Ravioli Lasagna

Ravioli Lasagna has all those cheesy, saucy layers we love about classic lasagna without all the work. Frozen cheese ravioli, creamy ricotta, Italian sausage, marinara, and plenty of melted mozzarella come together in one seriously satisfying baked ravioli casserole.

The ravioli goes in frozen, so there’s no boiling noodles or wrestling with slippery lasagna sheets. It’s easy to see why ravioli lasagna is sometimes called lazy lasagna. Just make the meat sauce, mix up the ricotta, layer everything in the baking dish, and let the oven do the rest.

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Why You’ll Love This

I love a good homemade lasagna, but some nights I just don’t want to go through all the steps to make one. Frozen ravioli gives us those cheesy pasta layers with a whole lot less work, and nobody at the table is going to complain about that.

• No boiling pasta – The cheese ravioli goes into the casserole frozen. No thawing or precooking needed for this ravioli lasagna recipe.
• Loaded with cheesy goodness – You get cheese-filled ravioli, creamy ricotta, Pecorino Romano, and a bubbly mozzarella topping.
• Hearty meat sauce – Italian sausage, onion, garlic, and marinara make this much more than just sauce poured from a jar.
• Easy enough for a weeknight – A few smart shortcuts make this ravioli lasagna simple to put together.
• Feeds the family – This makes a big 9×13 casserole with plenty to go around, and the leftovers are pretty darn good too.

Looking for more inexpensive, easy dinner recipes? Try our Easy Meatloaf Recipe, Cajun Jambalaya Recipe, Slow Cooker Lemon Herb Whole Chicken, Spanish Pork Chops and Rice, and French Bread Sloppy Joes.

Ingredients

• Cheese ravioli – Frozen cheese ravioli replaces traditional lasagna noodles and gives you pasta and cheese in every layer. There’s no need to thaw it first.
• Italian sausage – Mild or spicy, both work. Italian sausage gives the marinara a rich, savory flavor and makes this casserole hearty enough for dinner.
• Ricotta cheese – Creates that creamy cheese layer you expect in a good lasagna.
• Pecorino Romano cheese – Adds a salty, sharp bite to the ricotta mixture. Grated Parmesan cheese works just as well if that’s what you have on hand.
• Mozzarella cheese – Whole milk mozzarella melts beautifully and gives the ravioli lasagna that golden, bubbly cheese topping.
• Marinara sauce – Use a good-quality marinara that you enjoy. It’s a major part of the finished dish, so this is one place where the flavor really matters.
• Onion – Cooks with the sausage, adding flavor and a little sweetness to the meat sauce.
• Garlic – Fresh garlic adds another layer of flavor to the marinara.
• Egg – Helps bind the ricotta mixture together as the casserole bakes.
• Fresh parsley – Adds a little freshness to the rich cheese filling.
• Italian seasoning – Boosts the herbs and Italian flavors in the sausage marinara.
• Kosher salt and black pepper – Season the sauce and bring all the flavors together.

How to Make Ravioli Lasagna

Making this baked ravioli casserole is really just a matter of preparing the ricotta and meat sauce, then layering everything like you would a traditional lasagna. The big difference is that those frozen ravioli go straight from the bag into the baking dish.

Step 1: Preheat the oven to 375°F. In a medium bowl, combine the ricotta cheese, Pecorino Romano, fresh parsley, and slightly beaten egg.

Step 2: In a large skillet over medium-high heat, cook the Italian sausage and onion, breaking the sausage into crumbles as it browns. Cook until no pink remains and the onion is tender. Drain off any excess grease.

Step 3: Add the garlic and cook for about 1 minute, just until fragrant. Stir in the Italian seasoning, kosher salt, and black pepper. Pour in the marinara sauce, stir to combine, and heat through. Remove from the heat.

Step 4: Spread a thin layer of sauce over the bottom of a 9×13-inch baking dish. This gives the frozen ravioli some moisture underneath and helps prevent them from sticking.

Step 5: Arrange half of the ravioli in an even layer over the sauce. It’s fine if they overlap a little. Spread half of the ricotta mixture over the ravioli, sprinkle with 1/2 cup of mozzarella, and spread half of the meat sauce over the cheese.

Step 6: Add the remaining ravioli, followed by the remaining ricotta mixture and meat sauce.

Step 7: Cover the baking dish tightly with aluminum foil and bake for 35-45 minutes, until the internal temperature reads between 165º-180ºF.

Step 8: Remove the foil and sprinkle the remaining mozzarella evenly over the top. Return the casserole to the oven and broil on high for 5 to 8 minutes, until the cheese is melted, bubbling, and golden brown. Watch it closely! Once that cheese starts browning, it can move quickly.

Let the ravioli lasagna rest for about 10-15 minutes before serving. It’ll still be plenty hot, and that short rest gives the layers a chance to settle.

Tips

• Don’t thaw the ravioli. Put them into the casserole straight from the freezer. They’ll cook perfectly under the foil with the sauce.
• Use a marinara you really like. We’re dressing it up with sausage, onion, garlic, and seasoning, but the flavor of the marinara still comes through.
• Drain the sausage. Get rid of any excess grease before adding the marinara so the finished casserole isn’t oily.
• Keep it covered during the first bake. The foil traps steam and moisture, which helps cook those frozen ravioli.
• Bake until the internal temperature in the center reads between 165-180ºF. This will ensure the ravioli is cooked and warmed through, and most of the residual water is evaporated.
• Let it rest before serving. Give it about 10-15 minutes after it comes out of the oven. The layers will hold together much better.
• Don’t walk away from the broiler. Five to eight minutes is a guideline. Your broiler may brown the mozzarella much faster, so keep an eye on it.

Variations

• Make it spicy – Use hot Italian sausage and add a pinch of crushed red pepper to the meat sauce.
• Swap the meat – Ground beef, ground turkey, or a mixture of beef and Italian sausage will all work.
• Make it meatless – Skip the sausage and use your favorite marinara. You can add sautéed mushrooms, spinach, zucchini, or bell peppers to bulk it up. Be sure to cook all the water out of the vegetables.
• Change the ravioli – Four-cheese, spinach and cheese, or meat ravioli can all be used. Try to stick with roughly the same package size.
• Cottage cheese – If you don’t like ricotta, you can swap it for cottage cheese.
• Add more cheese – Sprinkle some extra Pecorino Romano or Parmesan between the layers or over the mozzarella before broiling.

What to Serve with Ravioli Lasagna

This ravioli lasagna is rich and filling, so you don’t need to go crazy with the sides. We usually keep things simple with a crisp green salad and some warm garlic bread.

Roasted broccoli, asparagus, or green beans are also great alongside it. And if you’re feeding a hungry crowd, nobody is going to turn down a loaf of bread for getting every bit of that sauce off the plate.

Make Ahead and Storage

You can assemble the ravioli lasagna ahead of time, cover it tightly with aluminum foil, and refrigerate until you’re ready to bake. Since everything will be cold, plan on adding a few extra minutes to the covered baking time.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Individual servings reheat well in the microwave, or you can cover the casserole and warm it in a 350ºF oven until heated through.

For longer storage, freeze the casserole tightly wrapped for up to 3 months. Thaw it overnight in the refrigerator before reheating.

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