A creamy spinach and ricotta filling between layers of cheese ravioli and an Italian sausage pasta sauce all topped with melting mozzarella and parmesan cheeses. It’s heaven in a casserole dish! Ravioli Lasagna is a hearty, filling, delicious dinner that’s easy to make and everyone loves!
An Easy, Cheesy Dinner
If you love a good dinner shortcut, you’ll love this Ravioli Lasagna! It’s one of the easiest meals that the whole family adores! It’s so cheesy, flavorful and comforting.
Store bought cheese ravioli is covered in an Italian sausage pasta sauce. Next comes dollops of creamy ricotta cheese mixed with spinach and Italian seasonings and then topped with a generous sprinkle of shredded mozzarella and parmesan cheeses. Then simply repeat all those delicious layers and bake for an easy weeknight meal that gives traditional lasagna a run for its yumminess.
Less Prep, More Yum
This Ravioli Lasagna recipe is the pasta dish you never knew you needed. It’s so, so delicious. And I love that it doesn’t take any time at all to prepare. Store-bought ravioli makes the whole thing a breeze. The sauce is simple but so flavorful with the Italian sausage. It’s a house favorite for sure!
I love to serve it with Crispy Oven-Fried Broccoli ( the most addictive broccoli you’ll ever eat!), Homemade French Bread and a Chopped Caesar Salad for a delicious, filling meal.
Watch Me Make It!
Step into the kitchen with me to make this delicious Ravioli Lasagna casserole.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Olive oil: used for sautéing the sausage, onion, and garlic. It prevents sticking and adds flavor.
- Ground Italian sausage: the main source of protein for the dish. The spices in the sausage contribute a rich, herby, and slightly spicy flavor. You can use sweet or spicy Italian sausage.
- Yellow onion (diced): adds sweetness and an aromatic base flavor to the meat sauce.
- Fresh garlic (minced): intensifies the flavor with a savory, pungent note that enhances both the meat and the sauce.
- Jarred marinara sauce: forms the saucy layer. It adds moisture and helps tie the meat and pasta together. Choose a good-quality marinara for best results.
- Refrigerated cheese ravioli (do not boil): serves as the “pasta” layer, replacing traditional lasagna noodles and adding extra cheese flavor. No boiling needed! They’ll bake through just right in the sauce and cheese layers. Feel free to use spinach & ricotta ravioli or Italian sausage ravioli to really enhance the theme of the dish or any other filled ravioli, such as mushroom ravioli or even butternut squash ravioli for a seasonal twist.
- Shredded mozzarella cheese: creates that classic lasagna texture with a melty cheese layer.
- Grated Parmesan cheese: salty, nutty flavor booster. It also adds crispness when baked on top.
- Whole milk ricotta cheese: a creamy and rich layer similar to traditional lasagna. Balances the dish with a mild, milky flavor. The ricotta can be replaced with cottage cheese (blended until smooth) or cream cheese, if desired.
- Frozen chopped spinach (thawed and drained well): adds nutrition and earthiness. It also provides moisture and texture contrast to the ricotta mixture. The spinach can be omitted, if neccesary.
- Italian seasoning: a blend of herbs (commonly oregano, basil, thyme and rosemary) that boosts the sauce and ricotta layer with herby warmth.
- Kosher salt: enhances the overall flavor and helps balance the sweetness and acidity.
- Ground black pepper: adds mild heat and sharpness to balance the creamy and savory elements.
- Fresh basil: brightens the final dish with a fresh herbal note and visual appeal.
Supplies:
How to Make Ravioli Lasagna
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- In a large skillet, heat the olive oil over medium heat.
- Add the Italian sausage, onion, and garlic and cook until the sausage is browned and starting to crisp, about 10 minutes. Drain off any excess fat and return to the pan.
- Stir in the pasta sauce and remove from the heat.
- In a medium mixing bowl, stir together the ricotta, chopped spinach, Italian seasoning, salt and black pepper.
- Arrange half of the unboiled ravioli evenly in a single layer in the bottom of the prepared baking dish.
- Cover the ravioli with half of the sauce mixture.
- Dollop half of the ricotta mixture all over the top of the sauce. Then sprinkle with 1 cup of the mozzarella cheese and 1 cup of the parmesan cheese.
- Arrange the remaining ravioli evenly over the cheese.
- Top the ravioli with the remaining sauce and dollops of the remaining ricotta mixture. Then sprinkle with the remaining mozzarella cheese and parmesan cheese.
- Bake for 35 to 40 minutes or until the cheese is golden brown and bubbly on top.
- Let the lasagna cool for 5 minutes before serving.
- Garnish with chopped fresh basil just before serving, if desired.
Tips and Substitutions
Quick Tips
- No Pre‑Boiling Required: you can use the refrigerated (or frozen) cheese ravioli directly in the dish. Do not boil beforehand. They’ll bake through just right in the sauce and cheese layers.
- Drain the Spinach Well: press out excess moisture after thawing the frozen chopped spinach. This helps prevent watery ricotta layers.
- Watch for Bubbling Cheese: bake until the top is golden brown and bubbling, about 35–40 minutes. Allow the lasagna to cool for 5 minutes before serving so the layers set nicely.
Substitutions
- Italian Sausage: use sweet or spicy Italian sausage, as desired. Or swap the sausage for ground turkey, chicken or beef.
- Ravioli: use spinach & ricotta ravioli or Italian sausage ravioli to really enhance the theme of the dish or any other filled ravioli, such as mushroom ravioli or even butternut squash ravioli for a seasonal twist.
- Ricotta Cheese: for a lighter or dairy-free version, use cottage cheese (blended smooth) or cream cheese.
- Shredded Cheese: combine a handful of shredded fontina or provolone cheese with the mozzarella cheese for a silkier melt and more complex flavor.
- Marinara Sauce: use a spicy or creamy tomato sauce instead of a classic marinara or even Alfredo sauce for a white lasagna option.
Make Ahead and Storage
Store leftovers in an airtight container in the refrigerator for up to five days. Or cover the baking dish tightly with plastic wrap before refrigerating.
To freeze, allow to cool completely. Then divide into individual servings and store in a freezer safe container in the freezer. When frozen correctly, this ravioli lasagna should last in the freezer for up 3 months.
Thaw in the refrigerator overnight. Reheat in the microwave on high in 30 second intervals until heated through.
Prepare Ahead: Assemble the lasagna completely up to a day ahead. Cover tightly and refrigerate until ready to bake. Add 10–15 minutes to the baking time if baking from refrigeration.
More Delicious Dishes for Pasta Lovers
- The Best Bucatini Bolognese: It truly is the best you will ever eat! Full of flavor and rich texture, it’s a labor of love that is so worth the effort for its comfort and enjoyment.
- Chicken Parmesan Casserole: No boiling pasta or breading chicken to make this Chicken Parmesan Casserole. An incredibly easy and fun spin on a classic the whole family will love!
- Meatball Stuffed Pasta Shells: Jumbo pasta shells filled with melty cheese, marinara and meatballs make for such an easy appetizer or meal! Everyone will ask for these Meatball Stuffed Pasta Shells again and again!
- Hummus Pasta Salad: This Hummus Pasta Salad is the easiest, most deliciously healthy pasta salad you will ever make and that everyone will love!
- Stovetop Macaroni and Cheese: One of our favorite weeknight meals, this easy cheesy Stovetop Macaroni and Cheese can be on the dinner table in less than 30 minutes.
If you make my Ravioli Lasagna, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Ravioli Lasagna
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6-8
Description
A creamy spinach and ricotta filling between layers of cheese ravioli and an Italian sausage pasta sauce all topped with melting mozzarella and parmesan cheeses. It’s heaven in a casserole dish! Ravioli Lasagna is a hearty, filling, delicious dinner that’s easy to make and everyone loves!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or spicy)
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 (24 ounce) jar marinara sauce
- 1 (20 ounce) family-size package refrigerated cheese ravioli (about 30 ravioli), do not boil
- 2 cups shredded mozzarella cheese, divided
- 2 cups grated Parmesan cheese, divided
- 2 cups whole milk ricotta cheese
- 1 (8 ounce) package frozen chopped spinach, thawed and drained well
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Chopped fresh basil, for garnishing
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, onion, and garlic and cook until the sausage is browned and starting to crisp, about 10 minutes. Drain off any excess fat and return to the pan.
- Stir in the pasta sauce and remove from the heat.
- In a medium mixing bowl, stir together the ricotta, chopped spinach, Italian seasoning, salt and black pepper.
- Arrange half of the refrigerated (not boiled) ravioli evenly in a single layer in the bottom of the prepared baking dish.
- Cover the ravioli with half of the sauce mixture.
- Dollop half of the ricotta mixture all over the top of the sauce and then sprinkle with 1 cup of the mozzarella cheese and 1 cup of the parmesan cheese.
- Arrange the remaining ravioli evenly over the cheese.
- Top the ravioli with the remaining sauce, dollops of the remaining ricotta mixture, and then sprinkle with the remaining mozzarella cheese and parmesan cheese.
- Bake for 35 to 40 minutes or until the cheese is golden brown and bubbly on top.
- Let the lasagna cool for 5 minutes before serving.
- Garnish with chopped fresh basil just before serving, if desired.
Made this for dinner tonight and it’s delicious!!! LOVE using ravioli instead of lasagna noodles. Will definitely be going into our regular rotation. Thanks for another fantastic recipe!!
Hi, Catherine! I’m so happy you enjoyed it!
I haven’t had this yet because I’m in the hospital and on a clear liquid diet only. I’m pretty sure this wouldn’t count as a liquid diet. Lol. Can’t wait to try it though. It looks delicious. I will try it as soon as I’m home. Thank you for posting it.
Hi, Linda! A clear liquid diet does not sound any fun. I hope you heal in no time and get to enjoy this soon!
Hello
Do you cook the ravioli before
Layering in the pan?
Hi, Diana! Nope! Just make sure it’s the refrigerated ravioli and not the frozen kind.
I love trying new things and lasagna is a crowd pleaser. I am vegetarian and will substitute the sausage but the rest of the ingredients are perfect for our family
Hi, Robert! It would still work great without the sausage. I can’t wait to hear how you like it!
If you use frozen ravioli, should you cook and drain it first?
Hi Judy! No, you can use it from frozen, you’ll just need to bake it about 5 minutes longer. Enjoy!