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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 it’s pure unfussy comfort food.
Ravioli Lasagna Ingredients
This dump-and-cook dinner is rocking just four simple components:
- Cheese ravioli (I used some fresh from the refrigerator section, but you can also use frozen)
- Marinara – storebought is great but you can also use homemade like Crockpot Spaghetti Sauce, Cherry Tomato Sauce, or Freezer Spaghetti Sauce
- Shredded mozzarella and Parmesan cheese
- Teensy sliver of butter or cooking spray
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.
Variations
Use any flavor of ravioli that you like; it doesn’t have to be cheese. Love spinach or chicken, or lobster (lobstah)? Go for it!
Lorie over at Lemons and Zest swears by adding thinly sliced cooked meatballs to baked pasta dishes. Interested? Check out these Air Fryer Meatballs.
Any meat, like ground beef, ground chicken, or Italian sauage you might want to add to the lasagna should be cooked on the stovetop before adding it to the ravioli lasagna.
To up the cheese factor (yes, please!), put a few dollops of ricotta or blended cottage cheese on top of the layers of ravioli.
Feel free to add in some fresh (or frozen) spinach, swiss chard, or finely chopped kale to the sauce to get some greens into your baked ravioli. If you want to add any other veggies like zucchini or mushrooms, make sure you saute them first to reduce the water that will be produced.
How to Store and Reheat
Storing leftovers: Allow the ravioli casserole to fully cool before storing in an airtight container in the fridge for 3-4 days.
Reheating leftovers: You can reheat it in the microwave for 60-90 seconds, or in the oven at 300˚F for 10-15 minutes.
Freezing leftovers: You can freeze fully cooled leftovers in freezer-safe containers for 2-3 months.
I’m a huge fan of doubling this recipe or making one recipe divided into two portions. One to eat and one to freeze. You can make the ravioli lasagna in a bread loaf pan, or actually bake and freeze directly in Souper Cubes. Yes, you CAN bake in these trays!
To freeze unbaked: 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.
What to serve with this recipe
With so much delicious cheese and ravioli packed into this dish, I highly recommend pairing it with a side of tasty veggies like Cabbage Chopped Salad, Air Fryer Brussel Sprouts, Roasted Frozen Broccoli, Garlic Butter Green Beans, Pea Salad, or Roasted Frozen Cauliflower.
And if you’re looking for more carbs (yes, please!), try our Cheesy Garlic Bread, Air Fryer Texas Toast, or Stuffing Biscuits.
Pro Tips/Recipe Notes
- If you use frozen ravioli, don’t thaw them prior to adding them to the baking dish.
- 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.
More Easy Dinners You’ll Love
- Chicken Bacon Ranch Casserole
- Instant Pot Ravioli
- Taquito Bake
- Creamy Chicken Pasta
- Chicken and Bacon Risotto
- Lemon Garlic Pasta
- Instant Pot Lasagna Soup
- Chicken Pasta Broccoli Bake
- Air Fryer Calzones
- Air Fryer French Onion Pork Chops
- Green Beans in Tomato Sauce
- Instant Pot Tortellini
- Puff Pastry Pizza Pockets
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. Â I’ll definitely be trying this one!
Thanks! Â
This one ticks (tics?) all the boxes for you!!