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Our Ravioli Lasagna Recipe is made with layers of frozen cheese ravioli in place of traditional lasagna noodles. All the classic elements of lasagna, like red sauce and ricotta, but with cheese filled ravioli in place of flat noodles.
Okay, I have a very important question to ask you. One that is probably going to cause a lot of controversy. One that you will likely have super strong feelings about.
Ready?
Okay. Deep breath. Here goes.
When you make lasagna, do you use ricotta cheese or cottage cheese?
I know that a lot of you are angry that I’d even ask that question. Like, why is cottage cheese even an option, because everyone knows that their Italian grandmother uses ricotta and obviously that’s the only way to make lasagna.
It’s just…you guys. I often make lasagna with cottage cheese.
Don’t leave me.
I love ricotta, but my husband? Not so much.
I’m happy to report that it doesn’t really matter one way or the other, because this ravioli lasagna is delicious made with either one! Use ricotta if that’s what your ancestors demand of you. Use cottage cheese if this is what your heart tells you to do.
Whatever you do, please just serve our baked ravioli lasagna recipe with a side of my ever popular cream cheese garlic bread. Or take our quick dinner rolls and shape them into breadsticks and then brush them with garlic butter!
Ingredient Notes:
Pasta – We’re using frozen cheese ravioli. You could also use beef ravioli, if you want things extra meaty.
Sauce – I’m a fan of Rao’s personally, but use whichever jar of sauce you like or try our homemade spaghetti sauce!
Ricotta Mixture – You’ll combine ricotta (or cottage cheese) with egg, Parmesan, parsley, and seasoning. This mixture will make the creamy layer between the pasta.
Mozzarella – We top it all off with a thicker layer of mozzarella. I prefer to shred my own for the best, most creamy result.
See the recipe card for full information on ingredients and quantities.
Step By Step Instructions:
Meat Sauce: Make the meat sauce by browning the beef and onion together and then stirring in the marinara.
Cheese Filling: While the meat is cooking, stir together the ricotta, parmesan, egg, parsley, and seasonings.
Assemble: Spread a thin layer of meat sauce in the bottom of your pan and top it with a single layer of ravioli. Top that with more meat sauce and the ricotta. Repeat your layers and then finish it all off with mozzarella.
Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil and finish baking for another 10 minutes. Sprinkle with parsley and serve hot!
Expert Tips:
An important question that I hear a lot is “when making lasagna what goes on the bottom layer?“
The answer is sauce! You start with a thin layer of sauce on the bottom of your dish to keep the pasta moist and prevent it from sticking and getting crunchy.
For a browned cheese topping, pop your ravioli under the broiler for a minute or two until the cheese gets toasty. Keep a close eye on it as the broiler works very fast.
If you’re wondering how to reheat lasagna, I recommend using the oven. Bake it, covered, at 350 degrees for about 20 minutes or until it’s warmed through.
More pasta recipes to try:
- Chicken Spaghetti: Cheesy comfort food!
- Italian Pasta Salad: This one is LOADED with veggies, meats, and a simple homemade dressing.
- Baked Spaghetti: My family’s absolute favorite spaghetti dish!
- Homemade Hamburger Helper: We love how easy this is!
- Shrimp Alfredo: Hard to go wrong with this 20 minute dinner!
Ravioli Lasagna
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 24 ounces marinara
- 3 cloves garlic minced
- 2 cups ricotta cheese
- 1 large egg
- ¼ cup parmesan cheese
- ¼ cup chopped parsley
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 25 ounces frozen cheese ravioli
- 2 cups shredded mozzarella
- minced parsley for garnish
Instructions
- Preheat oven to 350 degrees. Spray a 13×9 baking dish with non-stick spray.
- Heat a large skillet over medium heat and add the ground beef and onion. Brown the beef, crumbling it as it cooks. Drain the grease from the pan.
- Add the marinara sauce and garlic and simmer for 5 minutes, stirring often, over low heat.
- While sauce is simmering, mix ricotta, egg, Parmesan, parsley, garlic powder, and onion powder in a small bowl.
- Spoon 1/3 of the meat mixture into the prepared baking dish and spread across the bottom.
- Top with a single layer of ravioli, ½ of the ricotta mixture, and 1/3 of the sauce. Repeat the layers, ending in marinara sauce.
- Sprinkle the top with the shredded mozzarella. Cover tightly with foil and bake for 40 minutes. Remove cover and bake for 10 minutes more.
- Remove from the oven and sprinkle with minced parsley.
- Let set for 10 minutes before cutting and serving.
Ciara says
If going meat free, would you change anything about the recipe?
Karly says
I haven’t tried it without meat, but I think it’d be fine as is.
Anisa says
Maybe try using portabella or baby Bella mushrooms since theyโre meaty! I add mushrooms in my pasta sauce anyway, but if you donโt!
Jen S. says
Just wanted to post a review since so many recipes online only have comments asking questions or just talking about how it sounds good, but nobody ever seems to come back to give results, soooo… It. Is. DELICIOUS!! Even my incredibly picky 9-yr-old had two helpings, and hard-to-impress hubby raved about it and packed a huge portion for lunch tomorrow. Yes! Thank you for a new idea and a terrific recipe. Can’t wait to try different variations! (PS, didn’t have time to make my homemade sauce, so we used Bertolli marinara burgundy wine and it was terrific) ?
Jen S. says
Lol, the last item was supposed to be an emoji, not a question mark.
Karly says
So glad it was a hit with the whole family! Thanks for coming back to leave a review! ๐
Penni says
Will it make a difference if you forgot to put in the parmesan cheese?
Cindy K Coleman says
Trying tonight with GF Raviolis & homemade sauce made from my homemade canned tomatoes! I’m using Ricotta because I have it, but grew up with cottage cheese, love them both! I roasted off a whole head of garlic for my sauce, fresh basil! Can’t wait to put it all together! Love your recipes !
Karly says
I hope you love it – not sure how it could be bad with all that roasted garlic! ๐
Polly says
Karly, thank you for sharing this! I have made this so many times. Everyone that tries it, loves it!
Karly says
So glad to hear that! ๐
Tonya says
I made this with Sweet Italian Sausage and cottage cheese. ย Added a small can of tomato sauce and extra Italian spices to the marinara.
Turned out perfect and tasted great!
Karly says
Sounds delicious!
Pam says
Have not tried. Can I build it 2 days ahead and the bake it
Karly says
Hi Pam! I think that would work fine, though I haven’t tried it.
Sabrina says
great swap of ravioli for boring pasta noodles, which I never really got anyway, if you’re taking a bad carb hit is might as well be for one thtt’s worthwhile like ravioli (maybe even deep fried ravioli!), thank you for this recipe
Celeste Werkheiser says
Deep fried raviolis?! Oh my! I’m definitely trying that! Lol!
Sara says
So you use the ravioli frozen and donโt boil it prior to making the casserole right? Just bring sure. Ty.ย
Karly says
That’s right. ๐
Donna says
Any certain kind is better than other ravioli?
Karly says
I just use frozen cheese ravioli, but I’m sure any filling would be good!
Marcia says
Can I prep this the day before so all my husband has to do is pop it in the oven?
Karly says
Yep, that should work out great!
WOOD says
Hello so I just place the ravolli frozen no need to boil first. Thanks.
Karly says
Yep, that’s correct.
Hannah@butterloveandcowboys.com says
Ravioli in lasagna is genius. This looks so good!
Chris says
My mom always used cottage cheese and even though I can’t stand the taste of cottage cheese any other way, I loved that lasagna!
jan says
the first time I made this my recipe called for cottage, mozzarella and ricotta all mixid that was many years ago at 50 and I still do it that way. Love the recipe and your sauce. ย Next summer will be canning that using roasted plum tomatoes. ย Thank you so much.
Rose Mary George says
This looks so comforting and yum!
LyRae Williams says
Personally I use both in my lasagna .I can’t wait to try this recipe.
Carla and Robert Skidmore says
I love to make lasagna, it is an easy supper and I will try the ravioli lasagna as soon as I can find Gluten Free Ravioilis to use. My husband has a Gluten intolerance. One change I have made in my lasagan is to use only Mozzerlla Cheese and I omit either the cottage cheese or the ricotta cheese. The lasagna comes out easier and is not as sloppy.
Genevieve H Davis says
Gluten free Ravioilis at Shop Rite Stores Celentano Cheese found them yesterday im trying it tomorrow for Lasagna praying it come out good my husband has to have Gluten Free. gen
Krysten Powers says
I actually usually mix cottage cheese and ricotta for my lasagna. Learned that trick from a friend in college and have gone with it ever since.
Costco makes a ravioli lasagna that my kids love, but I never thought of making it myself. Think I’ll be trying this!
Karly says
I didn’t know costco made a version! Yum! And great idea to mix the two cheeses!
Cooki says
Oops! Not lasagna but ravioli fresh be used.
Thais says
Fantastic! My family loved it, it became our weekend dish.ย
Greetings from Brazil ๐
Cooki says
ย Can ย fresh/unfrozen lasagna be used instead. ย How long would the baking process be.
Karly says
I haven’t tried this with fresh ravioli, so I can’t offer advice on cook times.
Laurie says
I felt this was very bland. Would not make it again.
wendy barnes says
Looks easy and delicious for a week night dinner. I like cottage cheese my Dh does not. Ive had lasagna with and without . I would not personally use it in my lasagna.
But I will be making this for sure.?
Connie says
I am trying this tonight. I have all the ingredients in house and it is cold outside. I usually use cottage cheese because I am on a fixed income. Of course I will make a smaller batch but it will still just as good!
Karly says
Hope you enjoy!
Leslie says
Making tonight! I’m sure it will be good. Please ax the music on your site! So distracting when I am listening to something else while I cook!
Karly says
Hi Leslie! The only music that should be playing is along with the video of the recipe. You can always pause it or mute it. ๐ Hope you love the lasagna!
Ppatti says
This was so delicious! I did half beef, half Italian sausage. Made for 12 people , everyone loved it!! I assembled the night before…so easy