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This ravioli lasagna is an easy shortcut lasagna recipe that uses only 4 ingredients (plus some simple spices) and is super fast to prep! Using frozen ravioli instead of cooked lasagna noodles is a simple hack that saves so much time.
Shortcut casseroles are perfect for busy weeknights! Be sure to try my Cheesy Baked Tortellini Casserole next!
Why I Love This Recipe
- 4 ingredients (plus spices) – You only need marinara sauce, frozen ravioli, and two cheeses for this easy recipe.
- Frozen ravioli swap – Swapping in frozen ravioli is much easier than cooking and layering lasagna noodles and it eliminates the need for the ricotta layer since the ravioli has a filling of its own.
- Start to finish in an hour – A filling, comforting lasagna that is ready much faster than your classic lasagna recipe. For another easier lasagna recipe, try this slow cooker lasagna recipe.
Recipe walkthrough
Ingredient Notes
- Jarred high-quality marinara sauce – I like to use Rao’s as it is lower in sugar than other marinara sauces.
- Bagged frozen ravioli – You can use any flavor that you like, cheese, beef, or sausage will all work perfectly. You don’t even need to thaw them or cook them first! I also love making these fried ravioli with marinara.
- Freshly grated parmesan and mozzarella cheeses – Freshly grated cheese melts much better than the pre-shredded cheese in a bag, but you can swap in pre-shredded, if you need to.
How To Make Ravioli Lasagna
See the recipe card below for full, detailed instructions
Prep – Start by getting the oven preheated and spray a 13” x 9” baking dish with cooking spray and spray one side of a large sheet of aluminum foil. Mix the seasonings together in a small bowl and set aside.
Assemble Lasagna – Spread about ¾ cup marinara in the bottom of the greased dish, then lay ⅓ of the frozen, uncooked ravioli on top, followed by a sprinkle of the seasoning mixture. Sprinkle on ⅓ of the parmesan, followed by ⅓ of the mozzarella, and about 1 ½ cups sauce. You will have some sauce leftover, about ½ jar. Repeat this layer once.
Final Layer – For the final layer, lay the ravioli down, followed by the rest of the seasoning, the marinara next, and top with the cheeses.
Cover Dish – Cover with the greased aluminum foil (the sprayed side on top of the ravioli), tented in the middle so the cheese doesn’t stick.
Bake – Bake covered for 25-35 minutes, or until hot in the center. Remove foil and bake for an additional 10 minutes. I like to broil briefly for browned cheese.
Enjoy – Let rest for 10 minutes before garnishing with fresh basil and parsley, then slice and serve.
Variations
- Add a Layer of Meat – If you want more protein, you can add ground beef or turkey. Brown the meat in a large skillet on medium high heat, then add marinara and mix. Add this mixture as your sauce layer.
- Use Tortellini instead of Ravioli – You can make this with tortellini instead, the bake time may vary slightly so bake until hot and bubbly in the center.
- Add Greens – If you want to up the veggie intake, I like to add chopped kale or spinach to the marinara sauce.
- Pesto Layer – A fun spin is to drizzle pesto over the top of the lasagna after baking to add a fresh basil flavor or add some pesto as a layer.
- Add an Alfredo Layer – You can either buy a jar of Alfredo or make a half batch of my Alfredo sauce and add a layer of that with the marinara.
Storage Tips
The Best Way to Store Leftovers
Leftovers can be stored in the fridge for up to 4 days. I recommend reheating leftovers in a 350℉ oven in a foil-covered dish for about 30 minutes or until bubbly.
Recipe Tips
- Toss the ravioli instead of lining – You can line the ravioli up like I did here, or you can simply toss them in the baking dish. Try to get even layers for easier cutting.
- Cook until hot and bubbly – For food safety, make sure the center of your lasagna is completely hot and bubbling before serving. The edges will get bubbly first so you need to wait for the center.
- Frozen vs thawed ravioli – If your ravioli are partially thawed, cooking time may be shorter.
- Prep in advance – To make it in advance, you can prep it 1 day ahead of time, store in the fridge overnight, and bake the next day. This is a great dish to prepare in a disposable pan for friends and family.
- Prep for the freezer – You can also prep it and store it in the freezer. Freeze uncooked lasagna in a disposable baking dish, tightly wrapped, for up to 1 month. Thaw overnight in the fridge, and allow to sit at room temperature for an hour or two before baking. You will need additional baking time.
More Pasta Casserole Recipes
- Million Dollar Spaghetti Casserole
- Spinach Baked Ziti
- One Pan Skillet Lasagna
- Spaghetti Mac and Cheese
- Sour Cream Noodle Bake
- Slow Cooker Lasagna
Ravioli Lasagna
Ingredients
- 48 ounces Jarred marinara sauce 2 (24-ounce) jars
- 50 ounces Bag of frozen ravioli 2 (25-ounce) bags
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Italian seasoning
- 1 cup Grated parmesan cheese
- 4 cups Freshly grated mozzarella cheese
- Fresh basil and/or parsley for optional garnish
Instructions
- Preheat oven to 425℉. Spray a 13”x9” baking dish with non stick cooking spray. Mix the garlic, onion, salt and Italian seasoning together in a small bowl. Spray one side of a large sheet of aluminum foil with non stick cooking spray and set aside.
- Spread about ¾ cup marinara in bottom of the greased dish.
- Lay ⅓ of the ravioli on top of the sauce, followed by a sprinkle of the seasoning mixture. Sprinkle on ⅓ of the parmesan, followed by ⅓ of the mozzarella, and about 1 ½ cups sauce. Repeat this layer once.
- For the final layer, arrange the remaining ravioli, followed by the rest of the seasoning, marinara, and top with the cheeses.
- Cover with aluminum foil, tented in the middle so the cheese doesn’t stick. (Stick some toothpicks in the center of the casserole if you need help holding the foil up). Bake covered for 25-35 minutes, or until hot in the center. Remove foil and bake an additional 10 minutes. Broil briefly (optional) to brown the cheese.
- Let rest 10 minutes before garnishing with fresh basil and parsley, then slice and serve.
Notes
- Use any flavor ravioli you like. Cheese, beef, or sausage will all work perfectly.
- To add ground beef or turkey: Brown meat in a large skillet on medium-high heat, add marinara and mix. Add this mixture as your sauce layer.
- Make-Ahead Instructions: Prep 1 day ahead of time, store in the fridge overnight, and bake the next day. This is a great dish to prepare in a disposable pan for friends and family.
- Freeze uncooked lasagna in a disposable baking dish, tightly wrapped, for up to 1 month. Thaw overnight in the fridge, and allow to sit at room temperature for an hour or two before baking. You will need additional baking time.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
