Ravioli Lasagna

Ravioli lasagna is the ultimate weeknight comfort food, loaded with cheesy ravioli, a hearty meat sauce, and plenty of mozzarella. This recipe keeps dinner simple without losing any of that cheesy, saucy lasagna goodness everyone loves.

Why Make It: It’s a low-effort baked pasta that feeds a crowd and uses just a handful of ingredients. It delivers classic lasagna flavor without boiling noodles or mixing a separate cheese layer.
Recommended Tools: Use a skillet and a 9×13 baking dish to make this easy, crowd-pleasing meal.
Prep Note: No need to thaw the ravioli first; use it straight from frozen.
Serving Suggestions: I love serving this with garlic bread and a Caesar salad for a comforting meal.

mozzarella, ravioli, italian sausage , marinara , parmesan with labels to make Ravioli Lasagna

Ingredient Notes

Italian Sausage: Mild sausage keeps it family-friendly, while hot adds a little kick. Turkey or beef works too, but sausage gives the best built-in seasoning.
Cheese Ravioli: No need to thaw the ravioli. Cheese ravioli is classic, while spinach ravioli adds a little extra color and flavor.
Marinara Sauce: Choose a thicker sauce so the casserole sets better. If using a larger bag of ravioli, add extra sauce so the layers stay moist (see recipe notes).
Cheese: Shred mozzarella from a block for the smoothest melt, or use bagged for convenience. A sprinkle of Parmesan on top adds a salty, golden finish.
Variations: Add baby spinach between the ravioli and sauce for a veggie boost. Red pepper flakes give extra heat, or stir a spoonful of pesto into the sauce for a twist.

adding marinara to ground beef to make sauce for Ravioli Lasagna

adding raviolis to dish with meat sauce on the bottom to make Ravioli Lasagna

adding meat sauce to ravioli to make Ravioli Lasagna

Ravioli Lasagna in the dish before cooking

How To Make Ravioli Lasagna

Brown the sausage in a skillet and stir in the marinara sauce.
Spread a thin layer of sauce on the bottom of a 9×13 baking dish.
Layer half of the ravioli, half of the sauce, and half of the mozzarella, and repeat (full recipe below).
Top with Parmesan, cover, and bake. Uncover for the final few minutes until the top is lightly browned.

Use Frozen Ravioli: Layer the ravioli straight from frozen. There is no need to thaw, and they cook perfectly in the oven.
Cover Tightly: Make sure to cover tightly with foil for the first part of baking so the ravioli can steam and soften evenly.
Let It Rest: Once baked, let it rest for at least 10 minutes so the layers have a chance to set and will scoop more cleanly.
If Your Sauce Is Thin: Let the sauce simmer for a few minutes, uncovered, to help thicken.

Ravioli Lasagna baked in a casserole dish

Save It For Later

Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat covered in the oven at 350°F until heated through. It can also be reheated in the microwave with a spoonful of extra sauce to keep it from drying out.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Cook Time 55 minutes

10 minutes

Total Time 1 hour 5 minutes

Preheat the oven to 375°F.
In a medium skillet, brown the sausage over medium-high heat. Drain any fat. Stir in marinara sauce and bring to a simmer.
Add a very thin layer of sauce over the bottom of a 9×13 baking dish.
Top with half of the ravioli, half of the sauce and half of the mozzarella cheese. Repeat layers. Sprinkle Parmesan on top.
Cover and bake 35 minutes. Uncover and bake 10 minutes more. Rest 10 minutes before serving.

Package sizes vary by brand, frozen ravioli is most commonly sold in 10-ounce, 20-ounce, or 25-ounce bags. If using a 25 ounce bag, add 8 oz (1 cup) extra sauce.
Leftover lasagna will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Italian

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