Ravioli Lasagna Recipe

Ravioli lasagna with Italian sausage, ricotta, marinara, and melted mozzarella.

5 from 1 vote

This easy Ravioli Lasagna layers frozen cheese ravioli with Italian sausage marinara, creamy ricotta, Pecorino Romano, and plenty of melted mozzarella for an easy baked ravioli casserole the whole family will love.

Prep Time20

Cook Time40

Resting Time10

Course: Main Course, pasta

Cuisine: American, Italian

Keyword: baked cheese ravioli, baked ravioli, baked ravioli casserole, cheese ravioli casserole, easy pasta casserole, easy ravioli lasagna, Italian casserole, Italian sausage ravioli, ravioli casserole, ravioli lasagna

Servings:

Calories: 725kcal

Author: Leigh Harris

Ingredients

15 ounces Ricotta cheese
1/3 cup Grated Pecorino Romano cheese or Parmesan
1 tbsp Chopped fresh parsley
1 large Egg slightly beaten
1 lb Ground Italian sausage
1 cup Diced onion
3 cloves Garlic minced
1 tbsp Italian seasoning
1/2 tsp Kosher salt
1/2 tsp Ground black pepper
24 ounces Marinara sauce 1 jar good quality
25 ounces Frozen cheese ravioli 1 bag
2 cups Shredded whole milk mozzarella divided

Instructions

Preheat oven to 375ºF.
In a medium bowl, combine the ricotta cheese, Pecorino Romano, fresh parsley, and egg.
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.
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. Season to taste with salt and pepper.
Spread a thin layer of sauce over the bottom of a 9x13 baking pan.
Arrange half of the frozen ravioli in an even layer over the sauce. A little overlapping is ok. 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.
Repeat the layering, add the remaining ravioli, followed by the remaining ricotta mixture and meat sauce. Cover the baking dish tightly with aluminum foil and bake for 35-45 minutes, until it is bubbling all over and the internal temperature reads between 165ºF-180ºF .
Remove the foil and sprinkle the remaining 1 1/2 cups 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!
Let the ravioli lasagna rest for about 10 minutes before serving.

Notes

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.

Nutrition