Ravioli Lasagna is the beyond delicious, easy family dinner recipe you need in your back pocket. When I say that this recipe is exceptionally easy, I am not kidding. It comes together without any fuss and everyone will absolutely go bonkers for it! It’s also delicious. Did I say delicious yet? It’s super, duper delicious.
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Ravioli Lasagna is, and will remain, one of my go-to recipes when I need a comforting family dinner on the table with very little effort and with flavors that everyone can agree on. The prep time for this recipe is incredible. We’re gonna use refrigerated (or frozen) ravioli and our favorite jarred marinara. There is no boiling of the big lasagna noodles and no all day simmering of a homemade marinara. Skip jail and go straight to boardwalk!
This wonderfully simple meal is also a family-friendly wonder. My kids go absolutely nuts for it. And, they also love to help me make it! I’ll say it again. Cook with your kids. It teaches them more than you can imagine and it’s a skill they will have for life!
Another reason to fall in love with this recipe, you ask? It’s exceptionally easy to customize. You can use any variety of flavors in the readily available store bought raviolis. I can even find store bought ravioli in my small town grocery store. They are everywhere!
Experiment with different types of protein and sauces. A white chicken ravioli lasagna with mushroom ravioli sounds amazing to me! You just cannot go wrong with all of the wonderful variations out there!
ravioli lasagna ingredients
- Ground Beef or Italian Sausage
- Onion
- Garlic
- Heavy Cream
- Marinara
- Refrigerated or Frozen Ravioli
- Ricotta Cheese or Cottage Cheese
- Italian Seasoning
- Parmesan
- Basil
- Mozzarella
how to make ravioli lasagna
To begin this Ravioli Lasagna, we need brown the ground beef (or Italian sausage if you are so inclined) and cook along with the onion and garlic. Throw in your favorite marinara and mix it about for the quickest meat sauce ever. Stir in the Italian seasoning and heavy cream. Taste for salt and add if needed.
Now, in a lightly greased 9×13 baking dish, it’s time to layer. Begin with a layer of the meat sauce, followed by the ravioli. Next, a layer of the ricotta cheese mixture. I’ll tell you in the recipe card below how to season it!
After the ricotta, add a layer of mozzarella cheese (as much as your heart tells you) and repeat! All that’s left to do is let everything get nice and bubbly and hot and delicious in the oven. I always top with some extra Parmesan. I think it’s obligatory for any Italian food I make.
The swap of the ravioli cuts down on time and energy, but not on flavor. Grab a bowl, fill it up, and enjoy this super simple, super flavorful lasagna.
recipe frequently asked questions
Absolutely! Use your favorite ravioli/tortellini whether that be refrigerated or frozen! If using frozen, don’t worry about thawing them before cooking. Just add 5-10 minutes of bake time.
Ravioli Lasagna is the perfect recipe to turn into a freezer meal. Prepare and assemble the lasagna in an aluminum baking pan. Wrap very tightly with plastic wrap and then with foil. The lasagna will stay good in the freezer for 3 to 6 months.
When you’re ready to eat, let it thaw out in the fridge and bakenas instructed in the recipe card below.
If you would like to cook from frozen, bake covered at 350°, for about an 1 hour and 15 minutes, or until the lasagna is hot and bubbly. Bake for an additional 15 minutes, uncovered, or until cheese is golden brown.
recipe tips and tricks
- Make sure you lightly grease your baking dish AND begin with a layer of the meat sauce. This will prevent the pasta from sticking to the bottom of the pan.
- Assemble the Ravioli Lasagna the day before if you would like and throw it in the fridge. Simply let it hang out on the counter top the next day for about 30 minutes before baking according to recipe instructions.
- If using fresh herbs for a garnish, wait until the lasagna has finishing cooking in the oven. They will shrivel and turn brown and wilt if baked along with the lasagna.
ravioli lasagna variations
This recipe is amazing when talking about all of the variations you could do. Use whatever flavor of ravioli you prefer. I ordered a 4-cheese version for my grocery pickup and came home with a cheese and basil flavor that was incredible. Play with the flavors and find your favorite!
As with the ravioli/tortellini, use your favorite marinara. I used a simple basil marinara, but there are so many options out there. I am even thinking using an alfredo/white sauce would be super tasty!
Moral of the story: Always keep some ravioli and jarred marinara close by!
Here are a few other suggestions to try:
- Use a tortellini instead of ravioli: It’s the very same concept. Just find your favorite flavor and go to town.
- Add extra veggies: Add your favorite cooked veggies to the mix to increase the nutritional value and add flavor. Anything from mushrooms to zucchini would be fantastic! I love doing this to hide veggies from my kids.
- Add pesto: A layer of basil pesto in the lasagna layer or a drizzle of pesto over the top of the lasagna would be incredible.
- Greens: Add kale or spinach to the meat sauce..
- Make it spicy: Crushed red pepper flakes or Calabrian chiles would add a fantastic hit of heat.
- Make it vegetarian: Leave out the meat altogether and add your favorite cooked veggies to the marinara.
other great family dinner ideas
shop the recipe essentials here
Ravioli Lasagna
Ingredients
- 1 tbsp extra virgin olive oil
- 1 lb ground beef or Italian sausage
- 1 tsp Italian seasoning divided into ½ tsp
- 1 (28oz) jar marinara
- ¼ cup heavy cream
- 24 oz refrigerated or frozen ravioli see notes below if using frozen
- 15 oz ricotta or cottage cheese
- 1 cup parmesan cheese, grated divided into ½ cups
- 2½ cups mozzarella cheese, shredded
- fresh basil leaves, for garnish
- kosher salt and fresh ground pepper, to taste
Instructions
- Preheat the oven to 400°.
- Brown the ground beef (or Italian sausage if you are so inclined) along with the onion and garlic in the olive oil. Add your favorite marinara and stir to combine.
- Add half of the Italian seasoning and heavy cream. Taste for salt levels and add more if needed. Set this aside.
- Mix the ricotta (or cottage cheese) together with the remaining Italian seasoning, ½ cup of the parmesan cheese, and kosher salt to taste. I add about a tablespoon of fresh torn basil leave to this mixture, but you can save them for the final garnish if you like.
- In a lightly greased 9×13 baking dish begin with a layer of the meat sauce, followed by the ravioli. Next, add a layer of the ricotta cheese mixture.
- Add a layer of mozzarella cheese and repeat the layers! Top with a remaining mozzarella cheese and the remaining ½ cup of grated parmesan.
- Bake, covered, for 30 minutes. Remove foil and bake an additional 10 minutes. If you want the top to be more golden brown, let it sit under a broiler for 2-3 to finish.
- Let the lasagna cool for about 10 minutes, serve, and enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Ravioli Lasagna recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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