Ravioli Lasagna Bake

Ravioli Lasagna Bake 🧀🍝 the coziest, cheesiest, easiest lasagna shortcut.

Ravioli Lasagna Bake FAQs

Can I use ground beef instead of Italian sausage?

Yes, ground beef can be used as a substitute for Italian sausage. It will slightly alter the flavor, but it will still be delicious.

Can I use fresh ravioli instead of frozen?

Yes, fresh ravioli can be used, but you may need to reduce the baking time slightly as fresh ravioli cooks faster.

Can I make this dish vegetarian?

Yes, you can omit the sausage and use a vegetarian marinara sauce to make this dish vegetarian.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I add vegetables to this recipe?

Yes, you can add vegetables like spinach, mushrooms, or zucchini to the layers for added nutrition and flavor.

Ravioli Lasagna Bake

Ravioli Lasagna Bake 🧀🍝 the coziest, cheesiest, easiest lasagna shortcut.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 25 oz frozen cheese ravioli
• 1 lb Italian sausage
• 24 oz marinara sauce
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1 cup whole milk ricotta
• 1/2 cup finely chopped parsley
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan

Method

 

1. Preheat oven to 375°F and lightly grease a 9×13 baking dish.

1. Stir ricotta and chopped parsley together. Set aside.

1. Brown sausage in a skillet over medium heat and drain excess grease.

1. Stir in marinara, garlic powder, and Italian seasoning. Simmer for 5 minutes.

1. Start layering: meat sauce, a single layer of frozen ravioli, dollops of ricotta, and mozzarella.

1. Repeat layers until ingredients are used, finishing with mozzarella and Parmesan on top.

1. Bake uncovered for 20–25 minutes, until hot, bubbly, and golden.

1. Rest for 5–10 minutes before serving. Top with fresh herbs if desired.

Notes

• To make ahead, assemble the casserole, cover tightly, and freeze unbaked for up to 3 months. Bake from frozen at 375°F covered for 45 minutes, then uncover and bake for 15–20 minutes until bubbly.