This post may contain affiliate links. Please read our disclosure policy.
This ravioli lasagna is one of the most delicious, easy-peasy meals in my whole dinner rotation. It’s layered with store-bought cheese ravioli, a rich ricotta mixture seasoned with Italian herbs and a tiny pinch of nutmeg, and plenty of melty mozzarella. Truly zero fuss and always a family favorite.
Why this recipe is so delicious: it takes just 15 minutes to assemble, 30–45 minutes to bake, and tastes like the cozy comfort of homemade lasagna without all the boiling, layering, and fuss. While it bakes, you can throw together a few simple sides and dinner is done.
If you love lasagna as much as we do, try my Crockpot Lasagna, Chicken Alfredo Lasagna, Buffalo Chicken Lasagna, or Taco Lasagna next — they’re all reader-favorite casseroles!
So grab your baking dish and let’s make the easiest lasagna-style dinner ever — you’re gonna want seconds! 💗
✨ Before You Begin
✨ No boiling, no thawing. Frozen ravioli go straight into the casserole — truly the magic of this recipe.
✨ Use whole-milk ricotta if you can. It melts creamier and richer than low-fat versions.
✨ Keep the sauce light. Too much marinara makes the lasagna soupy. The measurements here keep everything perfectly balanced.
✨ Spray your foil. This keeps the cheese from sticking when covered during baking.
✨ Let it rest. A 10-minute rest helps the layers set so slicing is easier.
Ravioli Lasagna Ingredients
Ricotta Layer:
- Whole Milk Ricotta: Sometimes it can be difficult to find whole milk ricotta. If you have to, you can substitute with low-fat ricotta. Try to find the full-fat version for best flavor.
- Italian Seasoning: A great blend of herbs typically used in Italian cooking in one convenient jar.
- Nutmeg: I use just a tiny bit of this nutty warm herb.
- Egg: Use a large egg, preferably at room temp.
Lasagna Layers:
- Marinara Sauce: To keep this quick to put together, I use either made-ahead and frozen marinara sauce or my famous Italian Sunday gravy. If I don’t have any on hand, I grab a 24-ounce jar of commercial marinara sauce from the grocery store.
- Cheese Ravioli: I like using cheese ravioli but feel free to use your favorite type of ravioli.
- Mozzarella: The perfect, ooey-gooey cheese for all the best Italian dishes.
- Parmesan: Use the kind from the deli, not the extra salty stuff in the green foil canister.
⭐ Pro Tips
⭐ Light sauce is key. I’ve tested this with two full jars of marinara — it turns soupy. Stick with one jar or add only ⅓–½ of a second jar if you really want extra.
⭐ Make it meaty. Add a layer of browned ground beef or Italian sausage between ravioli layers for a heartier version.
⭐ Ricotta variation. If you like a creamier interior, add ½ cup of shredded mozzarella into the ricotta mixture.
⭐ Brown the top. A quick broil (watch carefully!) gives you bubbling, golden cheese that looks like classic lasagna.
Ravioli Lasagna Science
Why You Don’t Need to Boil the Ravioli
Frozen ravioli are par-cooked at the factory. As the casserole bakes, they finish cooking by absorbing steam and moisture from the marinara and ricotta layers. This keeps them tender — not mushy — and saves you a whole pot of boiling water.
How to Make Ravioli Lasagna
Start by spraying your baking dish and mixing together the ricotta, egg, Italian seasoning, and a tiny pinch of nutmeg. Spread a little marinara in the bottom of the dish, then lay in your first layer of frozen ravioli — no boiling or thawing needed. Spoon on more sauce, sprinkle mozzarella and Parmesan, and then gently spread that creamy ricotta mixture on top.
Repeat the layers, finish with the remaining sauce and cheese, and cover the dish with sprayed foil so nothing sticks. Bake until everything is hot and bubbly, then uncover and let the cheese get nice and melty. Give it a few minutes to rest so the layers can settle, and that’s it — dinner’s ready! 💗
***See Full Instructions Below.
✦ Frequently Asked Questions
✦ Does the ravioli have to be boiled first?
Nope! That’s the beauty of this recipe — no boiling, no thawing, no fuss. Just layer it in straight from frozen.
✦ Can I use meat ravioli?
Absolutely. Beef, sausage, or spinach ravioli all work beautifully.
✦ Can I assemble this ahead of time?
Yes! Assemble up to 24 hours in advance. Cover tightly and refrigerate. Add 10–15 minutes to the baking time.
✦ Can I freeze ravioli lasagna?
Yes — assemble, freeze unbaked, and bake from frozen at 350°F for 60–75 minutes, covered, then uncover to finish.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Leftovers can be kept in the fridge for 3-4 days.
- Can You Freeze This? Portion the leftovers into individual serving before freezing. This can be frozen for 1-2 months.
- Make-Ahead Tips: You can mix the ricotta layer and store it in the fridge for a day or two before assembling.
- Food Safety: If you’d like more info on food safety check out this link.
What To Serve With Ravioli Lasagna
Fresh + Crisp Sides:
Try it alongside my 1905 salad, Mediterranean salad, or house salad with balsamic vinaigrette for a refreshing contrast.
Cozy Sides:
I love this dish with copycat Olive Garden bread sticks, or truly amazing Garlic Bread.
Sweet Finishes:
Round out your meal with Bisquick peach cobbler, Italian Christmas cookies, Italian wedding cookies, or ricotta cookies!
More Easy Weeknight Favorites
-
One Pan Beef Stroganoff–Creamy, cozy, and made in one pan with tender beef and noodles.
- One Pot Burrito Bowl–All your favorite burrito flavors in one easy, customizable pot.
-
One Pot Spaghetti–Spaghetti cooks right in the sauce for a fast, flavorful classic.
- Chili Mac–Cheesy macaroni meets hearty chili in the ultimate comfort bowl.
-
One Pan Chicken Alfredo–Creamy Alfredo, tender chicken, and pasta — all in one pan.
-
One Pot Chicken and Rice–Simple, comforting chicken and fluffy seasoned rice cooked together.
TRIED THIS RECIPE?
💌 And while you’re here, don’t miss the next cozy recipe — subscribe to my totally FREE newsletter so you’ll always have comfort food favorites at your fingertips. 💌
If you enjoyed this recipe, please take a moment to leave ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you and it helps our community of bakers and cooks!
📸 And if you Gram…don’t forget to share your stroganoff on Instagram — tag me @gonnawantseconds so I can cheer you on and share your creations!
Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Ravioli Lasagna
Ingredients
Ricotta Layer
- 1 (15-ounce) container whole milk ricotta
- 2 teaspoons Italian seasoning
- 1/8 teaspoon ground nutmeg
- 1 large egg, lightly beaten
Lasagna Layers
- 1 (24-ounce) jar marinara sauce
- 2 (16-ounce) packages frozen cheese ravioli
- 2 cups Mozzarella shredded
- 1 cup Parmesan
Instructions
- Preheat oven to 350°F (177°C). Spray a 9X13-inch baking dish lightly with nonstick cooking spray. Spray a piece (large enough to cover baking dish) of aluminum foil with cooking spray. Place on counter sprayed side up; set aside.
- In a mixing bowl, stir together ricotta (1 container), Italian seasoning (2 teaspoons), nutmeg (1/8 teaspoon), and egg (1) until evenly combined; set aside.
- Spread 1/2 cup of marinara sauce evenly across the bottom of the prepared baking dish. Arrange one package of ravioli in a layer in a baking dish.
- Top ravioli layer with 1/2 cup of marinara sauce.
- Sprinkle 1 cup of shredded mozzarella and 1/2 cup Parmesan.
- Dollop the ricotta mixture as evenly as possible over the cheese layer then spread it out.
- Repeat with another layer of 1/2 cup sauce, ravioli, remaining sauce (it's about 3/4 cup), mozzarella and Parmesan cheese.
- Cover the baking dish with prepared foil, and spray side down. Place the baking dish on a rimmed baking sheet, then bake in preheated oven for 30 minutes. Remove the baking dish from the oven and remove and discard the foil. Continue to bake for another 14-20 minutes until the casserole is heated through, bubbly, and the cheese is melted. If you want the top browned more, place it under the broiler with a watchful eye for a couple of minutes.
- Remove from oven and allow casserole to cool for 10 minutes. Top with parsley or basil.
Fans Also Made:
Notes
- Sauce: If you look at other recipes, you’ll find they might add 2-(24-ounce) jars of marinara sauce. I’ve made it with 2 jars before and found it to be way too soupy. If you’d like to add more sauce, try adding 1/3–1/2 of the second jar.
- Meat: Add a layer of browned ground beef or Italian sausage between the layers of ravioli.
Nutrition
On your phone? Check the web story here.
I added some pepperoni
Marryann that sounds delicious!
Oh my Lord, this is so easy to make! I added cooked Italian sausage. There were no leftovers!
Yaaay! That’s awesome, Elaine 🙂 I gotta make this with Italian sausage next time
I just did and it’s amazing!
So glad, Sarah!
Can’t wait to try this and a couple other recipes. Thank you
Yaaaay, enjoy Sylvia! let us know how it turns out 🙂