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.
Looking for more great cheesy pasta dishes?
- Bacon Cheeseburger Hamburger Helper
- Cheesecake Factory Louisiana Chicken Pasta (Copycat)
- Cheesy Taco Pasta
- Philly Cheesesteak Hamburger Helper
- Pepperoni Pizza Hamburger Helper
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.
- 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
- 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.