Easy Ravioli Lasagna
Ravioli lasagna is the perfect dump and bake dinner recipe for the busy mom – or dad. Only 4 ingredients and an easy weeknight dinner that feeds the family? Yes please!
Post may contain affiliate links. As a member of the Amazon affiliate program, I may earn a small commision from qualifying purchases. To read my affiliate policy, click here.
If I had to eat this once a week for the rest of my life, I’d be happy.
It checks all my boxes.
Super easy? Check!
Carbs? Check!
Super cheesy? Double check!
This ravioli lasagna is my version of easy, lazy girl comfort food.
It requires no actual cooking skills whatsoever.
Just layer some ravioli, sauce, cheese, and stick it in the oven.
Less than an hour later you’ve got a family friendly meal on your table that is one of my very favorite things to eat.
And I bet it will be one of your new favorites too!
Ingredients and Kitchen Supplies
Here’s what you need to make ravioli lasagna:
- Ravioli – Sure, you can make your own and sometimes that’s well worth it. But for this, we often use frozen, and if we feel like taking out a second mortgage, the fresh ravioli you can often find in the deli section of the grocery store. You can use cheese ravioli which we did here or meat ravioli or even a variety with spinach and cheese inside. Whatever you like!
- Sauce – We often use our real Italian tomato sauce because it only takes a few minutes to heat up and we often make a big batch to eat all week long but you can use whatever jar of sauce floats your boat.
- Cheeses – For the layers and on top, we use a combination of grated parmesan cheese and shredded mozzarella cheese.
For the ravioli lasagna, we used an 7×11 pan or about a 2 quart pan.
How to Make Ravioli Lasagna
1. Layer the lasagna.
Before doing anything, preheat your oven to 400 degrees F.
As it heats, prepare your lasagna by spraying your baking dish with non-stick spray.
Scoop in enough sauce to cover the bottom of the pan.
Lay the frozen ravioli in a single layer over the sauce.
Add in some cheese and then scoop on enough sauce to mostly cover the ravioli and cheese.
Repeat the process, adding a layer of ravioli, sauce, and cheese.
You should get three layers of ravioli, depending on the length and depth of your pan.
Top the final layer of sauce and ravioli with a layer of cheese.
2. Bake the ravioli lasagna.
Cover the lasagna with aluminum foil and place in the center of the oven.
Bake for 30 minutes covered.
After 30 minutes, remove the aluminum foil carefully and bake for another 15 to 20 minutes or until the cheese is fully melted and browning and the sauce is bubbling some in the middle.
Remove from the oven and allow to rest for about 5 minutes before serving, adding some fresh basil on top if you want.
Serving
Serve ravioli lasagna fresh from the oven with your favorite sides and salads.
It pairs nicely with a Caesar salad and homemade garlic bread.
Or, if you have time on a nice weekend day, the lasagna pairs amazingly well with homemade focaccia bread.
Storing
To store, place the ravioli lasagna in the fridge either with a lid or with aluminum foil or plastic wrap over it.
It should stay fresh for about 3 to 5 days.
To reheat, you can microwave a serving for a few seconds, or you can reheat in the original baking dish, covered, in the oven on 350 for about 10 to 15 minutes or until warmed through.
Freezing Instructions
This makes for a really yummy freezer meal!
Just assemble the ravioli lasagna and bake it as directed in a disposable freezer safe tray.
Let it cool completely.
Put the lid on and freeze it for up to 6 months.
When you are ready to bake it, you can either thaw it the night before in the fridge or bake it right from frozen.
If you choose to bake it from frozen, keep in mind you’ll need to add more time to fully cook it.
Tips and Tricks
- We base the times on frozen ravioli. If you use fresh or non-frozen ravioli, you may need to adjust the times down a bit.
- You can add more to the lasagna if you like. Cooked sausage, ground beef, or ground chicken can add some extra flavor and protein. To add ground beef, ground sausage, or ground chicken, brown it up in a pan first with your preferred seasoning, drain the grease, and then pour the sauce directly on the meat.
- You can also add in some leafy greens for a little bit of veggie action in your lasagna.
- If you don’t spray your pan, make sure to at least grease it with some sort of oil to help release the lasagna.
- This recipe easily doubles. If you double it, use a 9×13″ pan.
Other Easy Pasta Recipes
Looking for other pasta dishes that are almost as easy? Try these:
- Lemon Pasta
- Easy Cherry Tomato Pasta
- Three Cheese Skillet Ziti
- Balsamic Tomato Chicken Pasta
- Quick and Easy Bruschetta Pasta
- Pasta al Pesto (Pesto with Linguine)
- Marry Me Chicken Pasta
- Creamy Chicken and Pasta
- Lemon Chicken Orzo Pasta
Did you make this? Let me know!
Did you make ravioli lasagna or any other recipe on my site? Leave me a comment below and let me know how you liked it. And make sure you follow along with me on Facebook, Pinterest and Instagram to see everything we’ve got going on.
Equipment
- 1 7×11 or 2 quart deep baking dish
Ingredients
- 25 ounces frozen ravioli (you can use fresh if you prefer)
- 29 ounces tomato sauce
- 2 cups mozzarella cheese (you can use more if you like)
- 1 cup grated parmesan (you can use more if you like)
Instructions
- Preheat your oven 400 F.
- Spray your 7×11 or 2 quart deep baking dish with non-stick spray.
- Pour in enough sauce to cover the bottom.
- Add a single layer of ravioli.
- Pour on a bit more sauce to cover and add a layer of mozzarella and parm cheese.
- Repeat layering until you use all the ravioli or run out of room. It makes about 3 layers in a 7×11 pan, though this can vary.
- Top the final layer with mozzarella and parm cheese.
- Cover with aluminum foil and bake for 30 minutes.
- Carefully remove the cover and bake for an additional 15 to 20 minutes or until the cheese starts to brown and it is bubbly in the middle.
- Remove from the oven and let rest for about 5 minutes before serving.
