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Try a twist on a classic – Ravioli Lasagna! Long lasagna noodles are replaced with delicious cheese-filled ravioli – no boiling required.
Take lasagna to the next level by switching traditional noodles for ravioli! It’s your same, favorite lasagna, just upgraded. This ravioli lasagna recipe is easy to follow and makes perfect leftovers for those busy weeknights when you don’t feel like cooking dinner. Enjoy a new favorite!
What is Ravioli Lasagna?
Ravioli Lasagna is the hybrid lasagna created when you replace classic lasagna noodles with cheese ravioli, but keep all the other ingredients the same. It makes a delicious dish full of flavorful marinara sauce, fresh basil, shredded mozzarella cheese. So full of fresh flavors and fresh ingredients, this easy ravioli lasagna recipe is a wonderful dinner to make.
How to Make Ravioli Lasagna
- Begin by preheating your oven to 400℉. This recipe comes together quickly, so you want the oven heated and ready.
- Next, heat a large skillet to medium heat and add the ground sausage and chopped onions. Cook these until the sausage is browned all the way through and onions are soft, stirring and scraping the bottom of the pan. At the point the pork is browned and the onions are soft, add minced garlic and cook for 1 to 2 more minutes. Stir frequently and keep a close eye, garlic burns very easily. When the garlic is done, drain any excess grease.
- Next, add 3 cups of pasta sauce to the sausage mixture in the skillet and stir to combine. Cover this and simmer over a low heat while you are preparing the rest of the lasagna.
- Separately, in a large bowl combine ricotta cheese, egg, Italian seasoning, onion powder, garlic powder, salt, pepper, and Parmesan cheese. This will make the ricotta cheese mixture layer for the lasagna.
- Prepare your dish. Spray an 11×7 pan with cooking spray. Next, coat the bottom of the pan with a thin layer of the meat sauce you just made.
- On top of the meat layer, add a layer of ravioli. The ravioli haven’t been cooked yet, they are still raw.
- Next, add half of the remaining meat sauce on top of the ravioli you just put down. Top the meat sauce with half of your ricotta cheese mixture and a cup of shredded mozzarella.
- Repeat each layer one more time, sprinkling Parmesan over the top if you want!
- Cover the baking dish with tin foil and bake for 30 minutes. After the 30 minutes, remove the tin foil and bake for another 15 more minutes, or until cheese is browning and bubbling.
- Top with fresh basil and serve.
Variations
There are some variations on this dish, some involving meat. You can use ground beef, or ground turkey for slightly different flavor and health profile, or you don’t have to use meat at all. Without meat, this ravioli lasagna becomes vegetarian. You can add spinach, or use ravioli with spinach or mushroom in them for a different flavor. Cheese is a large indicator of flavor as well, experimenting with different cheeses such as Gruyere instead of Parmesan would give huge results!
What to Serve with Ravioli Lasagna
When you think of lasagna, the natural partner is garlic bread. I wouldn’t keep those two apart. Also, salad accompanies many Italian meals very nicely. Any basic, oil dressing salad is perfect. Caesar salad also tastes wonderful with any lasagna! It’s a classic combination! Finally, and you’ll have to trust me on this, brussels sprouts. Make them any way you want. They taste great crispy, but you might have the perfect way you serve them.
Frequently Asked Questions
The ravioli lasagna cooks for 30 minutes under tin foil, and then for 15 minutes without the tin foil.
In total, it will bake for about 45 minutes, but you’ll want the top to be brown, crispy, and bubbling.
No, the ravioli in ravioli lasagna goes in without being cooked. The heat from the oven and the juices from the pasta sauce cook the ravioli as it bakes.
As long as you use ravioli that don’t contain meat, and you don’t put meat in the dish itself, your ravioli lasagna will be vegetarian. The meat isn’t essential to the dish.
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More Lasagna Recipes
Ravioli Lasagna
Equipment
- 11×7 baking dish
Ingredients
- 1 pound ground Italian sausage
- 1 onion diced
- 2 teaspoons garlic minced
- 3 cups pasta sauce
- 15 ounces ricotta cheese
- 1 egg
- 1 tablespoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup parmesan cheese grated, plus more for topping
- 20 ounces cheese ravioli from the refrigerated section
- 2 cups mozzarella cheese shredded
- basil for garnish
Instructions
- Preheat oven to 400℉. Heat a skillet to medium heat and add sausage and onions. Cook until sausage is browned all the way through and onions are soft. Add garlic and cook for 1-2 more minutes. Drain any excess grease.
- Add 3 cups of pasta sauce to the sausage mixture. Stir to combine. Cover and simmer over low heat while you prepare the other ingredients.
- In a large bowl combine ricotta cheese, egg, Italian seasoning, onion powder, garlic powder, salt, pepper, and parmesan cheese.
- Spray an 11×7 pan. Coat the bottom of the pan with a thin layer of meat sauce.
- Add a layer of ravioli.
- Add ½ of the remaining meat sauce.
- Top meat sauce with ½ of the cheese mixture and 1 cup of mozzarella.
- Repeat each layer one more time. Sprinkle extra parmesan over the top of the mozzarella if desired.
- Cover with tin foil and bake for 30 minutes. Remove tin foil and bake for 15 more minutes or until cheese is browning and bubbling.
- Top with basil and serve.
Notes
- You can use cottage cheese instead of ricotta if desired.
- Use your favorite jarred pasta sauce or make your own.Â
- Serve with a green salad and breadsticks for a filling Italian dinner!Â
This is so much easier to make than with regular pasta noodles and the ravioli gives the dish great flavor. I used a spinach cheese ravioli and loved it. This recipe is a keeper.