ravioli lasagna

This make-ahead Italian Chicken Sausage Ravioli Lasagna is bursting with fabulous Italian flavor and tastes like you labored for hours. No one has to know the delicious little secret.

Easy Skillet Ravioli Lasagna

recipe Quick and Easy Marinara

fully-cooked Italian chicken sausage

fresh cheese ravioli (I use the Butoni 4-cheese ravioli)

whole milk Mozzarella cheese

Parmesan cheese

Italian seasoning (for garnish)

basil leaves (for garnish)

Prepare one recipe of Quick and Easy Marinara as directed.

Cut the chicken sausage in half, lengthwise, then cut into slices about ⅓-inch thick. Set aside.

Transfer 1 cup of the marinara sauce to a deep 10-inch skillet or a 12-inch skillet or a 9x13-inch baking dish. Add the sliced sausages to the remaining marinara sauce.

Layer half of the ravioli over the sauce. Some of the ravioli will overlap each other a bit. Spoon half of the remaining sauce over the ravioli, then half of the Parmesan and half of the sliced (or shredded) Mozzarella.

Layer the remaining ravioli next, then the remaining sauce, Parmesan and Mozzarella. Sprinkle the top lightly with Italian seasoning.

When ready to bake, preheat the oven to 375˚F. Cover the lasagna with foil and bake for 25 minutes. Uncover and continue baking for another 10-15 minutes or until bubbling and the cheese is lightly browned. Allow the lasagna to rest for 10 minutes. Scatter the basil leaves on top before serving.

Quick and Easy Lasagna Recipe made with cheese ravioli, meat sauce, and melted mozzarella cheese.&nbsp;

Ravioli Lasagna

Tablespoons Extra Virgin Olive Oil

lb. Lean Ground Beef

Salt

Pepper

Garlic Powder

Red Pepper Chili Flakes

Marinara Sauce

- 2 1/2 lbs. Cheese Ravioli ((refrigerated or frozen))

lb. Mozzarella Cheese ((fresh

Basil Ribbons

Preheat oven to 400 degrees. Heat a large skillet over medium-high heat. Add olive oil. Add ground beef and cook until cooked through about 7-8 minutes. Break up meat with a wooden spoon. Sprinkle with salt, pepper, garlic powder, and red chili flakes.&nbsp;

Reduce heat to medium-low and add marinara sauce.&nbsp;&nbsp;

Meanwhile, cook cheese ravioli according to package instructions.&nbsp;&nbsp;

Spread 1 cup of the meat sauce on the bottom of 9 x 13-inch baking dish (if you want thicker layers, use a smaller pan). Layer half of the ravioli on top. Top with half of the sauce. Sprinkle with half of the mozzarella cheese. Repeat. Finish off with remaining mozzarella cheese.&nbsp;

Loosely cover with foil and bake for 25-30 minutes. Remove from foil and let bake for 5 minutes longer or until the cheese is completely melted. Top with fresh basil ribbons or arugula.&nbsp;

This Ravioli Lasagna from Delish.com is perfect for dinner tonight.

Ravioli Lasagna Bake

beef

onion,

Kosher salt

black pepper

garlic,

(32-oz.) jar marinara

whole milk ricotta

c. Parmesan, divided

c. basil,

garlic powder

(12-oz.) packages frozen cheese ravioli

c. mozzarella

Preheat oven to 350º and grease a 9”-x-13” baking dish with cooking spray. Warm a large, nonstick skillet over medium heat and add ground beef and onion. Season with salt and pepper and cook until beef is browned and onion is soft, about 10 minutes, then drain fat and return to skillet. Stir in garlic and marinara, then reduce heat and simmer for flavors to meld, 5 minutes.

Meanwhile, in a medium bowl, add ricotta, egg, 1/4 cup&nbsp;Parmesan, basil, garlic powder, and season with salt and pepper. Stir to combine.&nbsp;

Spread 1/3 of the meat sauce into prepared pan. Top with a single layer of ravioli, half of the remaining meat sauce, half of the ricotta mixture, and half of the mozzarella and remaining Parmesan. Repeat layers, ending on cheeses.&nbsp;

Cover pan loosely with aluminum foil and bake for 30 minutes. Remove foil and bake until golden and bubbly, 15 minutes more. Sprinkle with remaining basil and serve.

This is delicious, I am a school chef and I make this dish, for our school lunch and our kids love it.  The question asked is:  Do you cook the ravioli? From frozen, I cooked the ravioli according to the directions on the package.  Hope this can help.

One of my favorite recipes of all time. I can't go back to regular lasagna. So much flavor and depth. The fresh basil makes a huge difference in taste. I tried making it without fresh basil during the winter and it was not the same. I also use Rana brand ravioli which adds more flavor than frozen ravioli, in my opinion. Amazing recipe!

This recipe is a keeper! Everyone raved about the flavor and they took not only a second helping, but a third helping at dinner. I used super fresh ingredients, two different flavored raviolis, added more meat, a hot Italian sausage,  added portabella mushrooms,  and doubled the sauce. Actually next time I will use 1 and a half jars of sauce. The raviolis were not frozen and they turned out fantastic.

After all the recipes on this website so far, this is my families absolute favorite. My mother especially loved it because she really missed Swedish lasagna when she moved to America but after making this recipe, this is her new favorite.

Wow! This was unbelievable. We used a meat substitute to make it vegetarian. I added a little extra sauce per some of the reviews and I used a family size 20 oz of refrigerated ravioli and it was perfectly fine. It took longer than 15 minutes to assemble, but my family of four almost ate half of this! I will absolutely make this again and there’s little to nothing to change from the original recipe. Kudos!

Great dish! A simple alternative to lasagna that tastes delicious! Great idea for a pot luck.

Wow, I finally made this today and it smells wonderful!!!  Thanks for the great recipe.

I let the ravioli thaw the night before in the fridge. It was amazing. I don’t know if it matters, but I wanted to make sure that it would be warm and ready to go when eating. This was the best lasagna dish I’ve ever made myself. I wouldn’t change anything. I bought everything except the basil at ALDI and it fed 7 people for under $20 with leftovers to spare. Even with a side salad and garlic bread. You can’t beat that.

I made this for the first time and my husband really liked it.  I added a little cream to the ricotta/egg mixture because it was a little thick but that was the only change I made.  I wish i had used a little more meat than it called for....i had to skimp a little on my meat layers. I think it would be better with about 2 lbs of ground meat and 2 jars of marina sauce if you like a more meaty dish.  But it is an excellent dish and would be a great dish to take to a church dinner.

I've made it 2 times now, best meal ever it's so good!!! Definitely would recommend

You won&#039;t believe how easy this cheat recipe for lasagna is! Just need ravioli, meat, seasonings and cheese!

Slow Cooker Ravioli Lasagna Recipe

ravioli

beef ((can use mild sausage))

onion

salt

pepper

dried leaf oregano ((not ground))

marinara sauce ((I use Rao's))

mozzarella cheese ((2 cups))

In a medium-sized non-stick skillet set to medium-high heat, add the ground beef. Add the salt, pepper, garlic powder, oregano and onion. Cook until the meat is browned. Don&#39;t drain all the liquid off the meat; keep a few tablespoons in the meat to keep it moist.

Spray the slow cooker with non-stick spray.

Add half of the marinara sauce to the bottom of the slow cooker.

Add HALF of the bag of ravioli on top of that sauce.

Add all of the ground beef mixture over the ravioli.

Add the remaining ravioli over the meat.

Pour over the remaining sauce.

Sprinkle over the mozzarella cheese.

Place the lid on the slow cooker. Cook on LOW for 4 hours.

Serve and enjoy!

Try this shortcut ravioli lasagna the next time you're craving comfort food but don't feel like cooking. It's super tasty and a lazy cook's dream dinner.

Easy Ravioli Lasagna Recipe

garlic and onion powder

(28-ounce) spaghetti sauce

mozzarella cheese

basil,

Preheat the oven to 400 degrees Fahrenheit (200°C) and lightly grease a 2 1/2-quart baking dish.

Cook the ground beef in a skillet for 5-7 minutes on medium heat. Break down any clumps and cook until uniformly brown.

Add the garlic and onion powders, stir well, then take the skillet off the heat and set aside.

Spread 1/3 of the sauce over the bottom of the baking dish, then add half of the frozen ravioli.

Spread half of the cooked beef over the ravioli, followed by 1/2 cup of mozzarella.

Repeat as follows: 1/3 of the sauce, the rest of the ravioli, the rest of the beef, and 1/2 cup of mozzarella.

Top the dish with the last 1/3 of the sauce and the last 1/2 cup of cheese.

Lightly spray some foil with cooking spray, then cover the dish.

Bake for 40-45 minutes, remove the foil, then bake for another 5-10 minutes.

Remove the dish from the oven, and add the basil if using.

Serve after a resting period of about 15 minutes, and enjoy!

Extra cheesy Ravioli Lasagna is simple to make! It&#039;s easier to make than traditional lasagna, but just as satisfying and delicious.

olive oil

italian seasoning

marinara sauce

(1.5 pounds) ravioli (frozen or chilled)

ricotta cheese

parmesan cheese

basil (chopped

Preheat the oven to 350°F/180°C.

In a skillet over medium-high heat, heat olive oil and cook the beef breaking it apart with a spatula or a wooden spoon as you cook it. Drain grease, and return to the stovetop.

Add Italian seasoning, ground pepper, and marinara. Stir and simmer for 5 minutes, taste the sauce and see if it needs any salt (I find marinara to be salty enough). Remove from heat.

In a 9x13 casserole dish, layer a third of the meat sauce, half of the ravioli, and half of the ricotta.

Then add another third of the meat sauce, the remaining ravioli, and the remaining ricotta. Finish with the rest of the meat sauce, and finally, top with the shredded mozzarella and parmesan cheese.

Cover tightly with foil, and bake for 30 minutes. Uncover and bake for 15 more minutes. If desired place under the broiler for 1-2 minutes. Serve warm.

I made this for a Sunday potluck and it was a bit hit with everyone so good and so easy to make

I’ll never make lasagna any other way! I had everything I needed to make this in my freezer and pantry (except ricotta,) I used Trader Joe’s garlic marinara and I used their frozen meatballs, which I cut in half while still frozen. This made it even quicker since I didn’t have to brown ground beef! This will probably be my next go-to dish to take to a sick friend too.

Made this with ground turkey and spinach raviolis …
Everyone had seconds!
Delicious! 
So easy it will be added to my weekday recipe rotation!

We loved this! It's a great way to mix it up, thank you! Easy to make too.

Loved this ravioli lasagna! So simple and delicious!

OMG this recipe is all of my pasta dreams come true!! My family tore this up.  Such an easy recipe to follow and so delicious!

Ravioli Lasagna recipe aka Lazy Lasagna is a delicious baked ravioli casserole. It features meat sauce layers and plenty of gooey mozzarella cheese.

Ravioli Lasagna Recipe

marinara (or choice of pasta sauce)

frozen cheese ravioli (square shaped (no need to thaw))

mozzarella cheese (divided)

Italian seasoning (***optional***)

Italian seasoning (or dried oregano)

Preheat the oven to 350F degrees. Optional*** coat interior of pan with non-stick cooking spray.

In a medium skillet, crumble and brown the beef over medium heat until completely browned. Drain off the excess fat. Mix in seasoning and garlic powder after draining the meat.

Reserve ¾ cup of the pasta sauce; set aside. Add the remaining spaghetti sauce to the skillet with the browned meat. Stir well then cover and simmer over medium-low heat for 10 minutes, stirring occasionally.

Spread ¼ cup of the reserved spaghetti sauce into the bottom of a 9x13 inch glass baking dish. Arrange one third of the frozen ravioli in a single layer in the pan.

Top the ravioli in the pan with half of the ground beef mixture, then sprinkle with 1/2 cup of the shredded cheese.

Place another 1/3 of the frozen ravioli over the meat sauce and cheese. Top with the rest of the meat and another third of the cheese.

Place the final 1/3 of the frozen ravioli on top of the casserole. Top with the remaining sauce. Sprinkle with the remaining cheese.

Cover the casserole with aluminum foil and bake at 350 degrees F for 20 minutes-30 minutes, remove foil andbake for an additional 10 minutes until the cheese is fully melted and beginning to brown and bubble around the edges.

Allow to rest for 15 minutes before slicing out servings.

I made an extra veggie version tonight with spinach cheese ravioli and some diced peppers and mushrooms added to the meat sauce. So good!

This hack to turn cheese ravioli into lasagna is so smart. Great time saver and it was a hit with the Fam. Thanks.

Love this quick and easy Ravioli Lasagna recipe. Great option over making ricotta layers. It sure reduced prep time.

I made this for my super picky 14 year old son who never takes seconds. He took thirds. I was kind of scared his stomach was going to pop. This is a good recipe and you can make the sauce however you like it. Thanks.

My sister mistakenly picked up beef ravioli for this at the grocery store instead of the ricotta ones. We made it anyway. The lasagna casserole might be better with the right frozen ravioli, but it was pretty darn good this way too.

I will make this recipe again. So much easier than lasagna from scratch and everyone loved it. Why fuss with recipes, if there is an easy way and dinner is just as good.

I made this last night with Italian sausage and added extra ravioli and sauce to bottom layer since I have two teen boys that eat a lot. They loved it!

What a fantastic recipe.  This is so easy to make and perfect for a busy weeknight meal. There was none left to go in the refrigerator!

What a great idea for a fast and easy weeknight dinner. My family love it and my son says it is one of his favorite meals now.

I love the simplicity of this. Simply delicious! Smart to use cheese ravioli this way.

Wow this was so good! I love that you added meat to it too - I like to use ground beef or sausage in all of my Italian food. I made it with ricotta spinach ravioli which worked out wonderfully.

A friend told me about this kind of recipe a few years ago but I never had a recipe in hand to give it a try! It was delicious. THANK YOU!!

This was excellent!  Thanks for the easy lasagna recipe.

Ravioli Lasagna is an easy, comforting dinner recipe boasting layers of meaty marinara sauce, a creamy cottage cheese mixture, your favorite flavor of frozen ravioli (no need to boil!), and plenty of cheese!

Ravioli Lasagna (No-Boil, Easy, Comforting)

garlic (minced)

Salt & black pepper (to taste)

tomato paste

Italian seasoning

red pepper flakes (optional)

marinara sauce (homemade OR 1 (32-ounce) store-bought jar)

balsamic vinegar

sugar (optional)

(16 ounces) low-fat cottage cheese

Parmesan cheese (DIVIDED)

parsley (plus additional for garnish)

Position the rack in the center of the oven and preheat the oven to 350°F. Set a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Stir in the minced garlic and cook for another minute or two until fragrant.

Drain the grease from the pot and season the beef with salt and pepper, to taste. Stir in the tomato paste, dried Italian seasoning, and crushed red pepper (if using) and cook, while stirring, for another minute. Stir in the marinara sauce, balsamic vinegar, and sugar (if desired) until well-combined. Turn off the heat.

In a medium bowl, beat together the cottage cheese, egg, ½ cup Parmesan, and fresh parsley until well-combined; set aside.

In a deep 9-by-13-inch baking dish, spread one-third of the meat sauce. Shingle with a layer of half of the frozen ravioli and half of the cottage cheese mixture.

Spread another one-third of the meat sauce over the cottage cheese layer, followed by the remaining ravioli and the remaining cottage cheese mixture.

Evenly spread the rest of the meat sauce on top, followed by the shredded mozzarella cheese and the remaining Parmesan cheese.

Cover the dish tightly with foil and bake for 30 minutes. Uncover and bake for 20 minutes longer or until hot and bubbly. Allow to rest for 10 to 15 minutes to set up before slicing like regular lasagna.

https://content.jwplatform.com/videos/Lu4nPJbr.mp4

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