Ravioli lasagna is the ultimate weeknight comfort food, loaded with cheesy ravioli, a hearty meat sauce, and plenty of mozzarella. This recipe keeps dinner simple without losing any of that cheesy, saucy lasagna goodness everyone loves.
- Why Make It: It’s a low-effort baked pasta that feeds a crowd and uses just a handful of ingredients. It delivers classic lasagna flavor without boiling noodles or mixing a separate cheese layer.
- Recommended Tools: Use a skillet and a 9×13 baking dish to make this easy, crowd-pleasing meal.
- Prep Note: No need to thaw the ravioli first; use it straight from frozen.
- Serving Suggestions: I love serving this with garlic bread and a Caesar salad for a comforting meal.
Ingredient Notes
- Italian Sausage: Mild sausage keeps it family-friendly, while hot adds a little kick. Turkey or beef works too, but sausage gives the best built-in seasoning.
- Cheese Ravioli: No need to thaw the ravioli. Cheese ravioli is classic, while spinach ravioli adds a little extra color and flavor.
- Marinara Sauce: Choose a thicker sauce so the casserole sets better. If using a larger bag of ravioli, add extra sauce so the layers stay moist (see recipe notes).
- Cheese: Shred mozzarella from a block for the smoothest melt, or use bagged for convenience. A sprinkle of Parmesan on top adds a salty, golden finish.
- Variations: Add baby spinach between the ravioli and sauce for a veggie boost. Red pepper flakes give extra heat, or stir a spoonful of pesto into the sauce for a twist.
How To Make Ravioli Lasagna
- Brown the sausage in a skillet and stir in the marinara sauce.
- Spread a thin layer of sauce on the bottom of a 9×13 baking dish.
- Layer half of the ravioli, half of the sauce, and half of the mozzarella, and repeat (full recipe below).
- Top with Parmesan, cover, and bake. Uncover for the final few minutes until the top is lightly browned.
- Use Frozen Ravioli: Layer the ravioli straight from frozen. There is no need to thaw, and they cook perfectly in the oven.
- Cover Tightly: Make sure to cover tightly with foil for the first part of baking so the ravioli can steam and soften evenly.
- Let It Rest: Once baked, let it rest for at least 10 minutes so the layers have a chance to set and will scoop more cleanly.
- If Your Sauce Is Thin: Let the sauce simmer for a few minutes, uncovered, to help thicken.
Save It For Later
Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat covered in the oven at 350°F until heated through. It can also be reheated in the microwave with a spoonful of extra sauce to keep it from drying out.
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Cook Time 55 minutes
10 minutes
Total Time 1 hour 5 minutes
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Preheat the oven to 375°F.
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In a medium skillet, brown the sausage over medium-high heat. Drain any fat. Stir in marinara sauce and bring to a simmer.
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Add a very thin layer of sauce over the bottom of a 9×13 baking dish.
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Top with half of the ravioli, half of the sauce and half of the mozzarella cheese. Repeat layers. Sprinkle Parmesan on top.
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Cover and bake 35 minutes. Uncover and bake 10 minutes more. Rest 10 minutes before serving.
Package sizes vary by brand, frozen ravioli is most commonly sold in 10-ounce, 20-ounce, or 25-ounce bags. If using a 25 ounce bag, add 8 oz (1 cup) extra sauce.
Leftover lasagna will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Calories: 419 | Carbohydrates: 2g | Protein: 23g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 97mg | Sodium: 914mg | Potassium: 231mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 299mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine Italian
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