Ravioli Lasagna
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Ravioli Lasagna is an easy and delicious baked pasta dish. With layers of ravioli, beefy marinara sauce, and melty cheese, this recipe will satisfy your craving for classic lasagna, but with way less prep. Perfect for busy weeknights or feeding a crowd!
If you have an electric pressure cooker, you might also like my Instant Pot Lazy Lasagna!
Why you’ll love this recipe
Frozen ravioli lasagna has become one of my family’s most requested dinners. I’m happy to make it because it’s so easy to throw together and much simpler to make than traditional lasagna (our Instant Pot Lasagna Soup and Slow Cooker Lasagna Soup also hit the spot when we’re craving lasagna flavours). We think you’ll love this ravioli casserole too because it’s
Ingredients
Here’s what you’ll need and an overview of steps to make this lazy lasagna with ravioli. See the recipe card below for full details!
- Lean ground beef – you can substitute ground turkey or chicken, ground Italian sausage, or a vegan ground meat substitute.
- Aromatics – onion and garlic, for added flavour.
- Marinara sauce – you’ll need two jars; we give guidance in the recipe card to customize the sauciness of your lasagna.
- Seasonings – a blend of basil, garlic powder and oregano to boost the flavour of the sauce. You can substitute a premade Italian blend.
- Frozen cheese ravioli – the star of the show! We use a regular-sized ravioli, but give tips in the recipe card below on how to use mini or overstuffed ravioli, if that’s what you have on hand.
- Mozzarella – for the delicious, melty layers.
How to make it
First, preheat the oven to 350°F and set aside a 9×13 casserole dish. Then, in a large skillet, brown the beef and sauté the onion, until the beef is fully cooked through and the onion is translucent. Drain any excess grease, then add the minced garlic and continue to sauté another 30 seconds.
Next, pour in the marinara sauce and add the seasonings. Simmer for 7-8 minutes to let the flavours develop. Remove the skillet from heat.
Now start the layering (see photos above for visual). Spread out a small amount of sauce along the bottom of the casserole dish, then evenly layer half of the frozen ravioli.
Then, top with half of the remaining sauce, then sprinkle on a cup of mozzarella cheese.
Repeat this layering with the remaining ravioli, sauce and cheese. Cover the dish tightly with foil and bake for 25 minutes.
After 25 minutes, remove the foil and bake another 10-15 minutes until the cheese is golden and bubbly. Let it rest a few minutes before serving.
Tips for success
What to serve with ravioli lasagna
Our favourite sides are garlic bread and a fresh green salad.
More easy casseroles
- Chicken Pasta Bake
- Taco Rice Casserole with ground beef
- Chicken Taco Casserole
- Cheesy Chicken and Zucchini Casserole with quinoa
- Sausage, Egg and Cheese Casserole
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Ravioli Lasagna
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Ingredients
- 2 teaspoons olive oil (optional, if using ground turkey or chicken)
- 1 pound lean ground beef (can sub ground turkey or chicken, ground Italian sausage or a plant-based ground meat substitute)
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- 36 oz marinara sauce (1 ½ 24oz jars; see note 1)
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
- 1 25-ounce package frozen cheese ravioli (see note 3)
- 2 cups shredded mozzarella cheese, divided in half
- Optional garnish: sliced fresh basil
Instructions
- Preheat the oven to 350°F.
- Heat a large skillet over medium heat. Add the ground beef and onion and cook until the onions are translucent and the meat has browned, breaking it up into small pieces as it cooks. Drain any excess fat, then add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the marinara sauce, basil, garlic powder and oregano to the skillet with the beef. Stir to combine and simmer for about 7-8 minutes, allowing the flavours to blend and for the mixture to thicken slightly. Add salt and pepper to taste, if needed (this will depend on your brand of sauce – ours was salty enough). Remove from heat.
- In a 9×13 inch baking dish, spread a thin layer of the beef and marinara sauce mixture on the bottom.
- Layer half of the frozen ravioli over the sauce, arranging them in a single layer.
- Add half of the remaining sauce over the ravioli.
- Sprinkle on 1 cup of the mozzarella cheese.
- Repeat with the last half of the ravioli, followed by the remaining sauce, then the remaining cup of mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let it rest for about 5 minutes before serving. Garnish with optional fresh basil. Store any leftovers in an airtight container in the refrigerator and eat within 4 days.
Notes
- Sauce: you can use more than 36oz if you like a saucier lasagna. We’ve made ours with a full two jars (24oz each) and enjoyed it — consider 36oz a minimum amount.
- Seasoning: instead of the blend of basil, oregano and garlic powder, you can substitute a tablespoon of Italian seasoning.
- Ravioli: we are using regular-sized ravioli in this recipe. If you use mini or overstuffed ravioli, the weight will be different (less than 25oz for mini, more for the overstuffed), but you would follow the same process to create two even layers. The larger ravioli may need extra time to bake to cook all the way through.
- Reheating: heat individual portions in the microwave until fully heated through, about 2-3 minutes, stirring once halfway to help it heat evenly.
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Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
