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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.
Tips & Notes:
Nutrition Information:
Angeltat says
Recipe looks good and tasty that is until you added marinara sauce (awful) a good spaghetti sauce or homemade sauce would be better.
Karly says
You can certainly use whatever type of red sauce you prefer.
Kim clark says
I’m gonna try this once it isn’t so hot outside .its 80 degrees and its only 1pm and getting hotter .
But it sounds delicious to me and I will most likely use cottage cheese because I’m on a fixed income and feed 8-10 people most everyday .
Sandy brasher says
My family loved it! It was easy to make and definitely a hit at this house.
Jackie says
What is the egg for???
Karly says
The egg helps bind the cheese so it doesn’t ooze out. This is common in a lasagna. 🙂
Michele G says
Easy to make, rave reviews from family! I did add zucchini chunks to the beef and extra sauce, so mine did not set up as firm, but everyone wanted seconds, so it was a hit!
Karly says
Great idea to add zucchini!
Cookies4kids says
This recipe and your skillet lasagna are just amazing. I made individual casseroles for a dinner party and they were a huge hit. I used the Rana mushroom ravioli which is amazing and trying the spinach for tonight. When I’m in a hurry, I just layer with good shredded cheese instead of the ricotta mixture and it’s almost as good that way. Thanks for such amazing recipes.
Karly says
So glad you enjoy the recipes! Thank you! 🙂
Patricia A says
Really good.
Christine says
What size of cup for cheese
Karly says
Hi Christine! In the US we use measuring cups. It would equal 4 ounces of shredded cheese and about 16 ounces of ricotta.
Rachel says
Delicious! I used cottage cheese in place of the ricotta. I added sautéed mushrooms and baby spinach to the sauce and used 2 (24oz)jars of Raos. We like our lasagna a little saucier and 2 jars was perfect. (If you like a kick to it use 1 jar Raos marinara and 1 jar Raos arrabiata). So good! Rave reviews
Karly says
So glad it was a hit, Rachel! The arrabbiata sounds like a good addition!
Pamela Stinson says
My husband loves this! So easy! Showed my son how to do it and he fixes it at college to impress his friends.
Karly says
Love to hear that!
Kenneth Odister says
I would like to make this recipe but I plan on using Italian sausage instead of ground beef.
Terri says
What size pan do you use?
Karly says
9×13. 🙂
Vanessa Weaver says
Hello, this may be a silly question, but if I’m using cottage cheese instead of ricotta, do I still mix in an egg? I always thought the egg mixed in ricotta was so that it didn’t get liquidy…. obviously not a seasoned chef here lol. Anyway, thanks for your time!
Karly says
Hi Vanessa! I’ve always used the egg regardless of the cheese. It just helps hold the cheese together so it doesn’t ooze out when you slice. 🙂
Katherine Ellis says
Making this tonight for myself and another family. I used cottage cheese, but blended the ingredients with my immersion blender so the cheese was super smooth. With all other the spices and cheese in it, you cannot tell it is not ricotta! Great recipe, thank you!
Zac says
Do you boil the frozen ravioli first or just layer it frozen
Karly says
Just layer it in while frozen.
Cydney says
Can it be frozen you think? And if so, how much longer would the bake time be?
Karly says
I think it could definitely be frozen! Not sure how long it would take in the oven though, maybe an hour instead of 40 minutes? Just keep an eye on it. 🙂