Ravioli Lasagna is a delicious mix of two favorite pasta dishes. This easy lasagna recipe is made with layers of ravioli, marinara sauce mixed with Italian sausage, and plenty of cheese. Everyone will love this ravioli lasagna bake. It’s the perfect weeknight meal!
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What’s in This Easy Lasagna Recipe?
This ravioli lasagna bake is the combination of two favorite Italian dishes: ravioli and lasagna! We love casseroles of any kind because they’re so easy to make and they always turn out amazing. It’s a stress-free way to get dinner on the table every night!
- Ground Beef: We like ground chuck, but 80-85% lean ground beef also works.
- Sausage: Use sweet Italian sausage with the casings removed.
- Marinara Sauce: Use your favorite store-bought sauce, or make your own homemade marinara sauce.
- Italian Seasoning: Adds a punch of Italian flavor to the sauce.
- Ravioli: We like cheese ravioli for this recipe. Both fresh and frozen work (no need to thaw).
- Cheese: A combination of mozzarella and Parmesan cheeses is the perfect topping for this lasagna bake.
Variations on Ravioli Lasagna
We have used different kinds of meat for this recipe. Ground chicken or turkey makes a great replacement for the ground beef, and hot Italian sausage adds a nice spicy kick! To save time, you could skip the meat and use a jar of bolognese sauce from the store.
For the ravioli, use your favorite kind! Spinach and ricotta, sausage, chicken, lobster, tomato basil, or mushroom are all great choices.
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How to Store and Reheat
Store leftover ravioli lasagna in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 375°F oven for about 30 minutes, or until warmed through.
How to Freeze
Freeze this ravioli lasagna bake tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Bake directly from frozen in a 375°F oven covered with foil for 45-60 minutes, or until heated through.
Serving Suggestions
We serve this easy lasagna recipe is perfect served with a sliced and toasted baguette. We use it to scoop up the leftover meat sauce at the end of the meal, and it’s *chef’s kiss*. If you’re wanting a little something extra, a nice Caesar salad would fit right in.
Notes from the Test Kitchen
This ravioli lasagna is perfect because the ravioli are already made. We love to grab some from the store (fresh or frozen), layer them into the baking dish with sauce and cheese, and you’ve got a tasty meal ready to eat! It couldn’t be easier.
5-Star Review
“Cheesy & so delicious!! This is a great go-to meal! It is also the perfect recipe to double & freeze or take to a neighbor!” -Kristyn
Ravioli Lasagna Bake Recipe
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Ingredients
- ½ pound ground chuck
- ½ pound sweet Italian sausage bulk or casings removed
- 32 ounces marinara sauce (1 large jar)
- ½ teaspoon Italian seasoning
- 24 ounces cheese ravioli fresh or frozen (about 30 ravioli)
- 16 ounces freshly shredded mozzarella cheese divided
- ½ cup freshly grated Parmesan cheese divided
- Chopped fresh basil optional, for garnish
Recommended Equipment
Instructions
- Preheat oven to 375°F and spray a 9×13-inch casserole dish with nonstick spray.
- In a large skillet set over medium heat, brown the ground chuck and Italian sausage. With a slotted spoon, transfer the cooked meats to a paper towel-lined plate and discard the rendered fat.½ pound ground chuck, ½ pound sweet Italian sausage
- Return the meat to the skillet and add the marinara sauce and Italian seasoning. Mix well.32 ounces marinara sauce, ½ teaspoon Italian seasoning
- Spread a third of the meat sauce, in an even layer, in the prepared casserole dish. Place 15 ravioli, in a single layer, on top of the meat sauce.24 ounces cheese ravioli
- Spread another third of the meat sauce on the ravioli. Sprinkle ½ the mozzarella over the meat sauce and ¼ cup Parmesan over the mozzarella.16 ounces freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
- Place the remaining 15 ravioli over the mozzarella. Spread the remaining third of the meat sauce over the ravioli.
- Sprinkle the remaining mozzarella over the meat sauce and the remaining Parmesan over the mozzarella.
- Bake, covered, for 30 minutes.
- Remove the cover and bake an additional 15-20 minutes or until the lasagna is bubbly and the cheese is golden.
- Garnish with fresh chopped basil if desired.Chopped fresh basil
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can also make this recipe by layering the ingredients as stated in a crockpot and cooking on high for 2½ hours, then on low for 30 minutes.
Nutrition Information
How to Make Ravioli Lasagna Step by Step
Brown the Meats: Preheat your oven to 375°F and spray a 9×13-inch casserole dish with nonstick spray. In a large skillet set over medium heat, brown ½ pound of ground chuck and ½ pound of Italian sausage. With a slotted spoon, transfer the cooked meats to a paper towel-lined plate and discard the rendered fat.
Make the Sauce: Return the meat to the skillet and add 32 ounces (1 large jar) of marinara sauce and ½ teaspoon of Italian seasoning. Mix well.
Layer the Ravioli: Spread a third of the meat sauce, in an even layer, in the prepared casserole dish. Place 15 cheese ravioli, in a single layer, on top of the meat sauce.
Top with Cheese: Spread another third of the meat sauce on the ravioli. Sprinkle 8 ounces of shredded mozzarella cheese over the meat sauce and ¼ cup Parmesan over the mozzarella.
Repeat the Layering: Place the remaining 15 ravioli over the mozzarella. Spread the remaining third of the meat sauce over the ravioli. Sprinkle the remaining 8 ounces of mozzarella over the meat sauce and the remaining ¼ cup of Parmesan over the mozzarella.
Bake the Lasagna: Bake, covered, for 30 minutes. Remove the cover and bake for an additional 15-20 minutes or until the lasagna is bubbly and the cheese is golden. Garnish with fresh chopped basil if desired.
Can you use the round ravioli instead of the square
Absolutely!