Lazy Ravioli Lasagna Recipe

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!

Course Main Course

Cuisine Italian

Prep Time 30

Cook Time 1

Cooling time 15

Total Time 1 45

Servings people

Calories 536kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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 9x13 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