Ravioli Lasagna is an easy, crowd-pleasing twist on classic lasagna that uses store-bought ingredients for a fast, satisfying meal. With marinara, refrigerated ravioli, Italian sausage, ricotta and mozzarella, this casserole comes together quickly and makes a great weeknight dinner or potluck dish.
About This Recipe
Ravioli lasagna is one of those recipes I turn to when I want something comforting without spending hours in the kitchen. Because the main elements are store-bought, this dish is quick to prep but still feels indulgent. I often bring it to potlucks and family gatherings because it feeds a crowd and holds well.
The only stovetop step is browning the Italian sausage and stirring in the marinara. After that you layer ravioli, sauce and cheeses in a casserole dish and bake until bubbly and golden. If you prefer, swap in your favorite homemade sauce or use mild sausage for a kid-friendly version.
This recipe is ideal for busy weeknights, last-minute guests, or when you want the flavor of lasagna without the effort of assembling noodles. It reheats well and leftovers make a convenient lunch the next day.
Key Ingredients
Ravioli: I used refrigerated spinach-and-cheese ravioli. Any cheese or vegetable ravioli works well — avoid meat-filled ravioli since the casserole already includes sausage.
Marinara sauce: Use a good-quality jarred marinara you enjoy; the sauce is a major flavor component.
Ricotta cheese: Adds creaminess and a classic lasagna texture. Cottage cheese is an acceptable substitute if you prefer.
Mozzarella cheese: Shredded mozzarella melts nicely on top and between layers.
Italian sausage: I used spicy Italian sausage. Swap for mild sausage or ground beef if preferred.
Italian seasoning: A small amount enhances the marinara and ties the flavors together.
Instructions
STEP 1: Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, cook and crumble 1 pound of Italian sausage until no longer pink, about 3–4 minutes. Drain excess fat if desired.
STEP 2: Stir in a 24-ounce jar of marinara sauce and 1 teaspoon Italian seasoning. Bring to a simmer, then remove from the heat.
STEP 3: Spread 1 cup of the meat sauce in the bottom of a 9×9-inch (or similar) casserole dish. Arrange half of the refrigerated ravioli in a single layer (overlap slightly if needed).
STEP 4: Spoon half of the remaining meat sauce over the ravioli.
STEP 5: Dollop and spread half of 1 cup ricotta (or cottage cheese) and sprinkle 1 cup shredded mozzarella over the sauce layer.
STEP 6: Repeat the layers: remaining ravioli, remaining meat sauce, then the remaining ricotta and mozzarella.
STEP 7: Bake at 350°F (175°C) for 35–40 minutes, until the cheese is lightly browned and the casserole is bubbling around the edges. Let rest 5–10 minutes before serving so slices hold together.
Recipe
Ingredients (serves 6)
- 1 pound Italian sausage (or ground beef)
- 1 (24-ounce) jar marinara sauce
- 1 teaspoon Italian seasoning
- 24 ounces refrigerated ravioli
- 1 cup ricotta cheese (or cottage cheese)
- 2 cups shredded mozzarella cheese, divided
Directions
- Preheat oven to 350°F (175°C).
- Brown and crumble the sausage in a skillet. Stir in marinara and Italian seasoning, simmer briefly, then remove from heat.
- Spread 1 cup of the sauce in the bottom of a 9×9 casserole dish. Layer half the ravioli over the sauce.
- Spoon half the remaining sauce over the ravioli, then add half the ricotta and 1 cup mozzarella.
- Repeat the layers with the remaining ravioli, sauce and cheeses.
- Bake 35–40 minutes until bubbly and lightly browned. Allow to rest a few minutes before serving.
Notes, Tips & Variations
- Make it vegetarian by swapping sausage for sautéed mushrooms, roasted vegetables, or a meatless crumbles product.
- Use mild sausage or omit red pepper for a family-friendly version.
- If your ravioli are frozen rather than refrigerated, add a few extra minutes to the bake time and cover with foil for the first 20 minutes to ensure even heating.
- Leftovers reheat well in the oven or microwave and can be portioned for lunches.
Times & Nutrition
Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes | Servings: 6
Estimated per serving (approximate): Calories: 851 kcal • Carbohydrates: 56 g • Protein: 42 g • Fat: 51 g • Sodium: 2059 mg