If you love lasagna but don’t love the extra work to make it from scratch, then Ravioli Lasagna is the solution! With a made-from-scratch meat sauce, no one will ever know you used a shortcut for this classic comfort food with frozen ravioli! This tasty, satisfying meal is still easy enough for busy weeknights, so add it to your meal rotation today!
I don’t know why, but any time a meal requires an extra step like thawing or boiling noodles, it makes me want to skip that recipe entirely. Am I lazy? Maybe. But the more pots and pans I have to manage, the easier I get overwhelmed.
So, I’m all about the shortcuts! This Ravioli Lasagna uses frozen ravioli instead of lasagna noodles you have to boil and perfectly place. And, while this recipe has a delicious meat sauce you can make ahead of time, if you don’t have the time or energy, you can substitute your favorite jarred pasta sauce instead!
The meat sauce makes approximately 9 cups. Since the recipe only requires about 7 cups, you’ll have some left over. Use it in my Baked Spaghetti or Baked Stuffed Shells, or can it! Pasta sauce is a great staple to add to your food storage.
Don’t want to make meat sauce from scratch? You can use two 28-ounce jars of your favorite pasta sauce and add them to some browned ground beef or turkey to make the process faster.
Avoiding meat? You can leave the meat out and make the sauce as directed without it, or use a jarred marinara sauce instead for an even faster weeknight meal!
Here’s what you need to make this delicious lazy lasagna with ravioli for your whole family:
2 tablespoons olive oil
1 lb ground beef
1 cup of diced yellow onion
3 cloves garlic, minced
28 ounces tomato puree
15 ounces tomato sauce
14.5 ounces diced tomatoes
6 ounces tomato paste
2 tablespoons sugar
1 tablespoon Worcestershire sauce
2 teaspoons dried basil
1 ½ teaspoons salt
1 teaspoon oregano
¼ teaspoon black pepper
2 bay leaves
2 pounds frozen ravioli
1 large egg
15 ounces low-fat ricotta cheese
¾ cup grated Parmesan cheese divided
1 ½ teaspoons dried parsley
3 cups shredded mozzarella cheese divided
First, let’s make the meat sauce. Remember, you can make this ahead of time and store it in an airtight container until you’re ready to use it.
Heat a large pot or Dutch oven on medium heat. Add the olive oil. Then add the onion and garlic and saute until soft, about 3 minutes.
Add the ground beef and cook until brown.
Add the puree, sauce, diced tomatoes, paste, sugar, basil, salt, oregano, pepper, and bay leaves. Stir until well combined.
Reduce the heat to low. Cover and simmer for at least 45 minutes, stirring frequently. Remove the bay leaves from the meat sauce and either cool for storage or set aside for the lasagna.
While that cooks, make the ricotta layer.
In a medium bowl, beat the egg. Next, add the ricotta, 1/2 cup of the Parmesan cheese, and parsley. Mix until well combined.
When you’re ready to assemble the ravioli casserole, preheat the oven to 400 degrees F.
Generously coat a deep 9 X 13-inch baking dish with cooking spray and layer a rimmed baking pan with tin foil.
Place about 2 cups of sauce on the bottom of the pan. Next, place a single layer of ravioli using half of the package over the sauce.
Place dollops of the ricotta mixture over the ravioli, and with an offset spatula, spread the mixture evenly to the edges of the pan.
Sprinkle 2 cups of mozzarella over the ricotta.
Completely cover that layer with about 2-3 cups of sauce, making sure to spread the sauce into the corners and along the edges.
Repeat layers by placing the remaining ravioli over the sauce and cover with another 2 cups of meat sauce.
Sprinkle the remaining cup of mozzarella and 1/4 cup Parmesan cheese over the top of the sauce.
Place the casserole dish onto a foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting it.
Spray a piece of aluminum foil with cooking spray and place spray side down on top of the baking dish. Bake covered for 30 minutes. Remove the tin foil and cook for an additional 20-25 minutes.
It’s done when warm throughout and the cheese is golden brown and bubbly.
See the complete list of ingredients and full instructions in the recipe card below.
Substitute ground Italian sausage or ground turkey for the ground beef.
I used cheese ravioli for this recipe, but you could use meat ravioli or spinach ravioli. Use whatever type of ravioli you prefer!
You can use fresh basil and oregano if you prefer; use 1 tablespoon per teaspoon of dried herbs.
Make the full recipe, but split it into 2 8×8 foil pans and freeze one for later (directions below!)
Yes, fresh ravioli works just as well in this recipe. I like frozen ravioli because it is better for my budget.
Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, you can freeze it!
This “lazy lasagna” recipe is great for freezing! You can freeze this easy lasagna recipe baked or unbaked.
Unbaked: Simply make it as directed, but don’t bake it. Instead, cover it tightly with foil and place it in the freezer for up to 3 months. When you’re ready to make it, follow the baking instructions on the recipe card. You’ll need a bit longer cooking time, but just make sure it is heated throughout!
Baked: Let the baked lasagna cool to room temperature, then cover tightly with aluminum foil. Place it in the freezer for up to 3 months.
To reheat, warm it in a 350-degree oven for about 30 minutes or until heated through. You can also reheat individual servings in the microwave until warm, about one minute.
If you love a good pasta dish, you’ll want to try one of these:
If you try this recipe, come back and leave a review! Let me know how it went for you in the comments below.
2 tablespoons olive oil1 lb ground beef1 large yellow onion or enough for one cup3 cloves garlic, minced28 ounces tomato puree15 ounces tomato sauce14.5 ounces diced tomatoes 6 ounces tomato paste2 tablespoons sugar1 tablespoon Worcestershire sauce2 teaspoons basil1 ½ teaspoons salt1 teaspoon oregano¼ teaspoon black pepper2 bay leaves2 pounds frozen ravioli no need to cook it first!
1 large egg15 ounces low fat ricotta cheese¾ cup grated Parmesan cheese divided1 ½ teaspoons dried parsley 3 cups shredded mozzarella divided