Ravioli Lasagna

Hearty, abundantly cheesy Ravioli Lasagna! It’s a simplified version of homemade lasagna made with bite size ravioli that are layered with shredded cheeses and a rich meaty sauce. Once you try this you may likely swap out your go-to lasagna recipe.

This ravioli lasagna is a family favorite! I can’t count how many times I’ve made it over the past year.

It’s an excellent option for a cozy, layered lasagna. It’s made with just a handful of ingredients and cuts down on traditional prep time, making it ideal for busy people who still crave good food.

You simply cook and toss ground beef with bottled marinara sauce along with little half and half for richness, and some fresh basil. Then layer it over store-bought ravioli rotating with layers of shredded mozzarella and parmesan.

And the best part is you don’t even need to pre-cook the ravioli. It all bakes together in a hot oven while the ravioli soaks up the sauce, and the cheese melts to a glorious goodness inside, and the top layer even finishes with a hint of crispness for an excellent finish.

This is an easy lasagna recipe you’ll have on repeat!

Ravioli Lasagna Recipe Ingredients

• Lean ground beef: Using 90 to 93% lean ground beef is recommend so you don’t need to drain off fat.
• Ravioli: For this recipe you will need small (not mini) size ravioli, layering wouldn’t work out the same with a larger variety.
• Marinara sauce: Use you favorite variety. I usually look for the tomato basil option.
• Half and half: This adds a special something to the dish, the secret ingredient.
• Fresh basil: For a more economical option you could use 1 tsp dried.
• Red pepper flakes: These add a little kick to the ravioli lasagna. If you don’t like spicy food you can omit them, if you love spicy food double it.
• Mozzarella cheese: Fresh shredded cheese will be your best option here.
• Parmesan cheese: Use the refrigerated variety, not that in a shaker bottle.
• Salt and black pepper: Season to taste. It shouldn’t need a whole lot as the bottled sauce and ravioli already have some.
• Non-stick olive oil cooking spray: If you don’t have this just use a little olive oil in a it’s place.

How to Make Ravioli Lasagna Sauce

First preheat oven to 400 degrees and spray a 13 by 9-inch baking dish with non-stick cooking spray.

Then spray a 12-inch non-stick skillet with non-stick cooking spray and heat over medium-high heat.

Crumble in ground beef into small chunks and let sear until browned on bottom, about 3 minutes then turn and crumble up beef. Continue to cook and crumble until cooked through.

Remove form heat, pour in marinara sauce and half and half, add basil and red pepper flakes if using. Season with salt and pepper to taste, stir.

How to Layer Ravioli Lasagna

This is the layering I found worked best as pictured. It skips one layer of shredded cheese since the ravioli already has cheese I didn’t feel three layers was necessary (two was plenty).

Spread 1 cup of the sauce into prepared baking dish. Align 1/3 of the ravioli on bottom of the dish.

Spread 1 1/2 cups sauce over ravioli layer and sprinkle cheese 1 cup mozzarella and 1/4 cup parmesan evenly over. Top with another layer of 1/3 of the ravioli.

Spoon and spread 1 1/2 cups sauce over second ravioli layer, Top with another layer of the last 1/3 of the ravioli.

Finish by spooning over remaining sauce (about 1 to 1 1/2 cups), and remaining cheese 1 cup mozzarella and 1/4 cup parmesan.

Baking Ravioli Lasagna

Cover with foil and bake 25 minutes. Uncover and bake until cheese is melted and topping is lightly golden brown, about 15 minutes.

Let cool a few minutes before cutting into it. If desired you can garnish with more basil or chopped parsley.

Storage

Cover and store cooked ravioli lasagna in the fridge for up to 4 days.

Freeze for up to 3 months.

Make Ahead Option

Ravioli lasagna can be assembled 2 days before baking and refrigerated. Increase bake time by about 5 to 10 minutes.

Possible Variations

• Ravioli: Frozen ravioli would work fine as well just thaw for 1 hour before using. Other types of ravioli could be used as well as long as they are small, such as mushroom, sausage, or spinach stuffed.
• Meat: You can replace the ground beef with Italian sausage or ground turkey.
• Cheese: Mozzarella is key but you can include other varieties such as Romano, asiago or Grana Padano.
• Sauce: Instead of using marinara try a vodka sauce here instead for an even richer creamier lasagna.

What to Serve with Ravioli Lasagna

• Steamed or roasted broccoli, green beans, or sautéed zucchini
• Caesar salad
• Salad with balsamic vinaigrette
• Arugula salad

More Lasagna Recipes to Try

• Easy Lasagna
• Lasagna Roll Ups
• One Pot Lasagna
• Lasagna Soup