I love lasagna. But the time it takes to boil the noodles, brown the meat, and then layer, layer, layer is more than I usually have (or want) to spare. Luckily, there’s one excellent shortcut. Enter ravioli lasagna, which uses ravioli in place of lasagna noodles.
This ravioli lasagna recipe has a similar level of decadence as other lasagna recipes, but it takes far less time to put together. Here’s how to make an easy four-ingredient ravioli lasagna, perfect for any night of the week.
Ravioli Lasagna Ingredients
- Ground beef: One pound of 80/20 beef will provide a little bit of fat (read: flavor) for your lasagna. If you choose a leaner beef, that’s OK, but know that you’ll be missing out on a little flavor. If you’re vegetarian or simply won’t miss the meat, skip the ground beef altogether to save an additional 5 to 7 minutes of prep time.
- Spaghetti sauce: Use your favorite brand of spaghetti sauce, your own homemade canned spaghetti sauce, or the best jarred pasta sauce as tested and determined by the Taste of Home Test Kitchen.
- Frozen ravioli: No need to thaw the frozen ravioli before layering them in the lasagna. The cook time includes the time it takes for the noodles to thaw and fully cook through.
- Mozzarella cheese: Keep it easy with pre-shredded mozzarella cheese, although you could shred mozzarella at home as well.
Directions
Step 1: Cook the beef
In a large skillet, cook and crumble ground beef over medium heat until no longer pink, 5 to 7 minutes. Drain.
Editor’s Tip: Read our guide to how to brown ground beef if you want a refresher on the best way to do it—including how much grease to drain, and how to drain it.
Step 2: Create the first layer
Spread one-third of the spaghetti sauce in the bottom of a greased 2-1/2-quart baking dish. Make sure the sauce fully covers the bottom of the dish.
Take half of the frozen ravioli, and sprinkle them evenly over the sauce. (No need to lay them out flat.) Sprinkle half of the cooked beef on top of the ravioli. Sprinkle 1/2 cup mozzarella cheese on top.
Step 3: Make the second layer
Repeat the first layer: Add another one-third of the spaghetti sauce, the remaining half of the frozen ravioli, the rest of the cooked beef, and another 1/2 cup of cheese.
Step 4: Top the lasagna with remaining sauce and cheese
Gently spread the remaining spaghetti sauce on top. Sprinkle on the remaining cheese as well.
Step 5: Bake the ravioli lasagna
Cover the baking dish with aluminum foil, and bake at 400°F for 40 to 45 minutes or until heated through. Remove from the oven. If desired, sprinkle with strips of fresh basil before serving.
Ravioli Lasagna Variations
This ravioli lasagna recipe is easily customizable:
- Swap in another type of ravioli: Cheese or sausage ravioli will create a classic lasagna flavor, but spinach and ricotta or four-cheese ravioli would be equally delicious.
- Use a different kind of meat: Instead of ground beef, try spicy Italian sausage or ground chicken.
- Make vegetarian ravioli lasagna: Skip the beef altogether, or replace it with 3 cups of fresh baby spinach, assembling and baking as directed.
- Add even more cheese: Replace the ground beef with 2 cups of small-curd 4% cottage cheese. Then, assemble and bake as directed, layering 2 cups of mozzarella each time instead of 1/2 cup. Sprinkle 1/4 cup grated Parmesan over the top, and bake as directed, uncovering during the last 10 minutes. Be sure to use cheese ravioli, too!
How to Store Ravioli Lasagna
Leftover ravioli lasagna will last three to five days in the refrigerator when kept in an airtight container. There are many ways to reheat lasagna, whether in the oven, the microwave, or even the air fryer. If you can help it, try to finish the leftovers the first time you reheat them. Reheating them multiple times will diminish the texture of the lasagna.
How to Freeze Ravioli Lasagna
Ravioli lasagna freezes really well. However you freeze it, it’s best to do so in a disposable pan. This way, you don’t have to live without a trusty baking dish while it holds your lasagna in the freezer. Also, you won’t have to make sure the glass or ceramic dish is tempered before you proceed (if the dish isn’t tempered, it can crack in the freezer).
- How to freeze lasagna before baking: Many lasagna recipes have the best texture when they are frozen before being baked. Wrap the lasagna up with plastic wrap and then aluminum foil, getting as close to the lasagna as possible to prevent any air from getting in and causing freezer burn later.
- How to freeze the lasagna after baking: Let the lasagna cool completely after baking. This prevents steam from getting trapped inside and forming ice crystals and freezer burn later. Then, wrap it with plastic wrap and aluminum foil.
Label the foil with the date that you put the ravioli lasagna in the freezer. That way you’ll know when it should be eaten by.
When you’re ready to eat, thaw the ravioli lasagna in the fridge overnight. Then pull it out of the fridge, and unwrap it. Cover it with aluminum foil, and bake at 400° for 30 to 35 minutes or until heated through. (Since the entire dish has thawed in the fridge overnight, it will take less time to cook than the main recipe, which uses still-frozen ravioli.)
Ravioli Lasagna Tips
What do you serve with ravioli lasagna?
Ravioli lasagna would pair perfectly with your favorite garlic bread recipe to soak up the marinara sauce. If you want to add some color, a side of steamed veggies like broccoli or corn would work nicely. Otherwise, you can’t go wrong with a side salad recipe.
Can you make ravioli lasagna with refrigerated ravioli?
Yes, you can use refrigerated (not frozen) ravioli, but you’ll have to adjust the baking time. Instead of baking for 4o to 45 minutes, bake for 30 to 35 minutes so the ravioli doesn’t get mushy.
Can you make ravioli lasagna in the slow cooker?
Ravioli lasagna is very easily translated into a slow-cooker lasagna recipe. Simply assemble the dish in an ungreased slow cooker, and cook on low for four to five hours.
