By Becky Hardin
Published Jan 14, 2019
Ravioli Lasagna is a delicious mix of two favorite pasta dishes. This easy lasagna recipe is made with layers of ravioli, marinara sauce mixed with Italian sausage, and plenty of cheese. Everyone will love this ravioli lasagna bake. It’s the perfect weeknight meal!
What’s in This Easy Lasagna Recipe?
This ravioli lasagna bake is the combination of two favorite Italian dishes: ravioli and lasagna ! We love casseroles of any kind because they’re so easy to make and they always turn out amazing. It’s a stress-free way to get dinner on the table every night!
- Ground Beef : We like ground chuck, but 80-85% lean ground beef also works.
- Sausage: Use sweet Italian sausage with the casings removed.
- Marinara Sauce: Use your favorite store-bought sauce, or make your own homemade marinara sauce .
- Italian Seasoning : Adds a punch of Italian flavor to the sauce.
- Ravioli: We like cheese ravioli for this recipe. Both fresh and frozen work (no need to thaw).
- Cheese: A combination of mozzarella and Parmesan cheeses is the perfect topping for this lasagna bake.
Variations on Ravioli Lasagna
We have used different kinds of meat for this recipe. Ground chicken or turkey makes a great replacement for the ground beef, and hot Italian sausage adds a nice spicy kick! To save time, you could skip the meat and use a jar of bolognese sauce from the store.
For the ravioli, use your favorite kind! Spinach and ricotta, sausage, chicken, lobster, tomato basil, or mushroom are all great choices.
How to Store and Reheat
Store leftover ravioli lasagna in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 375°F oven for about 30 minutes, or until warmed through.
How to Freeze
Freeze this ravioli lasagna bake tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Bake directly from frozen in a 375°F oven covered with foil for 45-60 minutes, or until heated through.
Serving Suggestions
We serve this easy lasagna recipe is perfect served with a sliced and toasted baguette. We use it to scoop up the leftover meat sauce at the end of the meal, and it’s chef’s kiss. If you’re wanting a little something extra, a nice Caesar salad would fit right in.
Notes from the Test Kitchen
This ravioli lasagna is perfect because the ravioli are already made. We love to grab some from the store (fresh or frozen), layer them into the baking dish with sauce and cheese, and you’ve got a tasty meal ready to eat! It couldn’t be easier.
5-Star Review
“Cheesy & so delicious!! This is a great go-to meal! It is also the perfect recipe to double & freeze or take to a neighbor!” -Kristyn
Ingredients1x2x3x
- ▢ ½ pound ground chuck
- ▢ ½ pound sweet Italian sausage bulk or casings removed
- ▢ 32 ounces marinara sauce (1 large jar)
- ▢ ½ teaspoon Italian seasoning
- ▢ 24 ounces cheese ravioli fresh or frozen (about 30 ravioli)
- ▢ 16 ounces freshly shredded mozzarella cheese divided
- ▢ ½ cup freshly grated Parmesan cheese divided
- ▢ Chopped fresh basil optional, for garnish
Video
Instructions
- Preheat oven to 375°F and spray a 9×13-inch casserole dish with nonstick spray.
- In a large skillet set over medium heat, brown the ground chuck and Italian sausage. With a slotted spoon, transfer the cooked meats to a paper towel-lined plate and discard the rendered fat. ½ pound ground chuck, ½ pound sweet Italian sausage
- Return the meat to the skillet and add the marinara sauce and Italian seasoning. Mix well. 32 ounces marinara sauce, ½ teaspoon Italian seasoning
- Spread a third of the meat sauce, in an even layer, in the prepared casserole dish. Place 15 ravioli, in a single layer, on top of the meat sauce. 24 ounces cheese ravioli
- Spread another third of the meat sauce on the ravioli. Sprinkle ½ the mozzarella over the meat sauce and ¼ cup Parmesan over the mozzarella. 16 ounces freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
- Place the remaining 15 ravioli over the mozzarella. Spread the remaining third of the meat sauce over the ravioli.
- Sprinkle the remaining mozzarella over the meat sauce and the remaining Parmesan over the mozzarella.
- Bake, covered, for 30 minutes.
- Remove the cover and bake an additional 15-20 minutes or until the lasagna is bubbly and the cheese is golden.
- Garnish with fresh chopped basil if desired. Chopped fresh basil
Equipment
- 9×13 Baking Pan
Becky’s Tips
- You can also make this recipe by layering the ingredients as stated in a crockpot and cooking on high for 2 ½ hours, then on low for 30 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Ravioli Lasagna Step by Step
Brown the Meats: Preheat your oven to 375°F and spray a 9×13-inch casserole dish with nonstick spray. In a large skillet set over medium heat, brown ½ pound of ground chuck and ½ pound of Italian sausage. With a slotted spoon, transfer the cooked meats to a paper towel-lined plate and discard the rendered fat.
Make the Sauce: Return the meat to the skillet and add 32 ounces (1 large jar) of marinara sauce and ½ teaspoon of Italian seasoning. Mix well.
Layer the Ravioli: Spread a third of the meat sauce, in an even layer, in the prepared casserole dish. Place 15 cheese ravioli, in a single layer, on top of the meat sauce.
Top with Cheese: Spread another third of the meat sauce on the ravioli. Sprinkle 8 ounces of shredded mozzarella cheese over the meat sauce and ¼ cup Parmesan over the mozzarella.
Repeat the Layering: Place the remaining 15 ravioli over the mozzarella. Spread the remaining third of the meat sauce over the ravioli. Sprinkle the remaining 8 ounces of mozzarella over the meat sauce and the remaining ¼ cup of Parmesan over the mozzarella.
Bake the Lasagna: Bake, covered, for 30 minutes. Remove the cover and bake for an additional 15-20 minutes or until the lasagna is bubbly and the cheese is golden. Garnish with fresh chopped basil if desired.
More Lasagna Recipes To Try
- Seafood Lasagna
- Chicken Alfredo Lasagna Roll Ups
- White Chicken Lasagna Soup
- Dutch Oven Lasagna
- Weight Watchers Lasagna
Ravioli Lasagna Bake Recipe
Equipment
- 9x13 Baking Pan
Ingredients
- ½ pound ground chuck
- ½ pound sweet Italian sausage bulk or casings removed
- 32 ounces marinara sauce (1 large jar)
- ½ teaspoon Italian seasoning
- 24 ounces cheese ravioli fresh or frozen (about 30 ravioli)
- 16 ounces freshly shredded mozzarella cheese divided
- ½ cup freshly grated Parmesan cheese divided
- Chopped fresh basil optional, for garnish
Instructions
- Preheat oven to 375°F and spray a 9x13-inch casserole dish with nonstick spray.
- In a large skillet set over medium heat, brown the ground chuck and Italian sausage. With a slotted spoon, transfer the cooked meats to a paper towel-lined plate and discard the rendered fat. ½ pound ground chuck, ½ pound sweet Italian sausage
- Return the meat to the skillet and add the marinara sauce and Italian seasoning. Mix well. 32 ounces marinara sauce, ½ teaspoon Italian seasoning
- Spread a third of the meat sauce, in an even layer, in the prepared casserole dish. Place 15 ravioli, in a single layer, on top of the meat sauce. 24 ounces cheese ravioli
- Spread another third of the meat sauce on the ravioli. Sprinkle ½ the mozzarella over the meat sauce and ¼ cup Parmesan over the mozzarella. 16 ounces freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
- Place the remaining 15 ravioli over the mozzarella. Spread the remaining third of the meat sauce over the ravioli.
- Sprinkle the remaining mozzarella over the meat sauce and the remaining Parmesan over the mozzarella.
- Bake, covered, for 30 minutes.
- Remove the cover and bake an additional 15-20 minutes or until the lasagna is bubbly and the cheese is golden.
- Garnish with fresh chopped basil if desired. Chopped fresh basil
Video
Notes
- You can also make this recipe by layering the ingredients as stated in a crockpot and cooking on high for 2 ½ hours, then on low for 30 minutes.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
