Lazy Cheese Ravioli Lasagna Recipe

When you don’t feel like making a classic lasagna, grab some cheese ravioli and make this ravioli lasagna recipe!

The lasagna is very simple and no, you aren’t required to identify as lazy to make and love this recipe!

But if you are feeling lazy…you’ll be happy you found this ravioli lasagna recipe 🙂 It’s fun to make and ultra yummy.

The layers look like this:

Sauce, ravioli, meat sauce, ravioli, ricotta mixture, more ravioli, more sauce, cheese!

Some of my other favorite weeknight pasta recipes are my Cream Cheese Pasta Bake, One-Pot Boursin Pasta, Italian Sausage & Peppers Pasta, and Hamburger Macaroni!

This ravioli lasagna recipe is…

• Unbelievably easy
• Sauce-y
• A hearty meal!
• A quick, can’t fail, every one-will-love-recipe
• Loaded with 3 layers of cheese ravioli
• Comforting in all the best ways
• YUM YUM YUM!

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• Ground turkey: or you can substitute ground beef or Italian sausage)
• Ravioli (fresh ravioli or frozen ravioli). Either or works since pasta gets cooked before added to the casserole.
• Pasta sauce: You can use your favorite marinara sauce, homemade or store bought
• Ricotta: whole milk ricotta is what we used but low fat or skim also work well.
• Fresh basil and parsley: fresh is best for this recipe if you can!
• Fresh mozzarella cheese, shredded: I recommend shredding yourself as opposed to buying pre-shredded cheese for best results.

How to make this recipe

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Sauté the onions in a large skillet over medium heat. Add in the garlic, ground turkey and seasonings. Cook until meat is no longer pink. Add in red sauce, stir to combine.
2. Cook the ravioli according to package directions, typically 4-5 minutes in boiling water. Set aside and cool slightly.
3. In a medium sized bowl mix the ricotta, egg, parsley and basil.
4. In a 9×13 inch baking dish, pour 1 cup of red sauce down in an even layer, followed by an even layer or ravioli.
5. Pour meat sauce over ravioli in a single layer, followed by the ricotta mixture, another layer of ravioli, remaining red sauce.
6. Top with mozzarella cheese. Cover with foil and bake! Be sure to loosely tent aluminum foil to cover the pan (try to avoid touching the cheese).

Possible Ravioli Lasagna Variations

• Add veggies: You can add in mushrooms to the meat sauce or spinach into the ricotta mixture. Thaw out a 10 oz. frozen spinach package, squeeze out excess liquid and stir into ricotta.
• Use a different meat: Use ground beef, ground chicken or Italian sausage.
• Make it spicy! Add red pepper chili flakes to the meat sauce for a kick.
• Use your favorite ravioli: I used a 3 cheese ravioli but you can also opt for a meat ravioli if you prefer. I also used a combination of smaller and large ravioli since it’s what we had on hand – so whatever size you have or buy works!

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4.80 from 24 reviews

Lazy Ravioli Lasagna Recipe

Prep: 30 minutes mins

Cooling time: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 45 minutes mins

Servings: 8 people

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This easy lazy ravioli lasagna recipe is a no-fuss way to make lasagna! Layers of cheese ravioli, meat sauce, ricotta and mozzarella cheese. It's a crowd pleaser and total comfort food!

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Ingredients

• ▢ 1/2 large white onion, diced
• ▢ 1/4 tsp. salt
• ▢ 1/4 tsp. pepper
• ▢ 1 tsp. minced garlic (1-2 cloves)
• ▢ 1 tsp. Italian seasoning
• ▢ 1 lb. ground turkey
• ▢ 20-30 oz. cheese ravioli*, cooked and cooled
• ▢ 15 oz. ricotta
• ▢ 1 large egg
• ▢ 1/4 cup fresh basil, chopped
• ▢ 2 Tbsp. fresh parsley, chopped
• ▢ 2 (24 oz.) jars red marinara sauce, or homemade
• ▢ 12 oz. fresh mozzarella cheese, shredded

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Instructions 

• Sauté the onions in olive oil and a pinch of salt and pepper in a nonstick skillet for ~5 minutes or until fragrant, stirring occasionally.
  1/2 large white onion, diced, 1/4 tsp. salt, 1/4 tsp. pepper
  
• Stir in the garlic and cook ~1 minute. Add in the ground turkey and Italian seasoning. Cook until meat is no longer pink.
  1 tsp. minced garlic (1-2 cloves), 1 tsp. Italian seasoning, 1 lb. ground turkey
  
• Add in 1 jar marinara sauce (~2 cups), stir to combine. Remove from heat and set aside.
  2 (24 oz.) jars red marinara sauce, or homemade
  
• Cook the ravioli according to package directions, typically 4-5 minutes in boiling water. Drain and rinse with cold water. Toss with 1-2 Tbsp. of olive oil to prevent ravioli from sticking. Set aside.
  20-30 oz. cheese ravioli*, cooked and cooled
  
• In a medium sized bowl mix the ricotta, egg, parsley and basil.
  15 oz. ricotta, 1 large egg, 1/4 cup fresh basil, chopped, 2 Tbsp. fresh parsley, chopped
  
• Preheat the oven to 375°F. In a 9×13 inch baking dish, assemble in this order: 1 cup of marinara sauce in an even layer, an even layer of ravioli, all of the meat sauce, more ravioli, the ricotta mixture, another layer of ravioli, the remaining marinara sauce and finally top with mozzarella cheese.
  12 oz. fresh mozzarella cheese, shredded
  
• Loosely tent aluminum foil to cover the pan (try to avoid touching the cheese). Bake for 30 minutes with the foil on, and 25 minutes with foil off. Broil at the end for 2-3 minutes until cheese is melted and bubbly, if desired.
  
• Let cool slightly before serving. Enjoy with Parmesan cheese and additional basil or parsley if desired. YUM!
  

Video

Notes

• You’ll need ~25 oz. ravioli to make 3 layers. The amount needed depends on the size of the ravioli you are using. Notice in the video, I used some small/mini ravioli, and some a bit larger to show you how many more ravioli per layer are needed if using smaller ravioli.
• I do not recommend making this with frozen ravioli, can turn out watery and pasta may be doughy. Whether you purchase fresh or frozen ravioli, be sure to cook them prior to layering in the lasagna. 

Nutrition Information

Serving: 1serving, Calories: 536kcal (27%), Carbohydrates: 33g (11%), Protein: 40g (80%), Fat: 27g (42%), Saturated Fat: 13g (81%), Cholesterol: 153mg (51%), Sodium: 850mg (37%), Potassium: 306mg (9%), Fiber: 3g (13%), Sugar: 2g (2%), Vitamin A: 933IU (19%), Vitamin C: 6mg (7%), Calcium: 363mg (36%), Iron: 9mg (50%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

Photography: photos taken in this post are by Megan from The Broke Girl Table.