Ravioli Lasagna
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I still remember the first time I swapped pasta sheets for store-bought ravioli and shook up lasagna night—faster, just as comforting, and absurdly easy to assemble. This Ravioli Lasagna layers rich meat sauce and pillowy ravioli for a mashup that feels like lasagna but comes together in a fraction of the time. It’s the sort of weeknight dinner that feeds a crowd, pleases picky eaters, and leaves you with leftovers that taste even better the next day. If you like one-pan shortcuts or want a comforting casserole without rolling pasta, this recipe’s for you—think of it as lasagna’s cozy, quicker cousin. For another quick ravioli twist that’s great when spinach is on hand, try this 30-minute ravioli with spinach & artichokes.
What makes this recipe special
Ravioli Lasagna takes the time-consuming parts out of classic lasagna—no boiling sheets, no delicate layering; you use filled ravioli as the “noodle” layer. It’s ideal when you want lasagna flavor with minimal prep. Benefits at a glance:
- Quick assembly: store-bought refrigerated ravioli cuts prep time dramatically.
- Kid- and crowd-friendly: familiar flavors (marinara, beef, melty mozzarella).
- Budget-smart: one pound of ground beef and a jar of sauce stretch to feed 4–6.
- Versatile: swap cheeses, add veggies, or make it meatless.
“Comfort food upgrade—takes 10 minutes to assemble, tastes like it slow-cooked all day.” — a satisfied weeknight cook
How this recipe comes together
Step-by-step overview so you know what to expect:
- Brown the beef and build a quick meat sauce with Italian seasoning and marinara.
- Layer sauce, refrigerated ravioli, and mozzarella in a baking dish—two layers total.
- Top with Parmesan, cover and bake to heat through, then remove the foil to brown and bubble.
- Rest briefly, garnish with basil, and serve.
This simplified flow keeps everything predictable: cook the filling, layer, bake covered to steam and heat through, then uncover to get golden cheese on top.
What you’ll need
- 2 tbsp olive oil
- 1 lb lean ground beef (90/10 or 85/15 works well)
- 1 tsp Italian seasoning
- 1 jar marinara sauce (about 24 oz)
- 1 package refrigerated ravioli (cheese or meat-filled; about 9–12 oz)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Ingredient notes and substitutions:
- Ground turkey or Italian sausage can replace beef for different flavor profiles.
- Use low-moisture mozzarella for better melting; fresh mozzarella works but may add extra moisture.
- Gluten-free or plant-based ravioli are fine—adjust bake time if ravioli brand recommends.
- Add a handful of baby spinach or sautéed mushrooms to the meat sauce for extra veggies.
Directions to follow
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart, until browned and no pink remains (about 6–8 minutes). Drain excess fat.
- Stir in the Italian seasoning, a pinch of salt and pepper, and pour in the marinara sauce. Reduce heat and simmer for 3–5 minutes so flavors meld. Taste and adjust seasoning.
- Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
- Arrange half of the refrigerated ravioli in a single layer over the sauce. It’s okay if they touch. Spoon half of the remaining sauce over the ravioli, then sprinkle with half of the mozzarella.
- Repeat: another layer of the remaining ravioli, the rest of the sauce, and the remaining mozzarella.
- Finish by sprinkling the grated Parmesan evenly over the top.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. This steams the ravioli and heats the filling without drying the top.
- Remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and golden. If you like a deeper brown, you can broil for 1–2 minutes—watch closely.
- Let the casserole rest 5–10 minutes before cutting. Garnish with fresh basil and serve.
Best ways to enjoy it
Serving suggestions that complement the hearty, cheesy casserole:
- A crisp green salad (arugula, lemon vinaigrette) cuts through richness.
- Garlic bread or warm baguette for mopping up sauce.
- Roasted vegetables—seasonal squash or Brussels sprouts add texture.
- For an indulgent pairing, try a peppery red like Sangiovese or a medium-bodied Zinfandel.
If you want to serve small plates or alternate lasagna-style dishes at a gathering, pair it with something playful like a bacon-forward lasagna option—see this bacon cheeseburger lasagna for inspiration.
Storage and reheating tips
Keeping leftovers safe and tasty:
- Refrigerator: Store in an airtight container for up to 3–4 days. Always cool to room temperature (no more than 2 hours) before refrigerating.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Microwave single portions covered for 1–2 minutes, stirring if needed. For best texture, reheat in a 350°F (175°C) oven for 15–20 minutes (covered), then uncover for 5 minutes to refresh the top.
- Food safety: Reheat leftovers to 165°F (74°C) before serving. Discard any perishable leftovers left out more than 2 hours.
Pro chef tips
- Drain the cooked beef well to avoid a watery casserole—tilt the pan and spoon off excess fat.
- If your marinara is very thin, simmer it down for a few minutes to concentrate flavor and reduce sogginess.
- Lightly oil the baking dish or use a nonstick spray to prevent sticking—especially helpful if using fresh mozzarella.
- Use refrigerated ravioli straight from the package; no boiling needed. Thicker frozen ravioli may require a longer bake time.
- Let the lasagna rest before slicing—this helps the layers set and prevents runny portions.
Creative twists
Try these variations to change the flavor profile:
- Meatless: Swap beef for a sauté of mushrooms, zucchini, and bell pepper; add chopped spinach for color.
- Italian sausage: Use spicy or sweet sausage for a bolder, seasoned filling.
- Four-cheese: Mix provolone, fontina, or ricotta with mozzarella for creamier layers.
- Pesto finish: Dollop basil pesto on each serving for a bright lift.
Helpful answers
Q: Can I use frozen ravioli?
A: Yes, but frozen ravioli often need longer baking—cover and bake an additional 10–15 minutes or bake from frozen at 400°F until heated through. Check package instructions.
Q: How long does it take from start to finish?
A: About 50–65 minutes total: 10–15 minutes active prep, 30 minutes covered bake, plus 10–15 minutes uncovered to brown.
Q: Is this freezer-friendly?
A: Yes—freeze after baking or freeze assembled (unbaked) tightly wrapped; add 10–15 minutes to the bake time if baking from frozen.
FAQ
Common questions
Q: Can I make this vegetarian?
A: Absolutely—replace beef with a mix of sautéed mushrooms, eggplant, and spinach, or use a plant-based crumbled meat alternative.
Q: My top cheese browns too fast—what do I do?
A: Cover loosely with foil partway through the uncovered bake, or reduce oven rack height so the top isn’t under the broiler element.
Q: What ravioli filling works best?
A: Cheese or meat ravioli both work. Cheese is classic and kid-friendly; meat ravioli adds extra heft. Avoid overly watery fillings.
Conclusion
If you want quick comfort-food lasagna without the fuss of rolling sheets, this Ravioli Lasagna is a winner every time. For more inspiration and variations from trusted food bloggers, check out this simple take on the dish at Easy Ravioli Lasagna – Two Peas & Their Pod, a cozy home-cooking version at Ravioli Lasagna – The Cozy Cook, and another popular riff with clear step-by-step photos at Ravioli Lasagna – Gimme Some Oven. Enjoy—this is one of those recipes that’s forgiving, fast, and endlessly adaptable.
Ravioli Lasagna
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart, until browned and no pink remains (about 6–8 minutes). Drain excess fat.
- Stir in the Italian seasoning, a pinch of salt and pepper, and pour in the marinara sauce. Reduce heat and simmer for 3–5 minutes.
- Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
- Arrange half of the refrigerated ravioli in a single layer over the sauce.
- Spoon half of the remaining sauce over the ravioli, then sprinkle with half of the mozzarella.
- Repeat with another layer of the remaining ravioli, the rest of the sauce, and the remaining mozzarella.
- Sprinkle the grated Parmesan evenly over the top.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and golden.
- Let the casserole rest for 5–10 minutes before cutting. Garnish with fresh basil and serve.
