This ravioli lasagna gives you all the comforting flavors of a classic lasagna with a fraction of the work. Instead of long pasta sheets, this recipe uses layers of cheese-filled ravioli straight from the freezer. It’s a simple, satisfying casserole that combines a hearty sausage and vegetable sauce with plenty of melted cheese.
With about 20 minutes of prep, the oven does most of the work. This dish is great for a weeknight family meal when you want something substantial without a lot of fuss. The layers bake together into a warm, bubbly casserole that’s ready to serve after a short rest.
Why is Ravioli Lasagna a Must-Try?
Using frozen ravioli is a smart shortcut that saves you from boiling pasta sheets, speeding up the prep time.
The entire dish is assembled by layering ingredients in a single baking dish, which makes for a straightforward process and easier cleanup.
Baking the casserole covered for the first hour steams the frozen ravioli, ensuring they are tender and cooked through.
Ingredients for Ravioli Lasagna
• Italian Sausage: You can use mild, sweet, or hot Italian sausage depending on your preference. Ground beef, turkey, or a plant-based crumble can also be used.
• Ravioli: Frozen cheese ravioli is a classic choice, but other fillings like spinach and ricotta or mushroom would also work well. Do not thaw them before use.
• Mozzarella Cheese: For the best melt, use low-moisture mozzarella, which is sold in blocks or pre-shredded bags. Fresh mozzarella contains more water and can make the casserole soupy.
• Vegetables: Zucchini and mushrooms add extra flavor and nutrients. You could also incorporate other vegetables like chopped bell peppers or a few handfuls of fresh spinach.
Exact quantities are in the recipe card below.
How to Make Ravioli Lasagna
Step 1: Prepare the Meat Sauce
First, preheat your oven and grease a baking dish. In a large skillet, brown the Italian sausage completely. Then, add the chopped vegetables and seasonings, cooking until they are tender. Finish the sauce by stirring in the marinara and a little water, and let it simmer for a few minutes to bring the flavors together.
Step 2: Assemble the Casserole Layers
Start by spreading a thin layer of sauce in the bottom of your baking dish. Arrange a single layer of frozen ravioli over the sauce. Top the ravioli with half of the remaining sauce and half of the mozzarella cheese. Repeat these layers one more time with the rest of the ravioli, sauce, and cheese.
Step 3: Bake and Rest
Cover the dish tightly with foil and bake for an hour. This step is key for cooking the ravioli. Then, uncover the dish and bake for another 15-20 minutes until the casserole is hot and bubbly. Allow it to rest for about 10 minutes on the counter before you slice and serve.
What to Serve with Ravioli Lasagna
A simple green salad with a vinaigrette or a side of garlic bread are excellent companions for this dish.
Expert Tips for Ravioli Lasagna
Food Safety: Ground meat like sausage should always be cooked to a safe internal temperature of 160°F (71°C). Use a meat thermometer for accuracy.
Let it Rest: Letting the casserole rest before slicing is important. It allows the layers to set, making it much easier to serve clean portions.
Browning the Top: For a more golden-brown cheese topping, you can place the uncovered casserole under the broiler for 1 to 2 minutes after baking. Watch it closely to prevent burning.
Use frozen ravioli directly from the freezer. There is no need to thaw or boil them first; they cook perfectly in the sauce as the casserole bakes.
How to Store and Freeze Ravioli Lasagna
Store leftovers in an airtight container in the refrigerator for up to 4 days. This casserole also freezes well for up to 3 months. Reheat individual portions in the microwave or a larger portion in a 350°F (175°C) oven until warmed through.
Ravioli Lasagna Recipe FAQs
Do I need to thaw the ravioli first?
No, this recipe is designed to use the ravioli directly from the freezer. They will cook through perfectly as the casserole bakes in the oven.
Can I make this ravioli lasagna vegetarian?
Yes, absolutely. To make it vegetarian, simply omit the sausage. You can add more vegetables, like chopped spinach or bell peppers, to make the sauce heartier.
Can I assemble this dish ahead of time?
Yes, you can assemble the entire casserole up to 24 hours in advance. Cover and store it in the refrigerator. When you’re ready to bake, you may need to add 10-15 minutes to the initial covered baking time since you’re starting from cold.
Ravioli Lasagna
Ingredients
- 1 tablespoon olive oil
- 1 pound mild or hot Italian sausage 450 g
- 2 cups diced zucchini about 250 g
- 2 cups chopped mushrooms about 150 g
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 jar marinara sauce 24-ounce / 700 g
- 1/4 cup water 60 ml
- 3 pounds frozen cheese ravioli about 1.4 kg
- 1 pound shredded low-moisture mozzarella cheese 450 g
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Confirm the sausage has reached an internal temperature of 160°F (71°C).
- Add the diced zucchini, chopped mushrooms, minced garlic, Italian seasoning, and onion powder to the skillet. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables have softened.
- Pour the marinara sauce and water into the skillet. Stir everything together and bring the sauce to a gentle simmer.
- Spread 1 cup of the sauce evenly over the bottom of the prepared baking dish.
- Arrange half of the frozen ravioli in a single layer on top of the sauce. Cover the ravioli with half of the remaining sauce, then sprinkle with half of the shredded mozzarella cheese.
- Create a second layer with the remaining frozen ravioli, the rest of the sauce, and the remaining mozzarella cheese.
- Cover the dish tightly with aluminum foil and bake for 60 minutes. The ravioli will cook through in the sauce.
- Remove the foil and continue to bake for an additional 15 to 20 minutes, until the casserole is bubbling and the cheese is fully melted. Let the ravioli lasagna rest for 10 minutes before serving.
Notes
