Ravioli Lasagna

This hearty and easy Ravioli Lasagna Recipe is layers of cheese ravioli, cooked Italian Sausage, spinach, onions, ricotta, marinara, and mozzarella. This lazy lasagna is the perfect dish for large families and busy weeknight meals, and it is so much easier than traditional lasagna. With the help of frozen cheese ravioli and your favorite marinara pasta sauce, this casserole is prepped and in the oven in no time at all.

Everyone should have an array of good hearty casseroles that are quick to prep, feed a crowd, and taste delicious. This easy lasagna recipe does just that with a creamy ricotta cheese layer and browned Italian Sausage with onions and garlic, all topped with marinara and loads of mozzarella. Serve with a Caesar salad and Cheese Garlic Bread and you have a meal fit for a king.

If you love lasagna, you must try my creamy chicken lasagna, veggie lasagna, and zucchini lasagna. You will be in lasagna heaven.

How to make Ravioli Lasagna

Start by browning the Italian Sausage over medium heat in a large skillet. When it is about halfway browned, add the onion and continue cooking until the Sausage is browned and the onion is soft. Then drain any excess fat. Now reduce the heat to medium-low and add the spinach, cooking until wilted. Add the garlic and continue cooking for another minute.

Meanwhile, stir together the ricotta cheese, Parmesan Cheese, Italian seasoning, and egg. Now, to assemble the casserole, spoon about 1/2 cup of marinara sauce into the bottom of a large deep baking dish. Top with a single layer of cheese ravioli, followed by the browned sausage mixture, then a layer of marinara sauce. Follow up with more cheese ravioli, the ricotta mixture, more cheese ravioli, a layer of marinara sauce, and finally, a healthy amount of shredded mozzarella.

Cover with aluminum foil and bake for about 1 hour. Then remove the foil and bake for about 20-30 minutes or until the cheese is melted and lightly browned and the casserole is heated through. Sprinkle with fresh parsley or fresh basil.

Tips for the best ravioli lasagna

• I prefer to use Italian Sausage because of the extra flavor, but you can substitute ground beef or ground turkey. However, add 1 teaspoon Italian seasoning to the browned meat at the same time as the minced garlic.
• You can use refrigerated ravioli but reduce the cooking time by 10 minutes with the foil on and 10 minutes with the foil off.
• To drain excess fat from browned meat, simply tilt the pan slightly and absorb the grease with a paper towel. It is much easier than trying to drain it and risk dumping the browned meat.
• For added flavor, when time permits, roast some garlic and add it to the ricotta mixture.
• There is no need to defrost the ravioli. Use straight from frozen.
• Use a large, deep 9×13-inch casserole dish for this recipe. I use my lasagna dish, but a deep casserole works well too.
• After baking, let the lasagna rest for 20-30 minutes before slicing.
• This recipe feeds 10-12, so it is great for large families, sleepovers, and leftovers.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at a reduced power so it heats all the way through.

How to prepare this dish in advance

How to prepare up to 24 hours in advance – prep the casserole per the directions but do not bake. Wrap well with plastic wrap and store in the refrigerator for up to 24 hours. Take it out of the refrigerator 30-40 minutes prior to baking. Remove the plastic wrap and replace it with aluminum foil. Bake for 50 minutes covered and 10-20 minutes uncovered.

How to freeze prior to baking – prep the casserole per the instructions. Wrap several times with plastic wrap and freeze and place in the freezer for up to 2 months. Thaw in the refrigerator overnight. Take it out of the refrigerator 30-40 minutes prior to baking. Remove the plastic wrap and replace it with aluminum foil. Bake according to recipe instructions.

How to freeze after Baking– prep the casserole and bake as instructed. Then cool completely. Cover with several layers of plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight. Then reheat in the microwave at a reduced power until warmed through.

More pasta recipes you will love!

Baked Ravioli Lasagna

A generous Ravioli Lasagna layered with Italian sausage, onions, spinach, a ricotta blend, and a healthy helping of mozzarella.  This comfort food recipe is a real crowd-pleaser, and it can be prepped up to 24 hours in advance and stored in the fridge. 

5 from 17 votes

Print Pin Rate

Course: main meal pasta

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Servings: 10 servings

Calories: 729kcal

Author: Beth Pierce

Ingredients

• 1 pound Italian sausage
• 1 medium onion chopped
• 4 cups baby spinach
• 2 cloves garlic minced
• Kosher salt and black pepper to taste
• 15 ounces ricotta cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 large egg
• 2 24 ounces jars marinara or spaghetti sauce
• 40 ounces frozen cheese ravioli
• 2 ½ cups shredded mozzarella cheese
• 2 tablespoon chopped fresh parsley

Instructions

• Preheat oven to 375 degrees f.  Spray a deep 9x13-inch dish with nonstick cooking spray. 
• Start browning the Italian Sausage over medium heat in a large skillet. When it is about halfway browned, add the onion and continue cooking until the sausage is browned and the onion is soft. Drain any excess grease. Reduce the heat to medium-low and add the spinach, stirring and cooking until wilted. Add the garlic and continue cooking for 1 minute while stirring constantly. Season with kosher salt and black pepper to taste. Set the mixture aside. 
• In a  medium bowl, stir together the ricotta cheese, Parmesan Cheese, Italian seasoning, and egg.
• Spoon 1/2 cup marinara into the bottom of the prepared casserole dish. Spread a layer of cheese ravioli, followed by the browned sausage mixture, then about 2 1/2 cups marinara. Follow up with another layer of cheese ravioli, the ricotta mixture, another layer of cheese ravioli, about 2 1/2 cups marinara, and the shredded mozzarella.  
• Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for 20-30 minutes or until the cheese is melted and lightly browned and the casserole is heated through. Sprinkle with fresh parsley. 

Notes

• I prefer to use Italian sausage because of the extra flavor, but you can substitute ground beef or ground turkey. However, add 1 teaspoon Italian seasoning to the browned meat at the same time as the minced garlic.
• You can use refrigerated ravioli but reduce the cooking time by 10 minutes with the foil on and 10 minutes with the foil off.
• To drain excess fat from browned meat simply tilt the pan slightly and absorb the grease with a paper towel. It is much easier than trying to drain it and risk dumping the browned meat.
• There is no need to defrost the ravioli. Use straight from frozen.
• Use a large, deep 9x13-inch casserole dish for this recipe. I use my lasagna dish, but a deep casserole works well too.
• After baking, let the lasagna rest for 20-30 minutes before slicing.
• This recipe feeds 10-12, so it is great for large families, sleepovers, and leftovers.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at a reduced power so it heats all the way through. 

Nutrition

Calories: 729kcal | Carbohydrates: 51g | Protein: 37g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 160mg | Sodium: 1348mg | Potassium: 289mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1643IU | Vitamin C: 6mg | Calcium: 327mg | Iron: 13mg

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