This ravioli lasagna is total comfort goodness, filled with plenty of cheese, 3 layers of ravioli and a delicious meat sauce. YUM! Everyone will love this ravioli lasagna recipe. It’s the perfect weeknight meal! Be sure to watch the recipe video too!
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When you don’t feel like making a classic lasagna, dig out the ravioli in the freezer 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 🙂
The layers look like this:
Sauce, ravioli, meat sauce, ravioli, ricotta mixture, more ravioli, more sauce, cheese!
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
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:
How to make this recipe
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.
Cook the ravioli according to package directions, typically 4-5 minutes in boiling water. Set aside and cool slightly.
In a medium sized bowl mix the ricotta, egg, parsley and basil.
In a 9×5 inch baking dish, pour 1 cup of red sauce down in an even layer, followed by an even layer or ravioli.
Pour meat sauce over ravioli in a single layer, followed by the ricotta mixture, another layer of ravioli, remaining red sauce.
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!
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!
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.
Stir in the garlic and cook ~1 minute. Add in the ground turkey and Italian seasoning. Cook until meat is no longer pink. Add in 1 jar marinara sauce (~2 cups), stir to combine. Remove from heat and set aside.
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.
In a medium sized bowl mix the ricotta, egg, parsley and basil.
Preheat the oven to 375°F.
In a 9×13 inch glass 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.
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.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
It was great and so easy.
Hi Diana! I am so glad, thank you so much!
Made this for dinner and the whole family requested it again ASAP! Loved it!
It is so wonderful to learn something new: I could never imagine making lasagna out of ravioli. Sounds intriguing and appetizing!
delicious and easy — my kids loved it!!
Love this idea for a quick dinner when we still want something scrumptious! Appreciate the tip about the frozen ravioli too!
This is seriously scrumptious! It will not last long in our house!