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ravioli lasagna-1

Ravioli Lasagna

Ravioli lasagna is a clever, comforting twist on classic lasagna, using store-bought cheese ravioli as the “pasta” layers. This dish is cheesy, saucy, and easy to assemble—perfect for a family dinner or a hearty potluck favorite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 persons
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 900 g cheese ravioli, fresh or frozen
  • 1 tablespoon olive oil
  • 450 g ground beef or Italian sausage Can substitute with plant-based meat for a vegetarian version.
  • 1 medium yellow onion, diced About 120g.
  • 3 garlic cloves, minced
  • 800 ml marinara sauce About 3 1/3 cups or two 400g jars.
  • 375 g ricotta cheese About 1 1/2 cups.
  • 1 large egg
  • 60 g grated Parmesan cheese About 1/2 cup.
  • 340 g shredded mozzarella cheese About 3 heaping cups.
  • 1 teaspoon salt Divided.
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh basil or parsley, chopped Optional, for garnish.

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet
  • 1 measuring cups and spoons
  • 1 mixing bowl
  • 1 spoon or spatula
  • 1 aluminum foil

Method
 

  1. Preheat your oven to 190°C (375°F).
  2. In a large skillet over medium heat, add olive oil. Add ground beef or sausage, onion, and 1/2 teaspoon of salt. Cook, stirring and breaking up meat, until browned and onions are soft, about 6-8 minutes. Add garlic and cook for 1 more minute.
  3. Pour in the marinara sauce and simmer for 2-3 minutes. Remove from heat.
  4. In a mixing bowl, combine ricotta cheese, egg, Parmesan, remaining 1/2 teaspoon salt, and black pepper.
  5. Spread 1/3 of the meat sauce in the bottom of a 9x13-inch baking dish.
  6. Arrange half of the ravioli over the sauce (no need to thaw if frozen). Top with half of the ricotta mixture, then sprinkle with 1/3 of the mozzarella.
  7. Repeat layers: another 1/3 of the meat sauce, remaining ravioli, remaining ricotta, and another 1/3 of mozzarella.
  8. Finish with the last third of the meat sauce and sprinkle the rest of the mozzarella cheese on top.
  9. Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, until cheese is melted and bubbly.
  10. Let rest for 10 minutes before slicing. Garnish with basil or parsley if desired.

Notes

You can substitute beef/sausage with a plant-based meat for a vegetarian version.
Add a layer of wilted spinach or sautéed mushrooms for extra flavor.
Store leftovers tightly covered in the refrigerator for up to 3 days.
Great for make-ahead; assemble, refrigerate, and bake within 24 hours.