The Ultimate Easy Baked Ravioli Lasagna
We have all had those busy weeknights where the last thing you want to do is spend an hour boiling noodles and layering a traditional lasagna. This baked ravioli lasagna is my absolute favorite shortcut for when I need a hot, comforting, and hearty meal that the whole family will actually eat without complaint.
By using refrigerated ravioli instead of standard lasagna noodles, you skip the prep work while still getting all those incredible cheesy, sauce-filled layers we love. It is the perfect blend of simple everyday cooking and classic Italian comfort food.
Here is what makes this recipe work.
Ingredients for Baked Ravioli Lasagna
Ricotta Mixture:
- 1 cup ricotta
- 1 egg, beaten
- ¼ cup parmesan cheese, grated
- ¾ teaspoon EACH: oregano, basil, parsley
- ½ teaspoon salt
Meat Sauce:
- ½ lb. ground beef
- Salt/pepper, to taste
- ½ lb. ground beef-style Italian sausage
- 1 small yellow onion, diced
- 3 cloves garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon tomato paste
- ¾ teaspoon Italian seasoning
- 2 (24 oz.) jars marinara sauce
- ½ cup chicken broth
Ravioli/Mozzarella:
- 40 oz. refrigerated ravioli, uncooked
- 2 cups shredded mozzarella cheese
How to Make Baked Ravioli Lasagna
Prepare the Ricotta and Preheat
Combine the ricotta, beaten egg, parmesan, and dried herbs in a medium bowl. Set this aside and make sure your other ingredients are measured out before you turn on the stove. Preheat your oven to 350° F.
Create the Base
Spread one heaping cup of marinara sauce on the bottom of a deep 9×13-inch casserole dish. This prevents the ravioli from sticking to the bottom of the pan.
This is where it comes together.
Cook the Savory Meat Sauce
In a large pot over medium-high heat, cook the beef, sausage, and onions until browned. Drain the excess grease, then stir in the garlic, Worcestershire, Dijon, tomato paste, and Italian seasoning. Add the remaining marinara and broth, letting it simmer for about 5 to 8 minutes.
Now it starts to smell amazing.
Layer and Assemble
Place half of the uncooked ravioli in the dish. Top with half of your meat sauce, then dollop the ricotta mixture evenly over the top. Add the remaining ravioli and the rest of the meat sauce, finishing with a generous layer of mozzarella cheese.
This part makes all the difference.
Bake to Perfection
Cover the dish with foil spray the underside with cooking spray first to keep the cheese from sticking and bake for 35 minutes. Remove the foil and broil at 450° F for about 3 minutes to get that golden, bubbly cheese top. Let it rest for 10 minutes before slicing.
Tips for Baked Ravioli Lasagna
Choose Your Ravioli
You can use cheese, spinach, or even meat-filled refrigerated ravioli for this recipe. Just make sure they are the refrigerated kind, not frozen, so they cook through evenly in the sauce.
Watch the Broil
Broiling happens fast! Keep a close eye on your oven during the final few minutes so the mozzarella gets perfectly melted and golden without burning.
Why You’ll Love Baked Ravioli Lasagna
- It is incredibly easy to assemble in under 15 minutes.
- It is a budget-friendly way to feed a crowd.
- It is much faster than traditional lasagna but tastes just as indulgent.
- It is the ultimate family-friendly weeknight dinner.
Final Thoughts on Baked Ravioli Lasagna
This dish has become a staple in my kitchen because it is so practical and reliable. Whether you are meal prepping for the week or hosting a casual dinner, this ravioli lasagna hits the spot every single time. It is simple, satisfying, and honestly, way easier than you would ever guess!
The Ultimate Easy Baked Ravioli Lasagna
Ingredients
- 1 cup ricotta
- 1 egg, beaten
- 1/4 cup parmesan cheese, grated
- 3/4 teaspoon oregano
- 3/4 teaspoon basil
- 3/4 teaspoon parsley
- 1/2 teaspoon salt
- 1/2 lb. ground beef
- 1/2 lb. ground beef-style Italian sausage
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon tomato paste
- 3/4 teaspoon Italian seasoning
- 2 (24 oz.) jars marinara sauce
- 1/2 cup chicken broth
- 40 oz. refrigerated ravioli, uncooked
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 350° F.
- Combine ricotta, beaten egg, parmesan, and dried herbs in a medium bowl; set aside.
- Spread one heaping cup of marinara sauce on the bottom of a 9×13-inch casserole dish.
- In a large pot over medium-high heat, cook ground beef, sausage, and onions until browned.
- Drain excess grease, then stir in garlic, Worcestershire, Dijon, tomato paste, and Italian seasoning.
- Add remaining marinara sauce and chicken broth, simmering for 5 to 8 minutes.
- Place half of the uncooked ravioli in the dish.
- Top with half of the meat sauce, then dollop the ricotta mixture evenly over the top.
- Add the remaining ravioli and the rest of the meat sauce.
- Finish by spreading the shredded mozzarella cheese over the top.
- Cover with foil sprayed with cooking spray and bake for 35 minutes.
- Remove foil and broil at 450° F for 3 minutes to brown the cheese.
- Let rest for 10 minutes before serving.