Ravioli Lasagna
This casserole boasts meaty layers of beef ravioli, zesty sauce, and plenty of stretchy cheese. Grab some ravioli, your favorite sauce and a heap of mozzarella and create the easiest lasagna ever. I’ve also called this “cheater’s lasagna”, but only to those who know what I mean. Crowd-pleasing, prep-ahead friendly, and super easy to make.
Think about it – if you pick your favorite ravioli, sauce and cheese – what could go wrong? You already know you love the ingredients, and once assembled in a casserole dish and baked, it’s a lasagna marriage made in heaven!
What type of ravioli should you use? You can use the shelf-stable or refrigerated variety, both will work here. I chose refrigerated beef ravioli and the dish was hearty, wholesome, and completely satisfying.
What type of cheese do you need? Two types – mozzarella in the casserole and parmesan on the casserole. I realize ricotta is typically used in lasagna, but we don’t need it since we’re using pockets of cheese/meat ravioli!
Here’s the simple process for making this cheater’s lasagna
- Cook ravioli according to the package directions.
- Layer the ravioli in a casserole dish with sauce and mozzarella.
- Cover with foil and bake for 15 minutes.
- Uncover and bake for 5 more minutes.
- Serve!
You can assemble this lasagna up to 24 hours before baking. This is a great prep-ahead meal! Assemble the lasagna as instructed, cover with plastic and refrigerated for up to 24 hours before baking. Pull the casserole dish from the fridge 30 minutes before baking, remove the plastic wrap and cover with foil. Proceed as directed.
Ravioli Lasagna
Ingredients
- 20 ounces beef or cheese ravioli
- 3 cups marinara sauce of choice
- 3 cups shredded mozzarella cheese, divided
- Chopped fresh parsley for serving, optional
- Grated parmesan cheese for serving
- Crushed red pepper flakes for serving, optional
Equipment
Instructions
- Preheat the oven to 350 degrees.
- Cook the ravioli according to the package directions. Drain and spread out on a large piece of foil to prevent sticking.
- Spoon about 1/2 cup of the marinara sauce in the bottom of a baking dish. Top with half of the ravioli and half of the mozzarella cheese. Repeat layers, using the remaining ravioli, marinara sauce and cheese. Cover with foil and bake for 15 minutes. Uncover and bake for 5 to 10 more minutes, until the cheese melts.
- Top with parsley, if using, and serve with parmesan cheese and red pepper flakes on the side.