre-shredded cheese has a coating on it that can sometimes prevent it from melting as beautifully. Freshly shredded mozzarella gets that gorgeous gooey pull that everyone loves.
What to Serve with Ravioli Lasagna
This dish is hearty and filling all on its own but I love rounding it out into a full, wholesome dinner. Some crusty Garlic Bread is an absolute must for scooping up all that extra sauce. A simple Caesar salad or a big Italian salad alongside it is always a great idea. If you want to sneak some vegetables into the meal, some roasted broccoli or steamed green beans on the side work perfectly!
Ravioli Lasagna
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, brown ground beef with the diced onion and minced garlic, breaking meat into crumbles, until cooked through, about 7-8 minutes. Drain excess grease. Return pan to low heat.
- Add Italian seasoning, salt, and pepper to the beef. Pour in the full jar of spaghetti sauce and stir to combine. Let simmer on low for 5 minutes while you prepare the ricotta mixture.
- In a small bowl, combine ricotta cheese, egg, ¼ teaspoon salt, and 1 cup of the shredded mozzarella. Stir until well combined.
- Spread about ¾ cup of the meat sauce in a thin, even layer across the bottom of the prepared baking dish.
- Arrange a single layer of frozen ravioli (about half the package) over the sauce, fitting them in as evenly as possible.
- Drop spoonfuls of the ricotta mixture over the ravioli and spread it out gently into an even layer.
- Spoon about half of the remaining meat sauce evenly over the ricotta layer.
- Arrange the remaining ravioli in a second even layer on top. Spread the rest of the meat sauce evenly over the top.
- Sprinkle the top with the remaining 1½ cups shredded mozzarella and the Parmesan cheese.
- Cover tightly with aluminum foil (spray the inside of the foil with nonstick spray so the cheese does not stick) and bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is melted, golden, and bubbly.
- Remove from the oven and let rest for 10 minutes before cutting and serving. Garnish with fresh parsley if desired.
