4.79 from 23 reviews

Lazy Cheese Ravioli Lasagna Recipe

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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!

Ravioli in a glass baking dish.

Some of my other favorite weeknight pasta recipes are my Cream Cheese Pasta Bake, Avocado Pesto 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
Ravioli lasagna being served from a baking dish with a cheesy pull.

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.
ingredients needed to make lasagna in small glass dishes.

How to make this recipe

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

Step by step photos of putting together ravioli lasagna.
Meat sauce on top of ravioli.
  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).
Step by step photos building ravioli lasagna.
Ravioli lasagna in a glass baking dish.

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!
Ravioli lasagna on a plate with Parmesan on top and parsley.

Do you make your own marinara sauce?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.79 from 23 reviews

Lazy Ravioli Lasagna Recipe

Prep: 30 minutes
Cooling time: 15 minutes
Cook: 1 hour
Total: 1 hour 45 minutes
Servings: 8 people
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!


  • 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

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • 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!



  • 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.

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

Krolls Korner

Krolls Korner

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.

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4.79 from 23 votes (18 ratings without comment)
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I made this recipe and it was so easy and quick. Definitely is a keeper.

Comment Type

so easy! so delicious! my new go to lasagna recipe. thank you!

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Rebecca Nieves

The picture isn’t pretty, but boy, was it yummy! Also, it was kid-approved!

I messed up and didn’t realize (it could’ve been the glass of wine ?) I needed to keep some marinara separate from the meat sauce, so it was EXTRA meaty! (No complaints there!)

I definitely will make this again! Although knowing my busy schedule, if I am in a hurry, I will probably skip the ricotta spread (since there is ricotta in the ravioli) and save myself some baking time.

Comment Type

This recipe is SO GOOD and SO EASY. I usually make regular lasagna with beef or a combo of beef and sausage so I wasn’t sure if I’d like the turkey (sometimes turkey can taste overpowering to me) but it was delicious. I used jarred marinara so it was even easier. I rarely put fresh herbs in my lasagna but I need to start because they made this recipe even better. And last, I love how the cheese ravioli adds an extra dimension to the layers. Seriously, so good. Will definitely make again (and again!). Not the prettiest picture but the cheese browned nicely without using the broiler.

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Can this be assembled, refrigerated, and cooked in the oven the following day?

Comment Type

Fingers crossed! I hope so! I’m going to try. It really looks yummy.


At about 17 seconds into the video, you used a tool to break up the sausage — not the potato masher, but the black and red tool that had an “X” to cut into the meat. Can you tell me what it’s called, and more importantly, where you got it? Thanks!

Vicki L Smith

I tried this recipe for dinner tonight, the only thing I did different is I make it in my 6qt slow roaster, it turned out great! I’m glad I came across your recipe ? Thank You for sharing ☺️

Diana Condrey

It was great and so easy.


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!