Print

Easy Baked Cheese Ravioli Lasagna

A close-up of a cheesy, saucy slice of ravioli lasagna with cheese stretching dramatically.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe uses store-bought ravioli to create a quick, hearty, and cheesy layered pasta bake that serves as a simple weeknight dinner shortcut.

Ingredients

Scale
  • 1 (24 ounce) package frozen cheese ravioli
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, mix together the ricotta cheese, egg, 1/2 cup Parmesan cheese, Italian seasoning, salt, and pepper until combined.
  3. Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
  4. Arrange half of the frozen ravioli in a single layer over the sauce. Do not thaw the ravioli first.
  5. Spread half of the ricotta mixture evenly over the layer of ravioli.
  6. Sprinkle 1 cup of the mozzarella cheese over the ricotta layer.
  7. Spoon another 1 cup of marinara sauce over the mozzarella.
  8. Repeat the layers: remaining ravioli, remaining ricotta mixture, and another 1 cup of mozzarella cheese.
  9. Top with the remaining marinara sauce and the remaining 1 cup of mozzarella cheese. Sprinkle with extra Parmesan cheese, if desired.
  10. Cover the baking dish tightly with aluminum foil.
  11. Bake for 30 minutes.
  12. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
  13. Let the lasagna rest for 10 minutes before cutting and serving.

Notes

  • You can substitute your favorite jarred pasta sauce, such as meat sauce, for the marinara.
  • If you prefer a slow cooker method, layer all ingredients as directed in a lightly greased slow cooker. Cook on low for 3 to 4 hours or on high for 2 hours. Do not cover with foil in the slow cooker.
  • This casserole can be assembled a day ahead. Cover and refrigerate, then add about 10 minutes to the initial covered baking time.

Nutrition

Find it online: https://magazinemeal.com/easy-ravioli-lasagna-shortcut-recipe/