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Easy Ravioli Lasagna Recipe

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4.5 from 2 reviews

This Easy Ravioli Lasagna Recipe gives you all the flavors of classic lasagna in just a fraction of the time. Refrigerated, ricotta filled ravioli take the place of putzing around with boiling pasta, arranging the hot lasagna noodles, and mixing up ricotta filling! This is family dinner, made easy!

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 5 cloves garlic, thinly sliced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 lb. ground Italian sausage
  • 24 oz. spaghetti sauce
  • 20–25 oz. refrigerated ravioli (24 raviolis)
  • 1/2 cup cottage cheese or ricotta
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded Parmesan
  • 2 cups fresh baby spinach leaves
  • 8 oz. fresh mozzarella
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley and basil leaves for garnish

Instructions

  1. Heat oven to 350 degrees. 
  2. Heat a large pot over medium-high heat. 
  3. Add onion along with a couple pinches of salt and pepper. Cook, stirring frequently for 4 minutes. 
  4. Add garlic, oregano, thyme, and a pinch of salt and pepper. Cook for another minute, stirring frequently.
  5. Add sausage and cook, crumbling with a spatula until it is browned and cooked through.
  6. Add spaghetti sauce and stir to combine.
  7. Spread one heaping cup of meat sauce (about 1/3 of sauce) across the bottom of a 9×13 inch pan.
  8. Add 12 ravioli on top of the sauce.
  9. Add cottage cheese/ricotta, mozzarella, and half the Parmesan cheese.
  10. Then add spinach leaves and another heaping cup of sauce.
  11. Add the remaining 12 ravioli.
  12. Then spread remaining sauce over the ravioli and top with remaining Parmesan and fresh mozzarella.
  13. Cover tightly with foil and bake for 30 minutes or until the sauce is hot and bubbly.
  14. Broil for 1-2 minutes or until the cheese is melted. Garnish with fresh herbs and enjoy!

Equipment

Notes

I prefer to use refrigerated ravioli for this recipe. It cooks very quickly in the oven and seems to have more flavor than frozen ravioli. If you do end up using frozen ravioli, just plan to add some extra bake time to account for the frozen pasta.

The number of ravioli in a 20 oz. package varies significantly by brand. Some brands have 24 ravioli, while others have closer to 40 or even 60 ravioli per 20 oz. package. In this recipe, I used ravioli that were quite large and came with 24 per 20 oz. package, so I only had enough for 2 layers. If the brand of ravioli you’re using comes with 40-60 ravioli, just do 3 layers instead. You’ll end up with a very similar finished product, just more layers. Don’t worry if you need to overlap the ravioli slightly to create a layer – that’s totally fine!

Spray the tin foil before baking so that the cheese doesn’t stick to it. A quick spray of olive oil will ensure that the melty cheese doesn’t stick to the tin foil when you peel it off before broiling.

I would recommend checking the pasta after 30 minutes in the oven to see if it’s cooked through before broiling. You can poke it with a fork to feel for doneness or you can cut off a corner of the ravioli and give it a taste to see. You want the ravioli to be cooked through but still al dente so it’s got a toothsome bite.

This is the perfect make-ahead dish! Feel free to assemble this lasagna and refrigerate it for up to 3 days before baking. Because the ravioli is already refrigerated, this lasagna makes for an ideal dish to be prepared ahead of time. I love a delicious Mediterranean Lasagna or Spinach Lasagna Roll-Ups, but this is our family’s go-to recipe for a quick and easy lasagna dinner!

Find it online: https://midwestfoodieblog.com/easy-ravioli-lasagna-recipe/