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 nights or feeding a crowd.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Italian-inspired

Keyword: frozen ravioli lasagna, lazy lasagna with ravioli, Ravioli Lasagna, ravioli lasagna bake

Servings:

Calories: 319kcal

Author: Laura Lawless, BASc

Equipment

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 9x13 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.

Video

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.

Nutrition