Easy Ravioli Lasagna Bake

12 Servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Easy Ravioli Lasagna Bake with three cheeses and ground beef is an easy weeknight meal you can prep ahead that tastes like lasagna with half the effort!

Easy Ravioli Lasagna Bake with three cheeses and ground beef is an easy weeknight meal you can prep ahead that tastes like lasagna with half the effort!Easy Ravioli Lasagna Bake

Ravioli Lasagna is a dish I sort of stumbled across on the back of a RAVIOLI BAG. Yes, you know how some people find cookie recipes on bags of flour or chocolate chips? Well I was looking for heating instructions and saw “Ravioli Lasagna Casserole” on a bag.

How had this never occurred to me?!

Ravioli Lasagna is the easiest version of lasagna you’ll probably ever make (other than my slow cooker lasagna coming soon) and the flavors are AMAZING. I changed up the spices and cheese amounts/varieties, but the basic idea on the bag… genius.

Tips for this Easy Ravioli Lasagna Bake:

  • Do not thaw your ravioli. Thawing it will lead to overcooking in the baking dish.
  • If you’re using fresh, refrigerated, ravioli – simply cook the dish for 30 minutes, uncover and cook for the final 15 minutes.
  • You can 100% skip the ricotta. The ravioli filling tastes similar, we just really love ricotta.
  • Don’t skip the extra time in the oven uncovered, the cheese browning is super important to texture and flavor!
  • You can prepare this ahead of time only if you keep the whole dish frozen. Once the ravioli thaws it will absorb the liquid in the sauce.
  • Prep these in loaf pans for easier, smaller, meal prep portions.
  • I used my own Quick and Easy Marinara Sauce, but you can use the jarred variety as well, I’d recommend 2 jars.

Easy Cheese Ravioli Lasagna is a lazy lasagna with all the flavor!

Looking for more great cheesy pasta dishes?

The easiest lasagna you'll ever make with frozen raviolis.

Tools Used in the making of this Easy Ravioli Lasagna Bake:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
Marinara Sauce: If you aren’t making it from scratch this is my favorite prepared variety.

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Easy Ravioli Lasagna Bake

Easy Ravioli Lasagna Bake with three cheeses and ground beef is an easy weeknight meal you can prep ahead that tastes like lasagna with half the effort!
Yield 12 Servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Author Sabrina Snyder

Ingredients
 

  • 1 pound lean ground beef (80/20)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon fennel seeds , optional
  • 1/4 teaspoon crushed red pepper
  • 2 cloves garlic , minced
  • 4 cups marinara sauce
  • 24 ounces frozen cheese ravioli (don't thaw it)
  • 2 cups mozzarella cheese , shredded
  • 1 cup ricotta cheese
  • 1/3 cup Parmesan cheese

Instructions

  • Preheat oven to 400 degrees.
  • Add the ground beef to a large heavy skillet or cast iron pan over medium-high heat.
  • Add in the salt, pepper, Italian seasoning, fennel seeds, and crushed red pepper.
  • Break the beef apart and brown well.
  • Add garlic and cook another 30 seconds.
  • Add in the marinara sauce and stir.
  • In a large baking dish (or 9x13 pan) add a layer of one quarter of the sauce, half the ravioli, another quarter of the sauce, a third of the mozzarella cheese and half the ricotta cheese.
  • Add a second layer: rest of the ravioli, another quarter of the sauce, a third of the mozzarella cheese and the rest of the ricotta cheese.
  • Top with remaining sauce, remaining mozzarella and Parmesan cheese.
  • Bake covered (on a cookie sheet to prevent spillover) for an hour, then uncovered for another 15 minutes.

Nutrition

Calories: 364kcal | Carbohydrates: 29g | Protein: 25g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 1079mg | Potassium: 437mg | Fiber: 3g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 5.9mg | Calcium: 197mg | Iron: 7.9mg
Keyword: Cheesy Ravioli Lasagna, Ravioli Lasagna Bake
Easy Ravioli Lasagna Bake with three cheeses and ground beef is an easy weeknight meal you can prep ahead that tastes like lasagna with half the effort! #cheese #pasta #ravioli #lasagna #casserole
Easy Ravioli Lasagna Bake with three cheeses and ground beef is an easy weeknight meal you can prep ahead that tastes like lasagna with half the effort! #cheese #pasta #ravioli #lasagna #casserole
Easy Ravioli Lasagna Bake with three cheeses and ground beef is an easy weeknight meal you can prep ahead that tastes like lasagna with half the effort! #cheese #pasta #ravioli #lasagna #casserole

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi Sabrina,
    This looks amazing! I’d like to try it, but would I be able to add spinach into it? If so, how much, and how would I go about adding it in?
    Thanks so much!

  2. I make this because it is easy and my picky eater eats it! I swap out the beef for ground turkey and I add some spinach to it that my picky eater thinks is parsley!

  3. OMG! Best ever effortless lasagna. I removed casings then sautéed some spinach with provolone sausage and sweet fennel sausage together (both from our local Italian butcher) and after it was cooked I crumbled it among the other layers. Needless to say it was beyond yummy. Will definitely make again using different sausages/meat and perhaps sautéed mushrooms.
    Thanks for the recipe ?

  4. I made this dish and did put it in the freezer to cook at a later date. Quick question though, should I thaw out the dish before putting it in the oven, or put it in the oven frozen and if so is it the same cook time? Cannot WAIT to try it! Thank you!

    1. I suggest thawing it out in the refrigerator overnight but even then you’ll probably need to add an additional 20-30 minutes to the cook time. Enjoy!

  5. Once frozen if made ahead of time, do you thaw the dish some before putting in the oven for an hour? Or, do you put it directly in the oven from the freezer and for how long?

  6. I made this tonight for the first time & am just waiting to put it in the oven. I used fresh, refrigerated spinach/ricotta ravioli. Will come back with the reactions. ?