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A wooden spoon holding pasta covered in tomato sauce, melted mozzarella cheese and fresh herbs over a white casserole dish of lasagna.

Ravioli Lasagna

  • Author: The BakerMama
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour


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!


  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (24 ounce) jar marinara sauce
  • 1 (20 ounce) family-size package refrigerated four 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


  1. Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
  2. In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, onion, and garlic andn cook until the sausage is browned and starting to crisp, about 10 minutes. Drain off any excess fat and return to the pan.
  3. Stir in the pasta sauce and remove from the heat.
  4. In a medium mixing bowl, stir together the ricotta, chopped spinach, Italian seasoning, salt and black pepper.
  5. Arrange half of the refrigerated (not boiled) ravioli evenly in a single layer in the bottom of the prepared baking dish.
  6. Cover the ravioli with half of the sauce mixture.
  7. 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.
  8. Arrange the remaining ravioli evenly over the cheese.
  9. Top the ravioli with the remaining sauce, dollops of the remaining ricotta mixture, and then sprinkle with the remaining mozzarella cheese and parmesan cheese.
  10. Bake for 35 to 40 minutes or until the cheese is golden brown and bubbly on top.
  11. Let the lasagna cool for 5 minutes before serving.
  12. Garnish with chopped fresh basil just before serving, if desired.