This easy Ravioli Lasagna recipe is perfect for busy weeknights and is something the whole family will love! All the classic lasagna flavors made easier by using tasty ravioli in place of traditional lasagna noodles!
Next time you are in the lasagna mood or looking for a hearty, EASY weeknight dinner idea make this ravioli casserole. It’s a simplified lasagna recipe with all the well-loved ingredients it’s just easier to make.
Homemade meat sauce and layers of ravioli make this lazy lasagna recipe a family favorite. We love Skillet Lasagna, Easy Meat Lasagna, Mexican Lasagna and Buffalo Chicken Lasagna, don’t get me wrong. But we REALLY love the ease of this comfort food casserole dish and the easy way to get flavors of homemade lasagna faster.
It’s easy to change up too. Use any ravioli flavors that work with flavors of lasagna: cheese ravioli, spinach ravioli, mushroom ravioli are all great options. Any ravioli you think would add great flavor to this cheesy ravioli lasagna will work!
Add some garlic bread and a green salad and you have a comforting meal for busy nights or any night of the week.
Recipe Ingredients Notes
- Olive oil. This is used when sautéing the beef.
- Lean ground beef. You’ll need 1 pound of lean ground beef. If using a higher fat beef, drain the excess fat after sautéing the ground beef before proceeding with the recipe.
- Jars of marinara sauce. Two 23-ounce jars of prepared marinara sauce are used (or 5 cups of homemade marinara sauce). This creates the delicious meat sauce for the ravioli lasagna. Homemade spaghetti sauce works too.
- Italian seasoning. This combination of all the classic Italian herbs delivers on big flavors. You can use a store bought mix or make homemade Italian Seasoning blend.
- Ravioli. Use one pound of fresh ravioli (not frozen). Any type of ravioli filling can be used; choose what you would enjoy in lasagna. You will not cook the ravioli before baking it in the lasagna. See notes below on using gluten-free ravioli.
- Shredded mozzarella cheese. For best melting shred the cheese yourself. Though pre-shredded cheese is convenient it contains and anti-clumping agent that also prevents it from melting into the cheesy consistency we love for lasagna. The one exception I’ve found is Tillamook brand ‘Farmstyle Thick Cut’ shredded cheese. It melts the same as if you shredded it yourself.
- Shredded Parmesan cheese. This adds the classic parm flavor to the easy lasagna recipe.
- Fresh chopped parsley. This is an optional ingredient to sprinkle on the top when serving.
Using Gluten-free Ravioli
You can definitely use gluten-free ravioli and we’ve done it! We did find that the package weight can differ from conventional ravioli. So when in doubt go slightly over the 1 pound amount vs. short-changing the ravioli amount.
We used two packages of Cappellos ravioli which are 9.9 ounces per package and it was the perfect amount. As with regular ravioli, any filling flavor you would enjoy in lasagna can be used.
How to make it
STEP 1. Preheat the oven
Preheat the oven to 350°F/180°c degrees.
STEP 2. Make the sauce
Heat the olive oil in a large skillet over a medium-high heat. When hot, add the ground beef and cook, stirring and breaking up any lumps with the back of a wooden spoon, until no longer pink (photo 1).
Add the marinara sauce and Italian seasoning and bring to a simmer. Remove from the heat (photo 2).
STEP 3. Assemble the Ravioli Lasagna
Spread 1 cup of the beef sauce over the bottom of a 9-inch by 13-inch baking dish (photo 3). Arrange half of the ravioli in a single layer over the beef sauce (photo 4). Top with half of the remaining beef sauce (photo 5).
Repeat with the remaining ravioli and remaining meat sauce (photo 6). Sprinkle the shredded mozzarella and shredded parmesan evenly over the top of the meat sauce (photo 7).
STEP 4. Bake
Cover with foil and bake the lasagna for 25 minutes. Remove the foil and cook 10 more minutes until the cheese is golden and bubbly and the ravioli is cooked through (photo 8).
STEP 5. Rest
Remove from oven and allow to sit 10 minutes before serving. This lasagna step both allows everything to cool slightly but also the ingredients settle and solidify.
Switch up the meat. Ground Italian sausage, ground turkey or ground chicken can be used. Or combine half ground beef with half ground pork.
Change the cheese. Though mozzarella is traditional for lasagna you can use any grated cheese you enjoy (cheddar, pepper jack, etc). Grate it yourself for best results.
Use chopped basil to top. Instead of chopped fresh parsley try some chopped fresh basil for more classic flavor.
Try different flavors of ravioli. Cheese ravioli is always a win
How to Store Leftovers
Cover the baking dish tightly with aluminum foil or transfer individual servings into a glass airtight container and store in the refrigerator for up to 4 days.
Freezing and Reheating
Once the lasagna has completely cooled after baking it can also be frozen. You can freeze it in the pan or cut into individual portions to use whenever you want it. Freeze for up to 3 months.
Pan freezing: Cover with plastic wrap and then a layer of foil.
Portion freezing: Cut into desired portions. Wrap individually in plastic wrap and then foil or place multiple portions in a freezer bag.
Allow the pan to thaw in the refrigerator overnight before reheating. Individual portions can do the same or can be defrosted in the microwave on the defrost setting.
To reheat by the pan or portion: Cover with foil (place a portion on a baking sheet) and heat in a 375 degree oven until warmed through.
Frequently Asked Questions
You can. It will take a bit longer. Heat the oven to 375 degrees instead of 350 degrees. Follow the recipe steps and bake for 1 hour. Remove the foil and bake 15 minutes more or longer as needed to ensure the ravioli is fully cooked and the cheesy bubbly.
More recipes you’ll love!
- Preheat the oven to 350°F/180°c degrees.
- Heat the olive oil in a large skillet over a medium-high heat. Add the ground beef and cook, stirring and breaking up any lumps with the back of a wooden spoon, until no longer pink. NOTE: if using a higher fat ground beef drain the excess fat before proceeding.1 tablespoon olive oil, 1 pound ground beef
- Add the marinara sauce and Italian seasoning and bring to a simmer while stirring. Remove from the heat.2 23-ounce jar marinara sauce, 1 teaspoon Italian seasoning
- To assemble the lasagna: spread 1 cup of the beef sauce over the base of a 9-inch by 13-inch baking dish. Arrange half of the ravioli in a single layer over the beef sauce. Top with half of the remaining beef sauce.1 pound fresh ravioli (not frozen)
- Repeat with the remaining ravioli and remaining meat sauce. Sprinkle over the shredded mozzarella and shredded parmesan.2 cups shredded mozzarella cheese, 1/2 cup shredded parmesan cheese
- Cover with foil and bake the lasagna for 25 minutes. Remove the foil and cook 10 more minutes until the cheese is golden and bubbly and the ravioli is cooked through.
- Remove from oven and allow to sit for 10 minutes before serving. Sprinkle chopped fresh parsley on top if desired.1/4 cup chopped fresh parsley
- Shred the cheese yourself. This will ensure is will melt properly (packaged shredded cheese does not melt in the same way.
- Using Gluten-Free Ravioli. You can definitely use gluten-free ravioli and we’ve done it! We did find that the package weight can differ from conventional ravioli. So when in doubt go slightly over the 1 pound amount vs. short-changing the ravioli amount.
- Any filling ravioli can be used if it will go with lasagna flavors.
- Frozen ravioli option. Heat the oven to 375 degrees (instead of 350 degrees). Follow the recipe steps and bake for 1 hour. Remove the foil and bake 15 minutes more or longer as needed to ensure the ravioli is fully cooked and the cheesy bubbly.
- Pan freezing: Cover with plastic wrap and then a layer of foil.
- Portion freezing: Cut into desired portions. Wrap individually in plastic wrap and then foil or place multiple portions in a freezer bag.