Recipe for Ravioli Lasagna

Ravioli lasagna in a baking dish. It has been sliced into portions.

5 from 2 votes

Skip the traditional lasagna noodles and use frozen ravioli instead! This easy meal is on the table and ready to eat in under an hour.

Prep Time15

Bake Time45

Total Time1

Recipe Author Lynn April

Servings: 9 servings

Ingredients

▢ 25 ounces (700g) meat sauce store-bought is fine
▢ 24 ounces (680g) ravioli any kind; frozen or thawed
▢ 15 ounces (425g) ricotta cheese
▢ 2 cups (227g) shredded mozzarella cheese
▢ ¼ cup (30g) grated Parmesan cheese

Instructions

Preheat the oven to 350ºF (177ºC). Spread about ¼ cup of the meat sauce in the bottom of an 8" x 8" square baking pan, then layer in half of the ravioli.
25 ounces (700g) meat sauce, 24 ounces (680g) ravioli
Spread half of the ricotta cheese evenly onto the top of the ravioli, then sprinkle about half of the mozzarella cheese on top.
15 ounces (425g) ricotta cheese, 2 cups (227g) shredded mozzarella cheese
Repeat with another layer by add half of the remaining meat sauce, all of the remaining ravioli, and all of the remaining ricotta cheese.
Finally, add the remaining half of the meat sauce, then sprinkle the remaining mozzarella cheese followed by the grated Parmesan cheese evenly over the top of the sauce.
¼ cup (30g) grated Parmesan cheese
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and and bake uncovered for an additional 15 minutes, placing under the broiler for the last 2-3 minutes, if desired. Allow to cool a bit before serving, and serve warm. Store leftovers covered tightly in the refrigerator for up to 5 days. Lasagna freezes well, up to 3 months. Freeze baked or unbaked. Thaw overnight in the refrigerator before baking unbaked lasagna or reheating fully baked lasagna.

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Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.