Ravioli Lasagna layers melty cheese, rich sauce, and tender noodles into a sliceable comfort-food centerpiece.
Ravioli Lasagna: Shortcut Comfort in Every Slice
Layers of cheese ravioli, quick meat sauce, and three cheeses stack into a sliceable, crowd-pleasing lasagna that comes together faster than the original.
Craving lasagna but not the all-day assembly? This Ravioli Lasagna solves that kitchen problem: pillowy cheese ravioli stand in for lasagna sheets so you get the same melty, saucy layers with far less fuss. As it bakes the edges caramelize, the marinara simmers into the pasta, and the top turns golden and bubbly — that irresistible mix of tomato, browned beef, and molten cheese that fills the whole house with garlic-and-oregano perfume.
The build is purposely simple and forgiving. A quick skillet of onion, garlic, and seasoned ground beef folded into marinara becomes the hearty backbone; a ricotta mixture with an egg keeps slices neat; and a generous layer of shredded mozzarella plus a shower of parmesan gives you that stretchy, savory finish. Pop the casserole into a 375°F oven and in about 45 minutes you’ll have a sliceable centerpiece that serves six — ideal for weeknights when you want something comforting without a marathon prep session.
This recipe is also a make-ahead winner. Assemble the dish and refrigerate until ready to bake, or wrap and freeze an unbaked pan for future dinners. Swap the beef for Italian sausage or a mix of mushrooms and spinach for a vegetarian twist, and finish with fresh basil or crushed red pepper to tune the flavors. Pair with a crisp salad and some crusty bread, and you’ve got a Sunday-style supper that tastes like it took longer than it did.
Ingredients
How to Make Ravioli Lasagna
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- Peel and finely chop the onion and mince the garlic.
- Heat the olive oil in a large skillet over medium-high heat, add the chopped onion and cook until translucent, about 4 minutes, then add the garlic and cook 30 seconds until fragrant.
- Add the ground beef to the skillet, break it up with a spoon, season with 1/2 tsp salt, 1/4 tsp pepper and the dried oregano, and cook until no pink remains, about 6–8 minutes; drain excess fat if needed.
- Stir the marinara sauce into the cooked beef, bring to a simmer, then taste and adjust seasoning with remaining salt and pepper; keep warm and remove from heat.
- In a medium bowl, combine the ricotta, egg, 1 cup of the shredded mozzarella, and half of the grated Parmesan; stir until smooth and season with a pinch of salt and pepper.
- Spread 1 cup of the meat-marinara mixture on the bottom of the prepared dish. Arrange half of the ravioli in a single layer over the sauce (they will overlap slightly). Dollop half the ricotta mixture over the ravioli and gently spread, then spoon another 1 cup of sauce over the ricotta.
- Repeat the layering with the remaining ravioli, ricotta mixture, and sauce. Sprinkle the top evenly with the remaining mozzarella and Parmesan.
- Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake an additional 10–15 minutes until cheese is bubbly and golden at the edges and ravioli are heated through.
- Let the lasagna rest 8–10 minutes before slicing. Garnish with torn fresh basil leaves, slice into 6 portions, and serve.
Recipe Card
Ravioli Lasagna
Ravioli Lasagna layers melty cheese, rich sauce, and tender noodles into a sliceable comfort-food centerpiece.
- Prep
- 20 min
- Cook
- 45 min
- Servings
- 6
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- Peel and finely chop the onion and mince the garlic.
- Heat the olive oil in a large skillet over medium-high heat, add the chopped onion and cook until translucent, about 4 minutes, then add the garlic and cook 30 seconds until fragrant.
- Add the ground beef to the skillet, break it up with a spoon, season with 1/2 tsp salt, 1/4 tsp pepper and the dried oregano, and cook until no pink remains, about 6–8 minutes; drain excess fat if needed.
- Stir the marinara sauce into the cooked beef, bring to a simmer, then taste and adjust seasoning with remaining salt and pepper; keep warm and remove from heat.
- In a medium bowl, combine the ricotta, egg, 1 cup of the shredded mozzarella, and half of the grated Parmesan; stir until smooth and season with a pinch of salt and pepper.
- Spread 1 cup of the meat-marinara mixture on the bottom of the prepared dish. Arrange half of the ravioli in a single layer over the sauce (they will overlap slightly). Dollop half the ricotta mixture over the ravioli and gently spread, then spoon another 1 cup of sauce over the ricotta.
- Repeat the layering with the remaining ravioli, ricotta mixture, and sauce. Sprinkle the top evenly with the remaining mozzarella and Parmesan.
- Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake an additional 10–15 minutes until cheese is bubbly and golden at the edges and ravioli are heated through.
- Let the lasagna rest 8–10 minutes before slicing. Garnish with torn fresh basil leaves, slice into 6 portions, and serve.
Nutrition
- Carbohydrates
- 49
- Saturated Fat
- 18
- Sodium
- 1100
- Fiber
- 3
- Unsaturated Fat
- 30
- Protein
- 44
- Fat
- 48
- Cholesterol
- 150
- Trans Fat
- 0.5
- Calories
- 860
- Sugar
- 6