Ravioli Lasagna
This Ravioli Lasagna delivers all the cozy comfort of traditional lasagna with a fraction of the effort. Using cheese ravioli instead of lasagna noodles saves time while still delivering rich, layered flavor from sausage, marinara, and three cheeses. It’s a perfect weeknight dinner the whole family will love.
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.
Notes
Ravioli: No need to thaw frozen ravioli before use. Protein Swaps: Substitute sausage with ground turkey, beef, or mushrooms for a meatless version. Ricotta Tip: For firmer layers, drain ricotta in a sieve for 30 minutes before using. Storage: Store leftovers in the fridge for up to 4 days or freeze up to 3 months. Reheating: Reheat covered in a 350°F oven or microwave single servings. Make Ahead: Assemble up to 24 hours in advance; refrigerate until ready to bake. Let sit at room temp for 30 minutes before baking.
