Ravioli Lasagna offers the savory, cheesy indulgence of al dente pasta in a robust tomato-based marinara sauce with SO. MUCH. CHEESE. Baked ravioli has all the comfort of the classic version but with way less work! Pair it with some garlic bread and a crisp green salad for a satisfying dinner!
Picture a casserole dish full of piping hot cheesy lasagna coming out of the oven. Can't you just smell the bubbling cheese and sauce? But if you are like me, you might also be imagining the piles of dirty pots used for boiling noodles and sauce and hours in the kitchen that typically go along with it! That's why we love this quick and easy ravioli lasagna that utilizes some smart shortcuts to get one of our favorite Italian meals to the dinner table with much less effort.
Your family probably won't even realize this isn't traditional lasagna if you don't tell them it's made with ravioli first. This easy ravioli lasagna recipe is hassle-free and uses fresh or frozen ravioli, your favorite marinara sauce, and lots of cheese for a comforting meal that the whole family will love.
Why We Love Ravioli Lasagna
- No need to boil noodles or run to the store. Using frozen ravioli means we always have everything on hand to make a batch of ravioli lasagna, even on busy weeknights.
- Quick assembly. Forget boiling noodles, simmering sauces, and creating painstaking layers. Prep is more like 5-10 minutes to grab everything you need and stick this casserole in the oven.
- Tastes like you spent hours. Once everything bakes and settles, this lasagna tastes rich and indulgent like you put in way more effort. It's good enough for company or when the in-laws are coming over.
- Amazing leftovers. We all agree that lasagna always tastes even better the next day, right?
Recipe Ingredients
Here's a list of what you'll need to make this recipe. See the printable recipe card below for exact amounts and full instructions. You can increase or decrease the amounts of each spice to suit your tastes as needed.
- Ravioli: You can use any type of fresh or frozen ravioli for this recipe. Chicken and spinach ravioli are great if you are looking for more protein or veggies, but you can't go wrong with a four or five cheese ravioli from the freezer aisle!
- Marinara sauce: You can make your own marinara sauce from scratch or just use your favorite jarred variety. We love Rao's and always keep some in the pantry.
- Cheese: A mix of creamy ricotta, stretchy mozzarella, and salty Parmesan mean that this ravioli lasagna is bursting with cheesy goodness.
- Egg: The egg acts as a binder and helps the cheese layer set up so it isn't quite as runny. It can be left out, but the lasagna will be slightly looser.
- Salt & pepper: These two powerhouse ingredients keep the baked ravioli from being bland or boring.
- Basil leaves: Adding fresh basil gives a pop of fresh flavor that really elevates this dish.
How to Make Ravioli Lasagna
Be sure to see the recipe card for full ingredients and instructions.
- Make the cheese filling layer. In a medium bowl, whisk the ricotta cheese with the egg and season well with salt & pepper.
- Layer up. Spread some of the marinara sauce into the bottom of the baking dish, then arrange the ravioli in a single layer. Spread the ricotta cheese layer directly on top of the ravioli.
Pro Tip
Spraying your casserole dish with cooking spray before layering the lasagna will help with easier cleanup later.
- Repeat layers. Add another layer of frozen ravioli on top of the ricotta cheese mixture, then top with the remaining marinara sauce. Sprinkle with the mozzarella and parmesan cheeses.
- Bake. Cover with foil and bake for about 50-60 minutes until the cheese is bubbly and hot. Uncover the baked ravioli for the last 5-10 minutes so the cheese can brown slightly.
Recipe FAQ's
Our version has all the same elements and flavors of the Costco ravioli lasagna except that it is meatless and you can customize it by choosing your favorite ravioli. The biggest difference is that Costco ravioli lasagna is made with a beef & pork bolognese sauce that makes it extra savory, but you easily add those to the recipe by browning up some ground meat to add to your sauce for a solid copycat recipe.
Nope! The ravioli will cook perfectly in the oven so there is no need to bring a pot of water to a boil first.
Top Tips
- Double up. It doesn't take long to assemble a baked ravioli lasagna, but you can make things even easier by doubling the recipe. Assembling and freezing a batch of this recipe in a disposable casserole dish means you always have an easy freezer meal for days when you know you won't have prep time or if you find yourself unexpectedly needing to take a meal to a friend.
- Don't thaw. No need to worry about thawing frozen ravioli here. Just layer them straight from the freezer and bake!
- Add some protein. We usually keep this meatless or use ravioli that already has chicken or sausage in it, but if you want to satisfy the carnivores in your family, try browning 1 pound of crumbled mild Italian sausage or a combination of ground beef and pork, then adding this with the sauce layers.
- Use fresh herbs. Garnish with some chopped fresh basil or Italian flat-leaf parsley for a pop of color and fresh flavor that makes this easy lasagna taste truly homemade.
Recipe Variations
- White version: If you love all things alfredo, swap out the marinara for your favorite alfredo sauce. Vodka sauce or roasted red pepper sauce would also be delicious in this pasta casserole dish.
- Add veggies: Not only do veggies add flavor, but they will make this meal even more nutritious. Layer thinly sliced zucchini, mushrooms, or frozen spinach that has been thawed and squeezed out really well between the ravioli, sauce, and cheese layers. Or saute chopped carrots, mushrooms, or onions and add those instead.
Storage & Reheating
- Storage: Leftovers keep well in the fridge for 3-4 days. Store in an airtight container to keep them fresh.
- Freezing: This freezes well either baked or unbaked for 2 months. Just cover well with plastic wrap and foil to protect against freezer burn. Thaw overnight in the fridge before baking, or add an extra 30 minutes to bake from frozen.
- How to reheat lasagna: Warm individual servings in the microwave, or cover and bake in a casserole dish for 15-20 minutes at 350 degrees F until heated through.
More Casserole Recipes
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Ravioli Lasagna
Ingredients
- 24 ounces marinara sauce, divided (we like Rao's)
- 1 ½ to 2 pounds frozen ravioli
- 16 ounces ricotta cheese
- 1 large egg, beaten
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 2-3 Tablespoons chopped fresh basil, plus more for garnish
Instructions
- Preheat your oven to 400°F.
- In a medium-sized bowl, whisk together the ricotta cheese, egg, salt, and pepper until well combined. Set aside.
- In a 9x13-inch (or similar) casserole dish, pour in half of the marinara sauce and evenly coat the bottom of the dish.
- Place frozen ravioli in a single layer until the dish is filled.
- Spread the ricotta cheese mixture evenly over the top of the ravioli layer.
- Add another single layer of frozen ravioli on top of the ricotta cheese.
- Pour the remaining marinara sauce over the ravioli.
- Sprinkle an even layer of mozzarella, parmesan cheese, and fresh basil on top.
- Cover the dish with foil and bake for 45 minutes. Uncover and bake for another 5-10 minutes, or until the cheese is bubbling and slightly browned.
- Garnish with additional fresh basil and serve immediately.
Video
Notes
- Storage: Leftovers keep well in the fridge for 3-4 days. Store in an airtight container to keep them fresh.
- Freezing: This freezes well either baked or unbaked for 2 months. Just cover well with plastic wrap and foil to protect against freezer burn. Thaw overnight in the fridge before baking, or add an extra 30 minutes to bake from frozen.
- How to reheat lasagna: Warm individual servings in the microwave, or cover and bake in a casserole dish for 15-20 minutes at 350 degrees F until heated through.
- Any variety of frozen ravioli can be used to suit your tastes - beef, cheese, mushroom, etc.
- The egg can be omitted from the recipe if desired. The ricotta cheese layer will be slightly softer, have less structure, and be “runnier”. However, the overall flavor of the dish isn’t affected.
Erin
Delicious and so cheesy! Thanks for this recipe!
Nellie Tracy
Great weeknight dinner recipe for my family! Love it!