Easy Ravioli Lasagna

This Easy Ravioli Lasagna recipe is a shortcut way to well-rounded lasagna. A family-friendly meal with all the flavor of homemade lasagna with less work! Best of all, it only takes six ingredients to make!

Update Notes: This recipe was originally published in January 2015. It was updated in May of 2020 with new photos and great recipe tips.

Easy Lasagna with Ravioli

Lasagna is one of the most loved dishes in the world, but it takes some time and effort to make. For this version, ravioli replace the lasagna noodles, and it takes minutes to prepare.

With ricotta cheese already tucked inside ravioli, the simple meat sauce, and spinach, this budget-friendly recipe comes together quickly, and it's the perfect solution for busy weeknights.

It's also such a crowd-pleaser, making it the perfect food gift for someone. Better yet, it's our newest favorite "cheater" freezer recipe: easy, lazy, delicious, and practically mess-free.

What goes into this dish?

You only need a few ingredients for this delicious meal and less than an hour from start to finish.

How to make it?

*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips.

1. Prepare ravioli: Cook frozen cheese ravioli according to the package direction. Drain and set aside.
2. Brown the beef: In a cast-iron or non-stick skillet, sauté the onions and ground beef in oil until meat is no longer pink.
3. Prepare the sauce: Stir in marinara sauce and simmer for 15 minutes. Add spinach and season with salt and pepper.
4. Stack the lasagna: Spread a little of the meat sauce on the bottom of a 9x13" casserole dish. Lay half the cooked ravioli over the meat sauce. Spoon half the meat sauce on top, then half of the mozzarella cheese.
5. Finish the layering and bake: Repeat layering in the same order, ending with the cheese on top. Bake at 350 F in preheated oven for 15 minutes. Let stand 10 minutes before serving.

What to serve with lasagne?

This comfort food is substantial on its own, but fresh salad greens and a loaf of crusty bread will make this favorite Italian meal complete.

Frequently asked questions:

1. CAN I MAKE IT IN ADVANCE?

For sure! Prepare it up to 3 days in advance and store, covered, in the fridge. When ready, bake according to the recipe instructions and serve. 

2. HOW LONG TO BAKE IT?

It takes only 15 minutes to bake this ravioli lasagna at 350 F degrees. If you've made it ahead, take it out of the refrigerator 30 minutes before baking or bake it for 10 minutes longer. You want the sauce and cheese to get all bubbly, and the cheese to get golden brown on top.

3. HOW LONG WILL LEFTOVER LASAGNA LAST?

Leftover lasagna will stay fresh for 3-5 days when stored in the fridge in an airtight container. Reheat individual portions in the microwave.

4. CAN I FREEZE RAVIOLI LASAGNA?

Yes! You can freeze it before or after it is baked.

Freezing before baking:

Simply assemble the lasagna as stated in the recipe, and then cover the whole dish with foil or plastic wrap tightly. It's best to put it in a large freezer bag then. This way, it will last for about 2 to 3 months.

When ready to bake, thaw out the lasagna in the fridge for 24 hours. Once it has defrosted, bake as instructed at 350 degrees F for about 30 minutes.

Freezing after baking:

Bake the lasagna according to the instructions and let it cool. Wrap it tightly in plastic wrap and foil and store in the freezer for up to 3 months. Thaw overnight in the fridge and bake at 350F for 30 minutes. 

5. CAN I MAKE RAVIOLI LASAGNA VEGETARIAN?

Absolutely! Replace the meat with chopped mushrooms and add other veggies like broccoli, spinach, peppers, zucchini, and even eggplant for a meal your whole family will love.

Recipe Notes/Expert Tips:

• Cook ravioli al dente. They will continue to cook in the sauce while baking, and you don't want them to get mushy.
• We used jarred marinara, but feel free to make your own!
• To get the last bit of marinara sauce off of the sides of the jar, add ¼ cup water (or red wine) to it, close the lid and shake. Empty the jar into the meat sauce. 
• You can use Italian bulk sausage instead of ground beef. Also, don't be afraid to mix your ground meat for the sauce. Combine beef with pork, or use chicken and turkey.
• Mix some parmesan cheese with mozzarella.
• It's OK to replace spinach with kale or Swiss chard. You can even use cheese and spinach stuffed ravioli instead.

More favorite Italian recipes to try:

• CLASSIC SICILIAN LASAGNA 
• MINI SPAGHETTI NESTS AND MEATBALLS
• PASTA ALLA NORCINA
• EGGPLANT PASTICCIO
• SARTU DI ROSO
• SPICY ITALIAN SLAB PIE

Easy Ravioli Lasagna

By Jas

This Easy Ravioli Lasagna recipe is a family-friendly meal that has all the flavor of homemade lasagna with less work!

5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Yields 4 servings

Calories 572 kcal

EQUIPMENT

• cast-iron or non-stick skillet
• Large pot
• 9x13" casserole dish

Ingredients

1x2x3x

US Customary - Metric

• ▢ 1 24 oz. bag frozen cheese ravioli
• ▢ 1 tablespoon olive oil
• ▢ 1 onion, chopped
• ▢ 1 pound ground beef
• ▢ 1 24 oz. jar marinara sauce (or your favorite pasta sauce)
• ▢ 2 cups chopped fresh spinach
• ▢ 2 cups shredded mozzarella cheese
• ▢ Salt & pepper to taste

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Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Cook ravioli according to the package directions. Drain and set aside.
• In a large cast-iron or non-stick skillet, sauté chopped onion and 1 lb ground beef in 1 tablespoon olive oil until meat is no longer pink.
• Stir in a jar of marinara sauce and simmer for 15 minutes. Mix in 2 cups of fresh spinach and season with salt and pepper to taste. Remove from the heat.
• Spread a little of the meat sauce on the bottom of a 9x13" casserole dish and then cover with half the ravioli. Spoon half the meat sauce on top, then sprinkle with half (1 cup) of the cheese.
• Repeat layering in the same order, ending with the last cup of cheese on top; bake for 15 minutes. Let stand 10 minutes before serving. Enjoy!

Notes

• Cook ravioli al dente. They will continue to cook in the sauce while baking, and you don't want them to get mushy.
• We used Rao's jarred marinara, but feel free to make your own!
• To get the last bit of marinara sauce off of the sides of the jar, add ¼ cup water (or red wine) to it, close the lid and shake. Empty the jar into the meat sauce.
• You can use Italian bulk sausage instead of ground beef. Also, don't be afraid to mix your ground meat for the sauce. Combine beef with pork, or use chicken and turkey.
• Mix some parmesan cheese with mozzarella.
• It's OK to replace spinach with kale or Swiss chard. You can even use cheese and spinach stuffed ravioli instead.
• For the best results, read additional tips in the post above.
• Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.

Nutrition

Calories: 572kcal (29%) | Carbohydrates: 13g (4%) | Protein: 36g (72%) | Fat: 41g (63%) | Saturated Fat: 17g (85%) | Cholesterol: 136mg (45%) | Sodium: 573mg (24%) | Potassium: 473mg (14%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 1785IU (36%) | Vitamin C: 6mg (7%) | Calcium: 329mg (33%) | Iron: 5mg (28%)

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