I’ve always loved traditional lasagna, but let’s be honest – all that layering and preparation can turn a simple dinner into a weekend project. That’s why I’m excited to share my secret weapon for busy weeknights: Ravioli Lasagna. This genius recipe combines the comforting, cheesy goodness of classic lasagna with the convenience of pre-made ravioli, creating a dish that’s just as satisfying but requires half the effort.
The first time I made this for my family, they couldn’t believe how quickly it came together. The rich flavors of Italian sausage and marinara meld perfectly with three types of cheese, while the ravioli creates perfect pasta pockets throughout each slice. Best of all, this dish comes together in about 45 minutes, making it perfect for those evenings when you want something hearty but don’t have hours to spend in the kitchen.
Key Ingredients: Simple but Powerful
What makes this dish special is how ordinary ingredients transform into something extraordinary when layered together. The Italian sausage adds a savory depth that complements the tangy marinara, while the combination of ricotta, mozzarella, and parmesan creates that irresistible cheesy pull we all love in a good lasagna.
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
| Mild pork sausage | 1 pound | Italian-style works best |
| Italian seasoning | 1 teaspoon | Look for a blend with oregano, basil, and thyme |
| Ground black pepper | ½ teaspoon | Freshly ground provides better flavor |
| Marinara sauce | 2 jars (24 ounces each) | Choose a high-quality brand for best results |
| Salt | ¼ teaspoon | Optional, depending on your marinara sauce |
| Cheese ravioli | 24 ounces | Fresh or frozen both work well |
| Ricotta cheese | 15 ounces | Full-fat provides the creamiest texture |
| Parmesan cheese | ½ cup (shredded) | Freshly grated melts better than pre-packaged |
| Mozzarella/provolone cheese | 2 ½ cups (shredded) | A combination of both adds complexity |
| Fresh basil | For garnish | Adds a bright, aromatic finish |
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour Servings: 8 | Difficulty: Easy
Before we dive into the step-by-step instructions, let me assure you that this recipe is nearly foolproof. The layers create themselves as you build the dish, and the end result is a comforting, crowd-pleasing meal that might just replace your traditional lasagna recipe for good.
Step-by-Step Cooking Instructions
Now that we have all our ingredients prepped and ready, let’s dive into the cooking process. I love how straightforward this recipe is – even on my most exhausting days, I can pull this together without feeling overwhelmed. The layering is much simpler than traditional lasagna, yet the results are just as impressive.
Preparing the Sauce Base
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray. This prevents sticking and makes cleanup easier later.
- Brown the sausage in a large skillet over medium heat, breaking it into small crumbles with a wooden spoon. This usually takes about 5-7 minutes. Pro tip: If you’re using a leaner sausage, add a tablespoon of olive oil to the pan first to prevent sticking.
- Drain excess fat if necessary. I usually tilt the pan slightly and use a spoon to remove most of the rendered fat, leaving just enough to sauté the seasonings.
- Add the Italian seasoning and black pepper directly to the cooked sausage, stirring to coat the meat evenly. This blooms the dried herbs and releases their essential oils, intensifying the flavor.
- Pour in both jars of marinara sauce, stirring thoroughly to combine with the seasoned sausage. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together. The sauce should thicken slightly.
- Taste test your sauce and add the optional ¼ teaspoon of salt if needed. Remember, many jarred marinara sauces and sausages already contain salt, so adjust accordingly to your preference.
Assembling the Lasagna
This is where using ravioli instead of flat lasagna sheets really saves time. No pre-boiling required!
- Spread about 1 cup of the meat sauce evenly across the bottom of your greased baking dish. This prevents the ravioli from sticking to the dish and burning.
- Place a single layer of ravioli over the sauce, arranging them so they’re close but not overlapping. If using frozen ravioli, no need to thaw – just place them frozen directly into the dish.
- Dollop half of the ricotta cheese over the ravioli layer. I find it easiest to use a tablespoon to drop small scoops across the surface – don’t worry about spreading it perfectly as it will melt during baking.
- Sprinkle approximately ¾ cup of shredded mozzarella over the ricotta layer.
- Add another layer of meat sauce (about 1½ cups), covering the cheese layer completely.
- Repeat the layers once more: ravioli, remaining ricotta, ¾ cup mozzarella, and another 1½ cups of meat sauce.
- Add a final layer of ravioli on top of the meat sauce.
- Top with the remaining meat sauce, ensuring all ravioli are covered to prevent them from drying out during baking.
- Finish with the remaining mozzarella cheese and sprinkle the ½ cup of parmesan evenly over the top.
Baking to Perfection
- Cover the baking dish with aluminum foil, making sure it’s not touching the cheese. I like to tent the foil slightly in the middle to avoid it sticking to the top layer of cheese.
- Bake covered for 30 minutes at 375°F. The foil traps moisture, helping to cook the ravioli through and blend all the flavors together.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and beginning to brown in spots. This creates that irresistible golden crust that everyone fights over.
- Allow the lasagna to rest for 10-15 minutes before serving. This is perhaps the hardest part of the recipe – waiting while those amazing aromas fill your kitchen! But this resting period is crucial as it allows the layers to set, making it much easier to serve neat portions.
When you’re ready to serve, I recommend garnishing with fresh torn basil leaves. The bright, aromatic flavor of fresh basil provides a beautiful contrast to the rich, savory flavors of the lasagna. Plus, those little flecks of green make the dish look even more appetizing on the plate.
Serving Suggestions, Variations, and Expert Tips
Now that your Ravioli Lasagna is baked to golden, cheesy perfection, let’s talk about how to serve it, store leftovers, and some creative variations I’ve tried over the years. This dish has become a staple in my home not just because it’s delicious and easy, but also because it’s incredibly versatile.
Serving Your Ravioli Lasagna
For the perfect presentation, allow your lasagna to rest for 10-15 minutes before cutting. This patience pays off with cleaner slices that hold their shape. I like to use a sharp knife to cut through the layers and a wide spatula to serve each portion.
This hearty dish pairs beautifully with lighter sides. My go-to combinations include:
- A simple arugula salad with lemon vinaigrette to cut through the richness
- Roasted broccolini or asparagus with a touch of garlic and lemon
- Classic garlic bread or a crusty Italian loaf for sopping up extra sauce
- A light, fruit-forward red wine like Chianti or Pinot Noir (or sparkling water with lemon for a non-alcoholic option)
For a complete Italian-inspired meal, serve small portions as a first course followed by a simple protein and vegetable main. Though truthfully, I most often serve this as a one-dish wonder with just a green salad on the side.
Creative Variations I’ve Tried
While the classic recipe is fantastic as is, I’ve experimented with several variations depending on what ingredients I have on hand:
Different Ravioli Fillings: Though cheese ravioli is the classic choice, I’ve made wonderful versions using spinach and cheese, mushroom, or butternut squash ravioli. Each brings its own unique flavor profile to the dish.
Sauce Adaptations: For a change of pace, try using a creamy alfredo sauce instead of marinara for a “white lasagna” version. Or go half and half for a beautiful rosa sauce that gives you the best of both worlds.
Protein Swaps: Ground beef, turkey, or chicken can replace the pork sausage. For a meatless version, sauté 8 ounces of chopped mushrooms and a diced bell pepper as your base instead of meat.
Level Up the Cheese: For special occasions, I sometimes add small pieces of fresh mozzarella between the layers in addition to the shredded cheese. As it melts, it creates pockets of incredible creaminess throughout the dish.
Veggie Boost: Feel free to add a layer of sautéed spinach, zucchini, or diced roasted vegetables between the ravioli layers for extra nutrition and flavor.
Storage and Reheating Tips
One of the best things about this Ravioli Lasagna is that it tastes even better the next day, after the flavors have had time to meld. Here’s how I handle leftovers:
Refrigeration: Cover leftovers tightly with plastic wrap or transfer to airtight containers and refrigerate for up to 4 days.
Freezing: This dish freezes beautifully! You can freeze the entire assembled lasagna (baked or unbaked) or portion it into individual servings:
- For whole lasagna: Wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
- For individual portions: Freeze in microwave-safe containers for grab-and-go lunches.
Reheating:
- From refrigerated: Cover with foil and reheat in a 350°F oven for 20-25 minutes, or microwave individual portions for 2-3 minutes.
- From frozen (pre-baked): Thaw in refrigerator overnight, then reheat as above, adding 10-15 minutes to the oven time.
- From frozen (unbaked): Bake covered at 375°F for 60-70 minutes, then uncover and bake for an additional 15 minutes.
Frequently Asked Questions
Q: Can I assemble this Ravioli Lasagna ahead of time and bake it later? A: Absolutely! You can assemble the entire dish up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove it from the refrigerator about 30 minutes before baking to take the chill off, then follow the regular baking instructions, adding about 5-10 minutes to the covered baking time.
Q: My family doesn’t eat pork. What’s the best substitute for the pork sausage? A: You can easily substitute with Italian-seasoned ground turkey, chicken, or beef. If using leaner meats like turkey or chicken, I recommend adding an extra tablespoon of olive oil when browning to maintain moisture. For a vegetarian version, a mixture of chopped mushrooms, crumbled tofu, or plant-based meat alternatives work wonderfully.
Q: Do I need to cook or thaw the frozen ravioli before assembling? A: No need! That’s one of the beauties of this recipe. The frozen ravioli can go straight into the dish, and they’ll cook perfectly during the baking process. Just be sure to cover the dish with foil for the first portion of baking to trap steam and help cook the pasta.
Q: My sauce seems too watery after baking. What did I do wrong? A: Excess moisture usually comes from either the ravioli or the ricotta cheese. For next time, I recommend draining the ricotta in a fine-mesh sieve for about 30 minutes before using it. Also, make sure your meat sauce has simmered long enough to thicken slightly before assembly. If you’re using a particularly watery marinara, you might want to simmer it for 10-15 minutes to reduce and concentrate the flavors.
Q: Can I make this in a smaller portion for just two people? A: Yes! Simply halve all ingredients and use an 8×8-inch or 9×9-inch baking dish. The baking time remains roughly the same, though you might want to check it about 5 minutes earlier. Alternatively, make the full recipe but divide it between two smaller dishes – bake one now and freeze the other for a future easy meal.
This Ravioli Lasagna has saved my dinnertime sanity more times than I can count. It’s proof that comfort food doesn’t have to be complicated or time-consuming. Whether you’re feeding a hungry family, preparing for guests, or just wanting to stock your freezer with homemade goodness, this recipe delivers maximum flavor with minimum effort. And isn’t that what great home cooking is all about?
I’d love to hear about your own variations and experiences with this recipe! Meanwhile, I’ll be over here, enjoying my second helping with a glass of red wine and the satisfaction of knowing there’s enough left for tomorrow’s lunch.
Ravioli Lasagna
Ingredients
- 1 pound mild Italian pork sausage
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- 2 jars 24 oz each marinara sauce
- ¼ teaspoon salt optional, to taste
- 24 ounces cheese ravioli fresh or frozen
- 15 ounces ricotta cheese full-fat preferred
- ½ cup parmesan cheese shredded
- 2½ cups shredded mozzarella or provolone cheese or combination
- Fresh basil for garnish
Instructions
- Preheat Oven & Prepare Dish
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Make the Sauce
- In a large skillet, brown sausage over medium heat, breaking it into crumbles (5–7 minutes). Drain excess fat if needed. Stir in Italian seasoning and black pepper. Add marinara sauce, stir, and simmer for 5 minutes. Taste and season with salt if necessary.
- Begin Layering
- Spread 1 cup of the meat sauce on the bottom of the dish. Add a single layer of ravioli (no need to thaw if frozen). Dollop half the ricotta over the ravioli and sprinkle with ¾ cup mozzarella.
- Continue Layering
- Add 1½ cups meat sauce, then another layer of ravioli. Repeat ricotta and mozzarella layers. Top with remaining ravioli, the rest of the meat sauce, remaining mozzarella, and parmesan.
- Bake Covered
- Cover the dish with aluminum foil (tent slightly to avoid cheese contact) and bake for 30 minutes.
- Uncover and Finish Baking
- Remove foil and bake for an additional 15 minutes, until cheese is bubbly and lightly browned.
- Rest and Serve
- Let lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil before serving.
