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This Ravioli Lasagna is a simple and easy one-pot meal that you can throw together in under 10 minutes. Baked ravioli is pure comfort food that the whole family will beg you to make over and over.
If you’re in the mood for an incredibly simple throw-and-go dinner, this lazy ravioli lasagna is about to be your new favorite recipe. It requires almost zero prep time and is pure unfussy comfort food.
This cozy one-pot dinner will make you crave more dead simple one-pot dinners like our cheesy gnocchi casserole. Lean into it and make your weeknight dinners a cinch.
How to Make Ravioli Lasagna
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Lightly butter an 8×8 or 9×6 baking dish. Spread 1/3 cup of the sauce on the bottom of the baking dish. Pro tip: you do not need to precook the ravioli before adding it to the baking dish!
Layer 1/3 of the cheese ravioli on top of the sauce and then spread another 1/2 cup of sauce on top of that.
Sprinkle shredded mozzarella and Parmesan on top of that.
Repeat this process two more times, until you have a total of three layers of ravioli, sauce, mozzarella, and Parmesan.
Cover your baking dish with aluminum foil and bake for 20 minutes. Remove the foil and then bake for another 15 minutes.
And if you’re feeling extra (in this case, definitely be extra), to make the top layer of cheese extra gooey, broil on high for 1-2 minutes, watching the oven carefully so it doesn’t burn.
Pro Tips/Recipe Notes
- If you use frozen ravioli, don’t thaw them prior to adding them to the baking dish.
- Any meat, like ground beef, ground chicken, or Italian sausage you might want to add to the lasagna should be cooked on the stovetop before adding it to the ravioli lasagna.
- To make yourself a meal prep genius, double the recipe to make two pans and freeze the extra.
- This recipe has not been tested with gluten or dairy-free products. Results cannot be guaranteed using specialized ingredients.
Ravioli Lasagna Recipe
Equipment
Ingredients
- sliver of butter or cooking spray for baking dish
- 2 cups marinara sauce, divided
- 16 oz cheese ravioli, divided {fresh or frozen}
- 2.5 cups shredded mozzarella, divided
- 3/4 cup shredded Parmesan, divided
Instructions
- Lightly butter an 8×8 pan or use cooking spray.sliver of butter or cooking spray for baking dish
- Preheat oven to 350˚F.
- Add 1/3 cup of sauce to the bottom of the dish and spread it around.2 cups marinara sauce, divided
- Layer 1/3 of the cheese ravioli on top of the sauce, then another ½ cup of sauce on top of the ravioli.16 oz cheese ravioli, divided
- Top with 3/4 cup shredded mozzarella and ¼ cup of shredded Parmesan. Repeat, making a total of three layers of ravioli/sauce/cheese.2.5 cups shredded mozzarella, divided, 3/4 cup shredded Parmesan, divided
- Cover with aluminum foil and bake for 20 minutes.
- Uncover and bake for an additional 15 minutes.
- {Optional} to make the top layer of cheese extra gooey, broil on high for 1-2 minutes, watching the oven carefully so it doesn’t burn.
Notes
- There is no need to precook the refrigerated ravioli before adding them to the baking pan.
- If you use frozen ravioli, don’t thaw them prior to adding them to the baking dish.
- To freeze: assemble, cover with foil, and store in the freezer for 2-3 months. Bake from frozen; you’ll need to add about 5 more minutes of cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good and so easy!
Yay! And I take it that means you’re no longer strictly low-carb?
Easy meal! My husband declared it “very tasty”. Added a salad using my own garden produce (except for the avocado, we haven’t warmed up enough to grow those yet).
As a side note, what variety of blueberry do you have that has still been producing? Ours were done long ago, of course the he!!ish weather we had in July didn’t help, we hit 115 F here in Portland.
I am always on the look out for delicious crowd-pleasing dinners. My daughter, son-in-law and granddaughter come over weekly for dinner and I prefer meals that I can prep ahead of time so I am not in the kitchen for their visit.
Plus my granddaughter absolutely LOVES pasta. I’ll definitely be trying this one!
Thanks!
This one ticks (tics?) all the boxes for you!!