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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:
Jackie Bulach says
I have made this recipe several times and everyone loves is. I wanted to make this but not bake it until the following day. Will it still be as good? I have to work late and will have my granddaughters when I get off. Just saves time if all I have to do is throw it in the oven.
Karly says
Hi Jackie! I haven’t tried making this ahead and I’d be a bit worried that the noodles would soak up the sauce and get a bit funky. But, I’m not sure how much of a difference it would make to the final product. It might be worth trying! 🙂
Peggy says
My husband loved this. Declared it to be new family favorite. I appreciate the portion size and how easy it was to make. Thank you.
Karly says
Thanks, Peggy!
Tara Ferrucci says
Great recipe! Huge hit with my family of Italians! Added sausage for a little kick!!!!
Karly says
Bet it was great with the sausage!
Kathy Yates says
This recipe was very good. The taste of lasagna but so much easier to make.
Karly says
Glad you enjoyed it, Kathy!
Rhonda Borgo says
Best ravioli recipe !
Easy,delicious,and pleases all in the family!!!
Karly says
Thanks, Rhonda!
Maggie Barnett says
Making this tonight … with cottage cheese (love ricotta; ricotta DOESN’T like me). Can’t wait!
Karly says
Enjoy!
Tina Alexander says
Excellant and fast, I make traditional lasagna but not that often because I don’t want to mess with the boiling noodles, draining and hadling them while hot. The no boil noodles are ok but the use of cheese ravioli is just as fast and tastier. This recipe is delish and genius, love how fast I can put it together.
Karly says
Thanks, Tina!
Michele F says
Always a hit with our pasta lovers!
Darla says
This was amazing!!! Great taste, beautiful dish!!!! Yummy!!!!!!!!
Cindy says
I can’t eat spaghetti sauce due to anything with tomatoes causes me to have seizures. So I use Alfredo sauce and this sounds great I’m going to cook it for our annual Christmas dinner with my stepfamily.
Karly says
Sounds delicious!
Kristi says
Making this soon. Can I make it, bake it and freeze it for another day??
K. Wilson says
This is so yummy and easy! Made it last night and everyone loved it! Thank you for posting.
Karly says
So glad it was a hit!
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
Gayla Hunter says
My friend made this, and it is EXCELLENT
Will definitely be making this dish
Karly says
Love to hear that!
John Usalis says
I have a question. When using the ravioli, I assume it is thawed? Or do you boil it first?
Karly says
Hi John! It’s still frozen. Just layer it right in.