Of course! Ravioli Lasagna is one of the smartest, easiest, and most delicious “cheater” recipes out there. By using frozen or fresh ravioli as both the pasta and cheese layers, you skip all the tedious steps of boiling noodles and mixing ricotta, getting you from pantry to table in record time.
It’s rich, cheesy, deeply satisfying, and foolproof.
The Easiest Ravioli Lasagna Recipe
This recipe is incredibly versatile. Use your favorite type of ravioli and jarred sauce for a 5-ingredient wonder, or dress it up with meat and veggies.
Ingredients
· 1 (25-30 oz) bag of frozen cheese ravioli (Do not thaw! Using frozen prevents them from sticking together and they cook perfectly in the oven.)
· 1 (24 oz) jar of your favorite pasta sauce (marinara, arrabbiata, or a meat sauce)
· 2 cups shredded mozzarella cheese, divided
· 1/2 cup grated Parmesan cheese
· Optional Add-Ins:
· 1 lb Italian sausage or ground beef, browned and drained
· 1 cup fresh spinach or chopped kale
· 1 cup sliced mushrooms, sautéed
· 1/2 cup ricotta cheese, mixed with an egg and herbs
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Create the Base: Spread about 3/4 cup of the pasta sauce evenly on the bottom of the prepared dish. This prevents the first layer of ravioli from sticking.
- First Layer: Arrange a single layer of frozen ravioli over the sauce. It’s okay if they are snug and touching.
- Sauce and Cheese: Spoon about half of the remaining sauce over the ravioli layer, spreading it as best you can. Sprinkle with 1 cup of the mozzarella cheese and half of the Parmesan cheese. If you are using any optional add-ins like meat or spinach, this is the time to scatter half of them over this layer.
- Second Layer: Place another layer of frozen ravioli on top.
- Final Topping: Spread the remaining sauce over the top. Cover the dish tightly with aluminum foil.
- Bake:
· Bake covered for 30 minutes. This steams and cooks the ravioli through.
· Remove the foil. Sprinkle the remaining 1 cup of mozzarella and Parmesan cheese on top.
· Bake uncovered for another 10-15 minutes, or until the cheese is melted, bubbly, and starting to get golden spots. - Rest and Serve: Let the lasagna stand for 5-10 minutes before cutting and serving. This allows the sauce to set slightly, so you get clean slices.
Why This Method Works So Well:
· The Ravioli: They act as a built-in pasta sheet and ricotta filling all in one.
· No Boiling: Using frozen ravioli directly saves time, water, and mess.
· The Steam: Baking it covered initially is the key to perfectly cooked, tender ravioli without drying them out.
Flavor Variations & Pro-Tips:
· Ravioli Choice is Key: Cheese ravioli are classic, but feel free to use:
· Spinach & Ricotta Ravioli
· Mushroom Ravioli (great for a vegetarian option)
· Beef or Sausage Ravioli (for a mega-meaty version)
· Elevate Your Sauce: A good jarred sauce is fine, but you can easily doctor it up by sautéing some garlic and onion, adding a splash of red wine, or stirring in a tablespoon of tomato paste and some fresh herbs (basil, oregano).
· Make it “Lazy Lasagna”: Add dollops of a simple ricotta mixture (ricotta, egg, parsley, salt, pepper) between the ravioli layers for an even more authentic, extra-cheesy lasagna experience.
· Crispy Top: For an extra-crispy, browned top, pop it under the broiler for the last 1-2 minutes (watch it closely!).
This is the ultimate comfort food hack that tastes like you spent all day in the kitchen. Enjoy