Ravioli Lasagna

Ravioli lasagna is the ultimate weeknight comfort food, loaded with cheesy ravioli, a hearty meat sauce, and plenty of mozzarella. This recipe keeps dinner simple without losing any of that cheesy, saucy lasagna goodness everyone loves.

Ingredient Notes

• Italian Sausage: Mild sausage keeps it family-friendly, while hot adds a little kick. Turkey or beef works too, but sausage gives the best built-in seasoning.
• Cheese Ravioli: No need to thaw the ravioli. Cheese ravioli is classic, while spinach ravioli adds a little extra color and flavor.
• Marinara Sauce: Choose a thicker sauce so the casserole sets better. If using a larger bag of ravioli, add extra sauce so the layers stay moist (see recipe notes).
• Cheese: Shred mozzarella from a block for the smoothest melt, or use bagged for convenience. A sprinkle of Parmesan on top adds a salty, golden finish.
• Variations: Add baby spinach between the ravioli and sauce for a veggie boost. Red pepper flakes give extra heat, or stir a spoonful of pesto into the sauce for a twist.

How To Make Ravioli Lasagna

1. Brown the sausage in a skillet and stir in the marinara sauce.
2. Spread a thin layer of sauce on the bottom of a 9×13 baking dish.
3. Layer half of the ravioli, half of the sauce, and half of the mozzarella, and repeat (full recipe below).
4. Top with Parmesan, cover, and bake. Uncover for the final few minutes until the top is lightly browned.

Save It For Later

Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat covered in the oven at 350°F until heated through. It can also be reheated in the microwave with a spoonful of extra sauce to keep it from drying out.

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Cook Time 55 minutes minutes

10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

• Preheat the oven to 375°F.

• In a medium skillet, brown the sausage over medium-high heat. Drain any fat. Stir in marinara sauce and bring to a simmer.

• Add a very thin layer of sauce over the bottom of a 9×13 baking dish.

• Top with half of the ravioli, half of the sauce and half of the mozzarella cheese. Repeat layers. Sprinkle Parmesan on top.

• Cover and bake 35 minutes. Uncover and bake 10 minutes more. Rest 10 minutes before serving.

Package sizes vary by brand, frozen ravioli is most commonly sold in 10-ounce, 20-ounce, or 25-ounce bags. If using a 25 ounce bag, add 8 oz (1 cup) extra sauce.
Leftover lasagna will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. 

Calories: 419 | Carbohydrates: 2g | Protein: 23g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 97mg | Sodium: 914mg | Potassium: 231mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 299mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Italian

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