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A slice of Ravioli Lasagna on a white plate, topped with melted cheese and fresh herbs.
Daniel

Ravioli Lasagna

All the comfort of classic lasagna with zero noodle-boiling, thanks to cheese-filled ravioli layered with rich meat sauce and bubbly mozzarella.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1 lb ground Italian sausage mild or hot
  • 24 oz marinara sauce good quality jarred
  • 3 cloves garlic minced
  • 1 tsp dried oregano
For Assembly
  • 20 oz refrigerated cheese ravioli about 1.5 packages, no need to boil
  • 15 oz whole milk ricotta
  • 1 large egg
  • 0.25 cup fresh basil chopped, plus more for serving
  • 2 cups shredded mozzarella divided
  • 0.5 cup grated Parmesan

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mixing Bowl

Method
 

Prep
  1. Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
Make the Sauce
  1. In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
  2. Add minced garlic and oregano to the skillet; cook 1 minute until fragrant. Pour in marinara sauce, reduce heat to low, and simmer for 5 minutes to meld flavors.
Mix the Cheese Filling
  1. In a mixing bowl, stir together ricotta, egg, chopped basil, and 1 cup of the shredded mozzarella until well combined.
Assemble and Bake
  1. Spread 1 cup of meat sauce on the bottom of the prepared dish. Arrange half the ravioli in a single layer. Spread half the ricotta mixture over top, then 1.5 cups meat sauce. Repeat layers: remaining ravioli, ricotta mixture, and sauce. Top with remaining 1 cup mozzarella and the Parmesan.
  2. Cover tightly with foil and bake 25 minutes. Remove foil and bake 10-15 minutes more until cheese is melted, bubbly, and starting to brown in spots. Let rest 10 minutes before serving.

Notes

Use fresh refrigerated ravioli, not frozen, for best texture - it cooks perfectly as the lasagna bakes. Swap the sausage for ground beef or turkey, or use spinach ravioli and double the cheese for a meatless version. Assemble the night before, cover, and refrigerate; add 10 minutes to the covered baking time.