Ravioli Lasagna

Ravioli lasagna is the ultimate comfort food shortcut. It combines all the rich, cheesy, and saucy goodness of a traditional lasagna, but without the fuss of boiling noodles or layering everything from scratch. I just layer store-bought ravioli with marinara and cheese, then bake it until bubbly and golden.

Why You’ll Love This Recipe

I love this recipe because it’s fast, foolproof, and incredibly satisfying. It saves me so much time compared to traditional lasagna, but still delivers all the comforting flavor. Whether I’m feeding family or prepping for a week of leftovers, it’s always a hit. Plus, it only requires a few ingredients and minimal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Frozen or fresh cheese ravioli

• Marinara or pasta sauce

• Shredded mozzarella cheese

• Ricotta cheese (optional)

• Grated Parmesan cheese

• Olive oil or nonstick spray (for greasing)

• Fresh basil or parsley (for garnish)

Directions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Spread a thin layer of marinara sauce on the bottom of the dish.

3. Arrange a single layer of ravioli over the sauce.

4. Spoon dollops of ricotta over the ravioli if using, then sprinkle mozzarella and a little Parmesan.

5. Repeat the layers (sauce, ravioli, cheese) until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.

6. Cover the dish with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes, until the cheese is bubbly and golden.

7. Let it rest for 5–10 minutes before serving. Garnish with fresh herbs if desired.

Servings and timing

This recipe serves 6 and takes about 15 minutes of prep, with 40–45 minutes of baking time. It’s ready in about 1 hour total.

Variations

I sometimes use meat ravioli instead of cheese for a heartier version. If I want extra veggies, I layer in sautéed spinach, mushrooms, or zucchini between the ravioli layers. For a spicy kick, I add red pepper flakes to the sauce or use spicy Italian sausage ravioli. I’ve also made it with Alfredo sauce for a creamy white lasagna version.

storage/reheating

Leftovers can be stored in the fridge for up to 4 days in an airtight container. I reheat slices in the oven at 350°F (175°C) until warmed through, or microwave in short bursts. It also freezes well—either baked or unbaked. I just wrap it tightly and freeze for up to 3 months, then bake from frozen (adding extra time).

FAQs

Can I use frozen ravioli?

Yes, I use frozen ravioli straight from the freezer—no need to thaw. Just add a few extra minutes to the baking time if needed.

Do I need to cook the ravioli first?

No, that’s the beauty of this recipe. The ravioli cook right in the sauce while baking, making it super easy.

Can I make this ahead of time?

Absolutely. I assemble it a day in advance, cover, and refrigerate. Then I just bake it when I’m ready. It’s perfect for meal prep.

What sauce works best?

I stick with a good-quality marinara or tomato basil sauce. Homemade or store-bought both work well. For a change, I sometimes mix in a bit of pesto.

Can I use other types of pasta?

This dish is built for ravioli, but I’ve also tried it with tortellini and it works great—just follow the same steps.

Conclusion

Ravioli lasagna is my go-to when I crave the comfort of lasagna without all the work. It’s cheesy, saucy, and satisfying, and it comes together with just a few ingredients. Whether I’m feeding a crowd or planning meals ahead, it’s one of those recipes that always delivers.

Ravioli Lasagna

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Ravioli Lasagna is a quick and comforting twist on the classic lasagna, made with layers of store-bought ravioli, marinara sauce, and melted cheese. This no-boil, no-fuss lasagna recipe comes together in just one pan, making it the perfect weeknight dinner or meal prep option.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Dinner, Casserole, Pasta
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

• 1 (20–25 oz) package frozen or fresh cheese ravioli
• 3 cups marinara or pasta sauce
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese (optional)
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil or nonstick spray (for greasing)
• Fresh basil or parsley, chopped (for garnish)

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
2. Spread a thin layer of marinara sauce on the bottom of the dish.
3. Add a single layer of ravioli over the sauce.
4. Spoon dollops of ricotta (if using), then sprinkle with mozzarella and Parmesan.
5. Repeat layers: sauce, ravioli, cheese, until all ingredients are used. Finish with mozzarella and Parmesan on top.
6. Cover with foil and bake for 30 minutes.
7. Remove foil and bake an additional 10–15 minutes, until cheese is bubbly and golden.
8. Let rest 5–10 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

• No need to cook or thaw frozen ravioli—just add a few minutes to baking time.
• Try meat ravioli for a heartier version or Alfredo sauce for a creamy twist.
• Add sautéed spinach, mushrooms, or zucchini for extra veggies.
• For spice, add red pepper flakes or use spicy Italian sausage ravioli.
• Can be made ahead and refrigerated up to 24 hours before baking.
• Freezes well both baked or unbaked for up to 3 months.

Nutrition

• Serving Size: 1 slice
• Calories: 460
• Sugar: 6g
• Sodium: 720mg
• Fat: 23g
• Saturated Fat: 11g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 23g
• Cholesterol: 50mg