Easy Ravioli Lasagna Bake

by Sabrina Snyder

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26 Comments

5 from 3 votes
12 Servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
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Easy Ravioli Lasagna Bake is an easy meal you can prep ahead that tastes like lasagna with half the effort! Packed with flavor everyone loves!

Lasagna is a popular Pasta dish and when it’s made into a quick and easy bake, that makes it even better! If you want more easy weeknight meals, check out my Easy Skillet Lasagna and Extra Cheesy Ravioli Lasagna Bake.

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Why You’ll Love This Lasagna?

  • Perfect for your weekly meal prep that you can bake right from frozen.
  • The easiest lasagna you will ever make without sacrificing flavor.

Sabrina’s Easy Ravioli Lasagna Bake Recipe

When you’re craving the comfort of homemade lasagna but don’t have the time for all the layering and prep, this Easy Ravioli Lasagna Bake is the perfect solution. It comes together quickly, bakes into a bubbly, satisfying casserole, and delivers all the cozy, family-style appeal of a classic Italian dinner. Whether you’re feeding a hungry family or looking for an easy meal to share with friends, this recipe is sure to become a regular part of your weeknight rotation.

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Dinner, then Dessert

Easy Ravioli Lasagna Bake Recipe

Easy Ravioli Lasagna Bake is an easy meal you can prep ahead that tastes like lasagna with half the effort! Packed with flavor everyone loves!
Yield 12 Servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine Italian
Author Sabrina Snyder
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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 9×13 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

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Sabrina Tips

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.

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About this Recipe

This lasagna bake layers frozen cheese ravioli with a hearty meat sauce made from lean ground beef, garlic, Italian seasoning, and a pinch of crushed red pepper for just the right amount of flavor. Creamy ricotta and plenty of melted mozzarella create the rich, cheesy texture you love in traditional lasagna, without all the extra work. It’s an easy, family-friendly casserole that’s perfect for busy weeknights when you’re craving a comforting homemade Italian dinner.

Can this be made ahead of time?

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. To reheat, add additional sauce on the top with cheese and bake at 350 degrees for 30-35 minutes.

Cooking Tips & Tricks

  • You can 100% skip the ricotta. The ravioli filling tastes similar, I 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 prep your lasagna in loaf pans for easier, smaller, meal prep portions.
  • I use my own Quick and Easy Marinara Sauce, but you can use the jarred variety as well, I’d recommend 2 jars for this recipe.

Pairing Suggestions

Since this recipe is so quick and easy, I like to pair it with other dishes that are equally as simple like an Italian Salad to start. And no pasta dish can be served without Garlic Bread for dipping into the extra sauce! If you’re feeling extra fancy, finish off your meal with some Tiramisu for dessert.

How to Store

  • Serve: Do not leave the lasagna at room temperature longer than 2 hours.
  • Store: Once cooled, cover leftovers in the pan tightly (or transfer to an airtight container) and store in the refrigerator up to 5 days.
  • Freeze: Make the lasagna and let it cool completely (put it in the fridge). Then slice the lasagna and freeze in single serving quantities. Make sure to store it in an airtight container.

Variations

  • Seasonings: You can add different flavors to the recipe with ingredients like fresh basil, oregano, thyme, and rosemary.
  • Meat: Instead of ground beef you can try different kinds of meat mixtures like Italian sausage, chicken sausage, or ground turkey.
  • Vegetarian: If you want to make the dish vegetarian, you can leave out the meat. To still keep the dish nice and filling, add extra veggies like bell peppers, zucchini, mushrooms, and carrots.
  • Cheese: You can experiment with the cheese mixture by using other types of cheese like sharp cheddar cheese, gorgonzola, muenster, or parmesan cheese.

More Lasagna Recipes to Try

Pin for lasagna bake with ravioli

Photos used in previous post:

super zooooom raviolim

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.

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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. 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!

    Reply

  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!

    Reply

  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 ?

    Reply

  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!

    Reply

    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!

      Reply

  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?

    Reply

  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. ?

    Reply