Ravioli Lasagna

This ravioli lasagna is one of the most delicious, easy-peasy meals. It's made with layers of store-bought ravioli and rich ricotta with Italian seasoning

Course Main Course

Cuisine Italian

Keyword lasagna recipes, pasta casserole recipes, ravioli recipes, vegetarian casserole recipes, vegetarian pasta recipes

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 633kcal

Author Kathleen

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

US Customary - Metric

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.

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