Ravioli Lasagna is one of the easiest ways to get the layered feel of lasagna without boiling lasagna noodles or mixing a separate ricotta filling. Cheese ravioli already gives you pasta and filling in one piece, so all you need is sauce, mozzarella, and Parmesan.
The assembly is simple: sauce, ravioli, cheese, then repeat. The dish bakes covered first so the ravioli heats through without drying out, then finishes uncovered so the cheese can melt and brown.
If you like shortcut baked pasta, try my Cheesy Tortellini Bake, Pasta al Forno, or Baked Spaghetti Pie.
Why Ravioli Makes Lasagna Easier
Traditional lasagna usually needs several separate components. Ravioli simplifies that because the pasta and cheese filling are already combined. Frozen ravioli also works well here, so you can keep the main ingredient on hand for an easy dinner.
The sauce keeps the ravioli moist while it heats through, and the covered portion of the bake traps enough steam to soften frozen pasta. Removing the foil near the end lets excess moisture escape and gives the mozzarella a better finish.
Ingredient Notes
- Ravioli: Cheese ravioli is the closest shortcut to classic lasagna, but meat or spinach ravioli can also work.
- Pasta sauce: Use a thick sauce you enjoy because it supplies most of the seasoning.
- Mozzarella: Gives the casserole its melted, stretchy top.
- Parmesan: Adds a sharper, saltier flavor that balances the mild mozzarella.
- Fresh basil or parsley: Optional, but useful for a fresh finish after baking.
Tips for the Best Ravioli Lasagna
- Start with sauce on the bottom. This helps prevent the ravioli from sticking.
- Keep the ravioli in a single layer. Overlapping too heavily can make the center cook unevenly.
- Cover for the first part of baking. The trapped steam helps frozen ravioli heat through.
- Spray the underside of the foil. That helps keep melted cheese from sticking to it.
- Rest before serving. Five to ten minutes makes the layers easier to scoop.
Easy Variations
You can add cooked ground beef or Italian sausage between the layers if you want a meatier dinner. Spinach, mushrooms, or roasted vegetables can also work, but cook vegetables first so they do not release extra water into the casserole.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in the oven or warm individual servings in the microwave. A little extra pasta sauce can help if the ravioli has absorbed some moisture overnight.
Ravioli Lasagna Ingredients
- 2 jars spaghetti sauce, your preferred flavor
- 2 (30-ounce) bags frozen or fresh prepared ravioli
- ½ cup freshly grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- Chopped basil or parsley for garnish, optional
How to Make Ravioli Lasagna
- Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish.
- Spread about half a jar of pasta sauce across the bottom of the dish.
- Arrange one package of ravioli in an even layer over the sauce.
- Pour the remaining sauce from the first jar over the ravioli.
- Sprinkle with half of the mozzarella and Parmesan.
- Repeat the layers with the second jar of sauce, remaining ravioli, and remaining cheese.
- Lightly spray the underside of a sheet of aluminum foil and cover the baking dish.
- Bake covered for 30 minutes.
- Remove the foil and bake for another 15 minutes, or until the cheese is melted and the casserole is bubbling.
- Let the ravioli lasagna rest for at least 5 minutes before serving. Garnish with basil or parsley if desired.
Frequently Asked Questions
Do I need to thaw frozen ravioli?
No. Frozen ravioli can go into the casserole as-is. Keep the dish covered for the first part of baking so the ravioli heats through evenly.
Can I assemble ravioli lasagna ahead?
Yes. Assemble it, cover tightly, and refrigerate until ready to bake. A cold casserole may need a few extra minutes in the oven.
Browse more easy pasta recipes and easy casserole recipes.