Easy Ravioli Lasagna Recipe

Try this shortcut ravioli lasagna the next time you’re craving comfort food but don’t feel like cooking.

It’s super tasty and a lazy cook’s dream dinner.

Ravioli Lasagna with marinara sauce and mozzarella cheese - 4

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As you might imagine, this is slightly different from your typical lasagna with noodles, sauce, and cheese.

However, it’s just as easy to make and entirely worth it.

It’s the perfect recipe for busy bees or people that maybe don’t love to cook.

That said, it’s insanely good. So make it even if you love spending time in the kitchen. It won’t disappoint.

Easy Baked Ravioli Lasagna (Lazy Shortcut!)

You may be thinking, why mess with a classic dish like lasagna ? And that’s a fair question.

After all, it’s hard to beat something so incredible.

But baked ravioli lasagna is great stuff, too.

It’s still decadent, cheesy, and totally comforting. However, using ravioli instead of lasagna gives it a little more oomph.

Lasagna noodles are tasty and easy to work with, but they’re just noodles . On the other hand, ravioli is filled pasta, so it’s extra rich and tasty.

Paired with the robust sauce and melted cheese, it’ll satisfy everyone at the table.

Oh, and did I mention you’ll use frozen ravioli ? Yeah, this one is a cinch to make!

Ingredients

Believe it or not, you’ll only need five ingredients to make this terrific lasagna. (Although, if you want to add extra veggies and seasonings, you certainly can.)

Here are the stars of the show:

Ground Beef: Whether you use sausage- or cheese-filled ravioli, ground beef adds a salty-meaty element.
Spaghetti Sauce: Pick whichever brand you like best, or make it yourself. Either way, make enough to cover the pasta.
Ravioli: Use frozen ravioli. It’s more convenient, and it won’t overcook.
Mozzarella: As you’ll see on the recipe card below, I prefer part-skim mozzarella. You should also use freshly shredded instead of pre-shredded because it melts better.
Fresh Basil: If you love basil’s slightly peppery, minty flavor, add some to the cooked lasagna. Don’t add it before putting it in the oven, though – that’ll zap the taste right out of it.

Ravioli Lasagna in a casserole dish, picking up one ravioli with a spoon - 6

Tips for the Best Ravioli Lasagna

Honestly, this recipe is one of the best ravioli lasagna recipes ever.

And this recipe can easily feed up to 12 people, so it’s great for all kinds of family dinners and parties.

So, here are a few tips to make it even better:

Don’t defrost the frozen ravioli. It’ll cook perfectly from frozen.
Double the batch and freeze one for later. Instead of a 2 1/2-quart baking dish, use two 9 x 9-inch dishes. Then, cook half the lasagna, and freeze the other half for a later date.
Let the lasagna cool before serving. If you serve it right away, it may be watery and messy. Ten minutes should do the trick.
Add veggies to make it more wholesome. Go for onions, peppers, squash, mushrooms, etc. You could even add them to the sauce if you need to hide them from the kids.
Season the beef well. I like it kind of spicy, but a simple blend of garlic, onion powder, and Italian seasoning works well.

How to Store and Reheat

You can make this lasagna ahead of time and freeze it for up to 6 months!

Store it in a freezer-safe container wrapped in two layers of aluminum foil to prevent freezer burn.

When you’re ready to serve it, remove it from the freezer a day ahead of time. Let it defrost in the fridge for a day before putting it in the oven.

If you have leftovers, transfer them to an airtight container. They should stay fresh in the fridge for 4-5 days.

You can warm the leftovers in the microwave.

More Lasagna Recipes You’ll Love

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