This ravioli lasagna is one of the most delicious, easy-peasy meals, I have in my permanent dinner rotation. It’s made with layers of convenient store-bought ravioli and rich ricotta with Italian seasoning and a pinch of nutmeg mixture.
The whole thing can be assembled in 15 minutes and takes only 30 minutes to bake in the oven. Just enough time to put together some delicious sides.
This recipe is perfect for busy weeknight dinners or even when you want to do a little casual easy entertaining!
If you love lasagna as much as we do try my fix-it-and-forget-it crockpot lasagna, rich and creamy chicken lasagna with a homemade garlic cream sauce, or my fusion favorites, Buffalo chicken lasagna, and taco lasagna.
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.
Tips
- 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.
Does The Ravioli Have To Be Boiled Before Baking?
No. That’s one of the factors that makes this recipe so ding-dang easy to put together! Not only do you not have to boil the ravioli, but you also don’t even need to thaw it before assembling.
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.
Serving Recommendations
I like to serve this with a simple green salad tossed with my balsamic vinaigrette, my fully loaded Mediterranean salad, simple roasted peppers, or my roasted green beans loaded with pancetta and sweet roasted shallots!
In our home, a meal isn’t complete without a side of bread! I love my copycat Olive Garden bread sticks, truly amazing garlic bread, or yummy garlic and herb parker house rolls.
Top everything with my tiramisu, strawberry tiramisu, or little, incredibly amazing, Italian Christmas cookies, Italian wedding cookies, or ricotta cookies!
How to Make Ravioli Lasagna
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Spread 1/2 cup of marinara sauce evenly across the bottom of the prepared baking dish.
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Arrange one package of ravioli in a layer in a baking dish. Top ravioli layer with 1/2 cup of marinara sauce.
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Sprinkle 1 cup of shredded mozzarella and 1/2 cup Parmesan.
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Dollop the ricotta mixture as evenly as possible over the cheese layer then spread it out.
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Repeat with another layer of 1/2 cup sauce.
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Layer ravioli.
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Spread the remaining sauce (it’s about 3/4 cup).
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Sprinkle mozzarella and Parmesan cheese.
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Bake.
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***See Full Instructions Below.
More Pasta Casserole Recipes
- Chicken Spaghetti Casserole
- John Marzetti Casserole
- Sloppy Joe Casserole
- Million Dollar Spaghetti
- Chicken Noodle Casserole
- Pierogi Casserole
- Cannelloni Recipe
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 (2Â teaspoons), nutmeg (1/8Â 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:Â Add a layer of browned ground beef or Italian sausage between the layers of ravioli.
Nutrition
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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
Can’t wait to try this and a couple other recipes. Thank you
Yaaaay, enjoy Sylvia! let us know how it turns out 🙂