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This ravioli lasagna is an easy, comforting twist on classic lasagna, made by layering cheese-filled ravioli with rich marinara sauce and plenty of melted cheese. It’s a simple, family-friendly dinner that skips the extra steps of traditional lasagna but delivers the same hearty, cheesy flavor. If you are looking for an easy ravioli lasagna recipe, this one is guaranteed to be a crowd favorite.
Easy Ravioli Lasagna
A quick and easy lasagna recipe made with cheese ravioli, meat sauce, and melted mozzarella cheese.
When it comes to quick and easy dinners, making a homemade lasagna doesn’t come to mind. It is super time consuming with so many steps. I wanted to discover an easier way to get lasagna on the table in no time at all! This is one of my kids’ favorite meals!
Enter cheese ravioli. This is a huge time saver since it eliminates the need for ricotta cheese or bechamel sauce layers. No need to make a homemade bechamel sauce or whip up a ricotta cheese, egg, and parmesan mixture since it is already stuffed inside the cheese ravioli.
Also, this recipe calls for jarred marinara sauce. There are so many incredibly fresh and flavorful jarred sauces on the market. I just saute some ground beef, season it, and then pour on the jarred sauce. It couldn’t be easier! No sauteeing onions and garlic either. We are using granulated garlic powder to shave off time in the kitchen.
The ravioli is cooked for 4-5 minutes, or according to the package instructions, and layered with the meat sauce and mozzarella cheese. It is baked until nice and bubbly and can be topped with fresh basil or arugula for a bit of freshness.
Ravioli Lasagna Ingredients:
- Olive Oil
- Ground Beef — I suggest using lean ground beef. I like to use 85-90% ground beef.
- Salt and Pepper
- Garlic or Garlic Powder
- Red Pepper Flakes — add more if you like spice and flavor.
- Marinara Sauce — my favorite jarred sauce is Rao’s. Here is a recipe for homemade marinara sauce.
- Cheese Ravioli (refrigerated or frozen)
- Mozzarella Cheese (fresh or grated)
- Fresh Basil Ribbons
How to make Ravioli Lasagna:
- Start by browning 1 lb. of ground beef in a skillet drizzled with olive oil. Season it with salt, pepper, garlic powder, and red pepper chili flakes. This gives it layers of flavor and ensures that every component in this lasagna is seasoned well. Pour jarred sauce over the beef and simmer.
- Cook ravioli according to package instructions. You can use fresh refrigerated or frozen ravioli. Ravioli doesn’t take much time at all to cook so it should be done in less than 5 minutes.
- Layer sauce, ravioli, and cheese in baking dish. Cover and bake for about 30 minutes or until cheese and sauce are bubbling.
- Top with fresh basil or arugula. This makes incredible leftovers and can be easily reheated.
Frequently Asked Questions (FAQ’s):
Can I use frozen ravioli or does it need to be thawed?
You can use frozen ravioli straight from the freezer—no need to thaw. Just add a few extra minutes to the baking time to ensure it cooks through.
What type of sauce works best for ravioli lasagna?
A classic marinara sauce is the most popular choice because it pairs well with cheese ravioli and keeps the dish balanced. My favorite marinara sauces are Raos and Carbone. You can also use meat sauce or even a combination of marinara and alfredo sauce.
What are some of the top-rated marinara sauces?
Popular store-bought options include Rao’s Homemade, Victoria, and Carbone. These are known for good flavor and quality ingredients if you don’t want to make sauce from scratch.
Can I make ravioli lasagna ahead of time?
Yes, you can assemble it up to a day in advance, cover, and refrigerate. Bake when ready, adding a few extra minutes if it’s coming straight from the fridge.
How do I keep ravioli lasagna from getting watery?
Avoid adding too much sauce, and if using frozen ravioli, don’t thaw it beforehand. Let the lasagna rest after baking so it can set properly.
Storage:
Store leftover ravioli lasagna in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. You can also freeze it either before or after baking for up to 2–3 months — just thaw overnight in the fridge before reheating.
Popular Lasagna Recipes:
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Ravioli Lasagna
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 lb. Lean Ground Beef
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Red Pepper Chili Flakes
- 24 ounces Marinara Sauce
- 2 to 2 1/2 lbs. Cheese Ravioli (refrigerated or frozen)
- 1 lb. Mozzarella Cheese (fresh or grated)
- Fresh Basil Ribbons
Instructions
- Preheat oven to 400 degrees. Heat a large skillet over medium-high heat. Add olive oil. Add ground beef and cook until cooked through about 7-8 minutes. Break up meat with a wooden spoon. Sprinkle with salt, pepper, garlic powder, and red chili flakes.
- Reduce heat to medium-low and add marinara sauce.
- Meanwhile, cook cheese ravioli according to package instructions.
- Spread 1 cup of the meat sauce on the bottom of 9 x 13-inch baking dish (if you want thicker layers, use a smaller pan). Layer half of the ravioli on top. Top with half of the sauce. Sprinkle with half of the mozzarella cheese. Repeat. Finish off with remaining mozzarella cheese.
- Loosely cover with foil and bake for 25-30 minutes. Remove from foil and let bake for 5 minutes longer or until the cheese is completely melted. Top with fresh basil ribbons or arugula.
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love this Cheese Ravioli lasagna! Have a great day, my friends!
Easy AND delicious. What a winner! I also appreciate the fact I could quickly scroll to the recipe without a lot of unnecessary stuff in between. 😁
I love looking at all of your delicious recipes and I hope to cook some of your tasty dishes!
I made this and divided into small containers to freeze for easy weeknight dinners. Love it! So easy and soooo good using the ravioli! I think next time I will add a garlic clove instead of the powder because the powder just wasn’t tasty enough for me. Thanks so much for this great recipe!!!